The before school morning routine can be a very busy time for families. Getting everyone fed and out the door on time can feel like an impossible task some days. Finding the time to cook a homemade breakfast every morning (or even a couple days a week) often isn’t possible. But that doesn’t mean that your kids are destined to eat uncooked pop tarts as you rush out the door every morning! Try these make ahead breakfast recipes!
If you are able to squeeze in an hour or two of baking time on the weekend, you can prepare and freeze some breakfast items that can be easily warmed up during your busy mornings throughout the week.
Here are Five Make Ahead Breakfast Recipes.
Egg Muffins
This recipe has become one of my favorites. It is quick and easy to make, and these egg muffins reheat really well. This particular recipe will make 6 muffins but can be easily doubled.
Ingredients:
- ¼ cup parmesan cheese, grated
- 6 eggs
- ¼ cup heavy cream
- Pinch of salt
- Sprinkle of ground fresh pepper
- 4 strips bacon
- 2 stalks green onion
- ½ cup shredded cheddar
- sour cream (optional to add as a topping to cooked egg muffin)
Directions:
- Combine eggs, heavy cream, salt, pepper, and parmesan cheese.
- Beat mixture until smooth and slightly frothy.
- Cook bacon and chop into small pieces.
- Chop onion stalks into small pieces.
- Grease muffin tin with butter (if you melt the butter, you can use a pastry brush to cover the tin).
- Spread cheese evenly in tins, followed by bacon and onions.
- Pour egg mixture over the cheese, bacon, and onions, leaving a little room at the top.
- Bake for 20 minutes at 365 degrees or until an inserted toothpick comes out clean.
- Using a spatula, tuck in any overflow egg back into each muffin while they are still hot.
- Loosen edge of muffins with a knife before removing them.
This recipe has become one of my favorites. It is quick and easy to make, and these egg muffins reheat really well. This particular recipe will make 6 muffins but can be easily doubled. Egg Muffins
Ingredients
Instructions
Notes
Cinnamon Rolls
I know this isn’t the healthiest of breakfast choices, but this an easy recipe to make on a Sunday afternoon to feed your family for the rest of the week. And somehow a homemade cinnamon roll just tastes so much sweeter!
Ingredients:
- 1 cup milk
- 1/2 cup margarine or butter
- 1 teaspoon salt
- ¼ cup sugar
- 1 package quick-rise yeast
- 3 ½ cups flour
- 1 egg
- brown sugar (about 1 cup)
- cinnamon (a couple of teaspoons or so)
Directions:
- Scald 1 cup of milk and pour into mixing bowl.
- Add ¼ cup margarine or butter and stir with milk until melted.
- Next, add in ¼ cup sugar.
- Add in 1 teaspoon salt and let these ingredients cool.
- Dissolve 1 package yeast in ¼ cup warm water.
- Add yeast to bowl.
- Next, add in 1 cup of flour and 1 egg to mixture and stir.
- Add in remaining 2 ½ cups flour and mix until smooth. Dough will be sticky.
- Let rise until doubled in size. (Make sure dough is in a warm environment to rise. If your house is cold, you can preheat an oven to 200 degrees, turn it off, and set dough inside. Leave the oven door open as it rises.)
- Roll out on a floured mat until dough is 1/4” thick.
- Spread ¼ cup melted butter over rolled out dough.
- Generously cover with brown sugar and sprinkle cinnamon on the top.
- Roll up dough into a tube and cut into 1-inch sections.
- Add rolls into 9 x 13-inch baking dish. You may need to use small dish as well.
- Let rise again.
- Bake at 375 degrees for 18 to 20 minutes or until cooked through.
- Once cooled, cut into individual rolls and store in Ziplock freezer bags.
- Pop a roll into the microwave to reheat.
This an easy recipe to make on a Sunday afternoon to feed your family for the rest of the week. And somehow a homemade cinnamon roll just tastes so much sweeter! Make Ahead Cinnamon Rolls
Ingredients
Instructions
Bran Muffins
These muffins are full of healthier ingredients, but still have enough flavor that my kids will eat them without complaint!
Ingredients:
- 1 cup wheat bran
- 3/4 cup applesauce
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup raisins
- 1/4 cup chopped nuts
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 cup molasses or honey
- 2 tablespoons oil
- 2 beaten eggs
Directions:
- Combine wheat bran, baking soda, flour, and baking powder.
- Stir in nuts and raisins.
- In a separate bowl, blend milk, applesauce, oil, egg, and molasses.
- Add in the dry ingredients and stir just until moistened.
- Grease a muffin tin or place muffin cups into tin.
- Spoon mixture into muffin tin or 12 cups.
- Bake for 15 to 20 minutes at 400 degrees.
- Let cool and store in freezer bags.
- Reheat individual muffins in the microwave.
These muffins are full of healthier ingredients, but still have enough flavor that my kids will eat them without complaint! 2. Stir in nuts and raisins. 3. In a separate bowl, blend milk, applesauce, oil, egg, and molasses. 4. Add in the dry ingredients and stir just until moistened. 5. Grease a muffin tin or place muffin cups into tin. 6. Spoon mixture into muffin tin or 12 cups. 7. Bake for 15 to 20 minutes at 400 degrees. 8. Let cool and store in freezer bags. 9. Reheat individual muffins in the microwave. Make Ahead Bran Muffins
Ingredients
Instructions
Instant Pot Breakfast Quiche
This is another breakfast recipe that you can make ahead over the weekend and put in the freezer to heat up for your family as desired. I love using my instant pot for dinners but have recently started using it for breakfasts as well. So handy!
Ingredients:
- 1/2 cup ham, diced
- 1 cup ground sausage, cooked
- 4 bacon slices; cooked and crumbled
- 1 cup cheese, shredded
- 1 1/2 cups water
- 2 green onions, chopped
- 1/2 cup milk
- 6 eggs, whisked
- Salt to taste
- Black pepper to taste
Directions:
- Put the water in your Instant Pot.
- In a bowl, mix eggs with salt, pepper, ham, sausage, bacon, milk, onions, and cheese.
- Pour this into a baking dish, cover with tin foil, and place the dish into the steamer basket of your Instant Pot.
- Cover and cook on high for 30 minutes.
- Release the pressure naturally for 10 minutes, then release the remaining pressure by opening the valve.
- Take the quiche out and set it aside for a few minutes to cool down.
- Cut up the quiche into individual serving sizes and store in freezer packaging.
- Reheat in microwave.
Instant Pot Breakfast Quiche
This is a breakfast recipe that you can make ahead over the weekend and put in the freezer to heat up for your family as desired. I love using my instant pot for dinners but have recently started using it for breakfasts as well. So handy!
Ingredients
- 1/2 cup ham, diced
- 1 cup ground sausage, cooked
- 4 bacon slices; cooked and crumbled
- 1 cup cheese, shredded
- 1 1/2 cups water
- 2 green onions, chopped
- 1/2 cup milk
- 6 eggs, whisked
- Salt to taste
- Black pepper to taste
Instructions
Instant Pot Pear Oatmeal
Another easy Instant Pot recipe that can be individually packaged and reheated throughout the week.
Ingredients:
- 2 cups pears (peeled and chopped)
- 1 cup water
- 2 cups milk
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon soft butter
- 1 cup rolled oats
- 1/4 cups brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
Directions:
- In a heatproof dish, mix milk with sugar, butter, salt, oats, raisins, cinnamon, pears, and walnuts. Stir well.
- Add 1 cup water to your Instant Pot.
- Place the dish into the steamer basket of the pot. Close the lid and cook on high for 6 minutes.
- Quick release the pressure.
- Let oatmeal cool and divide into single serving storage containers.
- Place storage containers in freezer.
- Take container out the night before and place in fridge to unthaw.
- Reheat in the microwave.
Instant Pot Pear Oatmeal
Another easy Instant Pot recipe that can be individually packaged and reheated throughout the week.
Ingredients
- 2 cups pears (peeled and chopped)
- 1 cup water
- 2 cups milk
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon soft butter
- 1 cup rolled oats
- 1/4 cups brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
In a heatproof dish, mix milk with sugar, butter, salt, oats, raisins, cinnamon, pears, and walnuts. Stir well.
Add 1 cup water to your Instant Pot.
Place the dish into the steamer basket of the pot. Close the lid and cook on high for 6 minutes.
Quick release the pressure.
Let oatmeal cool and divide into single serving storage containers.
Place storage containers in freezer.
Take container out the night before and place in fridge to unthaw.
Reheat in the microwave.
I hope you will be able to try one or more of these make ahead breakfast recipes to make your before school routine go more smoothly!