Healthy Make-Ahead Breakfast Ideas for Busy Moms

I try to create healthful breakfasts for my girls so they’re starting their day on the right foot, and can hopefully make it until 10:00am before they need a snack. We try to always eat protein, fruit, and a carb for breakfast, and for the most part, it’s pretty easy to stick to.

By the time I wake up, my girls have often already helped themselves to a cheese stick and banana because those are two things that I’ve ok’d them to help themselves to if they wake up early. (They’re three and five, so it’s a short list of things they can reach and prep for themselves.) Once I’m up, I fill in the gaps, usually making toast or muffins, or getting them fruit and yogurt if they’re still hungry.

This August, I’m due with my third little girl which is about a month before I send my oldest off to Kindergarten, my second starts her first year of preschool and I start a new work-from-home job. We’re going to be busy this fall and I’m already feeling anxious about the transitions.

Since we’re adding another baby and have lots of other changes coming up, I compiled a list of easy make-ahead breakfast ideas to help me keep making healthful choices (and to save my sanity).

All of these recipes could be made in about 30 minutes on Sunday and eaten throughout the week. (I’m not big on meal-prep that takes up my whole Sunday afternoon, but 30 minutes feels manageable.) You could also make a couple recipes from the list, freeze, and reheat over a couple weeks.

1. Banana and Chocolate Chip Baked Oatmeal CupsThese hearty oatmeal cups are healthy, filling, and delicious. To last longer, you can double the batch and freeze them. Reheat in the microwave for 2 minutes when you’re ready to eat.
2. Hard-boiled EggsHard-boiled eggs are easier for older kids who can peel the eggs by themselves, but they’re great for kids of all ages, and it’s a great way to add more protein to breakfast without having to cook eggs every morning. You can make a batch of however many you want which takes about 20 minutes. My girls usually eat 1-2 with breakfast, so 18 eggs would most definitely get us through the week.
3. Prepped Smoothie BagsSmoothies are already a quick and easy breakfast idea, but to make it even faster in the morning, you can prep bags of smoothie ingredients in a freezer bag and freeze until you are ready to make the smoothie. Add the ingredients to the blender along with a cup of your preferred milk, then blend and serve. If you have small kids, one smoothie should make enough for a couple kids, depending on their appetite. If you have bigger kids, they should be able to make this themselves.For more protein in the smoothie, add a scoop of protein powder or collagen peptides.

   For smoothie recipe ideas, check out these sites:

• Freezer Smoothie Packs from Dessert Now Dinner Later
• 6 Make-Ahead Smoothie Packs from Betty Crocker

4. Egg CupsEgg cups are so versatile. For a dozen egg cups, start with 8 eggs and ¼ cup of your choice of milk. From there you can choose a meat (or go meatless), a veggie (or 2), sprinkle in some salt and pepper, and top with your favorite cheese. Then, bake and eat warm out of the oven or refrigerate or freeze for easy reheating throughout the week.

Here are some great recipes to start with. It’s easy to start here and adjust the ingredients to what your kids like best.

Breakfast Eggs Cups – 4 Ways by Fit Foodie Finds

5. Bran MuffinsThis is a family recipe that we’ve been making since I was a kid. It makes dozens of muffins and the batter will keep in the fridge for up to 6 weeks. I make the huge batch of batter and then bake only what we need, usually 6 muffins at a time. It lasts at least a week if I’m making 6 at a time.Note: You will need a VERY large bowl to prep the muffin batter.

• 1 – 15oz package Raisin Bran cereal (I prefer Post cereal.)
• 5 c flour
• 3 c sugar
• 5 tsp baking soda
• 2 tsp salt

Mix together the dry ingredients in a very large bowl.

In a separate bowl mix together 4 eggs, 1 quart buttermilk, and 1 cup oil.

Mix wet and dry ingredients. Do not mix again. Keep covered in refrigerator up to 6 weeks. Bake at 400 degrees for 20 minutes.

What are your go-to breakfast recipes to save time (and sanity)?

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