15 Breakfast Ideas For Meal Prep Queens

You're about to discover how meal prepping your breakfast can transform your busy mornings into a seamless routine. As a fellow meal prep enthusiast, you'll appreciate these 15 make-ahead options that combine convenience with nutrition. From protein-rich breakfast burritos to customizable overnight oats, each recipe offers practical portions and smart storage solutions. Whether you're a morning person or not, these prep-ahead breakfasts will help you start your day with purpose, without sacrificing flavor or your precious time.

Classic Overnight Oats With Seasonal Fruit

Overnight oats have become a meal prep staple, offering a convenient and nutritious breakfast option that requires minimal morning effort. This versatile dish combines the wholesome goodness of rolled oats with your choice of milk, allowing them to soften naturally overnight in the refrigerator.

The addition of seasonal fruit not only enhances the nutritional value but also brings fresh flavors and natural sweetness to your breakfast. As seasons change, you can adapt this recipe using spring berries, summer peaches, autumn apples, or winter citrus, making it a year-round favorite that never gets boring.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup milk (dairy or plant-based)
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• ¼ teaspoon vanilla extract
• Pinch of salt
• 1 cup seasonal fruit, chopped
• 2 tablespoons nuts or seeds (optional)

In a clean mason jar or container with a lid, combine the rolled oats, milk, chia seeds, honey, vanilla extract, and salt. Stir the mixture thoroughly to ensure all the oats are submerged in the liquid and the chia seeds are evenly distributed throughout.

Seal the container and place it in the refrigerator overnight or for at least 6 hours. This allows the oats and chia seeds to absorb the liquid, creating a creamy texture. The chia seeds will also help thicken the mixture and add omega-3 fatty acids to your breakfast.

In the morning, remove the container from the refrigerator and give the oats a good stir. The mixture should be thick and creamy. Top with your chosen seasonal fruit and optional nuts or seeds. If desired, add a drizzle of additional honey or maple syrup to taste.

Storage Tip: Prepared overnight oats will keep in the refrigerator for up to 5 days, making them perfect for weekly meal prep. Store the fruit separately and add it just before eating to maintain freshness and prevent sogginess.

For the best texture, use old-fashioned rolled oats rather than quick oats or steel-cut oats, as these varieties won't achieve the same creamy consistency.

Protein-Packed Breakfast Burritos

Protein-packed breakfast burritos are the perfect make-ahead meal for busy mornings when you need a substantial start to your day. These portable bundles combine protein-rich eggs, lean meats, and cheese with fiber-filled vegetables and beans, all wrapped in a warm tortilla.

These burritos can be made in large batches and frozen for up to three months, making them an excellent meal prep option. When properly wrapped and stored, they maintain their flavor and texture, providing a quick and satisfying breakfast that can be reheated in minutes.

Ingredients:

• 12 large eggs
• 1 pound breakfast sausage
• 2 bell peppers, diced
• 1 onion, diced
• 2 cups black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 12 large flour tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Hot sauce (optional)

Begin by browning the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks. Once fully cooked, transfer the sausage to a paper towel-lined plate to drain excess fat.

In the same skillet, add olive oil and sauté the diced onions and bell peppers until softened and slightly caramelized, about 5-7 minutes.

In a large bowl, whisk the eggs with salt and pepper until well combined. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are just set but still slightly wet.

Add the cooked sausage back to the skillet along with the black beans, stirring to combine all ingredients evenly.

To assemble the burritos, warm the tortillas slightly to make them more pliable. Place a portion of the egg mixture in the center of each tortilla, top with shredded cheese, and if desired, add hot sauce.

Fold the sides of the tortilla over the filling, then roll from bottom to top, tucking in the edges as you go. If freezing, wrap each burrito tightly in aluminum foil and place in a freezer-safe bag.

For best results when reheating, remove the foil and wrap the frozen burrito in a damp paper towel before microwaving for 2-3 minutes, or until heated through. Alternatively, you can reheat in an oven at 350°F for 12-15 minutes if you prefer a crispier tortilla.

The key to preventing soggy burritos is to ensure all ingredients are cooled completely before assembly and to avoid adding watery ingredients like fresh tomatoes or sour cream until serving time.

Mason Jar Greek Yogurt Parfaits

Mason jar Greek yogurt parfaits are a perfect grab-and-go breakfast option that can be prepared days in advance. These layered delights combine protein-rich Greek yogurt with fresh fruits, crunchy granola, and a touch of honey for a nutritious and satisfying morning meal.

The beauty of these parfaits lies in their versatility and convenience. When properly assembled in mason jars, the ingredients stay fresh and separated, allowing you to prepare multiple servings at once and enjoy them throughout the week.

The layering technique also creates an appealing visual presentation that makes breakfast time more enjoyable.

Ingredients (for 4 servings):

• 3 cups plain Greek yogurt
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1½ cups granola
• 4 tablespoons honey
• 4 16-oz mason jars with lids
• Optional: chia seeds, sliced almonds, or coconut flakes

Begin by washing and preparing your fruits. If using strawberries, cut them into bite-sized pieces. Ensure all berries are completely dry before assembly to prevent excess moisture from making the granola soggy.

Layer the ingredients in each mason jar, starting with a quarter cup of Greek yogurt at the bottom. Add a layer of mixed berries, followed by a tablespoon of honey drizzled over the fruit.

Continue with another layer of yogurt and a quarter cup of granola. Repeat the layering process until you reach the top of the jar, ensuring the final layer is yogurt topped with fresh berries.

Seal the jars tightly and store them in the refrigerator. If you're planning to eat the parfaits several days later, keep the granola in a separate container and add it just before consuming to maintain its crunchiness.

The assembled parfaits (without granola) will stay fresh for up to 5 days in the refrigerator.

For best results, store the parfaits in the refrigerator upright and avoid tipping them during transport. If you prefer your parfait less sweet, adjust the honey quantity or substitute it with maple syrup.

Consider adding a sprinkle of chia seeds or other toppings just before serving for extra nutrition and texture. The parfaits can also be made with dairy-free yogurt alternatives for those with dietary restrictions.

Egg and Veggie Breakfast Muffins

Egg and veggie breakfast muffins are a perfect solution for busy mornings when you need a protein-rich breakfast but don't have time to cook.

These portable, nutritious muffins can be made ahead and stored in the refrigerator for up to five days, making them an ideal meal prep option.

These savory muffins are completely customizable, allowing you to use whatever vegetables you have on hand. The base recipe creates a fluffy, flavorful breakfast option that reheats well and provides a balanced combination of protein, vegetables, and healthy fats.

• 12 large eggs
• 1 cup bell peppers, diced
• 1 cup spinach, chopped
• 1/2 cup onions, finely diced
• 1 cup mushrooms, chopped
• 1 cup shredded cheese
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Cooking spray

Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by coating it thoroughly with cooking spray. This step is crucial to ensure the egg muffins don't stick to the pan during baking.

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Stir in the diced vegetables and shredded cheese, ensuring they're evenly distributed throughout the egg mixture.

Fill each muffin cup about 3/4 full with the egg mixture, as they'll rise during baking.

Bake for 20-25 minutes, or until the centers are set and the tops are lightly golden. Let the muffins cool in the pan for 5 minutes before removing them. Use a knife to gently loosen the edges if needed, then transfer to a cooling rack.

For best results, allow the muffins to cool completely before storing them in an airtight container. When reheating, microwave for 30-45 seconds or until warm.

Avoid overfilling the muffin cups, as the eggs will expand during cooking. If you're planning to freeze the muffins, wrap them individually in plastic wrap and place them in a freezer bag; they'll keep for up to three months.

Chia Seed Pudding Three Ways

Chia seed pudding has become increasingly popular as a nutritious and versatile breakfast option that's perfect for meal prep. This superfood-packed dish can be prepared in advance and stored in the refrigerator for up to five days, making it an excellent choice for busy mornings.

The beauty of chia seed pudding lies in its adaptability to different flavor combinations. This recipe presents three distinct variations: classic vanilla, chocolate-banana, and berry-coconut. Each version starts with the same basic chia seed base but transforms into unique flavors through different mix-ins and toppings.

Ingredients (Base Recipe):

• 1/4 cup chia seeds
• 1 cup milk (dairy or plant-based)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract

For Vanilla Version:

• Additional vanilla extract
• Sliced almonds
• Fresh berries

For Chocolate-Banana Version:

• 1 tablespoon cocoa powder
• 1 ripe banana, sliced
• Cacao nibs

For Berry-Coconut Version:

• 1/4 cup mixed berries
• 2 tablespoons coconut flakes
• 1 tablespoon coconut milk

Start by combining the chia seeds, milk, sweetener, and vanilla extract in a medium bowl. Whisk thoroughly to ensure no clumps form and the chia seeds are evenly distributed throughout the liquid.

Let the mixture sit for about 5 minutes, then whisk again to prevent the seeds from settling at the bottom.

For the vanilla version, simply transfer the base mixture to a container and refrigerate.

For the chocolate-banana version, whisk in the cocoa powder before refrigerating.

For the berry-coconut version, stir in the coconut milk with the base mixture.

Allow all versions to set in the refrigerator for at least 4 hours or overnight.

Once set, customize each version with its respective toppings. The vanilla version can be topped with fresh berries and sliced almonds.

Add sliced bananas and cacao nibs to the chocolate version, and top the berry-coconut version with mixed berries and coconut flakes.

Each portion can be stored in individual containers for easy grab-and-go breakfast options.

For best results, use whole chia seeds rather than ground ones, and ensure your liquid-to-seed ratio remains consistent.

If the pudding becomes too thick, add a splash of milk to achieve desired consistency. The pudding can be enjoyed cold or at room temperature, and the toppings should be added just before serving to maintain their texture and freshness.

Make-Ahead Smoothie Freezer Packs

Smoothie freezer packs are a game-changer for busy mornings when you need a quick, nutritious breakfast but don't have time to gather and prep individual ingredients. By preparing these packs in advance, you can simply dump the contents into a blender, add liquid, and have a fresh smoothie in minutes.

These make-ahead packs can be stored in the freezer for up to three months, allowing you to buy fruits in bulk when they're in season or on sale. The key is to choose ingredients that freeze well and complement each other in terms of flavor and nutrition.

Ingredients (makes 5 packs):

• 5 medium bananas, sliced
• 5 cups mixed berries (strawberries, blueberries, raspberries)
• 2½ cups spinach or kale
• 5 tablespoons chia seeds
• 5 tablespoons hemp seeds
• 2½ cups mango chunks
• 5 quart-sized freezer bags
• Liquid base for blending (almond milk, coconut water, or juice)

Start by washing all fruits and vegetables thoroughly, then pat them dry completely. Any excess moisture can lead to ice crystals forming during freezing. Slice bananas into coins, cut larger strawberries into halves, and tear leafy greens into smaller pieces if necessary.

Label each freezer bag with the date and contents. Divide all ingredients equally among the five bags, starting with the heavier fruits at the bottom and ending with the lighter ingredients like leafy greens at the top.

Press out as much air as possible from each bag before sealing to prevent freezer burn.

When ready to make your smoothie, remove one pack from the freezer, add 1-1½ cups of your chosen liquid base to your blender, then add the frozen ingredients. Blend until smooth, adding more liquid if needed to reach desired consistency.

For best results, store smoothie packs flat in the freezer to prevent clumping and ensure even freezing.

Consider adding protein powder, yogurt, or other supplements at the time of blending rather than in the freezer pack. If using avocado, citrus fruits, or apples in your packs, treat them with lemon juice before freezing to prevent browning.

Baked Oatmeal Breakfast Bars

Baked oatmeal breakfast bars are a perfect grab-and-go option for busy mornings, combining the wholesome goodness of oats with natural sweeteners and your favorite mix-ins.

These versatile bars can be customized with various fruits, nuts, and spices to keep breakfast interesting throughout the week. When prepared correctly, these bars maintain their texture for up to five days when stored properly, making them an ideal meal prep solution.

Each bar provides a balanced combination of complex carbohydrates, fiber, and protein, helping to maintain steady energy levels throughout the morning.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 2 large eggs
• 1½ cups milk (dairy or plant-based)
• ¼ cup maple syrup or honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped nuts (walnuts or almonds)
• ½ cup dried fruit (raisins, cranberries, or chopped dates)

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, mash the bananas until smooth, then whisk in the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

In a separate bowl, combine the oats, cinnamon, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until everything is thoroughly incorporated.

Fold in the chopped nuts and dried fruit, ensuring they're evenly distributed throughout the batter. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.

Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 equal-sized bars.

For best results, allow the bars to cool completely before cutting, and store them in an airtight container with parchment paper between layers.

The bars can be frozen for up to three months – simply wrap them individually in plastic wrap and place them in a freezer bag. They can be thawed overnight in the refrigerator or briefly microwaved when needed.

Breakfast Sandwich Meal Prep

Breakfast sandwiches are the perfect make-ahead meal for busy mornings when you need something substantial and satisfying. By preparing these sandwiches in advance, you can enjoy a hot, restaurant-quality breakfast without the daily cooking hassle or expensive takeout costs.

This recipe yields 6 freezer-friendly breakfast sandwiches that can be stored for up to 3 months when properly wrapped. Each sandwich features a fluffy egg patty, crispy bacon, melted cheese, and your choice of English muffins or croissants as the base.

Ingredients:

• 6 English muffins or croissants
• 6 large eggs
• 6 slices of bacon
• 6 slices of cheddar cheese
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• Parchment paper
• Aluminum foil
• Freezer-safe storage bags

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the bacon strips. Bake for 15-20 minutes until crispy, then transfer to a paper towel-lined plate.

While the bacon cooks, whisk together the eggs, milk, salt, and pepper in a large bowl until well combined.

Grease a 9×13 inch baking pan with butter and pour in the egg mixture. Bake for 12-15 minutes, or until the eggs are set and slightly puffed.

Once cooled, cut the egg into 6 equal squares that will fit your chosen bread. If using English muffins, toast them lightly before assembly.

Layer each sandwich with an egg square, bacon slice (broken to fit), and cheese slice. Wrap each assembled sandwich tightly in parchment paper, followed by aluminum foil. Place the wrapped sandwiches in freezer-safe bags, removing as much air as possible before sealing.

When reheating these meal prep sandwiches, remove the foil but keep the parchment paper wrap. Microwave for 1-2 minutes on 50% power, then an additional 30 seconds on full power for the best texture.

For optimal results, allow frozen sandwiches to thaw overnight in the refrigerator before reheating, and avoid over-microwaving as this can make the bread tough and the eggs rubbery.

Green Power Breakfast Bowls

Green Power Breakfast Bowls are nutrient-packed meals that combine leafy greens, whole grains, and protein-rich ingredients to jumpstart your day. These bowls are perfect for meal prep as they can be partially prepared in advance and assembled quickly during busy mornings.

The key to a successful Green Power Breakfast Bowl lies in the balance of ingredients that provide sustained energy throughout the morning. This recipe yields four servings, making it an ideal option for weekly meal preparation that saves time while maintaining nutritional value.

Ingredients:

• 2 cups quinoa
• 4 cups baby spinach
• 4 large eggs
• 2 ripe avocados
• 1 cup cherry tomatoes
• 1 cup microgreens
• 1/2 cup pumpkin seeds
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cook the quinoa according to package instructions using water or vegetable broth for added flavor. Once cooked, allow it to cool completely if preparing for meal prep. The quinoa can be made in advance and stored in an airtight container in the refrigerator for up to five days.

For the eggs, bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for jammy yolks, or 8-9 minutes for fully cooked yolks. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs when ready to serve.

To assemble each bowl, start with a base of 1/2 cup cooked quinoa, then add 1 cup of baby spinach. Slice half an avocado and quarter the cherry tomatoes, arranging them on top. Add one peeled and halved egg, a handful of microgreens, and sprinkle with pumpkin seeds. Drizzle with olive oil and lemon juice, then season with salt and pepper.

Pro Tip: When meal prepping these bowls, keep the avocado, dressed greens, and eggs separate until ready to serve. This prevents the avocado from browning and maintains the crisp texture of the greens. The pumpkin seeds can be toasted in advance for enhanced flavor, and stored in a separate container at room temperature.

Mini Quiche Muffin Cups

Mini Quiche Muffin Cups are perfect for busy weekday mornings when you need a protein-rich breakfast on the go.

These portable egg cups can be made in advance and stored in the refrigerator for up to five days, making them an ideal meal prep option.

These versatile breakfast bites can be customized with various fillings to suit your taste preferences and dietary needs. From classic combinations like ham and cheese to vegetarian options loaded with colorful vegetables, the possibilities are endless.

Ingredients:

• 8 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (cheddar or Swiss)
• 1/2 cup diced ham or cooked bacon
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1 cup fresh spinach, chopped
• Cooking spray

Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin with cooking spray. This step is crucial to ensure the quiches release easily after baking.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Distribute your chosen fillings (ham, vegetables, and cheese) evenly among the muffin cups, being careful not to overfill them.

Pour the egg mixture over the fillings, leaving about 1/4 inch of space at the top of each cup to allow for expansion during baking.

Bake the quiche cups for 20-25 minutes, or until the eggs are set and slightly golden on top.

Let them cool in the pan for 5 minutes before carefully removing them using a knife to gently loosen the edges.

For best results, allow the mini quiches to cool completely before storing them in an airtight container.

When reheating, microwave for 30-45 seconds or until warm throughout.

To prevent the quiches from sticking, use silicone muffin cups or ensure your metal tin is very well greased.

You can also make a double batch and freeze half for up to three months.

Protein Pancakes for the Week

Protein pancakes have become increasingly popular among fitness enthusiasts and busy professionals looking to start their day with a nutritious, protein-rich breakfast.

These make-ahead pancakes offer a perfect balance of protein, complex carbohydrates, and healthy fats, making them an ideal choice for meal prep.

By preparing a batch of protein pancakes at the beginning of the week, you can ensure that you have a quick, filling breakfast ready to go each morning.

These pancakes can be stored in the refrigerator for up to 5 days or frozen for up to 3 months, making them an excellent option for those who want to save time without sacrificing nutrition.

Ingredients:

• 2 cups oat flour
• 4 scoops vanilla protein powder
• 2 ripe bananas, mashed
• 4 large eggs
• 1 cup Greek yogurt
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Cooking spray or butter for griddle

In a large mixing bowl, combine the oat flour, protein powder, baking powder, cinnamon, and salt.

Whisk these dry ingredients together until well combined and free of any lumps.

In a separate bowl, mash the bananas and mix them with the eggs, Greek yogurt, milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Be careful not to overmix the batter, as this can lead to tough pancakes.

Let the batter rest for 5-10 minutes to allow the oat flour to absorb some of the liquid and the baking powder to activate.

Heat a large griddle or non-stick pan over medium heat.

Once hot, lightly coat with cooking spray or butter.

Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface and the edges start to look dry (about 2-3 minutes).

Flip and cook for an additional 1-2 minutes until golden brown.

Continue this process until all the batter is used.

For the best meal prep results, allow the pancakes to cool completely before storing.

Place wax paper between each pancake to prevent sticking, then store them in an airtight container.

When reheating, use a toaster or microwave for 30-45 seconds.

To maintain the pancakes' moisture and prevent them from becoming tough, consider adding a damp paper towel when reheating in the microwave.

Overnight Steel Cut Oatmeal Jars

Overnight steel cut oatmeal jars have revolutionized the morning routine for busy professionals and families alike. This make-ahead breakfast option combines the hearty, nutty texture of steel cut oats with the convenience of grab-and-go meal prep, ensuring a nutritious start to your day without the morning rush.

Unlike traditional steel cut oatmeal that requires lengthy cooking time, this overnight method allows the oats to slowly soften in liquid, resulting in a perfectly chewy texture while maintaining their distinctive flavor. The basic recipe can be customized with various toppings and mix-ins, making it a versatile option for different taste preferences.

Ingredients:

• 1 cup steel cut oats
• 3 cups milk (dairy or non-dairy)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 4 mason jars with lids

In a large bowl, combine the steel cut oats, milk, maple syrup, vanilla extract, salt, and cinnamon. Stir thoroughly to ensure all ingredients are well incorporated. The mixture will appear very liquid-heavy at this point, but the oats will absorb the liquid overnight.

Divide the mixture evenly among four 16-ounce mason jars, leaving about an inch of space at the top for toppings and expansion. Secure the lids tightly and give each jar a gentle shake to ensure the oats are fully submerged in the liquid.

Place the jars in the refrigerator overnight or for at least 8 hours.

The next morning, remove the desired number of jars from the refrigerator. The oats will have absorbed most of the liquid and developed a thick, creamy consistency. They can be enjoyed cold, or if preferred, removed from the jar and heated in the microwave for 1-2 minutes, stirring occasionally.

For best results, prepare these oats in wide-mouth mason jars for easier filling and eating. The prepared jars will keep well in the refrigerator for up to 5 days, making them perfect for weekly meal prep. If the oats become too thick after refrigeration, simply stir in a splash of milk before eating.

Never fill the jars completely to the top, as the oats will expand as they soak.

Breakfast Energy Balls

Breakfast energy balls are a perfect grab-and-go option for busy mornings when you need sustained energy throughout the day. These no-bake treats combine protein, healthy fats, and natural sweetness into convenient, bite-sized portions that can be prepared well in advance.

These energy balls are completely customizable to your taste preferences and dietary needs. The base recipe provides a good balance of nutrients while allowing for variations in ingredients, making them suitable for different dietary restrictions and flavor preferences.

Ingredients:

• 1 cup old-fashioned oats
• 1/2 cup natural peanut butter
• 1/3 cup honey
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips
• 1/3 cup chopped nuts (almonds or walnuts)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

In a large mixing bowl, combine the oats, ground flaxseed, cinnamon, and salt. Stir these dry ingredients until they're evenly distributed.

In a separate bowl, mix the peanut butter, honey, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and mix thoroughly until everything is well incorporated.

Add the chocolate chips and chopped nuts, stirring until they're evenly distributed throughout the mixture. If the mixture feels too dry, add a little more honey or peanut butter. If it's too wet, add more oats.

Using clean hands or a small cookie scoop, roll the mixture into balls approximately 1-inch in diameter. Place the formed balls on a parchment-lined baking sheet or container. Refrigerate for at least 30 minutes to allow them to firm up.

Storage tip: Keep these energy balls in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months.

Let frozen balls thaw in the refrigerator overnight before consuming. The texture may become firmer when chilled, so you might want to let them sit at room temperature for a few minutes before eating.

Sheet Pan Breakfast Casserole

Sheet Pan Breakfast Casserole is the ultimate make-ahead breakfast solution that combines classic morning favorites into one delicious dish. By using a sheet pan, you get the perfect ratio of crispy edges to tender center, while the larger surface area allows for even distribution of ingredients and consistent cooking.

This versatile recipe serves 6-8 people and can be customized with different vegetables, meats, and cheese combinations. The beauty of this casserole lies in its ability to be portioned and refrigerated for up to 5 days, making it an excellent meal prep option for busy weekday mornings.

Ingredients:

• 12 large eggs
• 1 cup whole milk
• 2 cups shredded hash browns, thawed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 8 oz breakfast sausage, crumbled
• 2 cups shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chives for garnish

Preheat your oven to 375°F (190°C) and line a large sheet pan with parchment paper. Spread the thawed hash browns on the sheet pan, drizzle with olive oil, and season with salt and pepper. Bake for 15 minutes until they begin to turn golden brown.

While the hash browns are cooking, brown the breakfast sausage in a skillet over medium heat. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined. Dice the vegetables and set aside.

Remove the sheet pan from the oven and layer the browned sausage, diced vegetables, and half of the cheese over the hash browns. Pour the egg mixture evenly over all ingredients, then top with the remaining cheese. Return to the oven and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.

For best results, allow the casserole to rest for 5-10 minutes before cutting into portions. When storing for meal prep, let the casserole cool completely before dividing into containers. Reheat individual portions in the microwave for 60-90 seconds or in a toaster oven at 350°F for 5-7 minutes for better texture. The casserole can also be frozen for up to 3 months when wrapped properly.

Breakfast Cookie Meal Prep

Breakfast cookies are a perfect meal prep solution for busy mornings when you need a quick, nutritious grab-and-go option. These hearty cookies pack the nutrition of oatmeal into a portable form, filled with fiber, protein, and healthy fats to keep you satisfied until lunch.

Unlike traditional cookies, these breakfast versions are less sweet and incorporate wholesome ingredients like nuts, seeds, and dried fruits. They can be made in advance and stored for up to a week, making them ideal for weekly meal preparation. One batch yields approximately 12-15 cookies, providing enough for a full work week with some extras to share.

Ingredients:

• 2 cups old-fashioned oats
• 1 cup whole wheat flour
• 2 ripe bananas, mashed
• 1/2 cup almond butter
• 1/3 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup chopped almonds
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large bowl, combine the mashed bananas, almond butter, honey, eggs, and vanilla extract. Mix until well combined and smooth.

In a separate bowl, mix the oats, whole wheat flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is incorporated.

Fold in the chopped almonds, dried cranberries, and pumpkin seeds. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, leaving space between each cookie. Slightly flatten each cookie with the back of a spoon, as they won't spread much during baking.

Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set.

Storage Tip: Once completely cooled, store the breakfast cookies in an airtight container with parchment paper between layers to prevent sticking. They can be kept at room temperature for up to 5 days or frozen for up to 3 months. For best results, warm slightly before eating, especially if frozen, and consider wrapping individual cookies separately if taking them on the go.