Breakfast is my favorite meal of the day, but I don't give myself enough time to make breakfast for the family, eat it, and clean up after myself. Matt and I both work nights, and now that I don't have to get up early to pump anymore, I'm staying up late to work on my blog, and sleeping in as late as Vela will allow. I still want a well-rounded breakfast to give myself the energy I need to start my day, but also something my toddler's not going to get bored of. These prep-ahead breakfast options are great to freeze or keep in the fridge for up to five days, so even if you're meal prepping for one or two people, you can still benefit from these meals. Alright let's get started, these are three of my families favorite prep-a-head meals.
Three words: Crescent. Roll. Sheet. - major time saver! I know I'm not the first person to stuff food inside a crescent roll, but when I think of stuffing a crescent roll, I think of an appetizer. I use my families favorite breakfast items as the stuffer and mix up the ingredients every time I make them, to keep things interesting.
I start by preheating my oven to 375° and lining a cookie sheet with tin foil - as stated on the crescent roll tube. I sautée my veggies for my filling, thaw out precooked chicken breakfast sausages (one per roll), and cut strips of cheese (one per roll). I place all the filling at the biggest end of the crescent roll, wrap the dough around the filling, and pinch the ends so all the filling doesn't fall out. Cook until golden brown, in my experience this takes about twice as long as directed on the tube, to make sure all the dough is cooked around the filling.
Quiche Cups
Anytime I get to bust out my cupcake tin, I consider it a good day - everything looks so cute in a cupcake cup! The great thing about this recipe, I will use the same filling I used for the breakfast blankets for these cups. It takes me less than an hour to prep and cook both recipes, and I have a week's worth of breakfast for my family.
I like to use tater tots for the crust. Any potato substance or pre-baked cheese will help keep the quiche cups formed. I thaw out three tater tots per cup and use my fingers to press and move it evenly around the paper liner. I stick that in the oven for the recommended amount of time but keep the oven on 375°. Once that's done, I will add a layer of the veggies, and then add my egg (one large egg per cup). You can pre-scramble the eggs if you'd like, honestly I usually do, but I thought keeping the egg whole would look better in pictures - was I right? Vela really liked this, she plucked the yolk right off the top and ate that first. I place the tin back in the oven and cook for an additional 8 minutes. I undercook the eggs a tad and make sure to let cool before storing. I'm not a fan of rubbery re-heated eggs, so by doing this method, you'll avoid that.
Quinoa a Breakfast Bar
I start by preheating my oven to 375° and lining a cookie sheet with tin foil - as stated on the crescent roll tube. I sautée my veggies for my filling, thaw out precooked chicken breakfast sausages (one per roll), and cut strips of cheese (one per roll). I place all the filling at the biggest end of the crescent roll, wrap the dough around the filling, and pinch the ends so all the filling doesn't fall out. Cook until golden brown, in my experience this takes about twice as long as directed on the tube, to make sure all the dough is cooked around the filling.
Anytime I get to bust out my cupcake tin, I consider it a good day - everything looks so cute in a cupcake cup! The great thing about this recipe, I will use the same filling I used for the breakfast blankets for these cups. It takes me less than an hour to prep and cook both recipes, and I have a week's worth of breakfast for my family.
I like to use tater tots for the crust. Any potato substance or pre-baked cheese will help keep the quiche cups formed. I thaw out three tater tots per cup and use my fingers to press and move it evenly around the paper liner. I stick that in the oven for the recommended amount of time but keep the oven on 375°. Once that's done, I will add a layer of the veggies, and then add my egg (one large egg per cup). You can pre-scramble the eggs if you'd like, honestly I usually do, but I thought keeping the egg whole would look better in pictures - was I right? Vela really liked this, she plucked the yolk right off the top and ate that first. I place the tin back in the oven and cook for an additional 8 minutes. I undercook the eggs a tad and make sure to let cool before storing. I'm not a fan of rubbery re-heated eggs, so by doing this method, you'll avoid that.
Did you see what I did there? Okay, maybe I was reaching a bit, but I wanted to stay on the breakfast theme! This is a great recipe to use up your pantry items. You don't have to reheat (although, it does make them gooier) and you could have this as a 2pm snack to give you an energy boost before that mid-day crash sets in. If you have a sweet tooth, this is a healthy protein packed breakfast option that I've recently fallen in love with, along with Vela, who calls them, "cookie". I found the recipe over at Tasting Table - I'm not going to list all the ingredients because you seriously need to head over to that link and make it yourself! Well, after you've finished reading this post, of course.
The only modifications I made to this recipe are, adding pistachios instead of almonds because that's what I had in my pantry. I unshelled a cup of sea salt roasted pistachios (that wasn't so fun, but worth it!) and blitzed that in the food processor, leaving some chunks. Because these were roasted in sea salt, I didn't add any extra salt to the recipe. I mixed all the ingredients in a bowl with my hands, until evenly distributed, and used my fingers to spread evenly on a cookie sheet. Maybe it's just my oven, but I had to cook these an extra 10 minutes to reach that golden brown color. This recipe makes 10 bars - you want to cut them before it completely cools, otherwise, these bars can crack on you.
I hope you were able to take some breakfast prep inspiration for this post! As I post more content on my blog, I'm beginning to realize posting full recipes may not be apart of my blogging journey at this time. My mom was a chef for 30 years, and cooking is a huge passion of mine which is why I want to keep it around and do more posts like this! I may post the occasional full step-by-step recipe - if it's something I've developed, but my goal at this time is to inspire meal ideas for those that may be in a rut.
I'd love to see what meals you love to prep ahead of time, feel free to tag me on social or let me know in the comments below.
The only modifications I made to this recipe are, adding pistachios instead of almonds because that's what I had in my pantry. I unshelled a cup of sea salt roasted pistachios (that wasn't so fun, but worth it!) and blitzed that in the food processor, leaving some chunks. Because these were roasted in sea salt, I didn't add any extra salt to the recipe. I mixed all the ingredients in a bowl with my hands, until evenly distributed, and used my fingers to spread evenly on a cookie sheet. Maybe it's just my oven, but I had to cook these an extra 10 minutes to reach that golden brown color. This recipe makes 10 bars - you want to cut them before it completely cools, otherwise, these bars can crack on you.
I hope you were able to take some breakfast prep inspiration for this post! As I post more content on my blog, I'm beginning to realize posting full recipes may not be apart of my blogging journey at this time. My mom was a chef for 30 years, and cooking is a huge passion of mine which is why I want to keep it around and do more posts like this! I may post the occasional full step-by-step recipe - if it's something I've developed, but my goal at this time is to inspire meal ideas for those that may be in a rut.
I'd love to see what meals you love to prep ahead of time, feel free to tag me on social or let me know in the comments below.
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