I’m a big fan of batch cooking on the weekends, but not just dinner foods. A double batch of pancakes or muffins is no sweat on a slow Sunday morning–but a total lifesaver when the rush of the school and work week arrives. Here are four breakfasts to make this weekend and stash in your refrigerator or freezer. Trust me, your frazzled weekday morning self will thank you!
These waffles are made with yogurt (plain if you prefer, vanilla for extra sweetness) plus flaxseed for fiber and healthy fats. Top with syrup or yogurt, or spread nut butter and fruit between two for a grab-and-go “wafflewich”.
How To Make Ahead: Set prepared waffles to cool on a wire rack, not a plate (to prevent sogginess). Refrigerate in a tightly closed container for three days or place in a gallon freezer bag and store in freezer up to three months. Defrost in the refrigerator or microwave and reheat waffles in the microwave, toaster oven, or oven.
Get the recipe: Homemade Waffles
Since you make these in a muffin tin, you can customize each protein-packed muffin with the fillings your family members like: veggies, bacon, cheese, sky’s the limit.
How To Make Ahead: Let muffins cool slightly. Place in airtight container in the refrigerator up to three days. To freeze, place muffins on a baking sheet lined with parchment, wax paper, or a silicone baking mat and freeze until firm. Remove from sheet and place in a freezer bag; use within three months. Reheat in microwave or 350-degree oven.
Get the recipe: Scrambled Egg Muffins
These little cups of baked oatmeal are flourless and full of fiber and protein to keep tummies satisfied all morning.
How To Make Ahead: Cool on wire rack. Store in an airtight container at room temperature for up to two days. (These are very moist, so they do best in the refrigerator for longer than that.) Or place them in a freezer bag and store up to three months. Thaw in refrigerator.
Get the recipe: Peanut Butter Chocolate Oatmeal Cups
These feel like an elaborate treat, but are so simple to make (in the blender!). Fill with jam, fruit, eggs–or our household favorite, DIY chocolate peanut butter.
How To Make Ahead: Lay crepes out to cool, then stack in a single layer, wrap in plastic wrap, and refrigerate in an airtight container for up to 2-3 days. To freeze, stack crepes, placing a sheet of plastic wrap, parchment, or wax paper between every few crepes (so you can easily pull a small amount apart), wrap stack in plastic wrap, and place in a freezer bag. Use within three months. To reheat, thaw in the refrigerator or microwave, then warm in a buttered skillet. Fill and serve.
Get the recipe: Whole Wheat Crepes
For more breakfast recipes, visit my Recipes Page.
What are YOUR favorite make-ahead breakfasts?