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Make your mornings easier with these delicious make-ahead breakfast recipes! While oats have a glowing reputation as a healthy breakfast staple, there are plenty of delicious meals with nutritious ingredients that are worth trying. Take a break from oatmeal with options like our Greens-&-Gruyère Mini Quiches or Blueberry-Almond Overnight French Toast.
Banana-Zucchini Muffins
Use up your extra bananas and zucchini in these healthy banana-zucchini muffins. Serve them for breakfast with fresh fruit or as an afternoon snack with a glass of milk. If you prefer a larger muffin, these can be baked in a 10-cup muffin tin instead of a 12-cup tin.
Greens-&-Gruyère Mini Quiches
This mini quiche recipe uses classic Provençal flavors–garlic, oil-cured olives, anchovies, caramelized onions–to season these very-green egg cups. They keep well, perfect for breakfast on the fly, but the flavors are sophisticated enough to serve for brunch.
Blueberry-Almond Overnight French Toast
Pick your favorite table-worthy baking dish for this healthy French toast recipe—the breakfast casserole goes straight from the oven to the table.
Lemon Zucchini Bread
This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s just sweet enough to satisfy a craving without giving you a sugar crash.
Breakfast Beans with Microwave-Poached Egg
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.
Muffin-Tin Omelets with Broccoli, Ham & Cheddar
Let your muffin tin help you meal-prep a week’s worth of protein-rich muffin-tin eggs with the classic combo of ham, Cheddar cheese and broccoli to stash in the fridge or freezer for those extra-busy mornings.
Apple-Pie Bread
This easy everyday apple-pie bread makes a great breakfast-on-the-go with a cup of coffee. The fragrant spices typical of apple pie and the tender bits of baked apple inside also make it worthy as a healthy after-dinner dessert. Enjoy it warm from the oven with a pat of butter or cream cheese or keep it on your counter for a tasty treat during the week.
Vegetarian Spring Egg Casserole
This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It’s perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you’re ready.
Berry-Mint Kefir Smoothies
Kefir is similar to yogurt, full of gut-friendly probiotics. But it has fewer carbs and a more drinkable consistency–perfect for smoothies.
Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar.
Muffin-Tin Omelets with Veggie Sausage & Sun-Dried Tomatoes
Let your muffin tin help you meal-prep a week’s worth of protein-rich vegetarian muffin-tin eggs with roasted red peppers, veggie sausage and mozzarella cheese. Stash these in the fridge or freezer for those extra-busy mornings.
Farro, Almond & Blueberry Breakfast Cereal
Farro is often served as a side dish but it’s a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!
Fruit & Granola Pops
Adding granola to this fruit pop recipe upgrades it from frozen treat to healthy grab-and-go breakfast. Kefir brings probiotic power, and honey and fruit add a touch of sweetness.
Egg-Stuffed Breakfast Potatoes
A make-ahead breakfast perfect for camping or a busy morning–just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you’ll be excited to wake up for.
Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter.
Muffin-Tin Omelets with Feta & Peppers
These Greek-inspired baked mini omelets are the perfect breakfasts on the go, made with briny feta and fresh bell peppers.
Berry Chia Pudding
Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they’re mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We’re in.
Cheddar and Zucchini Frittata
This frittata is made with cheddar cheese and zucchini. It is quick and easy to prepare and has just 115 calories per serving.
Date-Nut Bread
Dates are naturally sweet so no extra sugar is needed in this quick-bread recipe. Toasted almonds add a nice crunch and the optional coarse sugar topping—while it isn’t needed for sweetness—certainly adds to the presentation.
Muffin-Tin Omelets with Sausage & Gruyère
Savory sausage and Gruyère are added to these tasty egg bites made in a muffin tin.