Easy peasy breakfast meal preps for those mornings when you’re running out the door (or running to your zoom call) with no time for breakfast.
I hear from my community often that they don't know what recipes to make for breakfast. Especially when they are running low on time!
I'm here to give you some inspiration and help you find that motivation again! Below you'll find 5 of my favorite easy to make ahead breakfast recipes. These recipes are easy as can be and require little time and little ingredients. They're also customizable so if you don't like an ingredient you can switch it out with one you do like. Not to mention they're full of yummy, nourishing ingredients that are going to leave you full and satisfied while your body thanks you!
Which one will your try first?!
Avocado Almond Bites
Collagen Banana Bread
Chocolate Chip Muffins
Check them out below and don't forget to tag me on Instagram if you make them! I love seeing your creations.
1. Over Night Chia Oats
1/2 cup oats
2 tbsp chia seeds (optional)
1/2 cup almond milk (or milk of choice)
1/2 cup yogurt or kefir of choice
Fruit of choice
Add all ingredients to a glass container and mix evenly.
Make sure lid is air tight and store in the fridge for 3-12 hours.
Top with fruit of choice and nut butter if desired.
My favorite part about this meal is you can make it any flavor your heart desires! I love using kefir to give me a boost of gut friendly bacteria with billions of probiotics per serving!
2. Egg Cups
8 pasture raised eggs
2 tbsp+ chopped spinach
2 tbsp chopped red pepper
shredded turkey meat
1/4 cup almond milk
salt and pepper
Preheat oven to 350 degrees.
Prep your veggies and place them at the bottom of a muffin pan.
Then add turkey (or your choice or protein) sausage and bacon work well.
Beat eggs and milk until fully combined and then pour eggs into each cup until 3/4 full. (Eggs will rise)
Top with salt and pepper and cook for 20-22 minutes
Optional: top with cheese and cook for an extra 2 minutes or until melted.
You can use paper muffin cups or grease the pan with coconut oil so they don’t stick, either works. These are completely customizable with veggies and protein so switch it up and pick your faves!
3. Avocado Almond Bites
1 1/4 cups rolled oats, toasted, divided
1 cup chopped almonds, toasted, divided
1 ripe, fresh avocado, halved, pitted, peeled and mashed
1 cup (8 oz.) pitted dates, chopped, packed
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 tsp. salt
Preheat oven to 350°F.
Spread oats and almonds evenly in a single layer on a baking sheet, careful to not mix and keep separate.
Bake for 7 to 10 minutes, turning over occasionally, until lightly toasted; remove from oven and cool.
Process avocado, dates, 1/2 cup toasted almonds, cocoa powder, vanilla and salt in a food processor until mixture is finely chopped and sticky.
Stir in 1 cup toasted oats.
Transfer to a medium bowl and refrigerate until chilled, at least 1 hour.
Form 20 bite-sized balls using your palms.
Roll balls in remaining toasted oats and almonds.
Place on a tray lined with parchment paper.
Store in the refrigerator for up to three days.
4. Collagen Banana Bread
2 cups almond flour
1/4 cup tapioca flour
3 small ripe bananas (about one cup)
3 tbsp coconut sugar
2 pasture raised eggs
2 tbsp coconut oil (melted)
2-4 scoops collagen
1/4 tsp sea salt
1 tsp vanilla
1 tsp baking soda
Chocolate chips : optional
Preheat oven to 350 and line bread dish with parchment paper or grease with coconut oil.
Add the almond flour, tapioca flour and baking soda to a bowl and mix until combined, make sure the almond flour is fine without chunks.
Add eggs and coconut sugar to another bowl and beat with a hand mixer.
Add banana and beat again until well combined.
Add in the rest of the ingredients and combine everything into one bowl.
Mix until you have a dough then pour batter into bread pan.
Bake for 40-50 minutes or until fork comes out clean.
(To make this recipe vegan, sub 1/2 cup apple sauce for the eggs)
5. Chocolate Chip Muffins
1 cup mashed banana (about 3)
1/4 cup maple syrup
1 tbsp Apple Cider Vinegar
1/2 cup coconut flour
1/4 cup tapioca flour
1 tsp cinnamon
Dash of salt
2 tsp baking powder
1/2 tsp baking soda
Chocolate chips (optional)
Preheat oven to 350.
Spray muffin tin with nonstick spray or use muffin cups.
Mix together all wet ingredients in a medium sized bowl until smooth texture.
Add the dry ingredients and stir until a batter forms.
Allow the batter to sit for 5 or so minutes to rise.
You can mix in the nuts/chocolate chips - I just topped them.
Fill each muffin cup almost full and top with chocolate chips and walnuts or your favorite toppings!
Cook for 25-27 minutes or until toothpick comes out clean. Let sit until cool.
I hope you enjoy these recipes and they make your busy mornings a little easier! Don't forget to check out all the recipe of my breakfast recipes on my blog under "breakfast recipes".