15 Meal Prep Breakfasts to Start Your Day Right

Did you know that breakfast is often called the most important meal of the day? It sets the tone for your mood and energy levels! In our blog, we’re excited to share 15 delicious meal prep breakfasts that will help you start your day right, from Overnight Oats Delight to Zucchini Bread Overnight Oats. Get ready to discover easy and nutritious recipes that not only taste great but also save you time during busy mornings!

Overnight Oats Delight

This Overnight Oats Delight is a perfect blend of creamy oats, sweet fruits, and crunchy nuts, offering a nutritious and delicious breakfast that’s ready in a flash!

Ingredients:

1 cup rolled oats
2 cups milk (or dairy-free alternative)
1 tablespoon chia seeds
2 tablespoons honey or maple syrup
½ teaspoon vanilla extract
1 cup mixed berries (fresh or frozen)
¼ cup chopped nuts (almonds, walnuts, or pecans)
½ teaspoon cinnamon (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a medium bowl, combine the rolled oats, chia seeds, and cinnamon if using.

2. In another bowl, mix the milk, honey or maple syrup, and vanilla extract together.

3. Pour the milk mixture over the oat mixture and stir until well combined.

4. Add the mixed berries and stir gently to mix.

5. Divide the mixture into individual jars or containers and top with chopped nuts.

6. Seal the jars and refrigerate overnight (at least 4 hours) to allow the oats to soak and soften.

7. In the morning, give the oats a good stir and enjoy cold or warmed up!

Tips:

For added flavor, experiment with different fruits like banana or apple slices.
Make a batch for the week to save time in the mornings.
Customize the sweetness by adjusting the amount of honey or maple syrup based on your preference.
Feel free to add toppings like yogurt or nut butter for extra creaminess and flavor.

Veggie Omelette Muffins

These Veggie Omelette Muffins are a delightful, flavorful, and convenient way to enjoy a healthy breakfast packed with fresh vegetables and protein.

Ingredients:

6 large eggs
1/2 cup milk
1 cup bell peppers, diced
1 cup spinach, chopped
1/2 cup onion, diced
1/2 cup shredded cheese (cheddar or your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.

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

3. Add the diced bell peppers, chopped spinach, diced onion, shredded cheese, salt, black pepper, and garlic powder to the egg mixture. Stir until everything is evenly distributed.

4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

5. Bake in the preheated oven for about 20 minutes, or until the muffins are set and slightly golden on top.

6. Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for later.

Tips:

Experiment with different vegetables like tomatoes, mushrooms, or zucchini for varied flavors.
These muffins freeze well; simply reheat them in the microwave when you’re ready to enjoy!
For extra flavor, consider adding herbs such as parsley or basil to the egg mixture.

Protein-Packed Breakfast Burritos

These Protein-Packed Breakfast Burritos are special for their delicious blend of savory flavors and their ability to kick-start your day with wholesome nutrition.

Ingredients:

4 large eggs
1/2 cup black beans, rinsed and drained
1/2 cup cooked quinoa
1/4 cup shredded cheddar cheese
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat tortillas
1/2 avocado, sliced
1/4 cup salsa

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a medium bowl, whisk together the eggs, cumin, paprika, salt, and black pepper.

2. In a non-stick skillet, scramble the egg mixture over medium heat until fully cooked.

3. Remove from heat and stir in black beans and cooked quinoa until evenly combined.

4. Warm the tortillas in a separate skillet for about 30 seconds on each side.

5. Evenly distribute the egg mixture onto each tortilla, then sprinkle with cheddar cheese and top with avocado slices and salsa.

6. Roll the tortillas tightly, folding in the edges to secure the filling.

Tips:

Make a large batch ahead of time and freeze individually for a quick breakfast option.
Customize with your favorite veggies such as bell peppers or spinach for added nutrition.
For extra flavor, consider adding a splash of hot sauce inside the burrito before rolling.

Chia Seed Pudding Parfait

Chia Seed Pudding Parfait is a delightful blend of creamy chia pudding, fresh fruits, and crunchy granola, offering a perfect harmony of flavors and textures.

Ingredients:

1/2 cup chia seeds
2 cups almond milk (or any milk of choice)
2 tablespoons maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)
1/2 cup granola
1/4 cup shredded coconut (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to avoid clumping.

2. Let the mixture sit for about 5 minutes, then stir again to ensure the chia seeds are evenly distributed.

3. Cover the bowl and refrigerate for at least 2 hours or overnight until it thickens to a pudding-like consistency.

4. Once the chia pudding is set, layer it in serving glasses with mixed berries and granola.

5. Top with shredded coconut if desired, and serve immediately for a refreshing parfait.

Tips:

For extra creaminess, blend the almond milk and chia seeds before refrigerating.
Experiment with different fruits and nuts to vary the parfait flavors.
Make a batch ahead of time for a quick and healthy breakfast option.

Sweet Potato Breakfast Bowls

This Sweet Potato Breakfast Bowl combines the earthy sweetness of roasted sweet potatoes with creamy avocado and zesty lime for a deliciously nutritious start to your day.

Ingredients:

2 cups diced sweet potatoes
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 ripe avocado, sliced
1/4 cup salsa
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Toss the diced sweet potatoes with olive oil, paprika, salt, and black pepper in a mixing bowl.

3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly browned.

4. While the sweet potatoes are roasting, bring a small pot of water to a boil and gently add the eggs. Cook for 6-7 minutes for soft-boiled eggs.

5. Once cooked, transfer the eggs to an ice bath to cool, then peel and slice them.

6. Assemble the breakfast bowls by placing roasted sweet potatoes at the bottom, followed by sliced avocado, egg halves, and topping with salsa, lime juice, and cilantro.

Tips:

For added protein, consider including black beans or Greek yogurt in the bowl.
Feel free to customize toppings with your favorite ingredients such as cheese or hot sauce.
Leftover roasted sweet potatoes can be stored in the fridge and used for future breakfasts.

Maple Banana Nut Granola Bars

These Maple Banana Nut Granola Bars combine the rich sweetness of maple syrup with the comforting flavors of banana and nuts, making them a delightful and nutritious snack.

Ingredients:

2 cups rolled oats
1 cup mashed ripe bananas
1/2 cup maple syrup
1/2 cup chopped nuts (walnuts or pecans)
1/4 cup almond butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.

2. In a large mixing bowl, combine the rolled oats, chopped nuts, salt, and cinnamon.

3. In another bowl, mix together the mashed bananas, maple syrup, almond butter, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in the chocolate chips.

5. Spread the mixture evenly into the prepared baking dish and press down firmly.

6. Bake for 20 minutes or until the edges are golden brown.

7. Allow the granola bars to cool completely in the dish before cutting them into squares or bars.

Tips:

Store the granola bars in an airtight container at room temperature for up to one week.
For a vegan option, ensure that your almond butter and chocolate chips are dairy-free.
You can substitute the nuts with seeds for a nut-free version.

Savory Quinoa Breakfast Cups

This Savory Quinoa Breakfast Cups recipe is special for its delicious blend of spices and wholesome ingredients that make for a nutritious and filling breakfast option.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup spinach, chopped
1/2 cup feta cheese, crumbled
4 large eggs

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and drain.

2. In a saucepan, bring the vegetable broth to a boil, then add the quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and fluffy.

3. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.

4. Stir in the garlic powder, smoked paprika, salt, and black pepper, cooking for an additional 2 minutes.

5. Once the quinoa is ready, combine it with the sautéed vegetables, chopped spinach, and crumbled feta cheese in a large bowl.

6. Preheat the oven to 350°F (175°C). Grease a muffin tin and evenly distribute the quinoa mixture into the cups.

7. Crack one egg into each muffin cup on top of the quinoa mixture, then season with a pinch of salt and pepper.

8. Bake in the preheated oven for about 15 minutes, or until the eggs are set to your liking.

9. Allow to cool slightly before removing from the muffin tin and serve warm.

Tips:

Feel free to customize the vegetables based on your preference or what you have on hand.
These cups can be made ahead of time and stored in the refrigerator for a quick breakfast throughout the week.
Try adding different cheeses like goat cheese or sharp cheddar for a twist on flavor.

Egg and Spinach Mini Frittatas

These Egg and Spinach Mini Frittatas are a delightful combination of savory eggs and fresh spinach, making them a perfect snack or breakfast option that is both nutritious and flavorful.

Ingredients:

6 large eggs
1 cup fresh spinach, chopped
1/2 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.

2. In a large mixing bowl, whisk together the eggs and milk until well combined.

3. Stir in the chopped spinach, mozzarella cheese, Parmesan cheese, salt, pepper, garlic powder, and onion powder.

4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

5. Bake in the preheated oven for about 15 minutes, or until the frittatas are set and lightly golden on top.

6. Allow to cool for a few minutes before removing from the muffin tin.

7. Serve warm or store in the refrigerator for later use.

Tips:

Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
These mini frittatas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 20-30 seconds for a quick breakfast.

Smoothie Freezer Packs

These Smoothie Freezer Packs are a convenient and delicious way to enjoy the vibrant flavors of fruits and greens any time, making healthy eating easier than ever.

Ingredients:

2 cups spinach
1 cup frozen strawberries
1 cup frozen bananas
1 cup frozen mango chunks
2 tablespoons chia seeds
1 cup almond milk (or any milk of choice)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. Gather all the ingredients and divide them into freezer-safe bags or containers.

2. Add the spinach first, followed by the frozen strawberries, bananas, and mango chunks.

3. Sprinkle the chia seeds on top of the fruits.

4. Seal the bags or containers tightly and label them with the date and contents.

5. To use, simply add the contents of the bag to a blender, pour in the almond milk, and blend until smooth.

Tips:

Try adding a scoop of protein powder or yogurt for an extra boost.
Substitute other fruits depending on your preferences or seasonal availability.
For a creamier smoothie, use frozen yogurt instead of almond milk.

Greek Yogurt and Berry Cups

This Greek Yogurt and Berry Cups recipe combines creamy yogurt with fresh, vibrant berries for a delicious and healthy treat.

Ingredients:

2 cups Greek yogurt
1 cup mixed berries (strawberries, blueberries, raspberries)
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1/4 cup granola
Mint leaves for garnish

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a medium bowl, mix the Greek yogurt with honey and vanilla extract until smooth.

2. In serving cups, layer the yogurt mixture at the bottom.

3. Add a layer of mixed berries on top of the yogurt.

4. Repeat the layers until the cups are filled.

5. Sprinkle granola on top for added crunch.

6. Garnish with fresh mint leaves before serving.

Tips:

Feel free to use your favorite berries, or whatever is in season.
For added sweetness, adjust the amount of honey or syrup according to your taste.
Prepare the yogurt cups a few hours in advance for a quick grab-and-go snack.
Store any leftovers in the refrigerator for up to 1 day, but add granola just before serving to keep it crunchy.

Almond Butter Banana Toasts

This Almond Butter Banana Toast recipe is a delightful combination of creamy, nutty flavors and sweet, ripe bananas, making it a perfect quick snack or breakfast option.

Ingredients:

2 slices whole grain bread
2 tablespoons almond butter
1 banana, sliced
1 tablespoon honey (optional)
1/4 teaspoon cinnamon (optional)
1 tablespoon chopped nuts (optional)

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 5 minutes

Instructions:

1. Toast the slices of whole grain bread until golden brown.

2. Spread almond butter evenly over each slice of toast.

3. Arrange the sliced banana on top of the almond butter.

4. Drizzle honey over the banana slices if using.

5. Sprinkle cinnamon and chopped nuts on top if desired.

Tips:

For added texture, try using crunchy almond butter.
Eligible for meal prep; prepare the almond butter and banana toppings in advance.
Experiment with different breads like sourdough or gluten-free varieties.

Breakfast Quinoa Porridge

This Breakfast Quinoa Porridge is a delightful blend of nutty quinoa and creamy almond milk, topped with fresh fruits and spices, making it a nutritious way to start your day.

Ingredients:

1 cup quinoa
2 cups almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup mixed berries
2 tablespoons chopped nuts (e.g., almonds or walnuts)
1 tablespoon chia seeds (optional)

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.

2. In a saucepan, combine the rinsed quinoa and almond milk. Bring to a boil over medium heat.

3. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

4. Stir in the maple syrup, vanilla extract, cinnamon, and salt. Cook for an additional 2 minutes.

5. Serve hot topped with mixed berries, chopped nuts, and chia seeds if desired.

Tips:

For creamier porridge, substitute half of the almond milk with coconut milk.
Experiment with your favorite fruits and toppings for variety!
Make a batch ahead of time and reheat for a quick breakfast option.

Coconut Flour Pancakes

These Coconut Flour Pancakes are not only gluten-free but also packed with the rich and nutty flavor of coconut, making them a delightful breakfast option!

Ingredients:

1/2 cup coconut flour
1/4 cup milk (dairy or non-dairy)
3 large eggs
2 tablespoons honey or maple syrup
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons coconut oil (melted, plus more for cooking)
1/2 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, combine coconut flour, salt, and baking powder.

2. In another bowl, whisk together the eggs, milk, honey or maple syrup, melted coconut oil, and vanilla extract until well mixed.

3. Gradually mix the wet ingredients into the dry ingredients until fully combined. Let the mixture sit for a few minutes to thicken.

4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil.

5. Pour about 1/4 cup of the batter onto the skillet for each pancake.

6. Cook until bubbles appear on the surface, then flip and cook for an additional 2-3 minutes until golden brown.

7. Remove from skillet and repeat with remaining batter, greasing the skillet as needed.

8. Serve warm with your favorite toppings such as fresh fruit, syrup, or shredded coconut.

Tips:

For extra fluffiness, let the batter rest for 5 minutes before cooking.
Ensure that the skillet is properly heated to prevent the pancakes from sticking.
You can add spices such as cinnamon or nutmeg for added flavor.
Leftover pancakes can be stored in the refrigerator and reheated for a quick breakfast.

Zucchini Bread Overnight Oats

This Zucchini Bread Overnight Oats recipe combines the comforting flavors of cinnamon, nutmeg, and fresh zucchini for a nutritious and delicious breakfast option that can be prepared in advance.

Ingredients:

1 cup rolled oats
1 cup almond milk (or any milk of choice)
1/2 cup grated zucchini
1/4 cup Greek yogurt
2 tablespoons maple syrup or honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
1/4 cup raisins or chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes + overnight refrigeration

Instructions:

1. In a bowl, mix together the rolled oats, almond milk, grated zucchini, Greek yogurt, maple syrup or honey, cinnamon, nutmeg, and vanilla extract until well combined.

2. If using, fold in the chopped walnuts and raisins or chocolate chips at this stage.

3. Divide the mixture into jars or containers for easy servings, sealing them tightly.

4. Refrigerate the jars overnight to allow the oats to soak up the liquid and flavors.

5. In the morning, stir the oats and add additional toppings if desired before enjoying.

Tips:

For added sweetness, consider adding a bit more maple syrup or honey to taste.
Use finely grated zucchini to ensure it blends well with the oats.
Feel free to add other mix-ins like chia seeds, flaxseeds, or different nuts for variety.
This recipe is great for meal prep and can be stored in the fridge for up to 3 days.

Oatmeal Raisin Breakfast Cookies

These Oatmeal Raisin Breakfast Cookies are a delightful blend of chewy oats and sweet raisins, making them a nutritious and satisfying way to start your day.

Ingredients: