Start your day with guaranteed deliciousness with these four- and five-star rated recipes. Making breakfast ahead, whether you put some burritos in the freezer or make a batch of muffins for the week, means you have time to enjoy a morning meal even on hectic days. Recipes like our Morning Glory Muffins and 3-Ingredient Bell Pepper & Cheese Egg Cups are so good, you'll be stocking your kitchen with them week after week.
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3-Ingredient Bell Pepper & Cheese Egg Cups
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Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.
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Make-Ahead Cinnamon Rolls
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Here's one take on wake and bake—you do all the prep work the day before and let the rolls have their final rise in the fridge while you sleep. Not only does that allow them to develop extra flavor, you get more shut-eye.
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Morning Glory Muffins
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These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.
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Muffin-Tin Spinach & Mushroom Mini Quiches
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Switch up your morning routine with these easy vegetarian mini quiches. Earthy mushrooms and spinach pair nicely with rich and creamy Gruyère cheese. Serve them on a platter with a fresh fruit salad for a simple weekend brunch.
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Peanut Butter Protein Overnight Oats
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Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family.
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Granola & Yogurt Breakfast Popsicles
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These fun yogurt pops studded with fresh berries make a great on-the-go breakfast for a busy morning--perfect for kids and adults alike.
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Apple-Cinnamon Muffins
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These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin--but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.
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Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese
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Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with a Southwestern spin to stash in the fridge or freezer for those extra-busy mornings.
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Cauliflower English Muffins
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These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread. Try topping them with sweet jam, or use them to create a yummy breakfast sandwich.
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Muffin-Tin Omelets with Broccoli, Ham & Cheddar
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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.
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Carrot & Banana Muffins
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Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.
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Cinnamon-Roll Overnight Oats
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It takes just minutes to assemble this healthy no-cook breakfast, and you'll have meal-prepped grab-and-go breakfasts on hand for the rest of the week. Top these delicious vegan oats—inspired by classic cinnamon bun flavors—with fresh or frozen fruit and your favorite nuts and seeds.
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Easy Loaded Baked Omelet Muffins
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Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don't have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch.
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Blueberry-Banana Overnight Oats
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Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
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Zucchini Mini Muffins
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Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
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Mini Quiches with Sweet Potato Crust
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Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays.
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Baked Oatmeal with Pears
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This comforting baked oatmeal is perfect for cozy weekend mornings and doubles as a make-ahead breakfast that you can meal-prep for healthy grab-and-go meals all week.
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Apple, Bacon and Sweet Potato Mini Casseroles
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These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.
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Apple-Cinnamon Overnight Oats
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It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
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Vegan Freezer Breakfast Burritos
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Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.
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Greek Muffin-Tin Omelets with Feta & Peppers
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These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!
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Tropical Overnight Oats
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Loaded with coconut, pineapple and mango, this easy overnight oats recipe will transport you to the tropics. Meal-prep a big batch for ready-to-eat breakfasts throughout the week.
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Muffin-Tin Omelets with Veggie Sausage & Sun-Dried Tomatoes
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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.
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Pumpkin Overnight Oats
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Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
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Muffin-Tin Omelets with Sausage & Gruyère
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With a little help from your trusty muffin tin, you can meal-prep a week's worth of protein-rich muffin-tin eggs like these with sausage and Gruyère to stash away in the fridge or freezer for those extra-busy mornings.
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Peanut Butter-Chocolate Chip Overnight Oats with Banana
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It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe.
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Baked Banana-Nut Oatmeal Cups
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Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
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Banana Protein Muffins
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These healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.
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Apricot-Sunflower Granola Bars
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Easy to make at home, these nut-free granola bars can be adjusted to your taste preferences. Simply vary the add-ins to your taste, swapping 2 cups of any combination of small (or chopped) dried fruit, seeds and/or chocolate chips for the apricots and seeds in this version. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.
