During the busy holiday season it’s easy to skip breakfast, but having ready-to-eat options makes mornings smoother. These make-ahead ideas save time and work whether you’re feeding a crowd or grabbing something quick.
Overnight oats are a simple, nutritious choice. Combine rolled oats, milk, chia seeds, and a sweetener like honey or maple syrup in a jar. Add fruits such as berries or sliced banana and nuts or seeds if you like. Stir, refrigerate overnight, then top with fresh fruit in the morning.
Breakfast burritos are hearty and portable. Scramble eggs and combine with cheese, cooked potatoes or hash browns, and your choice of meat or beans for a vegetarian option. Spoon the filling onto flour tortillas, roll tightly, wrap in foil or plastic, and chill or freeze. Reheat in the microwave or oven when ready to eat.
Egg muffins are bite-sized and customizable. Whisk eggs and mix in chopped vegetables, cooked bacon or sausage, and shredded cheese. Pour into a greased muffin tin and bake at 350°F (175°C) for 15–20 minutes, until set. Cool and store in an airtight container for grab-and-go breakfasts.
Chia pudding needs no cooking. Mix chia seeds with almond milk (or another milk) and a sweetener, stir well, and refrigerate overnight. In the morning stir again and top with fruit, nuts, or granola.
French toast casserole brings all the flavors of French toast to one pan. Cube bread and place in a greased dish. Whisk eggs, milk, cinnamon, and vanilla, then pour over the bread. Cover and refrigerate overnight, then bake at 350°F (175°C) for 40–45 minutes until golden.
Breakfast quesadillas are quick to make and easy to freeze. Scramble eggs and layer them on a large tortilla with cheese and cooked bacon, sausage, or vegetables. Fold in half, toast in a pan until golden, then cool and store. Reheat before serving.
Baked oatmeal is filling and stores well. Mix rolled oats with milk, eggs, cinnamon, and your choice of fruit or nuts. Pour into a greased dish and bake at 350°F (175°C) for 30–35 minutes until golden. Cool, slice, and refrigerate.
Cinnamon rolls are a cozy treat you can prep ahead. Use refrigerated cinnamon roll dough or your favorite recipe, roll with cinnamon and sugar, cut into rolls, and bake at 350°F (175°C) for 20–25 minutes. Drizzle with icing before serving.
Banana bread puts overripe bananas to good use. Mash ripe bananas and mix with flour, sugar, eggs, and baking soda. Add walnuts or chocolate chips if you like. Bake in a greased loaf pan at 350°F (175°C) for about 60 minutes, until a toothpick comes out clean.
Yogurt parfaits are healthy and customizable. Layer Greek yogurt with granola and fresh berries in jars or bowls. Drizzle with honey or maple syrup, cover, and refrigerate for an easy morning option.
A breakfast casserole feeds a crowd with minimal effort. Combine whisked eggs with cooked sausage or bacon, shredded cheese, diced potatoes, and vegetables. Pour into a greased baking dish, refrigerate overnight, then bake at 350°F (175°C) for 25–30 minutes until set.
Fruit salad is light, refreshing, and quick to prepare. Toss seasonal fruit like strawberries, apples, and oranges with a little honey and lime juice. Chill and serve within a couple of days.
