Prepare the Night Before to Get the Kids Out the Door
by RYAN MILEJCZAK
So the kids are back in school and you need a quick and healthy breakfast hack to set them up for success, right? But in all the chaos of getting ready for school, how can you find time for a hearty, nutritious breakfast?
Why not try preparing breakfast ahead of time? By preparing your ingredients and taking care of some or all of the cooking the night before, you free up time in the morning. That means you can get everybody ready and still ensure your kids are eating (and enjoying!) breakfast.
Here’s a look at three of our favorite recipes for quick and easy breakfasts you can prepare the night before.
Savory Breakfast Bowl
Adapted from Iowa Girl Eats
Ingredients
- 2 lbs potatoes, chopped into 1-inch cubes
- 1 green pepper, chopped into 1-inch cubes
- 12 eggs
- 4 oz shredded cheddar
- 3 green onions, chopped
- 1 whole avocado
- Salsa
- Olive oil
- Salt and pepper to taste
Instructions
Begin by preheating your oven to 425 degrees Fahrenheit. Add potatoes, peppers, and onions to a large sheet pan and coat with olive oil, salt, and pepper. Roast until potatoes are golden brown and tender, about 30 minutes.
While the veggies cook, beat eggs until smooth with salt and pepper. Scramble in a skillet over medium heat until slightly less cooked than you’d prefer. Divide eggs and veggies between six containers, top with cheese, and refrigerate. When ready to consume, microwave at 50% power for 1 ½ minutes, then top with green onions, sliced avocado, and salsa.
Overnight Oats
Adapted from Feel Good Foodie
Ingredients
- ½ cup rolled oats
- ½ cup skim milk
- ½ cup nonfat greek yogurt
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- ½ banana sliced
- 1 tbsp chopped almonds
Instructions
Combine all ingredients except bananas and almonds in a glass container or mason jar until well combined. Top with lid or plastic wrap and place in the fridge overnight. When ready to enjoy, remove from the fridge, add bananas and almonds, and consume.
Smoothie Bowl
Adapted from Bakerita
Ingredients
- 1 frozen banana
- ½ cup frozen strawberries
- ½ cup skim milk
- Fresh sliced strawberries
- Chia seeds
Instructions
To prepare the night before, portion out frozen ingredients and place them in the freezer in a ziploc bag or other container (ingredients listed are for one bowl). To prepare, add frozen ingredients and milk into a blender and blend until completely smooth. Transfer to a bowl or other container and add fresh sliced strawberries and chia seeds. Enjoy.
Baked Berry Oatmeal
Adapted from Martha Stewart
Ingredients
- 2 tbsp unsalted butter
- 3 dates, pitted and chopped
- 2 cups rolled oats
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 cups skim milk
- 2 tbsp maple syrup
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mixed berries
Instructions
Begin by heating your oven to 350 degrees Fahrenheit. Grease a 3 quart baking dish and spread chopped dates evenly along the bottom. In a bowl, whisk together oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together milk, maple syrup, melted butter, eggs, and vanilla extract. Combine with dry ingredients and transfer to the baking dish.
Sprinkle berries over top and bake until set, about 35 minutes. Can be stored in the fridge for up to 5 days. When ready to consume, heat in the microwave at 50% power for 1 ½ minutes and top with additional maple syrup.
Healthy Breakfast Casserole
Adapted from The Protein Chef
Ingredients
- 6 large eggs
- 1 cup cheddar cheese
- 200g greek yogurt
- 1 lb cooked turkey sausage
- 50g spinach
- ½ white onion
- 3 bell peppers, chopped
- Salt and Pepper to taste
Instructions
Begin by heating the oven to 350 degrees Fahrenheit. Beat eggs until smooth and combine everything in a mixing bowl until thoroughly mixed. Transfer to a greased 2 quart baking dish and bake until the edges start to brown and the center jiggles only slightly when touched, about 45-50 minutes. Store in the fridge or freezer. When ready to consume, remove a portion and microwave it on high for 45 seconds to a minute.