5 grab-N-go breakfast ideas for busy weekday mornings
I have to admit that I am not a morning person, and when I have to arrive at work at 7 am, means my time to prepare breakfast is extremely limited because I always tend to slept-in a little bit past 6:15 am. I am a person that values eating breakfast not only because it gives me more energy and feel more awake in the morning, but also because this can be the only food I got to eat before my lunch break depending on how busy work is. The 5 quick and easy breakfast ideas that will introduce here are all good recipes for prep-ahead, so when you spare 30 minutes on Sunday evening, you will be able to give yourself some spare time on the weekday morning while still able to enjoy healthy breakfast. There is another important reason I chose prep ahead of breakfast is that my husband always wakes up earlier than I do, and I want to make sure that he has some healthy breakfast to eat when I am still sleeping in bed. With all this prep-ahead breakfast, he can simply take it out from the fridge and reheat them quickly in the microwave for about 30 seconds, then enjoy it!
Ham and Egg cups
I love eggs, especially love to have eggs in my breakfast, whether fried, scrambled or hard-boiled. I always think of the egg as one of the essential ingredients for breakfast, this helps to start my morning right with this nutrient added to my breakfast. Hence, this is such a great breakfast comfort food for me on a busy morning when I don’t have to turn on the stove but am still able to enjoy warm healthy eggs for breakfast.
Ham and egg cup
Ingredients
- 12 slices of ham/chicken breast;
- 6 eggs beaten.
- ½ cup milk
- Some veggies diced tomato, spinach, or bell pepper;
- ½ cup shredded cheese any kind;
- Pinch of salt and pepper or Italian spice.
Instructions
- spray the 12-cup muffin pan with oil and lined each cup with a slice of ham
- whisk together 6 eggs, milk with veggies, and shredded chess, then season with salt and pepper (or your choice of spice, ie. Italian spice)
- pour the mixture in the muffin cup into each ham pocket
- bake at 400 F degrees in the oven for 15 minutes
- take it out from the oven, and wait for it to chill to room temp before storing it in a container in the fridge for up to 4 days
Roast beef Croissant with honey mustard glazed
This recipe is so filling and delicious with this croissant sandwich, I think it is very suitable to have it for lunch. This is another prep-ahead make life easier sandwich that by making and baking 4 croissant sandwiches at a time, saves some time to pack the lunch in the morning. This is another put-in microwave for 40 seconds and a graded croissant sandwich is in front of you. I ranked it as a level kind of sandwich because there is a fine twist that is added to this croissant, which is the honey mustard glaze on the croissant which tasted just right combined with the roasted beef and cheese. When you put it inside a brown bag for lunch, your friends might even think this is actually from a café next door.
honey mustard glazed croissant sandwich
Ingredients
- 4 store-bought croissant
- 8 slices of roasted beef
- 8 slices of cheese your favorite kind
- ½ Tbs of Dijon mustard
- 1 Tbs of honey
- 1 tsp Poppy seed or chia seed to decorate
Instructions
- Make the honey mustard glaze by mixing Dijon mustard with honey in a small bowl and set aside
- Sliced the croissant in half and place 2 slices of beef and 2 slices of cheese in each croissant
- Placed the croissant on a baking tray and glazed croissant with honey mustard, then sprinkled with some poppy seed to decorate
- Bake at 375F in the oven for 7 minutes. Take out and chill until room temperature, before wrapping it up in parchment paper and storing it in an airtight container in the fridge for up to 3 days.
- Can reheat right before eating in the microwave for 45 seconds.
Sausage and Egg Burrito
This sausage and egg burrito breakfast required some cooking on the stovetop, but the good thing is a thing can easily be prep ahead, so you can enjoy this spice-up Italian sausage egg and cheese burrito on your busy morning. I choose Italian sausage because it already has so many flavors in it without me needing to add other spices and a little spicy taste add to it to make it more flavorful. If you decide to switch up the veggies inside the burrito find them too but be aware that tomatoes could make the burrito soggy if you are not planning to eat it right away. I choose bell pepper because it goes well with the sausage flavor, plus it’s not watery, so reduces the chance of the burrito becoming soggy.
sausage and egg burrito
Ingredients
- 6 flour tortillas
- 3 Italian sausage diced
- 4 eggs beaten
- ½ cup of shredded cheese cheddar or mozzarella
- 1 red bell pepper sliced
- Pinch of salt and pepper to season
Instructions
- Heat the frying pan and add 2 Tbs of oil, scramble eggs, and cooked the Italian sausage for about 4-5 minutes on the frying pan. Then place on a plate to set aside
- Place tortillas on a flat surface, layered the eggs, sausage, bell pepper, and cheese
- Roll up the tortilla tightly, and tuck in the ends of the tortilla as you roll
- Then can eat right away or refrigerated for eat at a later time. And simply microwave for 45 seconds before enjoying your healthy burrito.
Banana Oatmeal muffin
It is so wonderful to have oatmeal for breakfast because it helps with my digestion throughout the whole day. Oatmeal has lots of vitamins and minerals, and it supports healthy cholesterol and weight management. It is great that there are lots of recipes that replace flour with oatmeal, and I love this healthier version of muffin.
I decide to go healthy on this recipe, so instead of adding sugar, I use 3 ripe bananas and added some chocolate chips in the mixture and on the top. You can go even healthier by switching the chocolate chip on the top to raisin, raspberry, blueberry, or apple dice. I keep the chocolate chip on top because my husband enjoys the sweetness in his food, and I want him to enjoy the food I prepared for him. So, I cut out the white sugar, but add some chocolate to make it fun and sweet for him.
Banana oatmeal muffin
Ingredients
- 3 very ripped bananas
- 2 large eggs
- 1 ½ cup milk
- 3 cup roll oats
- 2 Tbs baking powder
- 1 Tbs cinnamon
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Mix all wet ingredients in a medium bowl by mashing the bananas, and add in milk and eggs.
- Mix all the dry ingredients in a large bowl, adding roll oats, baking powder, cinnamon, and salt. Mix well
- Combining the wet ingredients into the dry ingredients, mix well, then add half of the chocolate chips to the mixture
- Spray oil in the 12-cup muffin pan, then equally divided the mixture into the cups. Add the rest of the chocolate chips to the top of the mixture in each cup.
- Bake 350F in the oven for 25 minutes.
- Take out and enjoy. Or store in an airtight container in the fridge for up to 4 days.
Overnight oats
Overnight oats are super delicious and can easily make into all sorts of different flavors depending on personal preference. You can change up the fruits and even add in some nuts like crushed walnuts or pumpkin seeds. Remember to use Greek yogurt and you can adjust the sweetness by adding in the amount of sweetener you prefer. I always use honey or maple syrup.
Overnight oats are the breakfast that I will eat well I want something cold and refreshing in the morning, and this recipe is beneficial to your gut health with probiotics in the yogurt and fiber in the oatmeal. Hope you will enjoy this.
You can put this overnight oat in a beautiful mason jar or glass container, but I simply put it in Rubbermaid container because it’s light and easier for storage.
overnight oat
Ingredients
- ½ cup of roll oats
- ½ cup of Greek yogurt
- ½ cup milk 2% or any kind of milk of your preference
- 1-2 Tbsp Honey or maple syrup
- Some walnuts and pumpkin seed and chia seed
- Pinch of salt
Instructions
- Add all the ingredients together in the container of your choice, mix well, and place in the fridge for 30 mins or overnight before you enjoy it cool.