Guest Post: Make-Ahead Breakfast Ideas

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Guest Post by Rachel of Thriving Home
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Hi everyone! I’m Rachel from Thriving Home, where “real food meets reality” in our recipes. That means we strive to cook with the least processed ingredients possible, yet realize that there are times when we may need some shortcuts. I’d like to share our most popular family-friendly and freezer-friendly breakfast recipes with you today.

My goal is to feed my family a quick “real food” hardy breakfast each morning. As you may know, this can be quit a challenge as you try to get everyone ready and out the door. So, to make this goal simple to execute, I make the recipes below ahead of time in bulk and then freeze them. Then, in the mornings, I can pull a muffin or a waffle from the freezer and warm it quickly. We usually add a smoothie, as well, and then everyone’s started their day off with fruits, vegetables, whole grains and healthy fats and protein.

I hope you enjoy some of these as much as our family does…

Chocolate Zucchini Waffles – After the Pumpkin Chocolate Chip Muffins, these are the most popular recipe on our site…and for good reason. 1) They taste awesome. 2) You are eating zucchini for breakfast. Yumminess + sneaky vegginess is my favorite kind of meal! Your kids will gobble these up. Top with a little peanut butter for a little added protein.

Freezer Tip: Make waffles in advance and freeze in a freezer gallon-sized bag. To reheat, toast on the defrost setting.

Chocolate Waffle recipe with zucchini

Green Smoothie – Pack in those fruits and veggies first thing in the morning with this delicious smoothie that the whole fam will like. Other than the light green tint, you’ll never taste those added greens.

Freezer Tip: You can freeze leftovers in a glass container with a lid. Set it in the fridge overnight for the perfect consistency the next morning.

Green Smoothie Recipe

Brownie Baked Oatmeal – Much like the 5 Minute Chocolate Oatmeal, this is like a dessert…except so good for you. One reader’s comment suggested serving it with sliced strawberries on top.

Freezer Tip: I usually make two 8×8 pans and freeze one before baking for later. When ready to eat, I thaw it in the fridge overnight and bake as directed.

Baked Egg Cups – Pair this with the smoothie above and you have a perfect breakfast combo to start your day! These do not freeze very well but will store in the fridge for a few days and can be warmed up later. Serve on a toasted English muffin for an instant breakfast sandwich. Or, you can try out this Instant Breakfast Sandwich idea.

Whole Wheat Pumpkin Pancakes – Hands down, our favorite pancake recipe around here. You’d never know it’s whole wheat and has a super food in it.

Freezer Tip: Make pancakes in advance and freeze in a freezer gallon-sized bag. To reheat, toast on the defrost setting. You may have to nuke them a little to get them warmed all the way through, as well.

Whole Wheat Pumpkin Pancakes

Savory Breakfast Muffins – This is my husband’s favorite to-go breakfast. He requests that I make these so he can warm them up and take them in the car on his way to work. Again, you’re getting whole grains and veggies in this one.

Freezer Tip: Make muffins in advance and freeze in a freezer gallon-sized bag. To reheat, microwave for 1 minute. Rotate and microwave in 30 second increments until warmed through.

Savory Breakfast Muffins

Thanks for letting me share with you today! You can find tons more healthy breakfast and dinner ideas at Thriving Home.

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