Breakfast is often the meal that gets neglected when it comes to meal prepping. Lunches and dinners are generally the meals that take the most time to prepare, and as such are often the meals that we find the most useful to prep ahead of time. When it comes to breakfast, we often reach for the cereal bowl as a way to feed the family quickly, and if we are totally honest, it’s not always the good cereals that get chosen, especially if kids are involved in the decision making! It doesn’t have to be this way, though. Breakfast can be an extremely important meal for anyone who has a busy day ahead, and eating well in the morning can make us less likely to binge or snack throughout the evening too. Prepping breakfast ahead of time also means you are less likely to choose those sugary cereals, or in some cases, skip breakfast altogether. So without further delay, here are three breakfast meal prep recipes that will put ‘fuel in the tank’, fill you up, and taste great!
Overnight Oats
Rolled oats
Milk
Greek yoghurt
Chia seeds
Flavouring of your choice (e.g maple syrup, cinnamon, honey)
Serves: Up to you, just adjust volume and stick to the ratio
Prep time: a few minutes, then left overnight
This one is a classic, and even easier to prepare than the other recipes listed here. Overnight oats, unlike oatmeals, are meant to be eaten cold, straight from the fridge. Start by taking your rolled oats (old-fashioned rolled oats work best) and adding them to an equal quantity of milk, and half as much yoghurt. The ratio is really as simple as that. Depending on how many servings you want, simply adjust the volumes, keeping the ratio the same (e.g 4 cups of oats, 4 cups of milk, and 2 cups of yoghurt). As the name suggests, store them in a meal prep container overnight while being refrigerated.
If you are looking to store them in our double or triple compartment containers, then you can add fresh fruit and/or nuts to their own separate sections, ready to mix when you are hungry. Simply serve with the flavouring of your choice. It doesn’t get any easier than overnight oats!
Egg Muffin Breakfast
1 tablespoon olive oil
1 cup red peppers
1 cup green peppers
1 cup yellow onion
2 cups baby spinach
1 cup mushrooms
2 cloves of garlic
4 whole eggs
4 egg whites
Optional: hot sauce
Serves: 12 muffins
Prep time: 25 mins
These egg muffins are healthy, full of energy, and taste divine! To start, preheat your oven to 180C, and grease your 12 slot muffin pan in the meantime, as well as heating a large non-stick skillet or pan on a medium heat. Chop your peppers and onions, and add to the pan/skillet with your oil. Cook for 5 to 10 minutes, or at least until the veg is nice and tender. Chop your mushrooms and spinach, and add to the other veg for around 2 minutes. Add minced garlic and cook for 30 seconds more. Remove from the heat, and sprinkle with a little salt to taste. In a bowl, crack your eggs, add the egg whites, and whisk. Add your cooked veggies to the egg mixture, and decant evenly into your baking tray, and bake in the oven until the tops are firm. Remove from the oven, and store in your Igluu Meal Prep containers! Ready for a quick, nutritious breakfast!
Sweet Potato Hash
3 large sweet potatoes
2 bell peppers
1 onion
3 garlic cloves
3 tablespoons of olive oil
Salt and pepper
¼ teaspoon paprika
3 sprigs of rosemary
6 bacon rashers
4 Eggs
Chives for garnish
Serves: 4
Prep time: 1 hour
This one is a rather simple recipe, but none the less makes for a delicious breakfast! Whilst potatoes at breakfast are generally only ever seen in the form of hash browns, sweet potato in particular is an often underused option when it comes to the first meal of the day. Which is a shame, as sweet potato has more fibre, vitamin A, B6, and C than your average white potato. All of which means they are a perfect vegetable to start the day with!
To start with, preheat your oven to 220C. Chop your potatoes into small cubes a few centimetres wide, along with your peppers and onion. Throw them all into a baking tray along with the garlic and oil. Season with salt, pepper, and paprika. Chop your bacon and sprinkle on top of the veg along with the rosemary. Bake for around 45 minutes, until the potatoes are crispy on the outside. Shake your pan halfway through the cooking process.
Make 4 wells in your sweet potatoes and crack those eggs inside. Pop back into the oven for a few minutes until the egg whites are just beginning to set.
A beautiful, if slightly unorthodox breakfast!
While it can be tempting to ignore breakfast meal prepping, a little effort (and in some cases almost no effort at all!) can mean the difference between eating healthily first thing in the morning, or starting your day off with frosted flakes, sugary puffs, or occasionally nothing at all! Start the day right, and you will find that eating healthily and avoiding snacks is far easier than when you skip breakfast.
Of course, our meal prep containers are a necessity for those who are keen on keeping their food fresh and sticking to portion control, so head on over to our store and make sure you have the right tools at hand. Until next time, happy meal prepping!
