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I am a hangry woman until I get my breakfast.

More the “no talkie ’til food” type than the “no talkie ’til coffee” type.

Anyone else?

Eating a good breakfast is one thing that without fail gets my day off on the right foot. Studies actually show that if you eat a healthy breakfast, you’re more likely to make healthier choices throughout the day. These breakfasts can be prepped ahead of time to make your mornings a breeze! Making a healthy choice at “it’s too early for this” o’clock has never been easier.

Oatmeal

Oatmeal is so easy to make, stores well in the fridge and is so versatile. This Blueberry Zucchini Oats recipe is perfect for summer produce, but through the fall you can switch it up and go with apple cinnamon or pumpkin pie oats.

How to Prep: Sunday night double or triple the recipe on the side of the oats container. Prepare the stovetop oats as usual, and then stir in your desired ingredients. Diced apples, dried fruit, cinnamon, almond butter, anything you’d like!

For even less work, you can throw together a few mason jars of overnight oats!

Omelettata

Omelettatas are a great way to use up veggies in your fridge. This recipe from Rachael’s Good Eats is all you need to get started! My favorite add-ins are onion, mushrooms, turkey sausage, bell pepper, kale, feta cheese and tomato. To make it, simply saute your veggies over medium heat until softened. Add seasonings of choice and pour in 3-4 lightly scrambled eggs. Once the edges of the omelettata begin to set, pop it in the oven on broil setting for about 3 minutes.

How to Prep: Chop up your veggies ahead of time to make this meal a breeze. You can cut the omelettata in halves or quarters, too. It’s best made in a cast iron skillet since it goes from stove top straight into the oven.

Avocado Toast

This avocado toast requires no prep because it’s pretty easy to throw together! Throw your toast in the toaster, smash up half an avocado with salt and pepper, and top with a fried egg. And sriracha, if you want some spice in your life. Here’s a quick how-to from one of my favorite cookbooks if you want some more instruction.

Protein Waffle

When you have spotty bananas on the counter, they’re just begging to be made into protein waffles (or pancakes!). In a blender, mix together: 1/2 ripe banana, 1 tsp almond milk, 1 scoop vanilla protein powder, 1 tsp vanilla extract, 1 egg (or 1/4 cup egg white), and a dash of cinnamon. You can add chopped walnuts or pecans, too!

How to Prep: You can absolutely make a batch of these ahead of time and freeze them! Just pop them in the toaster to get that crispy finish. P.S., we have this waffle maker that we got as a wedding gift and LOVE it (affiliate link).

Do y’all have any healthy go-to breakfasts? I’d love to hear! I’m always up for trying new things 🙂

Thanks for reading,

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