Make-Ahead Breakfasts You Can Eat on the Go

Courtesy of Christine Skopec
Culture CheatSheet

Hi Friends,

Recipes for make-ahead breakfasts and on-the-go breakfasts rule the web, but few combine the convenience of both. It doesn’t do much good to have a crockpot full of creamy oatmeal if you just have to dash out the door in a few minutes. Likewise for a travel-friendly sandwich that takes the better part of an hour to assemble.

Lucky for you, we’ve done a bit of digging. You can easily make these six recipes over the weekend, then bring them along for your commute. Weekday mornings are starting to look less horrible.

Freezer Breakfast Burritos is the featured eat on the go for good reason; they are very popular and easy to eat away from our normal early breakfast table or breakfast bar. All the convenience of the the versions from the gas station without the questionable ingredients, these frozen burritos from Gimme Some Oven make portable eating super delicious. They’re filled with potatoes, veggies, and beans to make them super satisfying. Though these burritos are vegetarian, you can also add a little bit of breakfast sausage or bacon to the mix.

To make this a travel-friendly option, simply wrap your burrito in aluminum foil after heating it in the microwave. It’s an extra step, but you can speed through the process in less than a minute.

Ingredients:

• 12 large eggs
• ¼ cup milk
• Salt and pepper
• 2 tablespoons olive oil
• 1 medium white onion, peeled and diced
• 1 pound Yukon gold or red potatoes, diced into ¼-inch cubes
• 1 large red bell pepper, cored and diced
• 1 (4-ounce) can chopped green chiles
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed and drained
• 2 (8-count) packages large flour tortillas
• 2 cups shredded pepper Jack cheese
• Salsa

Directions:
Whisk eggs, milk, a generous pinch of salt, and a pinch of pepper in a large bowl to combine. Heat a large skillet over medium heat and grease with nonstick cooking spray. Add eggs and cook, stirring with a rubber spatula, until scrambled, about 4 to 6 minutes. Transfer to a plate and set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and peppers and cook, stirring frequently, until tender, about 7 to 10 minutes. Add beans, chiles, 2 teaspoons salt, and cumin. Cook for 2 minutes to heat through, then remove from heat.

Spread a large piece of plastic wrap on a work surface and set a tortilla in the center. Top tortilla with about ¼ cup of eggs followed by an equal amount of potato mixture. Add a sprinkling of cheese, then fold into a burrito, tucking sides in before rolling. Wrap in plastic wrap and repeat with remaining ingredients. Transfer burritos to freezer.

To thaw, remove from plastic wrap and microwave on a microwave-safe plate for 60 to 90 seconds, or until hot. Serve with salsa.

2. Breakfast Blueberry-Oatmeal Cakes

These breakfast treats from Eating Well are essentially a cross between a muffin and a bowl of oatmeal, which means they’re both delicious and healthy. They get a huge dose of flavor from a touch of maple syrup and cinnamon. If you’re using frozen berries, add them without thawing to keep the mess to a minimum.

Ingredients:

• 2½ cups old-fashioned rolled oats
• 1½ cups low-fat milk
• 1 large egg, lightly beaten
• ⅓ cup maple syrup
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup fresh or frozen blueberries

Directions:
In a large bowl, combine oats and milk. Let soak in refrigerator until liquid is mostly absorbed, 8 to 12 hours.

Preheat oven to 375 degrees Fahrenheit and grease a 12-cup muffin tin with cooking spray. Stir egg, syrup, oil, vanilla, cinnamon, baking powder, and salt into soaked oats to combine. Divide mixture among muffin cups and top each with 1 tablespoon berries.

Bake until cakes spring back when touched, 25 to 30 minutes. Let cool in pan for 10 minutes, remove with a paring knife, and serve.

3. Freezer Breakfast Sandwiches

If a breakfast sandwich from McDonald’s is your choice on busy morning, this homemade version from Damn Delicious, adapted from Eat Cake For Dinner, is perfect. With just a handful of ingredients and about 30 minutes worth of work, you’ll have six sandwiches to get you through the week. Feel free to try the method with different types of meat and cheese as well. Prosciutto and fontina would be pretty spectacular.

Ingredients:

• 6 large eggs
• Kosher salt and freshly ground pepper
• 6 English muffins, split
• 12 slices deli ham
• 6 slices cheddar cheese

Directions:
Preheat oven to 375 degrees Fahrenheit. Lightly grease six 10-ounce ramekins with oil or nonstick cooking spray. Transfer to a rimmed baking sheet. Crack an egg into each ramekin and scramble using a fork. Season with salt and pepper, transfer to oven, and bake until set, 12 to 14 minutes.

Place one egg round over the bottom of an English muffin. Top with two pieces of ham and one slice of cheese. Close with muffin top and repeat with remaining ingredients. Tightly wrap each in plastic wrap and transfer to freezer.

To reheat sandwiches, remove plastic wrap, then wrap sandwich in a paper towel. Microwave until hot, about 1 to 2 minutes.

4. Banana-Chocolate Chip Protein Bars

When you want something that tastes as good as a slice of chocolate chip-banana bread, but won’t leave you feeling sluggish, these protein bars from Food Network are about as good as you can do. They’re made with two types of whole grains, protein powder, and a good helping of almond butter to keep you feeling full all morning.

As healthy as these bars are, you do want to make sure you’re picking a quality protein powder. A lot of products on the market are loaded with sugar and other fillers, so do a little bit of research before buying.

Ingredients:

• ½ cup honey
• ½ cup almond butter
• ½ cup boxed coconut milk
• ¼ cup vanilla protein powder
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 2 cups crisp brown rice cereal
• ½ cup sliced almonds
• ½ cup roughly chopped dried banana chips
• ½ cup minim chocolate chips, divided
• ½ teaspoon kosher salt
• Nonstick cooking spray

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-9-inch baking dish with cooking spray.

Heat honey, almond butter, coconut milk, protein powder, canola oil, and vanilla in a small saucepan over medium-high heat just until it begins to simmer, about 2 to 3 minutes. Remove from heat.

In a large bowl, mix oats, cereal, almonds, banana chips, ¼ cup chocolate chips, and salt to combine. Add honey and almond butter mixture and stir with a spatula until combined. Transfer to prepared baking dish. Cover with parchment paper, and pack firmly into dish. Bake for 15 minutes. Remove from oven and top with remaining chocolate chips. Let cool, then cut into bars.

5. Crustless Zucchini and Basil Mini Quiches

While carrying around a slice of quiche isn’t all the practical for a morning commute, bite-size versions you can stash in a zip-top baggie are. Try the method with this easy recipe from The Kitchn. These are designed to be stored in the freezer, but it’s a good idea to keep a few portions in the fridge. This way you can simply snag a bag on your way out.

Ingredients:

• ¼ cup cornstarch
• 1¼ cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1 cup heavy cream
• ¾ teaspoon kosher salt
• ⅛ teaspoon nutmeg
• Canola or vegetable oil
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 shallots minced
• 2 small zucchini, grated
• ¼ cup grated Gruyère or Parmesan cheese
• Finely chopped fresh basil

Directions:
Preheat oven to 450 degrees Fahrenheit. Add cornstarch to a medium bowl, then pour in ½ cup milk, mixing until smooth. Whisk in eggs and yolks, and again whisk until smooth. Whisk in remaining milk along with cream, salt, and nutmeg.

In a nonstick pan, heat oil over medium. Add garlic and shallots and cook, stirring, until fragrant, about 2 minutes. Add zucchini and cook, stirring, just until softened, 3 to 4 minutes. Remove from heat.

Grease mini muffin tin wells with canola or vegetable oil. Add a pinch of cheese to each well, then a teaspoon of zucchini, and a pinch of basil. Add 1 tablespoon egg mixture to each well, transfer to oven, and bake until golden, about 15 to 18 minutes. Let cool for 10 minutes, then use a paring knife to remove. Let cool completely.

Freeze mini quiches in a single layer in a covered container. To reheat, transfer to a 400-degree Fahrenheit oven for 5 to 10 minutes.

6. Smoked Salmon and Dill Muffins

Standing in line to grab a bagel with the works makes for a stressful morning when you’re crunched for time, so go for these savory muffins from Betty Crocker instead. The recipe is even quick to prepare thanks to biscuit mix. They just might be the most sophisticated take on a savory muffin we’ve ever seen.

Ingredients:

• 3 tablespoon butter
• 1 meidum onion, finely chopped
• 1 (4.5-ounce) package smoked salmon, flaked or chopped
• 1½ cups biscuit mix
• 1¼ cups shredded Italian cheese blend, divided
• 2 tablespoons chopped fresh dill
• ¾ teaspoon grated lemon zest
• ½ cup milk
• 2 tablespoons vegetable oil
• 1 egg

Directions:
Preheat oven to 425 degrees Fahrenheit. Grease a 12-cup muffin tin with cooking spray.

Melt butter in a small skillet set over medium-high heat. Cook onion until tender, stirring frequently, about 3 to 5 minutes. Stir in salmon, then remove from heat.

In a large bowl, combine biscuit mix with ¾ cup of cheese, the dill, and lemon zest. In a small bowl, combine milk, oil, and egg, whisking to break up egg. Make a well in center of dry ingredients, then add milk mixture. Stir until just moistened. Add onion and salmon and mix just to combine.

Evenly divide batter among muffin cups, filling each two-thirds full. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until golden. Let cool for 2 to 3 minutes, then remove from pan. Serve.

Use these recipes to make your hectic life a little easier.

Bon Appétit...

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Live well,
Yvonne