3 Meal Prep Ideas: Breakfast Edition

Breakfast. It’s the most important meal of the day.

Okay, cliché. But in all seriousness, I have a much better, productive and healthy day when I eat a good breakfast. Too often I would wait until I was starving and I ended up grabbing whatever I could find. No, that won’t do. These are some seriously delicious options you can prepare ahead of time to avoid making the same mistake I used to.


TBM Egg Muffins

Or, Tomato, Basil, Mozzarella Egg Muffins. If you haven’t tried egg muffins already, what are you waiting for? They are as good as the hype, in my opinion and stay great in the refrigerator for a few days. I’ve frozen them too and simply defrosted one either the night before or just popped it into the microwave for a little longer.

This flavor combo is perfect, too. I made them for my sister’s bachelorette brunch and they were probably the best ones I’ve ever made…and I’ve tried a lot of different egg muffin recipes.

What You Will Need:

  • Oil of choice
  • 12 large eggs
  • 1 tomato, chopped
  • Handful of basil, chopped
  • 1/4 cup of mozzarella, chopped

How to Make Them:

Preheat oven to 350 F. Oil muffin pan very well with your preferred oil. I recommend a spray oil. Wisk eggs together in a medium bowl. Add chopped tomato, basil, and mozzarella. Bake in an oven for 20 minutes. Pack in an air-tight container and store in the refrigerator. Microwave for 10-20 seconds when you’re ready to eat!


DIY Smoothie Packs

Okay, this one isn’t really a recipe. Does it even count? It is this simple: put your smoothie ingredients into a plastic bag, zip it up, and freeze. That’s all there is to it! When you’re ready to use it, pour it into a blender with some liquid and turn that baby on. The packs will stay good in the freezer for up to 6 months. If you are using greens, they last about 2 or 3 months.

My favorite smoothie combo is pretty simple. It consists of strawberries, banana, blueberries, spinach, a little protein powder and some water. Add the protein powder in at the time of blending, not when freezing. I’d also recommend throwing some grapes into the baggie. I think you will be pleasantly surprised, grapes seem to make every smoothie I make better!

Why even make these smoothie packs? Well, you might not realize it yet but I promise it really is a time saver to have a ready to go pack. You can also create different flavor combos and label them. The best part is you don’t have to worry about buying too much fresh fruit and wasting it when it all goes bad too quickly.

Freezer Breakfast Burrito

 Over the past year, I have developed a serious fondness for breakfasts served on a tortilla. Tacos, burritos, plain old eggs on tortillas…whatever you call it. I love it. Even better, you can freeze breakfast burritos and microwave them when you need some breakfast but don’t have the time to make a Mexican feast first thing in the morning.


What You Will Need:

  • 1 potato, peeled and chopped
  • Oil of choice
  • 1 lb. of breakfast sausage (chorizo or any kind of ground meat would work well too)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 12 eggs
  • Salt and pepper
  • 1 can of black beans
  • 8 oz. shredded cheddar cheese

How to Make them:

Bring a pot of water to a boil, place potatoes in a pot, and cook until par-boiled (about 5-6 minutes). Heat oil in a sauté pan. Cook the sausage, pepper, and onion until the meat is cooked through. Add the potatoes to the pan to allow flavors to combine and potatoes to brown slightly.

Wisk eggs in ba owl with salt and pepper. Cook them… you have probably done this before. No need to elaborate here…to assemble the burritos, just lay out a tortilla and top with the eggs, meat mixture, beans and a sprinkling of cheese. Don’t go overboard on the filling or you won’t be able to close it. Roll up the burrito, place on a baking sheet and freeze. Once frozen you can put them more easily into a zip lock bag or air tight container of your choice. When ready to eat, microwave for about 1 and a half to 3 minutes depending on your microwave.


What is your go to breakfast when you’re in a rush and do you meal prep?


Hi, I’m Sarah. I live on the Eastern Shore of Delaware with my boys (#boymom for life) and husband. I found a passion for working out when I ventured into the weights section of the gym and never looked back. I started cooking while taking Hotel & Restaurant courses in college. This blossomed into a love for being creative in the kitchen, creating healthy recipes that my family (and picky kids) love to eat, and sharing them with the world!