Back-to-school season brings a return to early mornings, packed schedules, and the daily scramble to get out the door on time. Having a quick, ready-to-go breakfast can make a big difference in how the day starts. These recipes are easy to prep, freezer-friendly, and simple to reheat — so breakfast doesn’t have to be one more thing to think about during your already-busy mornings.
Blender Cottage Cheese Pancakes
Serves 5
These pancakes are an easy, high-protein breakfast that comes together quickly in the blender. This is a great recipe to double. Let the pancakes cool completely, then store in the freezer. Cottage cheese and egg whites boost the protein content, making these pancakes more filling than traditional versions.
Here’s what you need:
2 cups old-fashioned oats
2 cups low-fat cottage cheese
2 cups liquid egg whites
1 tbsp vanilla
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Optional: blueberries, banana slices
Here’s what you do:
Add all ingredients except add-ins to a blender and blend on high until smooth. If using add-ins, stir them in with a spoon after blending. Heat a nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray or lightly grease with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until lightly browned and the edges are set; then flip and cook the other side until golden brown. Serve with your favorite toppings. We like a drizzle of honey, syrup, or nut butter.
Chocolate Almond Butter Date Bars
Makes 12 bars
Got a sweet tooth in the morning? These no-bake bars are sweetened with dates and maple syrup, flavored with cocoa powder, and given a little texture from unsweetened coconut and oats. Dates provide natural sweetness along with fiber, making these bars a satisfying option for busy mornings.
Here’s what you need:
1 cup packed Medjool dates, pitted
1/4 cup maple syrup (or honey)
1/4 cup unsweetened almond butter
1 1/2 cups rolled oats
1/2 cup unsweetened shredded coconut
2 tbsp unsweetened cocoa powder
Optional: 1/4 cup dark chocolate chips
Here’s what you do:
Add the dates to a food processor and blend until they break down into small pieces and begin to clump together into a sticky ball. Transfer the dates to a large mixing bowl. Add the oats, coconut, cocoa powder and optional chocolate chips, stirring to distribute everything evenly. In a small bowl in the microwave, melt the almond butter until smooth and easy to stir. Mix with maple syrup and then pour over the dry/sticky ingredients and mix until everything is well coated. Line an 8×8-inch pan with foil or parchment paper. Transfer the mixture to the pan and press it down firmly into an even layer about ½-inch thick. Place the pan in the fridge for 1-2 hours to set. Remove and cut into bars or squares. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage. These are especially good straight from the fridge.
Freezer Breakfast Burritos
Serves 6
This make-ahead breakfast is customizable to your tastes — feel free to add more veggies or protein. Prep a batch ahead of time, freeze, and reheat when you need something quick and filling. Simply remove foil and reheat in the microwave, oven or toaster oven until heated through. Packed with protein, fiber and vegetables, these burritos help keep kids and adults satisfied through the morning.
Here’s what you need:
12 eggs
12 slices medium-sliced deli ham
Salt and pepper, to taste
About 1 cup optional toppings: shredded cheese, canned black beans, or cooked vegetables (we like spinach and mushrooms)
Here’s what you do:
Preheat oven to 375°F and grease a 12-cup muffin tin with non-stick cooking spray. Line each muffin cup with a slice of ham, pressing it in gently to form a cup. Crack one egg into each ham cup and sprinkle with salt and pepper. Add toppings if using. We like a mix of black beans and sautéed spinach and mushrooms, about 1 cup total spread evenly across all 12 cups. Bake for 15 to 20 minutes, depending on how you like your eggs cooked. Let cool slightly, then enjoy or store for later. Store in the refrigerator for the week. Reheat in the microwave or enjoy cold.
Banana Yogurt Mini Muffins
Makes 24 mini muffins
Egg allergy? No problem — these muffins are made egg-free and with added fiber thanks to flax eggs. Defrost overnight and enjoy as a quick breakfast for those with smaller morning appetites.
Here’s What You Need:
3 ripe bananas
1/4 cup butter, melted
1/3 cup maple syrup
1/3 cup nonfat Greek yogurt
2 tbsp ground flaxseed
5 tbsp water
1 tbsp milk
1 tsp vanilla
1 1/2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Optional: mini chocolate chips for on top.
Here’s what you do:
Preheat the oven to 350°F and grease or line a mini muffin tin. Start by making the flax eggs: in a small bowl, stir together the ground flaxseed and water. Let it sit for about 5-10 minutes, until it thickens into a gel-like consistency. In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In a large bowl, mash the bananas until mostly smooth. Stir in the melted butter, maple syrup, Greek yogurt, prepared flax eggs, milk and vanilla until everything is well combined. Add the dry ingredients to the wet and mix just until incorporated. Don’t overmix. Spoon the batter into the mini muffin tin, filling each about 3/4 full. Top with Chocolate chips, if using. Bake for 11-13 minutes, until the tops are set and a toothpick comes out mostly clean. Let them cool for a few minutes before removing them from the muffin tin. They’ll keep fresh in your fridge for a week. Or, store in the freezer and take a few out the night before you want to eat them.
Egg Cups
Makes 12
These egg cups can be made over the weekend, reheated in the morning, and enjoyed all week. Each egg cup provides a portable source of protein and can be customized with your family’s favorite vegetables.
Here’s what you need:
12 eggs
12 slices medium-sliced deli ham
Salt and pepper, to taste
About 1 cup optional toppings: shredded cheese, canned black or pinto beans, or cooked vegetables (we like spinach and mushrooms)
Here’s what you do:
Preheat oven to 375°F and grease a 12-cup muffin tin with non-stick cooking spray. Line each muffin cup with a slice of ham, pressing it in gently to form a cup. Crack one egg into each ham cup and sprinkle with salt and pepper. Add toppings. We like a mix of black beans and sautéed spinach and mushrooms, about 1 cup total spread evenly across all 12 cups. Bake for 15 to 20 minutes, depending on how you like your eggs cooked. Let cool slightly, then enjoy or store for later. Store in the refrigerator for the week.