Make-Ahead Breakfasts for Busy Families

Stephana Bottom and Katie Morford, R.D.
·2 min read
Blueberry-Yogurt Pancakes
Blueberry-Yogurt Pancakes

Greg DuPree

Blueberry-Yogurt Pancakes

Weekday pancakes FTW
Weekday pancakes FTW

You can whip up the batter for these whole-wheat pancakes in a blender and refrigerate it until the next morning. Or cook all the pancakes and pop them in the freezer. Toast them to reheat.

Broccoli and Cheese Frittata Cups

Protein goodness in an on-the-go size
Protein goodness in an on-the-go size

A muffin-tin breakfast takes the hassle out of scrambling eggs during the morning rush. Make a batch on a Sunday night and it will keep through Wednesday. (The cups can be frozen too.)

Strawberry-Oatmeal Squares

A nice switch from overnight oats, with extra-cozy vibes.
A nice switch from overnight oats, with extra-cozy vibes.

We pumped a breakfast casserole with nuts, eggs, fruit, and fiber-rich oats. Bake it ahead, then warm it up in the microwave.

Ham and Cheese Breakfast Bread

You can think of this bread as a twist on one of your kid's sandwiches: ham and cheddar, baked into a savory loaf. In the morning, all you need to do is slice and toast. One piece contains almost as much calcium as a cup of milk and, thanks to the grated zucchini, gets some veggies into your kid first thing.
You can think of this bread as a twist on one of your kid's sandwiches: ham and cheddar, baked into a savory loaf. In the morning, all you need to do is slice and toast. One piece contains almost as much calcium as a cup of milk and, thanks to the grated zucchini, gets some veggies into your kid first thing.

You can think of this bread as a twist on one of your kid’s sandwiches: ham and cheddar, baked into a savory loaf. In the morning, all you need to do is slice and toast. One piece contains almost as much calcium as a cup of milk and, thanks to the grated zucchini, gets some veggies into your kid first thing.

Breakfast Pizza

Start to finish:

Make the dish the night before; it can be refrigerated for up to two days. Reheat leftover slices in the microwave for 30 seconds.

Almond Pancakes with Pear-Maple Compote

Start to finish:

You can make these pancakes gluten-free! Mix the dry ingredients and make the compote in advance.

Pumpkin-Cinnamon Muffins

Start to finish:

Make a batch in advance; store in the fridge for up to three days in an airtight container or freeze for up to a month in a plastic freezer bag. Microwave on high for 30 seconds before serving.

Mom's Super Quick Granola

Start to finish:

Make a batch in advance; store in airtight containers at room temperature for up to two weeks or freeze for up to two months. Just pour 1/2 cup into a bowl and add milk.

Pink Applesauce

Start to finish:

Prepare on Sunday night; store in the fridge for up to three days or freeze for up to one month. Serve over yogurt or oatmeal.

Originally published in the October 2014 issue of Parents magazine.