9 Healthy Breakfast Recipes You Can Make Ahead of Time

In a mixing bowl, combine flours ¼ tsp salt, ⅓ cup olive oil, and ⅓ cup warm water (plus more as needed). Gently mix until a smooth ball forms. Roll into an even 12-inch circle, about ¼-inch thick. Press dough into a 9-inch pie pan and set aside.

Preheat oven to 400 degrees F. Place a large skillet over medium heat and add the remaining 2 tbsp of olive oil. Add onion and cook, stirring frequently, until onions have softened, about 5 to 7 minutes. Add the garlic and stir, cooking until fragrant, 1 to 2 minutes.

Transfer to prepared piecrust and top with zucchini slices.

In a medium bowl, stir together eggs and milk and pour it over the vegetables. Top with cheese and bake on a middle rack until the eggs are set, 30 to 40 minutes.

In a bowl, stir together kefir and maple syrup.

Evenly divide granola among 6 4-oz ice pop molds. Top each with fruit and kefir mixture, making sure that the kefir is evenly distributed and no air pockets remain. Place the mold in the freezer on a flat surface and freeze until solid, at least 4 hours.

Place ½ cup yogurt into the bottom of each of 2 glass jars. Top with a drizzle of honey, if using. Add ¼ cups each of raspberries and blueberries and 2 tbsp of granola to each jar.

Repeat with a second layer of each ingredient in each jar. Cover and refrigerate until serving.

Place potatoes in a microwave-safe bowl. Cover and microwave on high until they can be easily pierced with a fork, about 5 minutes.

Place a nonstick skillet over medium heat and add olive oil and onions, and cook, stirring frequently until the onions begin to soften, about 5 minutes. Add the garlic and stir, cook until fragrant, 1–2 minutes.

Add potatoes to the skillet. Season with garlic powder, onion powder, paprika, thyme, salt, and pepper. Add ham and stir. Using a spatula, press down on the potatoes and allow them to cook without stirring for 5 minutes.

Scrape the potatoes from the bottom of the pan, stir them and press them down with the spatula again. Cook for 5 more minutes before removing the potatoes from the heat. Divide the potatoes evenly among 4 serving bowls, top with scallions, and refrigerate until ready to serve.

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish. Set aside.

In a large bowl, whisk together whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together ⅓ cup maple syrup, applesauce, eggs, almond extract, and yogurt. Gradually add the wet ingredients to the dry ingredients and stir until just moistened. Pour the mixture into the prepared baking dish. Top with blueberries in an even layer.

In a small bowl, stir together oats, ¼ cup all-purpose flour, cinnamon, 2 tbsp maple syrup, and avocado oil. Sprinkle over the blueberries and bake until a toothpick inserted in the center comes out clean, 40–50 minutes. Allow to cool completely before slicing into 12 squares.

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Combine milk, yogurt, oats, chia seeds, and banana in a mixing bowl and stir together well.

Divide oat mixture into 2 jars with lids. Top each with half the blueberries, strawberries, and walnuts.

Refrigerate for at least 4 hours or overnight.

Place a medium skillet over medium heat. Add oil, then pepper, shallots, and garlic. Sauté until veggies are soft, 5–7 minutes. Stir in spinach and cook just until wilted, 1–2 minutes more.

In a medium mixing bowl, whisk eggs with salt and pepper. Pour into skillet with vegetables and cook over medium-low heat, stirring frequently, until eggs are set, 3–5 minutes.

Evenly divide egg mixture among tortillas and top each with 2 tbsp of cheese. Fold tortilla over the mixture, fold in the sides and roll until completely closed.

Optional: If you prefer a crispier tortilla, lightly cook the finished breakfast burrito in a clean skillet until lightly browned, 1–2 minutes per side.

Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.

Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5–8 minutes. Add the sun-dried tomatoes.

Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.

In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.

Bake until eggs are fully set, about 10–12 minutes. Serve warm or chill until serving.