Mornings are always so hectic for every individual, be it a working woman, a student going to university for classes, or a father struggling to get his kids ready for school. In the fresh chaos of the morning, food seems to be an often forgotten thought sometimes. There are times when there is absolutely no time for even a buttered toast. For times like these, the best thing to do is prep ahead of time. There are so many simple yet nutritious dishes that can be prepared on the weekends before the week starts. You just need to freeze or refrigerate them and reheat them in the microwave to get your breakfast sorted. We have curated a few recipes which include egg muffins, burritos, and quiche that can even be taken along with you when you commute. Be sure to try these dishes and you won’t ever have to skip your breakfast again!

Feta, Basil & Cherry Tomatoes Egg Muffins

Ingredients:

• 6 large eggs
• 1 tablespoon extra virgin olive oil
• ¼ cup crumbled feta
• 12 cherry tomatoes, halved
• ¼ cup milk (optional, can be substituted for any plant-based milk or be absolutely omitted)
• ¼ teaspoon of salt
• Pinch of freshly ground black pepper
• 12 basil leaves, chopped
• 2 spring onions, finely sliced

Preparation:

1. Preheat your oven to 400°F (200°C). Spray extra-virgin olive oil on a muffin pan. Silicone liners are also an option if you want to use them.
2. Crack the six eggs into a big bowl, then whisk in the milk (if using) and salt and pepper until the eggs are light and airy.
3. Slice the cherry tomatoes in half and finely chop the basil leaves.
4. Top each muffin pan with four cherry tomato halves, chopped basil, crumbled feta, and spring onions.
5. Pour the egg mix into each muffin tray until it is ¾ full, then bake for 15 to 20 minutes at 400°F (200°C) until the tops of the egg muffins are golden in color.
6. Pull the pan from the oven, allow the muffins to cool a little, and then remove them from the pan.
7. Allow the muffins to cool fully and then store them in the refrigerator for up to four days in an airtight container or single-serving resealable bags. You can reheat them by placing them on a paper towel-wrapped microwave-safe pan and heating them for 30 seconds to 1 minute (until the middle is thoroughly heated).
8. Additionally, egg muffins can be frozen for up to three months after being individually wrapped. Then, heat these muffins for about 1 to 2 minutes if frozen.

Avocado Breakfast Burrito

Ingredients:

• 1 avocado, sliced
• 8 eggs
• 5-6 slices thick cut bacon, chopped
• 1 tablespoon olive oil
• ⅕ cup fresh basil, chopped
• ⅕ cup fresh cilantro, chopped
• ½ sweet onion, chopped
• 1 red bell pepper, chopped
• 1 anaheim pepper, chopped
• ½ cup yellow corn
• 1 clove garlic, minced
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 1 ½ cups sharp cheddar cheese, shredded
• 1 cup leftover french fries or roasted potatoes
• 4 burrito tortillas, warmed

Preparation:

1. Heat a big wok or skillet over medium heat. Add and cook the bacon until it crisps up. Transfer the bacon to a plate covered with paper towels. Drain the skillet of all except one tablespoon of bacon fat.
2. Put the skillet back on the stove over medium heat after adding the last tablespoon of grease and a tiny bit of olive oil.
3. Add the corn, anaheim and red bell peppers, along with the onions. Cook until tender, about 5 minutes. Cook for a further 30 seconds after adding the garlic. Transfer to a platter after seasoning with salt and pepper.
4. Put the skillet back on medium heat and drizzle with oil once more. In a mixing bowl, whisk the eggs and the cheese.
5. Add the eggs to the skillet and scramble them for three to five minutes, or until they are cooked through. After adding salt and pepper for seasoning, turn off the heat. Add the cilantro and basil and mix.
6. Microwave each tortilla for 30 seconds at a time. Quickly arrange the avocado, bacon, french fries, scrambled eggs, and vegetables on one end of the tortilla.
7. The tortilla should be folded over the fillings. Try to roll the tortillas as tightly as possible. Continue with the remaining ingredients and tortillas.
8. To keep the completed burritos well packed, wrap them in tin foil. Burritos should be reheated in the oven for 10 minutes to ensure they are well heated. Serve with salsa, spicy sauce, and sour cream as desired.
9. Store these in freezer bags after wrapping them tightly in foil to freeze them so that you can have them for breakfast for the next few days. Take off the foil and thaw them in the microwave for 60 to 90 seconds on high power.

Ham & Broccoli Quiche (Keto Friendly)

Ingredients:

• 1 tablespoon butter
• 6 large eggs
• 1 cup heavy whipping cream
• 1 cup ham, chopped (can substitute with bacon or ground sausage)
• ½ cup onion, diced
• 2 cups broccoli, cut into florets (bite-sized)
• 1 cup cheddar cheese, shredded (not pre-shredded, if using for Keto diet)

Preparation:

1. After preheating the oven to 400°F, arrange the oven rack in the middle. Coat a 9" pie pan with oil.
2. Melt the butter in a medium-sized skillet over medium heat.
3. Cook the onion in the melted butter until tender, which should take around 4-5 minutes.
4. Place the chopped broccoli florets in the bottom of the pie pan, followed by the ham and onion combination.
5. Add a cup of shredded cheddar cheese on top.
6. In a separate dish, whisk together the eggs and the cream, then pour the mixture over the cheese and vegetable combination.
7. Place the quiche without a ham crust on the middle rack and bake it for 30 to 35 minutes, just until the eggs are set.
8. Savor it warm or cold! You can reheat it on a microwave-safe plate after cutting a slice of the quiche for the next day’s breakfast.