Make-Ahead Breakfast Ideas For The Week

From the creator

Here is what you'll need! CHEESY EGG CUPS Servings: 12 INGREDIENTS 15 ounces frozen hash browns, thawed 1½ cups cheddar cheese, shredded 1 teaspoon salt ½ teaspoon pepper 1 tablespoon oil 8 eggs 3 slices bacon, cooked and crumbled Salt, to taste Pepper, to taste PREPARATION Preheat oven to 425°F/220°C. In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin. Bake for 15-20 minutes, until golden brown. In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup. Bake 15 minutes. Freeze up to 1 month. Enjoy! Inspired by: http://www.thecookingjar.com/hash-brown-egg-nests-with-avocado/ BERRY OATMEAL CUPS Servings: 12 INGREDIENTS 1 cup milk ½ cup maple syrup 2 eggs 1 teaspoon vanilla extract 1½ cups quick-cook oats 1 cup granola 1 teaspoon baking powder ½ teaspoon cinnamon 1 cup mixed berries PREPARATION Preheat oven to 350°F/180°C In a bowl, whisk all wet ingredients until fully combined. Add the dry ingredients and mix thoroughly. Divide mixture amongst the lined cups of a muffin tin. Top each muffin with berries. Bake 25 minutes. Store covered up to 2 days. Enjoy! Inspired by: http://www.bettycrocker.com/recipes/make-ahead-granola-oat-cups/6cdb4bbf-d69b-4da2-9374-e7ce739edd92 BREAKFAST QUESADILLA Servings: 1 INGREDIENTS 2 sausage links 2 eggs, lightly beaten 1 flour tortilla, burrito-sized ½ cup cheddar cheese, shredded PREPARATION In a skillet thoro

Published 2017-03-10 · Watch on YouTube ↗
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