18 Portable Breakfast Meal Prep Ideas for Busy Mornings

Put oats into a glass jar.

Pour milk over the oats.

Stir the maple syrup into the mixture.

Place banana slices on top.

Spoon peanut butter over the bananas.

Seal the jar tightly with a lid.

Chill in the refrigerator overnight.

Combine chia seeds and coconut milk in a bowl.

Stir the honey and vanilla into the liquid.

Let the mixture sit for five minutes.

Stir the bowl again to prevent clumps.

Spoon the pudding into small jars.

Top with frozen berries.

Refrigerate until firm.

Preheat your oven to 350 degrees.

Whisk the eggs and milk in a large bowl.

Stir the diced ham and cheese into the bowl.

Grease a metal muffin tin heavily.

Pour the egg mixture into the muffin cups evenly.

Bake for twenty minutes until golden brown.

Let the muffins cool before storing in containers.

Spoon half the yogurt into a tall glass jar.

Put half the strawberries on top of the yogurt.

Sprinkle half the granola over the fruit.

Repeat the exact same layers one more time.

Drizzle the agave nectar over the top layer.

Seal the jar tightly.

Keep cold until you are ready to eat.

Melt butter in a non-stick skillet over medium heat.

Whisk the eggs in a separate bowl.

Pour eggs into the skillet and scramble gently.

Place the cooked sausage into the eggs.

Lay tortillas flat on a clean counter.

Divide the egg mixture between the tortillas.

Top with cheese and roll tightly.

I've made this dozens of times and wrapping them in parchment paper before freezing stops them from getting soggy.

Heat olive oil in a skillet.

Sauté the red onion until soft.

Toss the spinach into the pan until wilted.

Whisk eggs in a large mixing bowl.

Stir the cooked vegetables and feta into the eggs.

Pour everything into a greased baking dish.

Bake at 375 degrees for twenty-five minutes.

Preheat the oven to 400 degrees.

Put the diced vegetables on a rimmed baking sheet.

Drizzle olive oil over the vegetables.

Sprinkle the paprika and salt evenly.

Toss everything to coat the potatoes thoroughly.

Roast for thirty minutes until fork-tender.

Divide the hash into four glass containers.

Preheat the oven to 350 degrees.

Combine the dry oats and baking powder in a bowl.

Whisk the eggs, milk, and maple syrup together.

Pour the wet mixture over the dry oats.

Gently fold the blueberries into the batter.

Transfer the mixture to a greased baking pan.

Bake for thirty-five minutes until the center sets.

I've noticed that using a metal pan gives you much better crispy edges than a glass dish.

Whisk the flour and baking powder together.

Cut the cold butter into the flour until crumbly.

Toss the bacon and cheese into the flour.

Pour in the cream and mix until dough forms.

Pat the dough into a circle on a counter.

Cut the circle into eight triangles.

Bake at 400 degrees for fifteen minutes.

Put the quinoa and almond milk in a saucepan.

Heat the pot until the liquid boils.

Turn the heat down to a low simmer.

Stir the diced apples and cinnamon into the pot.

Cover with a lid and cook for fifteen minutes.

Fluff the cooked quinoa with a fork.

Top with brown sugar and walnuts before storing.

Preheat the oven to 375 degrees.

Mix the pancake mix, water, and egg in a bowl.

Stir the melted butter into the batter.

Fold the chocolate chips in gently.

Spray a mini muffin tin generously with oil.

Spoon the batter into the muffin cups halfway up.

Bake for twelve minutes until puffed and cooked through.

Heat the olive oil in a cast iron skillet.

Sauté the broccoli and peppers until fork-tender.

Whisk the eggs and milk in a separate bowl.

Pour the egg mixture over the cooked vegetables.

Sprinkle the parmesan cheese evenly across the top.

Transfer the skillet into a 375-degree oven.

Bake for twenty minutes until the center sets completely.

Slice the toasted bagel exactly in half.

Smear the cream cheese heavily on both halves.

Lay the smoked salmon ribbons over the cheese.

Scatter the capers on top of the salmon.

Place the red onion slices over the capers.

Put the bagel halves into a wide meal prep container.

Squeeze the fresh lemon juice right before eating.

Melt butter in a skillet over medium heat.

Sauté the chopped mushrooms until deeply browned.

Blend the eggs and cottage cheese in a blender until smooth.

Stir the cooked mushrooms and Swiss cheese into the liquid.

Pour the batter into a greased silicone muffin mold.

Place the mold into a water bath in the oven.

Bake at 300 degrees for thirty-five minutes.

A helpful trick is cooking the mushrooms much longer than you think you should to remove all the water.

Toast the English muffin halves until golden.

Heat the olive oil in a small skillet.

Fry the eggs until the whites set firmly.

Spread the basil pesto heavily on the muffin bottoms.

Lay the tomato slices directly on the pesto.

Place the hot eggs and mozzarella over the tomatoes.

Top with the remaining muffin halves.

Brown the sausage completely in a deep skillet.

Sprinkle the flour directly over the cooked meat.

Stir constantly for two minutes to cook the flour.

Pour the milk slowly into the skillet while whisking.

Reduce heat and simmer until the gravy thickens.

Tear the baked biscuits into bite-sized chunks.

Place the biscuit chunks in containers and pour gravy over them.

Melt butter in a skillet over very low heat.

Cook the onions for forty minutes until deeply brown.

Cut the pie crust into circles and press into a muffin tin.

Whisk the eggs and heavy cream vigorously.

Drop a spoonful of onions into each crust.

Pour the egg mixture over the onions and top with cheese.

Bake at 375 degrees for twenty-five minutes.

Cook the chorizo and diced potatoes in a skillet until crisp.

Whisk the eggs and pour them directly over the meat.

Scramble everything together until the eggs cook completely.

Lay the large tortillas flat on a clean surface.

Spoon the egg mixture heavily into the center.

Sprinkle the cheese and salsa over the filling.

Fold the sides in and roll the burritos tightly.

I've made this dozens of times and grilling the seam side down for exactly one minute keeps the burrito perfectly closed all day.