2 Delicious Meal Prep Breakfasts!

Raise your hand if breakfast means downing a bowl of cereal before rushing out the door.

Or a doughnut. Or even just a hastily slurped cup of coffee.

Yup, you may experience that inevitable sugar crash and caffeine rush.

Even though fewer people are eating breakfast at all, it’s still considered the “most important” meal of the day.

According to a research review, some studies show that eating a well-balanced breakfast has benefits for physical and emotional health.

But it’s also the meal that most of us don’t have time for.

That’s where meal-prepping comes in handy — to make sure you’ve got nutritious eats on hand every morning.

We’re taking two make-ahead breakfast recipes one step further with this winning combination of clean protein, healthy fats and fibrous carbohydrates.

Now you can grab something healthy from your kitchen and go!

Easy Crustless Quiche

2.5 – 3 cups broccoli florets 8 ounces*

2.5 – 3 cups cauliflower florets 8 ounces*

1/2 tsp sea salt 

1/2 tsp garlic powder

1/2 tsp black pepper

9 pasture raised eggs

1/2 cup Greek yogurt

1/4 cup scallions, chopped

1 cup shredded cheddar cheese

Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside. Bring a couple inches of water in a small-medium sized pot and bring to a boil. Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.

Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder and black pepper. Gently toss so the veggies are coated with the spices.

Combine the eggs and Greek yogurt in a separate large bowl and whisk until well combined.

Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top. Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.

Cook for 45 minutes or until set and the top is lightly browned. Cool, slice and enjoy!

Notes

*I recommend cutting the broccoli and cauliflower into small bite-sized florets.

Baked Banana Oatmeal

2 cups old-fashioned rolled oats

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

3 bananas 1 mashed, 2 sliced into rounds

2 pasture raised eggs 

1.5 cups unsweetened almond milk (or whatever type of milk you love)

1 tsp vanilla extract

Preheat oven to 375ºF and grease an 8×8-inch baking pan. In a large bowl combine the oats, baking powder, salt, and cinnamon. Set aside.

In a medium bowl mash one banana with the back of your fork until you have a baby food-like consistency. Mix in eggs, milk, and vanilla. Combine everything together and then pour wet ingredients into the dry ingredients and combine well.

Line prepared pan with one sliced banana. Pour and smooth the oat mixture over the bananas and then top with the other sliced banana. Then pop in the oven for 40-45 minutes or until golden brown and cooked through.

Cool and slice into 4-6 pieces and enjoy.

Notes

This recipe is naturally sweetened with bananas and uses no additional sweeteners (aside from the optional sprinkle of coconut sugar over the top).  If you like your oats sweeter, drizzle with maple syrup when serving.