Being able to prep ahead and freeze your breakfast staples further simplifies the morning struggle. Below are five tried-and-true, freezer-friendly ideas that show up on our rotational breakfast menu and can easily be added to yours.

If you have a high-powered blender at home, smoothies are a great way to pack A TON of nutrients into one convenient meal. To save time throughout the week, you can prep your smoothies in advance by making “smoothie bags.” When it’s difficult to find time for a healthy breakfast, you’ll be able to pull out a smoothie bag, prepare and clean up this tasty treat in less than 5 minutes!

How to make smoothie packs for the freezer

When you make a freezer pack, you’ll want to add all the ingredients (minus milk or almond milk) into a baggie. If you’re doing different flavors, write the flavor combo on the outside of the bag with a sharpie. In the morning all you have to do is grab one from the freezer, dump the ingredients in your blender, add your liquid of choice and blend it. Pour the smoothie into everyone’s thermoses and sip on them in the car!

If you’re building your smoothie packs from scratch, follow this general ratio

• 1 cup frozen fruit (we often include a piece of banana in our fruit mix because it creates a thick, creamy consistency)
• 1 cup greens (or 1/2 cup greens and ½ cup frozen veggies)
• Optional: 1–2 probiotic cubes (kefir or yogurt frozen in an ice cube tray)
• When blending: 1–1 & ½ cups liquid (or whatever amount necessary to reach the consistency you love) + any dry ingredients, like nuts, seeds, cacao powder

Get your family involved

Make it a fun rainy-day activity that your family can help with. Brainstorm fun flavor combos together and have them help portion out the baggies.

Take it one step further

Looking for a simple, proven system that makes healthy eating effortless for years to come? Check out The Ultimate Smoothie Guide.

Out of every prep-ahead breakfast, this is by far the one I make the most! It’s simple, picky-eater approved and because any combination of veggies can be used, the options are endless. I can promise you, your family will never get bored!

I’ve made it so many times (yes, it’s THAT GOOD!!), that I don’t even measure out the protein or veggies anymore. Depending on what veggies or meat I have in the refrigerator (sometimes fresh, sometimes leftovers from the night before), I simply toss a few handfuls in.

Here’s the recipe I use

• Easy Egg Casserole

Whenever I make this dish, I prepare two pans. I already have the ingredients out and the dishes are dirty, so it requires next-to-no additional time to make. I slice one pan of the egg casserole and freeze the slices individually for future meals. I put the other pan in the fridge for everyone to eat from throughout the upcoming week.

This is one I often prep ahead on a Saturday or Sunday and freeze for future meals (it takes 30 minutes or so).

I love, love, love these for a grab-and-go meal. I’ll snag one from the freezer and heat it for a simple breakfast or take one to work with an avocado and eat it for lunch. It’s the perfect combo of protein, fat and fiber and will keep you satisfied and full for hours!

Here’s how

Crack 2 dozen eggs into a huge pan and scramble them. When the eggs are almost set, fold in a few heaping spoonfuls of salsa and ½ cup cheese (adjust ratio to your liking). Continue to cook until eggs are completely set. Remove eggs from heat and allow them to cool slightly (it helps prevent the tortilla from getting soggy).

While eggs are cooling, tear off squares of aluminum foil for each quesadilla you’re making. Place a tortilla on top of each piece of foil. Evenly divide the eggs among the tortillas, covering only half the tortilla. Allow the eggs to cool completely before tightly wrapping aluminum foil around each quesadilla. Place wrapped quesadillas in a large freezer bag, remove excess air from bag and seal. Label your bag and freeze for up to 2 months.

Picky eaters at home? Try this recipe

• Secret Ingredient Hidden Veggie Breakfast Quesadilla

Another great go-to is homemade whole wheat pancakes. Make a double batch anytime you get your electric griddle or waffle iron out and wrap them individually or store them in baggies or airtight containers.

When serving them, think beyond just pancakes and syrup. You can serve them hot or cold, for breakfast or packed for lunch (they’re actually really, perfect cold)!

The recipes

• Fluffy Whole Wheat Pancakes 
• Carrot Cake Pancakes
• Pumpkin Spiced Pancakes
• Apple Cinnamon Pancakes
• Go gluten-free with these Low-Carb Pancakes

A few ways to serve or pack your pancakes

• With peanut butter and banana slices
• Topped with a little cream cheese
• Sliced into strips (served cold with a side of fresh fruit and plain yogurt that’s mixed with a drizzle of maple syrup as a dipping sauce)
• As a sandwich: fresh berries and a smear of goat, cream, or cottage cheese as the filling, sandwiched between two pancakes (served hot or cold)

Baked oatmeal is a quick, easy, grab-and-go breakfast that NEVER gets old. It can easily be prepped ahead and frozen in individual slices for future meals. The fiber from the oats helps you to feel satiated and full for hours, making it the perfect breakfast when you have a hectic day ahead. The best part—it can be topped with so many components to create a new burst of flavor with each bite (blueberries, peaches, raisins, and honey just to name a few)

The recipes

• Morning Glory Baked Oatmeal 
• Healthy Baked Oatmeal