Life…life is crazy. I mean, I knew this week would be nuts, but this week was NUTS. Two soccer games, one Weight Watchers meeting, two doctor’s appointments, one back to school night and one English paper (not mine). Did I forget to mention a full-time job, cooking, cleaning and fitting in exercise? How silly of me! This week was honestly so full that I barely remember it.
Which brings me to the ideas behind week two of the breakfast protein series. PREP.
Seriously, if you have a busy lifestyle, and really, who doesn’t, prepping meals ahead can be such a lifesaver. And I knew going in to this week, that I needed to be ready. Luckily, there are quite a few protein breakfast options that can be thrown together days in advance, and quickly at that, for grab and go mornings. These are some of my favorites.
It’s not secret that we Scoot chicks love our oats. Heck, when five of us got together in April, we had an oatmeal buffet! But if you ask me, hot oatmeal is much better prepared fresh. So, for make ahead meals, overnight oats are my go to. But Bec, oats aren’t super protein-y! No, not high, but they do have some protein. And when you’re making overnight refrigerator oats, you can layer in some other great protein sources, like Greek yogurt and Chia seeds. There are a million recipes for overnight oats, but my tried and true is the recipe and variations found on The Yummy Life. I didn’t take a picture of the finished product. I love you all to much for that. Overnight oats may be delicious and nutritious, but they aren’t winning any beauty contests.
These babies have been in heavy rotation throughout the summer. Whipping up a batch takes almost no time, and then you can store them in the fridge if you’re going to eat them within a couple days (mine never last longer) or pop them in the freezer for later use. And holy versatile, Batman! My egg base is 4 eggs and 4 egg whites whipped with a bit of water, and after that, it’s a free-for-all. Ham, bacon, sausage, shredded potatoes, onions, mushrooms, peppers, cheese. I’ve made these so many different ways, and they’ve all been delicious. And if you’re a fellow Weight Watchers member, these average about 2 Points Plus per muffin (totally depends on ingredients, definitely calculate based on what you add). If these sound right up your alley, the best advice I can give is to order a silicone muffin pan. Makes clean up super easy. Because you’ve saved all this time prepping, you don’t want to spend it scrubbing a muffin tin. Or maybe you do, I’m not judging!
Is it a grain? A seed? How do you even pronounce it? (Fun fact, for a year, I was pronouncing it Kwin-o-a. I’m so cool). At this point, I’m sure this superfood isn’t new to most of you, but it might be new to your breakfast table. Quinoa is the edible seed of a grain plant, and it’s a really good source of protein. I often use it as a replacement for rice, but in the mornings, it also makes a yummy breakfast cereal. When I make a big batch for a meal, I just tuck some aside in the fridge. Voila, breakfast. Just heat it up in the microwave, add some nuts and dried fruit (or really, put whatever tickles your fancy in there), a little sweetener (maple syrup is my drug of choice) and pour some milk over top. It’s similar to Cream of Wheat, which for me, is a good thing. FYI, if you cook your quinoa in chicken stock, I wouldn’t recommend it as breakfast cereal. Becuase I like you and don’t want you to gag.
And that’s how I do breakfast protein, make ahead style. On that note, zoooooommmmm….
Are there any make ahead breakfasts that you love? Tell us about them in the comments!