Never Miss Another Breakfast with These On the Go Recipes!

Breakfast is one of the most skipped meals of the day. Sometimes you’re running late, or you have nothing to make, or any numbers of excuses. Luckily, there are tons of amazing on the go recipes you can prep over the weekend and have ready to go for your hectic mornings! A little bit of prep will make all the difference through the week. Start your day with something yummy and avoid that mid-morning hanger. Here are some of our favorites:

 Image Source: The Wholesome Dish

Image Source: The Wholesome Dish

Baked Oatmeal

Via The Wholesome Dish

For this recipe you’ll need:

  • ¼ cups of canola oil
  • ½ teaspoon of salt
  • ½ cup of applesauce
  • 1 tablespoon of ground cinnamon
  • 1 cup of packed brown sugar
  • 1 ½ cups of your choice of milk
  • 2 teaspoons of baking powder
  • 2 large eggs
  • 3 cups of old fashioned rolled oats
  • Optional: toppings of nuts, chocolate chips, fruit, etc.

Start by preheating your oven to 350° and line a muffin tin with muffin liners. In a large bowl whisk the eggs, brown sugar, and oil together until the sugar dissolves. Then add the milk, cinnamon,  vanilla, applesauce, and salt and whisk until everything is combined. Stir in the oats and baking powder. Fill each muffin cup in the muffin tin with ¼ cup of the oat mixture. If you want to add toppings, place them on top and push them into the oat mixture with a spoon. Bake for 30 minutes, let them cool for around 5 minutes and then enjoy!

 Image Source: Show Me the Yummy

Image Source: Show Me the Yummy

Grab-N-Go Omelettes

Via Show Me the Yummy

For this recipe you’ll need:

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach - roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  •  salt to taste
  • 4 whole eggs
  • 4 egg whites

Preheat oven to 350 degrees F. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately!

Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.