Favorite make-ahead savory breakfast

Different types of savory muffins or quiche would be great also

I spray the muffin tins go. When they come out of oven I loosen with a spoon or offset spatula. Never really had a problem getting them out.

I have a question for everybody who makes eggs in muffin tins: How do you get them not to stick to the pan??? No matter how much oil I use, or even if I use paper liners, I always end up with an awful mess.

I cook rice, lentils & veggies together in a mush. Its quite tasty in the morning

I did something similar. I precooked the meat and veggies, so that the next morning I only had to add the eggs, cheese, and potatoes and pop it in the oven.

That is something lovely. Maybe it can be mixed & keep it in the fridge & bake in the morning

I just tried this casserole that I found in an SP article:

www.gimmesomeoven.com/easy-cheesy-breakfas
t-casserole-recipe/

I substituted Italian chicken sausage for the pork, used 12 oz of potatoes instead of 20, and used reduced fat cheese, but otherwise made it as specified. It was very good and satisfying. It makes 8 servings, so plenty of leftovers. It would be something to make on a weekend, then reheat squares in the microwave on weekdays.

Edited by: EABL81 at: 3/14/2019 (14:54)

Enjoy leftover pasta too

I'm a lover of hard boiled eggs and am getting a kick out of making them in my new mini-ultra InstantPot. The little basket I invested in holds 14 eggs (all touching each other). One cup of water goes into the InstantPot, then the basket of room temperature eggs, lock the pot, select "EGGS" and you get a program for 5-min preheat, 5-min high pressure cooking. Push the on button and then when you hear the InstantPot beep continually, push the cancel button and set your oven timer to 5 minutes. Leave the pot alone for 5 minutes for natural release of pressure, then, with an oven mit on, push the instant release button to release the remaining pressure. Wait for the float valve to drop, then it is safe to unlock the pot. Plunge the newly boiled eggs into ice water to cool rapidly and you're done.

These hard boiled eggs are so easy to peel! They're just perfect - every time.

Do not have an oven but the idea is great

Carty, my daughter makes her also like that with those ingredients

I’m a fan of make ahead mini frittatas. I make mine with sautéed onion, garlic, mushrooms and either kale or broccoli. Like quiche they are good hot or cold.

That sounds great

My daughter sometimes, makes egg whites with some veggies in it as scrambled.

Edited by: ROSIEJ1942 at: 2/11/2019 (07:54)

Another thing I make is to fry chopped garlic & onions in some oil then add chopped vegetables till a bit soft then the oats & add water & cook till done

I think every body likes leftover pizza

Leftover pizza

Love leftover pizza

Dinner leftovers.

Talapia, prepacked frozen 4 oz fillets in the microwave for about 1.5 minutes on each side (depending on if it's REALLY 4 oz) and topped with a tad of Soy sauce eaten with whole wheat toast. 2 pieces of toast of the fillet is smaller. Better than egg whites (with no Choline) or Tofu with soy.

Another breakfast I like is leftover stew from the night before

Chia Seed Pudding made with Greek yoghurt. There are several recipes on Spark Recipes. My favorite is Maple Vanilla. You need to mix it up the night before and put it in the fridge overnight. You can add fruit or other toppings. I make 5 portions at a time for the whole week!

Oops - just realized this thread is for SAVORY breakfasts. Then I would agree with the egg/muffin cups idea or mini-quiches. Here's a good one:
recipes.sparkpeople.com/recipe-detail.asp?
recipe=2963249
I tend to have breakfast phases when I'll eat the same thing for months, then switch. I'm in the pudding phase!


Edited by: ZELLAZM at: 2/9/2019 (07:09)

Another good idea is pizza love it for breakfast

Avocado toast for me - I just smash avocado on my toast, usually 1/3 to 1/2 an avocado. Sprinkle some black pepper. Often I add a cooked egg on top and eat with a knife and fork. One of my favorite breakfasts.

you can do mini egg cups- scramble your eggs, pour into muffin tins, add whatever veg/meat/cheese/seasonings, and bake them off. or you can sous vide them if you're fancy :P they do reheat well and you can eat them plain or throw them in a wrap/sandwich/etc!

i also like steel cut oats- you can change up the toppings/mix ins to change the flavor. you can also add an egg or two in when they're almost done cooking (temper and then whisk in slowly)- it'll give it a more luxurious, custard-like texture and also increase the protein.

you can make large batches of veggie hash and add protein of choice- be it sausage/bacon/chicken/tofu/etc.

You are very welcome, Rosie

Nas!!

What I do is to mash the avocado with lime juice, bit of garlic, onion & a chopped chili salt then spread on bread

How do you make avocado toast?

Just saw a recipe for broccoli cheese crustless quiche would be good to keep for some time

Avocado toast with chia seeds and cumin seeds sprinkled on it

Avocado toast sounds great

Packing the egg and flatbread separately is my first suggestion, too. Personally I prefer english muffins, as they are relatively lo-cal and reheat well after toasting. DH likes egg "muffins" made with ham and cheese, or sausage and cheese. I make 6 at a time in a muffin tin and he zaps one before work.

Does it have to be breakfast food? Could you handle a bean and cheese burrito, or a chicken soft taco?

Avocado toast on a marble rye or lower calorie / low carb bread. Can add a little bit of cream cheese and smoked salmon. cracked pepper and tomato.

Great ideas thank you

URBANREDNEK, great suggestions! I'll have to try that this week.

To the other egg suggestions: Thank you for the suggestions, but I like hot food when it's cold outside, so deviled eggs or hard boiled eggs don't work well for me, and I've never had good luck reheating scrambled eggs without them getting watery (I'm looking for things I can take into work, pop in the microwave, and then eat while checking my email, as I generally go to the gym on my way to work).

I love hard boiled eggs!

I’ve been liking deviled eggs lately. No sugar added and a good protein and fat punch for the start of the day.

Great ideas!

savoury oatmeal.

Thank you for your blog posts.

Scrambled eggs topped with salsa.

Have you tried just making the egg part ahead and just heating it for a few seconds and wrapping it in the flatbread in the morning?

I like breakfast bowls with cubed potato, spinach, whatever leftover veggies I have, scrambled egg and cheese...maybe a chopped up veggies sausage or turkey sausage too...very easy to make ahead and reheat great.

This one is a favorite of mine:

chefmarshallobrien.com/recipe/wild-rice-mu
shroom-and-egg-muffins/

Generic description: grain "salad" with mixed veggies and meat slices.

Make ahead separately:
--- 3 to 5 "servings" each of various grains (quinoa, buckwheat, millet, oat bran, whatever) with the plan to refrigerate enough for the next few days and freeze the rest
--- extra sliced / pieced meat (cook extra from weekly dinners and freeze so you can pull out different ones depending on what flavour / nutrients you want)
--- roasted bite-sized veggies
--- stir-fry of 3 to 5 "servings" each of onions, mushrooms, carrots, celery, peppers, squash or whatever you like, with extra sauce to be the "dressing" for the assembled creation (or do some sauces separately if you want more variety)
--- 3 to 5 "servings" of some different legumes / pulses (I never get the terminology straight: some black beans, red kidney beans, chickpeas, or lentils --- you know what I mean!)

On the evening before or a few days in advance, I'll get out my microwaveable containers and in each one will put in:

- one half "serving" of a grain or mix of grains
- one half "serving" of legumes / pulses
- enough of the stirfry and roasted veggies to suit my mood / nutrient needs (usually 240g-400g, so 3-5 "servings")
- extra protein (either meat or nuts / seeds or eggs)
- my sauce / "dressing"

This gets stirred together and re-heats well or does great tossed together and heated in a skillet in the morning then put in to a thermos. I've also enjoyed it just as much cold, if I don't get a chance to reheat it.

I most often go for a mix of quinoa, black beans or lentils, roasted butternut squash and brussels sprouts, sauteed onions / mushrooms / celery, chopped chicken, some almonds, and some cheese --- with either a splash of balsamic vinegar as the "dressing", or a peanut / hoisin / wine vinegar mix. I shoot for 400-500 calories, 25g protein, and 12-15g fibre.

Quiche... unlimited combinations

What's your favorite make-ahead savory breakfast?

I've never liked eating sweet things in the morning, and I'm looking for some new ideas for make-ahead savory breakfast items, preferably ones high in protein and fiber.

My current favorite breakfast of 3 egg whites and 1 egg rolled up in an Aldi flatbread with a little 2% cheddar just doesn't lend itself well to being made ahead, as the flatbread gets kind of gummy when reheated.