Family Friendly Meal Prep - Breakfast Style!

September 06, 2018

Family Friendly Meal Prep - Breakfast Style!

Expand Your Meal Prep Innovations to Breakfasts Too with our TOP Family friendly Meal Prep Breakfast Style!

With all the benefits we reap from our weekly meal prep it makes perfect sense to bring over this helpful hack to the AM too! Stress free delicious dinners are the perfect end to the day. So why not have an easy delicious breakfast that leaves you prepped and ready to rally for whatever your day brings!


1. Cashew Chia Pudding!

One of my favorites! Not only do these package adorably (the secret to feeling like a Pinterest princess is storing these guys in mason jars- your welcome ;) ) but they’re  guilt free! Check out how to make there cuties here and the how to video here.


2. Check It Off Breakfast Bowl

I call this recipe Check It Off because it has everything you need to start the day! Eggs for pro, brown rice for grain, kale for veg, and avocado for a healthy fat! As healthy as it is delicious, your stomach won't just be thanking you for this meal but so will your skin and hair! For four servings the prep time is twenty minutes and the cook time is thirty-five minutes. Not bad for a week of delicious goodness!

1/2 cup brown rice
6 large eggs
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, optional
4 cups chopped kale

1 avocado, halved, seeded, peeled and sliced
*optional* 1/4 cup freshly grated Parmesan

In a large saucepan of 1 cup water, cook rice according to package instructions; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes, if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until wilted, about 5-6 minutes. *optional* Stir in Parmesan.
Place rice, eggs, kale and avocado into meal prep containers.


3. Banana and Chocolate Chip Oatmeal Cups

Sometimes you just want something sweet that feels like dessert. I’m always up for an occasional breakfast muffin but with this yummy and easy fiber, and protein packed recipe, you can serve your sweet tooth while giving your body what it needs to feel good throughout the day! And since you know your kids will love this- the recipe serves 12 leaving some for everyone! Prep time is ten minutes and cook time is thirty minutes.

3 cups rolled oats or old fashioned oats
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
¼ cup pure maple syrup
1 cup mashed banana, 2 bananas
2 teaspoons pure vanilla extract
1 cup milk or milk substitute
¼ cup melted coconut oil
½ cup mini chocolate chips
Cooking spray.

Preheat oven to 350.
In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
Slowly whisk in the milk and coconut oil.
Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
Slowly stir in the chocolate chips.
Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.
Bake for 30 minutes or until the tops are slightly brown.
Let cool for 5 minutes. Enjoy with a little pure maple syrup.

To make ahead:
Bake oatmeal cups completely and let cool. Then wrap each one individually in plastic wrap, place in a freezer bag, and freeze. Warm up in the microwave. First, remove plastic wrap. Place on a microwave safe dish and heat up for 2 minutes on high. Put a coffee mug of water in while it heats up. This keeps it from drying out.


4. Healthy Eggs

If you're really running out the door in the morning grab yourself a mug and eggs to create the perfect instant breakfast. Click here to find out how!

And here is another egg dish that the kids will love if you have a little more prep time on your hands! Keeping with the useful muffin tray trend, this recipe is the savory to your sweet! With prep time only ten minutes and cook time twenty- five this recipe this recipe is easy, healthy, and budget friendly, making it Prep + Rally approved!

2 cups spinach, chopped
1 large Roma tomato, seeds removed and diced
½ cup baby Bella mushrooms, diced
1 jalapeno, seeded and diced
12 eggs
1/4 cup unsweetened almond milk (or any milk)
½ teaspoon salt
Freshly ground black pepper
Optional: 3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
Divide spinach, tomatoes, mushrooms, and jalapeño evenly between 12 muffins in the tin.
In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tablespoon on top of each egg muffin.
Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).

To meal prep: Make these ahead of time and pack in glass containers with ½ an avocado and ½ a cooked sweet potato for a well balanced breakfast.

5. Quinoa Breakfast Bars

Need something you can take on the go? These healthy breakfast bars will be your new go to! Easy to make, just mix all the ingredients together, pour them into a square pan and bake them for twenty to twenty-five minutes. Make them the night before so you can allow them to cool completely so they’re  easier to slice. Then just store them in an airtight container and you’re set for the week!

1 1/4 cup – oats, dry
1 cup – quinoa, cooked
1/4 cup – coconut sugar or maple syrup
1 teaspoon – baking powder
1/2 teaspoon – salt
2 tablespoon – flaxseed, ground or 2 eggs
6 tablespoon – water
2 medium – banana
1/4 cup – nut butter
1 tablespoon – vanilla extract
1/2 cup – coconut flakes
1/4 cup – chocolate chips, semisweet *Optional*


Preheat the oven to 350 degrees F. Line a 9” square baking pan with parchment and set aside.
In a large bowl, mix together the dry ingredients (minus coconut and chocolate chips).

If you're using flax, In a separate mixing bowl, whisk together the flax seed meal and water. Let stand for 5 minutes until the mixture begins to gel. Otherwise add in the egg instead. Beat in banana, nut/seed butter and vanilla.

Pour wet ingredient over dry and stir together until fully combined. Fold in coconut and chocolate chips.
Transfer mixture to the baking pan and smooth the top with a spatula.
Bake on the center rack for 20 - 25 minutes until mixture has started to brown and is springy to the touch.

Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
Store in an airtight container for 3 - 4 days.