Breakfast Recipes

Freezer Breakfast Sandwiches

  • 6 English muffins
  • 6 large eggs
  • salt and pepper
  1. Preheat oven to 350 degrees.  Spray a jumbo muffin tin with cooking spray and place on a cookie sheet.  Crack one egg into each spot.  Pierce each egg yolk with a fork and very slightly beat (I didn’t do this the first time and fully regret it).  Season with salt and pepper.  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.
  2. Slice English muffins in half.  Layer each with one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.
  3. To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.

Notes: I add cheese after I reheated my muffin and I also like to add mustard. Definitely feel free to add any breakfast meats, make it your own.

adapted from: Flying on Jess Fuel

Chocolate Peanut Butter Overnight Oats

Serves 1

  • 1 TBSP peanut butter powder
  • 1/2 teaspoon vanilla
  • 1/4 cup plain (or vanilla) Greek yogurt
  • 1 scoop chocolate protein powder (I use Isoburn)
  • 1/4 cup milk (or almond milk)
  • 1/2 cups old fashioned oats
  • 1/2 teaspoon maple syrup
  • semi-sweet chocolate chips (optional)
  1. In a small jar, combine the above ingredients.  Stir well and make sure that everything is mixed throughout.  Seal and place in the fridge overnight.  Oats will keep up to 5 days.
  2. To serve: heat in microwave for approximately 45 seconds, drizzle with additional maple syrup (if desired).

Note: I like to eat mine cold and I also like to add an additional 1/4 cup milk in the morning before eating

Adapted from Chelsea’s Messy Apron

Chocolate Chip Cookie Dough Overnight Oats

Author: Sarah Grace

Serves: 2

Ingredients

  • 1 cup whole grain Rolled Oats
  • 1 cup low fat Milk
  • 4 tablespoons Vanilla Protein Powder (I used muscle milk)
  • 2 teaspoon Vanilla Extract
  • Sweetener to taste (I use 2 tsp of maple syrup)
  • Optional: 2 tablespoons Mini Chocolate Chips or Cacao Nibs
  • Optional: an extra splash of milk when eating

Instructions

  1. Combine all ingredients except chocolate chips into glass jar and shake after securing lid until all ingredients are combined
  2. Place in refrigerator over night, or at least for 4 hours.
  3. When ready to eat, remove from fridge, mix in chips or nibs, and enjoy!
  4. I like it a little bit more milky, so I added an extra splash of milk before eating.

Adapted from: freshfitnhealthy.com

Peanut Butter Chocolate Chip Cookie Dough Overnight Oats

Serves: 2 servings

Ingredients

  • 1 cup rolled oats
  • 2 teaspoon vanilla
  • 4 tablespoon peanut butter powder
  • 1/2 cup Greek yogurt, vanilla
  • 1 cup milk
  • 2 tsp maple syrup
  • 2 tablespoons chocolate chips, semi-sweet (optional)

Instructions

  1. Place all ingredients (minus the chocolate chips) in a small jar and mix.
  2. Then, place into fridge for 2 hours or overnight.
  3. In the morning, add a few more tablespoons of milk (if need be)
  4. Eat with a drizzle of peanut butter on top.

 

Adapted from: fitfoodiefinds.com

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3 Comments

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