Home Recipes Meal Types Breakfast
Caroline StankoUpdated: May 12, 2021
Breakfast meal prep has never been so easy thanks to these overnight oats, make-ahead burritos and more.
Overnight Oatmeal
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Start this breakfast the night before so you can get a few extra zzzs in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Whole Grain Banana Pancakes
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My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa
Apple-Sage Sausage Patties
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Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
Hash Brown Quiche Cups
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Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa
Egg Burritos
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Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota
Overnight Cherry-Almond Oatmeal
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Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple—just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. —Geraldine Saucier, Albuquerque, New Mexico
Caramelized Bacon Twists
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A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida
Apple Cinnamon Overnight Oats
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This recipe for apple cinnamon overnight oats couldn't be easier to make. Prep takes only five minutes! —Sarah Farmer, Taste of Home Executive Culinary Director
Lance's Own French Toast
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When my young son, Lance, helps me make this French toast, he knows in what order to add the ingredients and even how much to measure out. This dish is perfect for the whole family! —Janna Steele, Magee, Mississippi
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When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas
Buttermilk Pancakes
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You just can't beat a basic buttermilk pancake for a down-home country breakfast. Paired with sausage and fresh fruit, these pancakes are just like the ones you get at Cracker Barrel. —Betty Abrey, Imperial, Saskatchewan
Breakfast Sausage Bread
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Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves.-Shirley Caldwell, Northwood, Ohio
Quiche Pastry Cups
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My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California
Whole Wheat Pancakes
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To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
Pork Sausage Patties
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Savory pork sausage patties will give any breakfast a boost. These little beauties will have everyone coming back for seconds. —Carole Thomson, Komarno, Manitoba
Pigs in a Pool
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My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
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These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. —Jo Groth, Plainfield, Iowa
Overnight Maple Oatmeal
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I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania
Chunky Breakfast Cookies
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Who says cookies aren’t for breakfast? We devour these hearty oatmeal cookies, especially on the run. Add any dried fruits and nuts you have on hand. —Lea Langhoff, Round Lake, IL
Spiced Apricot Baked Oatmeal
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Eat these spiced oatmeal squares while they're still warm for a cozy morning treat. I freeze mine in single servings so I can grab, go and microwave when I get to work. I'm not too humble to say I have the best breakfast in the office. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Overnight Pancakes
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Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect for busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, Montana
Quiche Pastry Cups
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My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California
Chiles Rellenos Souffle
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After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
Overnight Peach Oatmeal
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Hearty oatmeal combined with bright, sweet peaches make this slow-cooker recipe a perfect breakfast or brunch. This is an excellent make-ahead meal for busy mornings. —Rachel Lewis, Danville, Virginia
Originally Published: July 05, 2019
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.