17 Make-Ahead Breakfasts That Aren't Eggs for Busy Mornings

Simplify your morning routine.

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Published December 14, 2025
Theodora Kaloudis
Overhead view of a baking pan with Baked Berry Oatmeal topped with extra berries with a serving removed from the dish.
Lori Rice

Eggs are synonymous with breakfast, but they don’t have to be the only thing on the menu. Though it’s been pegged as the most important meal of the day, breakfast is often skipped for a myriad of reasons. This happens to me more than I like to admit, and it inevitably leads to me feeling fatigued and a bit snippy (not my favorite combo). If this resonates, then I've got good news—we handpicked a collection of recipes that help combat this breakfast dilemma. We also made sure to pull out the important prep-ahead info, like where to store them, to help decide what will work best for your morning routine. Whether you’re in the mood for hearty baked oatmeal, tender pancakes, or a protein-packed tofu scramble, read on to find your next favorite prep-ahead breakfast.

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  • The Best Microwave Oatmeal Ever

    Emma Christensen

    “The recipe below makes one single serving of oatmeal. I often prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts throughout the week. The oats soaking in their liquid will keep for at least five days, refrigerated.” —Emma Christensen, former General Manager

  • Six-Week Refrigerator Muffins

    Six-Week Refrigerator Muffins on a white baking rack

    Simply Recipes / Mark Beahm

    “You make a giant batch of batter, and enrich it with an entire box of bran flakes cereal (itself a very ’80s artifact). Then you stash the batter in the fridge, and bake fresh bran muffins as needed for weeks and weeks. Baked muffins will keep at room temperature in a plastic bag or loosely covered container for about three to four days. You can freeze the baked muffins for up to one week.” —Sara Bir, former Senior Editor

  • Baked Oatmeal with Mixed Berries

    Overhead view of a baking pan with Baked Berry Oatmeal topped with extra berries with a serving removed from the dish.
    Lori Rice

    “Because it keeps well, it's perfect for eating hot out of the oven on Sunday morning with a spoon, then using as a grab-and-go handheld bar throughout the week.” —Ariane Resnick, Recipe Developer

  • Brownie Baked Oatmeal

    Vegan Brownie Baked Oatmeal on a Marble Counter Next to a Bowl with a Brownie and Quartered Strawberries

    Simply Recipes / Tara Omidvar

    “Baked oatmeal holds up well throughout the week so that you can enjoy it for longer. Transfer leftovers into an airtight container and refrigerate for up to four days. When you’re ready to dig in, enjoy a slice cold from the fridge or warm it up in the microwave or oven.” —Grace Elkus, Recipe Developer

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  • Bircher Muesli (4 Ingredients, Make-Ahead)

    Overhead shot of a bowl of muesli with a spoon, and milk getting poured in from a glass

    Simply Recipes / Mark Beahm

    “Even in my zonked state, I try to spend a couple of nights a week preparing a make-ahead breakfast for the following day(s). Once a week, I lean into a simple 4-ingredient Bircher muesli that takes just a few minutes to prepare. It's my solution to morning decision fatigue and is one of the most low-effort, high-reward breakfasts in my rotation.” —Kris Osborne, Recipe Developer

  • Oatmeal Chia Cups

    Sally Vargas

    “If you are rushing out the door, these cups are very handy. In fact, I often bring them in the car when I’m traveling and don’t want to rely on fast food. You can make as many or as few of these oatmeal cups as you like. They keep well for about five days in the refrigerator.” —Sally Vargas, Recipe Developer

  • Homemade Granola Bars

    Overhead view of Chewy Granola Bars.
    Kalisa Marie Martin

    “Store these granola bars in an airtight container at room temperature for up to a week. If you’re in a humid climate, store them in the fridge. To freeze the granola bars wrap the bars individually in parchment paper before placing in a zip-top freezer bag. When you’re ready to enjoy one, just leave it at room temperature, and it’ll be defrosted and become chewy again in about an hour.” —Kalisa Marie Levette, Recipe Developer

  • Oatmeal Almond Butter Breakfast Cookies

    Marta Rivera

    “I like to make a batch of the cookies, scoop them onto a prepared sheet pan, and freeze them until solid. I take the frozen, unbaked cookies and seal them in a heavy-duty freezer bag until I’m ready to bake.” —Marta Rivera, Recipe Developer

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  • Almond Butter Pancakes (3 Ingredients)

    Plate with three almond butter pancakes garnished with strawberries and syrup

    Simply Recipes / Alexandra Shytsman

    “Leftovers can be stored in an airtight container for up to three days. You can also freeze the cooked pancakes between layers of parchment paper; just make sure to transfer the pancakes to the fridge the night before. To reheat, warm gently in a toaster oven, or for 30 seconds in the microwave.” —Shayma Saadat, Recipe Developer

  • Apple Cheddar Oat Cookies

    A plate of apple cheddar oat cookies surrounded by glasses of a beverage on a table

    Simply Recipes / Mihaela Kozaric Sebrek

    “I love that they keep well in the fridge, and I’ve doubled and tripled the batch to serve to groups at parties, camp-outs, and to simply have on reserve when things get busy.” —Lou Perseghin, Recipe Developer

  • 2-Ingredient Banana Pancakes

    Overhead view of a blue plate of 2-ingredient pancakes topped with bananas next to a fork, all on a wooden tabletop

    Simply Recipes / Ali Redmond

    “Store leftover pancakes in the fridge, or stack them between parchment paper and freeze. Whether refrigerated or frozen, I like to reheat them in the toaster until they get crispy again. They also make a mighty fine snack eaten straight from the fridge while cold (don’t judge!).” —Emma Christensen, former General Manager

  • Oatmeal Muffins with Raisins, Dates, and Walnuts

    Elise Bauer

    “These muffins are so good and will definitely be something that I cook often. I used golden raisins and a banana to substitute for half of the butter. These freeze and reheat quite nicely as well.” —Angela, Reader

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  • The Best Homemade Scones

    American-Style Scones on a plate with jam and coffee set behind the plate.
    Alison Bickel

    The scones can be frozen before baking or after. If you’re freezing them unbaked, hold off on brushing them with cream and sprinkling with sugar. Baked or unbaked, freeze the scones on the parchment-lined baking sheet until firm, then transfer them to a zip-top freezer bag.

  • Chicken Congee (Jook)

    Two Bowls of Chicken Congee Topped with Sliced Ginger and Sliced Green Onion, and Next to the Bowls, Two Soup Spoons on Table Napkins, All on a Mustard Colored Kitchen Towel

    Simply Recipes / Frank Tiu

    “Over time, congee has become a common breakfast staple. It is the ultimate Chinese comfort food, especially when served hot during the cold-and-flu season. Store the congee in an airtight container in the fridge for up to five days. The porridge will thicken over time; when reheating, add more stock or water to thin it out to your liking, if needed.” —Frank Tiu, Recipe Developer

  • Savory Scones with Goat Cheese and Chives

    Elise Bauer

    “This is the best scone recipe I have ever tried. I made these with my mom, and she asked for the recipe :) I wanted to add that I have made them before, froze them on the sheet pan, and then stored them airtight in the freezer. I pulled them out a couple of weeks later for a family breakfast, and they were perfect! I used the same cooking time.” —Miriam, Reader

  • Spinach Tofu Scramble

    Easy spinach tofu scramble in skillet with wooden spoon.

    Simply Recipes / Alison Bickel

    “Think of tofu scramble as a hearty yet healthy dish in its own right, not a second-class stand-in for eggs. Tofu scramble takes minutes to make, utilizes ingredients you have on hand, and is packed with protein. The scramble will keep refrigerated in a tightly covered container for up to four days.” —Sara Bir, former Senior Editor

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  • Breakfast Sausage Balls Recipe (3 Ingredients)

    Plate with tasty sausage cheese balls on table

    Simply Recipes / Adobe Stock

    “Bake the balls until golden brown, then you can eat them right away or store them for eating later in the week. You can enjoy them cold or at room temperature, but my family loves them most when I reheat them in the air fryer (350°F for 3 to 4 minutes) while I am making my coffee or finding a lost homework sheet.” —Meghan Splawn, Recipe Developer

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