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Hey mama, want to make life easier?! Meal prep; more specifically BREAKFAST MEAL PREP!
This isn’t the first healthy breakfast meal prep post on the blog. In fact, this post chronicling 25 of my favorite, make ahead breakfast recipes has been trending on the blog since we re-published it earlier this year.
I meal prepped breakfast recipes before I had kids, but it was mostly a couple days ahead and stored in the fridge. Now that I have kids, and breakfast meal prep is even more essential to maintaining a healthy morning routine; I’ve turned to building up a freezer supply.
In fact this post, ‘Easy Freezer Meals: 3 Delicious Breakfast Meal Prep Recipes To Stock Your Freezer’ is the second of a 3-post, freezer meal prep series. The first post in the series, 3 Freezer-Friendly Dinner Recipes can be found here!
I’d like to thank my brand partner, NOW®, for making this breakfast meal prep post possible. As a mom I think I speak for all mamas when I say, ‘we are all looking for easy and healthy breakfast recipes to make mornings a little bit easier!’
I’m using these three breakfast recipes to stock my freezer for maternity leave, but these meal prep breakfast recipes are great for sending kids back-to-school, or meal prepping food to share with a friend in need.
The moral of this breakfast meal prep story is — a little meal prep goes a long way when it comes to starting the day with a healthy meal.
Quick Links Within This Post (jump directly to the recipe you’d like by clicking the link below):
Overnight oats top the charts for EASY, budget-friendly breakfast meal prep. And these freezer-friendly overnight oats make prepping overnight oats in bulk even easier. In fact, I recently shared these on my Instagram stories and the number of messages I received about ‘how genius’ this idea is blew my mind.
Overnight Oats are pretty meal-prep-friendly on their own, but I’m taking it to the next level by creating freezer-friendly overnight oats you can meal prep in batch quantities.
No chopping, no cooking, and minimal prep — simply throw the 4 ingredients in a glass mason jar and freeze. Then, grab one from the freezer, add your milk of choice, and throw it in the fridge for 6-8 hours before you enjoy.
This overnight oats recipe is great for anyone, but especially beneficial for women who are breastfeeding. Mayo Clinic recommends that new mamas eat a diet rich in protein and iron to help keep up their milk supply while nursing (Mayo Clinic):
If you follow me on social, you know that I make a batch of these meal prep spinach banana pancakes almost every week. They come together so fast, thanks to a blender and Living Now® Pancake + Baking Mix.
I love that this pancake recipe also includes hidden veggies. Some days this is the only way both my son and I consume spinach (hello first trimester of pregnancy, I lived off these spinach and banana pancakes).
I like to make this meal prep pancake recipe in large batches, then freeze in stacks of 6-8 pancakes. I let these meal prep pancakes thaw overnight in the fridge, and re-heat in the toaster or microwave.
This Spinach Banana Pancake Recipe was inspired by this pancake recipe previously published on the blog, but to make the recipe even easier I use Living Now® Pancake + Baking Mix (see the modified recipe below):
ADD TO BLENDER:
MAKE THEM: Add rolled oats, milk, spinach, and bananas to a high speed blender or food processor. Then add this blended mixture and the remaining ingredients in a large mixing bowl or KitchenAid Mixer. Mix well. Heat a medium non-stick pan or cooking surface over low heat. Pour batter, about 1/4 cup per pancakes, into round circles. Cook for 1-2 minutes per side, until golden brown and cooked through. Let cool completely. Freeze, see freezer tips below, for up to 3 months.
WHEN SERVING, TOP WITH:
These meal prep breakfast sandwiches are my current obsession. So much so that I’ve depleted my ‘maternity leave freezer supply’ multiple times in the past couple weeks because I love them so much.
This protein-packed, egg sandwich recipe may appear to be geared toward savory breakfast lovers, but in fact it can be both sweet and savory. Here’s how I personally have been enjoying these egg sandwiches:
It’s the best of both worlds and a recipe I’ll definitely be enjoying throughout my maternity leave. And the meal prep breakfast recipe I plan to make for a couple friends who are also expecting new babies in the near future.
These Spinach + Feta Breakfast Sandwiches were inspired by this recipe from Pinch of Yum (see my modified recipe below).
MAKE THEM: Preheat oven to 350 degrees. Thoroughly oil a rimmed sheet pan (around the size of 13″ x 18″ sheet pan) and set aside. Over medium heat sauté/wilt spinach. Then mix together eggs, milk, salt, sun-dried tomatoes, wilted spinach and cheese. Pour egg mixture into the sheet pan, and bake at 350 degrees for 25 minutes or until set in the middle and browning on the edges. Let the egg bake cool completely. Then use the lid from a mason jar or a round cookie cutter to cut the egg bake into rounds. Brush the bottom of the English Muffin with avocado oil. Assemble breakfast sandwich — English Muffin with avocado oil topped with egg bake round and top of English Muffin. Wrap the meal prep breakfast sandwich in aluminum foil. Store in the fridge for up to 5 days or store in the freezer for up to 3 months.
*Note, when making the egg bake I’ve found that no matter how much cooking oil I use to grease the pan the egg bake still sticks to the pan. So I’ve started placing my Silicone Amazon Basics Cooking Mats on the sheet pan prior to pouring the egg bake to make for an easier clean up.
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This is a sponsored post in partnership with NOW®. All words and opinions are my own. Thank you for supporting Nourish Move Love, making the content you see on this blog possible.
This post does include affiliate links and I earn a small commission on products purchased using these links. All words and opinions are my own. Thank you for supporting Nourish Move Love.