Healthy Homemade Breakfast Recipes that Save Time

Even though we know the importance of eating breakfast, it's still hard to do sometimes. Having the same old cereal every morning can get boring, but not many of us have the time to prepare a delicious, warm, nutritious meal. Making your favorite breakfast foods in advance to grab on the go is the perfect solution.

Healthy Breakfast Recipes to Make in Advance

Experiments with these recipes on a weekend or the night before, and stick the leftovers in the freezer for later. Keep your breakfasts nutritious by having whole grains and protein to keep you full, with plenty of calcium, vitamins, and other minerals to keep your body going throughout the day.

Breakfast Wraps

An awesome way to pack in a punch of protein, fiber, and vegetables all at once. There are so many ways to make these tasty breakfast wraps, so experiment with ingredients and flavors.

• 12 whole wheat flour tortillas
• 6 eggs
• 1/2 lb of meat of choice: turkey sausage, turkey bacon, or ham
• 2 cups of veggies of choice: onions, bell peppers, salsa, or even spinach
• 1 cup of shredded cheese
• 1 Tablespoon of oil or butter
• Sautee vegetables in butter or oil, cook meat thoroughly, and scramble eggs.

Mix together eggs,meat, and veggies; add cheese.

Divide evenly among warmed tortillas and wrap tightly.

Lay out on parchment-lined cookie sheets and freeze until solid enough to wrap individually in plastic wrap.

When ready to eat--unwrap plastic, wrap loosely in a paper towel, and microwave for 1 1/2 to 2 minutes.

French Toast Casserole

This twist on traditional french toast is delightful time-saver if made in advance. Use whole wheat bread to get your complex carbohydrates, essential vitamins and minerals, and fiber. The milk, eggs, and blueberries also help make this a nutrient-rich breakfast.

• 1 loaf cubed whole wheat french bread
• 6 eggs
• 1 package of neufchatel or low-fat cream cheese, cut into small cubes
• 1 tsp vanilla
• 2 cups fresh blueberries, washed
• 1 and 1/2 cup low-fat milk
• 1/2 cup real maple syrup
• 1/2 tsp nutmeg
• 1 tsp cinnamon

Grease a 9x13 baking dish, and add one-half of the bread cubes. Layer with blueberries and cream cheese, then top with remaining bread cubes (you may not need to use all the bread, the dish should not overflow).

Whip together eggs, vanilla, milk, maple syrup, nutmeg, and cinnamon. Pour evenly over bread mixture.

Sprinkle with wheat bran or crushed flaxseed for extra nutrients.

Cover with foil and refrigerate for a few hours, up to overnight.

Bake at 350 covered with foil in place for 30 minutes, then bake uncovered for another 20-30 minutes. Serve with maple syrup or make your own blueberry sauce. Save remainder in refrigerator and reheat for later in the week, or cut into individual serving sizes and freeze.

Amazing Whole Wheat-Oat Muffins

These hearty, tender muffins are super healthy and exceptionally delicious. Eat warm with butter, topped with whipped cream, your favorite jam, or plain.

Mix together these dry ingredients in a large bowl:

• 1 and 1/3 cup whole wheat flour
• 1 cup oats
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Mix these we ingredients in a separate bowl:

• 1/4 cup milk
• 1 cup applesauce
• 1/2 cup oil
• 1 egg

Stir in wet ingredients with the dry using 20-25 strokes--do no not over-stir.

Bake in muffin pans at 350 degrees for 8-12 minutes.

Refrigerate muffins, freeze any that will not be eaten within the week.