Everyone loves something easy. And I like something healthy too. So when I can find food that’s easy to prep and healthy, I’m in! I love doing breakfast prep once a week. It keeps us out of the drive thru, and that helps our bottom line.
As part of the Pinterest Generation, I’ve seen and tried TONS of make ahead/batch cooked breakfasts. All with little success (not fails, really, but nothing that I’m super excited to try again or share). Here are two favorites at our house:
It seriously doesn’t get any easier!
- 2 packages of 8 count Sausage links (I used Farmer John)
- 2 tubes 8 count biscuit dough (I scored a 2 pack at 99 Cents Only)
- Cook and drain sausage links per package directions. Set aside.
- Preheat the oven to 350 degrees
- Open biscuit dough package and roll out biscuits until flat.
- Place sausage on flattened biscuit, roll up dough, encasing sausage.
- Bake for 12-15 minutes. Remove from oven and cool on wire baking rack.
- Once cool, store in zip top bag or container with a snap top lid. Can be stored in the fridge for up to a week, but really, they won’t last that long.
Makes 16 rolls.
Add a cuppa Joe and you’ve got a quick, filling breakfast.
And if you prefer to start your day with fruit and something rich and creamy, check out our parfait recipe (it’s seriously a no-brainer!)
Inspired by my love of the McDonald’s parfaits. I’m serious, since they changed over to Greek yogurt, my mouth waters every time I glance at the Golden Arches. You can make your own at home in just a few minutes!
I make a batch once a week! I use Ball canning jars (like these) that originally had home made jam in them (thanks Mom!), but you can use whatever jars or reusable containers you have on hand.
- 2-3 cups frozen fruit- I like berries, but feel free to use whatever is on sale or you have on hand. Skip melon, mango, banana, or pineapple- You may find them frozen, but they won’t taste very good or have a good texture in this recipe.
- 1 large carton Vanilla Greek Yogurt (it’s about 4 cups)
- Honey, if desired
- In each container, pour in 1/4 cup yogurt.
- Top yogurt with 1/2 cup frozen fruit.
- Repeat layer of 1/4 cup yogurt. Drizzle with honey, if desired.
- place a few pieces of fruit on top, gently pressing down into the yogurt if needed.
- Screw on lid and refrigerate.
Makes 6-8, depending on sizes of jar and type of fruit used. If you need “crunchies” on your parfait, individually portion out 1 cup of cereal and stash them in the cupboard. I use the snack sized bags like these and portion out cereal, then put the portions in a tub like this one. It lives on the counter. No more cereal mysteriously being eaten in one sitting. Really, who is going to open a bunch of little bags into a big bowl and pig out?
Another tip I have for you is: Set up your coffee maker before you go to bed. For those with a classic coffee maker, it’ll just be a quick flip of the switch to get your coffee fix. We have two French Presses, I set them up at night, one I fill with cool water and steep over night to make iced coffee in the morning for myself. I prep the other with grounds and fill the Tea Kettle for a hot pot in the AM for the Mister.
I turn on the stove in the AM and in less than 10 minutes, he has a steaming cuppa Joe and I am already on my second iced coffee!
Talk back: What is your go-to frugal breakfast?