I always thought I was a morning person…until I had to be at work at 7am that is. I normally love waking up early and giving myself plenty of time to leisurely get ready for the day and make myself a nice breakfast. Well when you’re already waking up at 5:45am giving yourself extra time in the morning just isn’t going to happen. During this internship rotation I’ve learned that I need to have as little as possible to do in the morning in order to get to work on time and not be in a total frenzy. Because of this, I’ve learned a few delicious make-ahead recipes for breakfast. These can either be made the night before or at the beginning of the week and you can easily just grab them on your way out the door.
Blueberry Almond Overnight Oats
1/4 cups oats (I use Old Fashioned)
1/3 cup milk (I used skim)
1/4 cup greek yogurt (I used Greek Gods Honey Vanilla)
2 tsp maple syrup
1/4 cup blueberries
10 or so almonds, chopped
Mix everything together in a sealable container and refrigerate overnight. I normally put mine in a mason jar or an old peanut butter jar. I think the honey vanilla yogurt really adds to the taste of these oats and it just never gets old!
Egg Muffins (Makes 10)
8 egg whites
1 small tomato, chopped
2 scallions, chopped (or any type of onion you want)
1 small jalapeño, chopped
6 oz pork sausage without casing
Preheat oven to 350F. Cook sausage in a frying pan and prepare vegetables. Add everything in a bowl and whisk together until combined. Prep a muffin tin with non-stick spray and divide the egg mixture evenly over 10 muffins. Cook for 20-25 minutes, or until cooked through. These muffins are really easy and keep well in the fridge. I tend to bring 2 with me each morning and just heat them up for a few seconds at work!
These two meals are so quick and simple. They save so much time during already busy mornings before work.
What do you eat when you have an early morning?