6 Easy Make-ahead Breakfast Ideas You Can Meal Prep on Sunday—and Crave All Week

By Brandon D / September 27, 2025

Busy mornings don’t have to mean boring breakfasts. These six make-ahead heroes are big on flavor, low on fuss, and designed to keep you fueled through the week. Prep them on Sunday, stash in the fridge or freezer, and wake up to something you actually want to eat—no sad granola bar in sight.

1. Sheet-Pan Breakfast Burritos You’ll Brag About

These burritos are the ultimate “grab and go, but make it delicious.” They’re hearty, freezer-friendly, and endlessly customizable. Make a tray on Sunday and you’ve got hot, handheld breakfasts that reheat like a dream.

Ingredients:

• 10 large eggs
• 1/3 cup milk
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup frozen corn, thawed
• 1 cup cooked breakfast sausage or crumbled turkey sausage (optional)
• 1 cup shredded cheddar or pepper jack cheese
• 8 large flour tortillas (8–10 inch)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Hot sauce or salsa, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. Heat olive oil in a skillet over medium. Sauté onion and bell pepper with 1/2 teaspoon salt until soft, 5–6 minutes. Stir in corn, sausage (if using), smoked paprika, and cumin; cook 2 minutes.
3. Whisk eggs, milk, remaining 1/2 teaspoon salt, and pepper. Pour into the skillet and gently scramble until just set (still glossy). Remove from heat and fold in cheese.
4. Warm tortillas briefly in the microwave (20–30 seconds) to make pliable. Divide filling among tortillas and roll tightly, tucking in ends.
5. Place burritos seam-side down on sheet pan. Bake 8–10 minutes to lightly crisp.
6. Cool completely, then wrap individually in foil or parchment and store.

Serve it up: Reheat in a toaster oven or air fryer for crisp edges. Swap sausage for black beans to go vegetarian. Add chopped spinach, roasted sweet potato, or a smear of chipotle mayo to mix things up. Pro tip: Label flavors so you don’t play breakfast roulette.

2. Blueberry-Lemon Baked Oatmeal Squares That Taste Like Cake

These soft, chewy bars deliver all the cozy oatmeal vibes—without the stovetop. They’re naturally sweet, loaded with fruit, and perfect for breakfast or a snack that doesn’t feel “too healthy,” if you know what I mean.

Ingredients:

• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup almond flour (or finely ground almonds)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 3/4 cups milk (dairy or oat/almond)
• 1/3 cup pure maple syrup or honey
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 1/2 cups blueberries (fresh or frozen, no need to thaw)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a large bowl, combine oats, almond flour, baking powder, salt, and cinnamon.
3. Whisk eggs, milk, maple syrup, coconut oil, vanilla, and lemon zest. Pour into dry ingredients and stir. Fold in blueberries.
4. Spread into pan and bake 35–40 minutes, until set and lightly golden at edges.
5. Cool completely before slicing into 9–12 squares.

Serve it up: Top with Greek yogurt and a drizzle of honey. Swap blueberries for raspberries or diced peaches. For extra protein, stir in 1/2 cup vanilla protein powder and add a splash more milk. These freeze beautifully—stack with parchment and store in a zip-top bag.

3. Savory Veggie Egg Muffins That Actually Stay Fluffy

These little guys are compact, colorful, and keep their bounce (no sad, rubbery eggs here). They’re a smart way to use up veggies and make your fridge look like a brunch buffet all week.

Ingredients:

• 10 large eggs
• 1/3 cup milk or half-and-half
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup diced bell pepper
• 1/3 cup crumbled feta or goat cheese
• 2 green onions, thinly sliced
• Optional: 1/2 cup cooked chopped bacon or ham

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously or use silicone liners.
2. In a skillet, heat olive oil and wilt the spinach for 1–2 minutes. Pat dry if watery.
3. Whisk eggs, milk, salt, and pepper in a large bowl. Stir in spinach, tomatoes, bell pepper, green onions, cheese, and bacon/ham if using.
4. Divide mixture evenly among muffin cups (about 3/4 full). Bake 18–22 minutes until set and slightly puffed.
5. Cool 5 minutes, run a knife around edges, and remove to a rack to cool completely.

Serve it up: Reheat in the microwave for 20–30 seconds. Add a dash of hot sauce or pesto. Change the vibe with cheddar and broccoli, or mushroom and Swiss. Pro tip: Don’t overbake—pull them when the centers are just set for max fluff.

4. Overnight Chia Pudding Parfaits With Crunchy Toppers

If you love a creamy breakfast that feels like dessert, this one’s for you. Chia pudding sets up while you sleep, and the texture is luxuriously thick—especially with yogurt. Layered with fruit and crunch, it’s a total morning mood booster.

Ingredients:

• 1/2 cup chia seeds
• 1 3/4 cups milk (dairy or plant-based)
• 1/2 cup plain Greek yogurt (optional but extra creamy)
• 3 tablespoons pure maple syrup or honey, to taste
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 2 cups mixed berries or diced fruit
• 1/2 cup granola or toasted nuts/seeds
• Optional: 1 tablespoon lemon zest or 1/2 teaspoon ground cinnamon

Instructions:

1. In a bowl or large jar, whisk milk, yogurt, maple syrup, vanilla, salt, and zest/cinnamon if using. Sprinkle in chia seeds while whisking to prevent clumps.
2. Let sit 10 minutes, whisk again, then cover and refrigerate at least 4 hours or overnight.
3. In the morning, stir and portion into 4 jars. Layer with fruit and a little granola or nuts on top.

Serve it up: Keep granola separate until serving to stay crunchy. Flavor hacks: mango + coconut flakes, banana + peanut butter swirl, or espresso + cocoa nibs for a mocha vibe (seriously, so good). If too thick, loosen with a splash of milk; if too thin, stir in a teaspoon more chia and chill.

5. Maple-Sausage Sweet Potato Hash Cups

Sweet, savory, and totally satisfying, these hash cups pack protein and fiber into a tidy package. The sweet potato base gets caramelized edges and the maple-sausage combo is weekend-level tasty—on a Tuesday.

Ingredients:

• 2 medium sweet potatoes, peeled and grated (about 4 cups)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 8 ounces breakfast sausage (pork or turkey)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika
• 4 large eggs
• 1/3 cup shredded sharp cheddar
• Chopped parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
2. Toss grated sweet potato with olive oil, 1/2 teaspoon salt, and pepper. Press firmly into the bottoms and up the sides of the muffin cups to form nests. Bake 12–15 minutes to set.
3. Meanwhile, cook sausage in a skillet over medium until browned. Add onion and cook 3–4 minutes; stir in garlic, maple syrup, smoked paprika, and remaining 1/2 teaspoon salt. Remove from heat.
4. Whisk eggs in a bowl. Stir in sausage mixture and cheddar.
5. Spoon filling into sweet potato cups. Bake 10–12 minutes until just set in the center.
6. Cool 5 minutes, loosen edges with a knife, and lift out. Garnish with parsley.

Serve it up: Great with a dollop of Greek yogurt or hot sauce. Make it veggie by swapping sausage for sautéed mushrooms and black beans. These reheat well in the oven to keep the sweet potato edges crisp—trust me, it’s worth the extra five minutes.

6. No-Blend Green Smoothie Freezer Packs

Morning smoothie without the math or mess? Yes, please. Build freezer packs with perfectly portioned fruit, greens, and boosters, then just add liquid and blend. You’ll feel like the smoothie barista you were meant to be.

Ingredients (per pack):

• 1 cup baby spinach or kale (stems removed)
• 1/2 banana, sliced
• 1/2 cup frozen mango or pineapple chunks
• 1/2 cup frozen berries
• 1 tablespoon nut butter or 1/4 avocado
• 1 tablespoon chia or flax seeds
• Optional: 1 scoop vanilla protein powder (add day-of if powder clumps when frozen)
• Day-of: 1 to 1 1/4 cups cold water, coconut water, or milk of choice

Instructions:

1. Portion all solid ingredients into zip-top freezer bags or reusable silicone pouches. Squeeze out air and freeze flat.
2. When ready to drink, dump one pack into a blender. Add liquid and protein powder (if not included) and blend until smooth.
3. Taste and adjust: more liquid for thinner, a few ice cubes for thicker, a squeeze of lemon for brightness.

Serve it up: Make 5–7 packs on Sunday so you’re set all week. Flavor swaps: peach + ginger, strawberry + basil, or pineapple + coconut flakes for vacation-in-a-cup vibes. Pro tip: Use ripe bananas for sweetness so you can skip added sugar.

How To Store And Reheat Like A Pro

– Burritos: Refrigerate 4 days or freeze 2 months. Reheat 10–12 minutes at 375°F or 2–3 minutes in the microwave (crisp in a skillet after).

– Oatmeal squares and egg muffins: Refrigerate up to 5 days; freeze up to 2 months. Reheat squares in microwave 20–30 seconds; egg muffins 20–30 seconds.

– Chia pudding: Refrigerate up to 5 days. Add toppings just before eating.

– Hash cups: Refrigerate 4 days; freeze up to 2 months. Reheat at 350°F for 8–10 minutes for best texture.

– Smoothie packs: Freeze up to 3 months. Blend straight from frozen.

Ready to make mornings ridiculously easy? Pick two or three of these, spend an hour on Sunday, and thank yourself all week. Your coffee will be hot, your breakfast will be legit, and your weekdays will feel a little more under control—seriously, you’ve got this.