Make-ahead breakfast recipes and on-the-go breakfasts rule the web, but few combine the convenience of both. It doesn’t do much good to have a crockpot full of creamy oatmeal if you just have to dash out the door in a few minutes. Likewise for a travel-friendly sandwich that takes the better part of an hour to assemble.
Lucky for you, we’ve done a bit of digging. You can easily make these six make-ahead breakfast recipes over the weekend, then bring them along for your commute. Weekday mornings are starting to look less horrible.
1. Freezer Breakfast Burritos
All the convenience of the versions from the gas station without the questionable ingredients, these frozen burritos from Gimme Some Oven make portable eating super delicious. They’re filled with potatoes, veggies, and beans to make them super satisfying. Though these burritos are vegetarian, you can also add a little bit of breakfast sausage or bacon to the mix.
To make this a travel-friendly option, simply wrap your burrito in aluminum foil after heating it in the microwave. It’s an extra step, but you can speed through the process in less than a minute.
- 12 large eggs
- ¼ cup milk
- Salt and pepper
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 1 pound Yukon gold or red potatoes, diced into ¼-inch cubes
- 1 large red bell pepper, cored and diced
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (8-count) packages large flour tortillas
- 2 cups shredded pepper Jack cheese
Directions: Whisk eggs, milk, a generous pinch of salt, and a pinch of pepper in a large bowl to combine. Heat a large skillet over medium heat and grease with nonstick cooking spray. Add eggs and cook, stirring with a rubber spatula, until scrambled, about 4 to 6 minutes. Transfer to a plate and set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and peppers and cook, stirring frequently until tender, about 7 to 10 minutes. Add beans, chiles, 2 teaspoons salt, and cumin. Cook for 2 minutes to heat through, then remove from heat.
Spread a large piece of plastic wrap on a work surface and set a tortilla in the center. Top tortilla with about ¼ cup of eggs followed by an equal amount of potato mixture. Add a sprinkling of cheese, then fold into a burrito, tucking sides in before rolling. Wrap in plastic wrap and repeat with remaining ingredients. Transfer burritos to freezer.
To thaw, remove from plastic wrap and microwave on a microwave-safe plate for 60 to 90 seconds, or until hot. Serve with salsa.