Name: Make-Ahead Protein Breakfast Recipes for Busy Mornings
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 8 large eggs; 1/2 cup milk; 1 cup fresh spinach, chopped; 1/2 cup shredded cheddar cheese; 1/2 cup diced bell peppers; Salt and black pepper to taste; 1 cup rolled oats; 1 cup Greek yogurt; 1 cup milk of choice; 2 tablespoons chia seeds; 1 tablespoon nut butter; 1/2 cup mixed berries; 1 tablespoon honey (optional)

Description

Make-Ahead Protein Breakfast Recipes are the perfect solution for busy mornings. These balanced, high-protein options include savory egg muffins and creamy overnight oats that keep you full and energized for hours. Hi, I’m Emily. Ever since I was a little girl, the kitchen has been my safe haven. While other kids played outside, I stood beside my grandmother, watching her cook with love. I didn’t understand recipes then, but I understood the joy they brought. As I grew, cooking became my way of expressing love and creativity. Quick and Yum was born from those quiet, meaningful kitchen moments. These breakfast recipes reflect that same simplicity and comfort — practical meals made with care, ready to fuel your day.

Ingredients

For the Egg Muffins:

8 large eggs

1/2 cup milk

1 cup fresh spinach, chopped

1/2 cup shredded cheddar cheese

1/2 cup diced bell peppers

Salt and black pepper to taste

For the Overnight Oats:

1 cup rolled oats

1 cup Greek yogurt

1 cup milk of choice

2 tablespoons chia seeds

1 tablespoon nut butter

1/2 cup mixed berries

1 tablespoon honey (optional)

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Instructions

1. Preheat oven to 350°F and lightly grease a muffin tin.

2. In a large bowl, whisk eggs and milk until smooth.

3. Stir in spinach, bell peppers, cheese, salt, and pepper.

4. Pour mixture evenly into muffin cups.

5. Bake for 18–22 minutes until set and lightly golden.

6. Allow egg muffins to cool completely before storing in airtight containers.

8. In a mason jar or container, combine oats, Greek yogurt, milk, and chia seeds.

9. Stir thoroughly until fully mixed.

10. Top with nut butter and berries.

11. Cover and refrigerate overnight for at least 4 hours.

12. Store both recipes in the refrigerator for up to 4 days.

Notes

Egg muffins can be frozen individually for up to 2 months.

Overnight oats stay fresh in the refrigerator for up to 5 days.

Reheat egg muffins in the microwave for 60–90 seconds.

You can substitute vegetables or add cooked turkey or chicken for extra protein.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking and No-Cook
Cuisine: American