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20 Overnight Breakfasts You Can’t Wait to Wake Up To

We all know that eating breakfast is important, but if you’re like me in the morning, you want to spend every spare moment as possible on SLEEP. The idea of waking up a half hour early and actually cooking something kinda makes me chuckle, because I know it just ain’t gonna happen. These breakfasts are honest-to-goodness life savers – just prepare the night before (or on the weekend), then eat ’em up in the morning. Check out these “overnight” versions of your favorite breakfast foods – from oatmeal and casseroles to quiche and even French toast.

1. Peanut Butter and Banana Overnight Oats

domesticate-me.com
Pretty much everything you want in a breakfast – protein, good carbs, healthy fats and a little sweetness to boot. Just mix everything together, refrigerate, and nom it up in the a.m. And if you put it in a mason jar – it’s portable! Ingredients 1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup gluten-free rolled oats
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal. Duh.)
Optional Toppings:
Sliced Bananas
Drizzle of Agave, Maple Syrup or Honey
Cinnamon
Dark chocolate shavings or chips
Coconut shavings Instructions In a medium bowl, mash your banana with a fork.
Add the remaining ingredients to the bowl and mix until well combined.
Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight.
When ready to eat, give the oats a good stir, add toppings of your choice, and dig in! Get step by step instructions and pictures..

2. Spinach and Mozzarella Egg Bake

kalynskitchen.com Way to get your greens in the morning. Whip this up on the weekend and you can enjoy it all week. Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn.) Ingredients:
5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella (I used a low-fat mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs)
salt and fresh ground black pepper to taste Instructions:
Preheat oven to 375F/190C. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray. Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach. Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.) Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined. Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot. This is good with light sour cream. I also like a little Green Tabasco Sauce sprinkled on the top. This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than 1-2 minutes or the eggs can get slightly rubbery. Get step by instructions and pictures.

3. Raspberry Oathie

thequirkyprincess.com Part oatmeal and part smoothie, this “oathie” can be made with whatever fruit tickles your buds. Ingredients: (Serves One) 55g steel cut or rolled oats (soaked overnight in filtered water)
1 cup filtered water
1 cup of your choice of yoghurt
1/2 cup frozen raspberries (or other fruit)
1tbsp honey
Dash of vanilla essence Blitz all the ingredients together in a blender. Add more or less water depending on the consistency you like. Get different variations of this recipe.

4. 100-calorie Apple Strudel Oatmeal Muffins

A muffin that’s under 100 calories? Does that mean I can have two? Ingredients:
2 cups buttermilk
1 cup old-fashioned rolled oats
2 “large” eggs
1/3 cup (packed) dark brown sugar
1 unpeeled medium size tart apple such as a pippin or granny smith, grated
Choice of flavor additions, below*
1 cup whole wheat flour OR 1 cup gluten-free flour
2/3 cup unbleached flour OR 2/3 cup almond flour, if making gluten-free muffins
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt Instructions (The night before): In a large bowl, combine buttermilk, oats, eggs, sugar, apple, and your choice of optional flavor additions below. This may be done the night before, and refrigerated. Combine flours, baking soda, baking powder, and salt. Sift. Set aside until morning. In the morning, preheat oven to 375 degrees F. Grease a 12-muffin-tin very well, or line it with paper muffin liners. Fold sifted dry ingredients gently into buttermilk mixture until just combined. Do not over-mix. Fill muffin tins (use an ice cream scoop to make it easier). Bake 25-30 minutes, until brown and fragrant. Loosen from tins immediately. These muffins keep well for several days, and can be frozen. Get step by step instructions and flavor additions.

5. Overnight Blueberry Quinoa Bowl

onegreenplanet.org A plant-based, protein-rich brekkie with a kick-ass superfood. Ingredients:
1/2 cup cooked quinoa
1/4 cup blueberries
3/4 cup non dairy milk (almond, coconut, hemp)
1 scoop protein powder (vanilla adds great flavor)
1 tsp chia seeds
1/2 tsp coconut nectar (or maple syrup)
1/2 tsp cinnamon
Toppings: more blueberries, slivered almonds or granola, etc. Instructions
-In a blender or manually, quickly mash the blueberries so the juices start flowing! Put them in your bowl or mason jar(s).
-Add cooked quinoa, milk, protein powder, chia seeds, coconut nectar (or honey, syrup), and cinnamon to the bowl with blueberries and mix well. A whisk or fork should do the trick.
-Cover the bowl with saran wrap and pop it in the fridge and let sit overnight. The next morning, add your toppings and serve! Get the step by step recipe with pictures.

6. Vegan Overnight Breakfast Casserole

hellyeahitsvegan.com A vegan (and much healthier, and also delicious) take on traditional midwestern dish – packed with protein to keep you full. Ingredients
16 oz firm tofu
½ c potato flakes
½ tsp salt
¼ tsp chili powder
¼ tsp cumin
¼ tsp celery seed
¼ tsp turmeric
⅛ tsp black pepper
⅛ tsp curry powder
2 c soy milk
4 slices white bread, crusts removed
⅓ lb vegan cheddar, shredded
⅓ lb vegan monterey*, shredded
5 oz vegan bacon strips, fried Instructions
-Mash tofu with a fork.
-Add potato flakes and spices; mix well.
-Add soy milk, mix, and set aside.
-Lightly grease an 8×8″ baking pan.
-Arrange bread to cover bottom of pan.
-Sprinkle evenly with cheese.
-Crumble bacon and sprinkle over cheese.
-Pour tofu mixture on top.
-Refrigerate overnight, and bake the next morning in a 350º oven for ~45 minutes.
-Let cool for at least 30 minutes before slicing into squares.**
-Serve warm and top with ketchup or hot sauce if you’re into that sort of thing. Get the step by step recipe with pictures.

7. Morning Time Breakfast Granola Cups

mommiecooks.com Because granola doesn’t have to come in a bar. And how gorgeous are these? Ingredients: 4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries Instructions:
-To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.
-Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.
-In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.
-Pour the liquid over the dry ingredients and stir until completely coated.
-Place the mixture into the fridge for about 30 minutes to cool.
-When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.
-Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
-Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.
-Let cool completely before removing from the tin.
-Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries. Get the step by step recipe with pictures.

8. Overnight Breakfast Enchiladas

diethood.com Mexican food lovers, this one’s for you. Ingredients 16 oz firm tofu
½ c potato flakes
½ tsp salt
¼ tsp chili powder
¼ tsp cumin
¼ tsp celery seed
¼ tsp turmeric
⅛ tsp black pepper
⅛ tsp curry powder
2 c soy milk
4 slices white bread, crusts removed
⅓ lb vegan cheddar, shredded
⅓ lb vegan monterey*, shredded
5 oz vegan bacon strips, fried Instructions
Mash tofu with a fork.
Add potato flakes and spices; mix well.
Add soy milk, mix, and set aside.
Lightly grease an 8×8″ baking pan.
Arrange bread to cover bottom of pan.
Sprinkle evenly with cheese.
Crumble bacon and sprinkle over cheese.
Pour tofu mixture on top.
Refrigerate overnight, and bake the next morning in a 350º oven for ~45 minutes.
Let cool for at least 30 minutes before slicing into squares.**
Serve warm and top with ketchup or hot sauce if you’re into that sort of thing. Get the step by step recipe with pictures.

9. Peanut Butter Banana Oat Breakfast Cookies

watching-what-i-eat.blogspot.com It’s okay, these are not dessert – they are specifically breakfast cookies! Perfect for when you’re on the go. Ingredients
2 ripe bananas, mashed until smooth & creamy
1/3 cup peanut butter ~ creamy or chunky
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
1 tsp vanilla extract
1 tsp butter flavor extract ** (optional)
1 1/2 cups quick oatmeal ~ uncooked (or use old fashioned oats for more oatmeal texture)
1/4 cup chopped nuts (peanut, walnut, or your favorite)
1/4 cup carob or chocolate chips (**optional) Instructions
-Preheat heat oven to 350 degrees.
-In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.
-Add in the oatmeal & nuts to the banana mixture & combine. (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
-Let dough rest for 10 minutes.
-Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now) Get the recipe.

10. Skinny Sausage Breakfast Casserole

dashingdish.com A “skinny” dish for all the meat and egg lovers. Ingredients
1 lb Lean ground turkey sausage (I used Italian lean ground turkey)
10 slices High fiber bread
1 1/2 cup Grated reduced fat cheddar cheese (I prefer Cabot brand)
3 Eggs
6 Egg whites (or 3/4 cup egg white from carton)
1 1/2 cup Unsweetened almond milk OR low fat milk
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Oregano
1 tbs Parmesan cheese
Optional:
1 tbs low sugar maple syrup or honey (for a touch of sweetness) Instructions
1) In a large non-stick sauté pan, brown sausage over medium heat, breaking it up into small crumbles as it cooks. Remove from heat once it is cooked through (no longer pink).
2) Meanwhile, preheat oven to 375 degrees, and spray a 9×13 baking pan with cooking spray. Spread bread cubes evenly over the bottom of the baking dish. Top the bread with the cooked sausage and cheese, distributing them evenly over the bread.
3) In a medium bowl, combine the eggs, milk, seasonings, and parmesan (and honey/syrup if desired). Whisk until well combined. Pour the egg mixture evenly over everything in baking dish. Cover with foil and refrigerate overnight, (or at least four hours in the fridge.)
4) The next morning, remove from the fridge, (leave foil on). Bake for 25-30 minutes. Remove foil and bake an additional 5-10 minutes, or until egg is set (knife inserted in center should come out clean) and cheese is melted to your liking. Enjoy!
Get the recipe.

11. Carrot Cake Chia Pudding

win-winfood.com Anything that tricks me into thinking I’m having cake for breakfast is cool by me. Ingredients
3 tablespoons (30g) chia seeds
⅔ cup (160ml) almond milk (or milk of choice), use homemade for raw
1 medium carrot, grated or chopped finely in a food processor
4 dates, finely chopped or processed together with the carrot
¼ teaspoon cinnamon
¼ teaspoon allspice
sweetener to taste (I used stevia, this one has no aftertaste)
optional: coconut yogurt (or yogurt of choice) for layering Instructions -Combine the chia seeds with milk in a small bowl and set aside to gel up.
-Meanwhile grate the carrot and chop the dates or just use your food processor (I do that all the time, it is so much easier).
-Combine with the chia mixture, spices and sweetener and wait a bit more if the consistency is still a bit runny – it will thicken up in a couple of minutes.
-Adjust the taste to your liking, optionally layer with yogurt and dig in.
-Or you can combine all the ingredients the night before, put the bowl in the fridge and wake up to a delicious breakfast the next day. Get the step by step recipe with pictures.

12. Paleo Egg and Mince Muffins

For the Paleo crowd – and in such neat little cups. Ingredients (makes 2 or 3):
-Butter or ghee, for greasing
-1 ½ cups Asian Mince (see below)
-6 eggs, whisked
-pink Himalayan salt, to taste
-freshly ground black pepper, to taste
-1 handful of broccoli florets, cut into small pieces
-1 asparagus spear, lower end trimmed and discarded and the rest cut into 1/16-inch disks
-1 small handful of flat-leaf (Italian) parsley, finely chopped
-1 to 2 tablespoons nutritional yeast Get the full recipe with step by step instructions.

13. Overnight Banana Bread Oats

thequirkyprincess.com Like “eating banana bread batter in a jar.” Without the tummy ache. Ingedients(Serves One): 55g steel cut or rolled oats
1 cup of almond milk
1 banana (the riper the better)
1tbsp maple syrup
1/2tsp cinnamon
Dash of vanilla essence
1tbsp almond butter
Some cacao nibs or dark chocolate chips (optional) Instructions
Blitz the banana and almond milk together with the maple syrup, cinnamon and vanilla essence. Then add to the oats and store overnight in the fridge. Before serving, spoon the almond butter into the oats and if using sprinkle some cacao or dark chocolate chips on top. Get the recipe.

14. Slow Cooker Breakfast Quinoa

mywholefoodlife.com Crock pots rock! This recipe is so simple – throw all ingredients in your crock pot, press “On” and it’s ready in the morn. Ingredients
1 cup quinoa
3 cups milk (I used almond milk)
4 medjool dates chopped
¼ cup pepitas
1 apple peeled and diced
2 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
¼ tsp salt Instructions
Throw all the ingredients in a crock pot.
Cook on high for 2 hours or until all the liquid is absorbed.
If you want to cook it overnight, turn on the crock pot to low right before you go to bed. It should be ready by morning. Throw all the ingredients in a crock pot.
Cook on high for 2 hours or until all the liquid is absorbed.
If you want to cook it overnight, turn on the crock pot to low right before you go to bed. It should be ready by morning.

15. Overnight Breakfast Quiche

highheelsandgrills.com Nothing says “I’m so fancy” quite like a quiche. Impress your friends with this savory dish. Ingredients: 12 eggs
1/2 tsp. onion powder
4 cups half and half
1/2 tsp. salt
1/3 tsp. black pepper
9 slices Texas Toast, buttered on one side
12 oz. cheddar cheese, shredded
4 medium tomatoes, chopped
4 cups baby spinach leaves, chopped Instructions:
-Grease a 9×13 inch pan with cooking spray.
-In a large bowl, whish together eggs, onion powder, half and half, salt, and pepper until well combined; set aside.
-Layer the bread in a single layer, butter side up in your greased pan. {You may need to cut the bread to fit the pan.}
-Evenly sprinkle the cheese over the bread, followed by the tomatoes, and then the spinach.
-Top it off, by pouring the egg mixture over the casserole.
-Cover and refrigerate overnight. {Or for at least one hour.}
-Bake at 350°F for 35-45 minutes or until center is set.
Enjoy! Get the recipe.

16. Vegan Cinnamon Crumble Coffee Cake Muffins

Hostess ain’t got nothin’ on these muffins. Less guilt, too. Ingredients: Muffins
• 2 cups (240g) oat
• 1 scoop (30g) clutch vegan baking mix
• 3/4 cup granulated stevia
• 1 and 1/2 tsp. cinnamon
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tbsp. instant coffee granules
• 1 cup + 3 tbsp. unsweetened almond milk
• 1/4 cup (60g) canned pumpkin
• 1 flax egg (1 tbsp. flax mixed w/ 3 tbsp. water) 1/4 cup olive oil (or coconut, canola, etc.)
• 3 tbsp. organic light agave syrup
• 1 tsp. vanilla extract
Cinnamon Crumble
•1 tbsp. pure maple syrup
•1/2 tsp. cinnamon
• 1 tsp. granulated stevia
• 2 and 1/2 tbsp. French vanilla mocha powder Instructions>
1. Preheat oven to 350F.
2. Mix oat flour, vegan baking mix, stevia, cinnamon, baking powder, baking soda and instant coffee.
3. In a small bowl add 1 tbsp. ground flax and 3 tbsp. water. Mix. Let sit for about 5 minutes to thicken.
4. In another bowl, mix almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix.
5. Spoon batter evenly into 12 spots in a prepared muffin tin.
6. In a medium bowl heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly.
7. Sprinkle evenly over each of the muffins.
8. Bake for 16 minutes or until a knife comes out clean.
Get the recipe.

17. Farmer’s Market Overnight Breakfast Egg Casserole

twohealthykitchens.com Loads of colorful veggies plus sausage and egg. Ingredients
1 pound sweet Italian turkey sausage
1½ cups diced sweet onion (from about half a large onion)
8 ounces fresh sliced mushrooms
2 cloves garlic, minced
2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
2 cups shredded reduced-fat sharp cheddar cheese, divided
1 cup diced green pepper (from about 1 small-medium pepper)
2-3 plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
½ cup chopped green onions (from about 6 onions)
12 eggs
1¾ cup non-fat milk
1½ teaspoons dried parsley
1 teaspoon kosher salt
1 teaspoon dried basil
¼ teaspoon black pepper Instructions
1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
4. In the morning, preheat the oven to 375°F.
5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
6. Remove from oven and allow to cool for 10 minutes before cutting and serving. Get the recipe.

18. Slow Cooker Gluten Free Granola

getcrocked.com We are loving this slow cooker trend! Sub in whatever dried fruits or nuts you’re craving. Ingredients
5 c. old fashioned, rolled oats (GF – Gluten Free)
3/4 c. raw honey
3/4 c. butter, melted
1 T. flax seeds
1/4 c. slivered almonds
1/4 c. raw pumpkin seeds
1/4 c. raw sunflower seeds
1/4 c. unsweetened shredded coconut (optional)
1/2 c. raisins, dried cranberries or GF chocolate chips Instructions
Assemble all dry ingredients, and add to a 4 quart or larger crock.
Melt butter in microwave or on stovetop and stir in honey until well combined.
Pour honey-butter over oat mixture in crock.
Toss to coat well.
Cover but keep lid cracked to allow steam to escape.
Crock on HIGH 2 hours, stirring often. (it can burn if you don’t stir enough)
Keep an eye on the granola to make sure it is not burning!
Spread granola out on cookie sheets to cool then store in an air-tight container.
Makes about 7 cups of granola. (21 – 1/3 cup servings) Get the recipe.

19. Overnight Stuffed French Toast

cookwithmanali.com Because sometimes you need a little decadence in your life. And when it’s made the night before, even better. Ingredients
5 slices cinnamon raisin swirl bread
4 oz cream cheese, softened
1.5 tablespoons sugar
½ teaspoon vanilla extract
Custard
1 egg, large
3.5 tablespoons milk
3.5 tablespoons heavy cream
2 tablespoons granulated white sugar
1 teaspoon vanilla extract
⅛ teaspoon cinnamon powder
Streusel Topping
3 tablespoons light brown sugar
3 tablespoons all purpose flour
3 tablespoons chopped pecans
2 tablespoons butter, unsalted or salted
¼ teaspoon cinnamon powder
To Serve
maple syrup
powdered sugar
fresh fruits Get the recipe with step by step instructions and pictures.

20. Crockpot Grits

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