3 Easy Prep Ahead Breakfasts

Makes 12

Ingredients:

8 Eggs

1 Cup Cooked Sausage - we like Jimmy Dean Hot

1/4 Cup Chopped Onion

1/4 Cup Chopped Green Bell Pepper

1 Cup Dried Potato Flakes - we like Bob's Red Mill

1/2 Cup Grated Cheddar Cheese

Paper muffin cups if desired

To Make:

Preheat the oven to 350^. Cook the sausage, onion, and bell pepper together and then drain. Whisk eggs together in large bowl and then add the sausage mix. Sprinkle in the potato flakes and cheese. Mix well. Salt and pepper to taste.

Grease a non-stick muffin pan really well. I mean over do it or opt for muffin wrappers. Pour egg and sausage mixture into the cups, filling almost full with a bit of room at the top for the eggs to rise. Bake for 20-25 minutes until egg is totally firm and doesn't jiggle when you shake the pan.

Allow to cool for a few minutes then remove from pan. You may have to loosen the edges with a spatula.

---

The absolute greatest thing about these egg bites is you can mix up the ingredients for a different flavor or use what you have on hand. Diced ham is a yummy substitute for the sausage or add more veggies like spinach and mushroom.

To heat in the morning: wet a paper towel and wrap around the egg bite then microwave for 15-30 seconds.

Makes 6 Servings

Ingredients:

2 1/2 Cups Rolled Oats

3 Tbs Ground Flax Seed

3 Tbs Vanilla Protein Powder

1 Cup Cinnamon Nut Pod Creamer - if you can't get Nut Pods mix in coconut milk and ground cinnamon

2 1/2 Cups Almond Milk

1 Cup Chopped Dates - about 8 medium sized dates

To Make:

In a big bowl mix all your ingredients together very well and break up any clumps in the protein powder or flax seed. Pour mixture into about 6 cup size containers. Set in refrigerator over night.

---

I have tried so many recipes for overnight oats with fruit, but the fruit always ends up looking sad, mushy, and brown after a day or so. The dates, however, soak up all that yummy almond milk and get plump and sweet. To kick up your health benefits in this prep ahead breakfast add a couple of tablespoons of chia seeds.

Makes About 15 Burritos

Ingredients:

16 Oz Bag of Dried Pinto Beans

2 Cups Chicken Stock

3 Cups Water

2 - 3 Cups Shredded Cheddar Cheese

10-20 Flour Tortillas

To Make:

Soak your pinto beans for at least 8 hours in about 2 cups of water. Drain and rinse. Cook on stove or in an insta pot in 2 cups chicken stock and one cup water with your spice preferences. We like about 3 Tsp of Slap Your Mama. Once beans are tender and fully cooked. Set aside and allow to cool.

Preheat oven to 350^.

Then assemble your burritos with about a 1/2 cup of beans and a generous sprinkle of cheddar cheese in each tortilla wrapper. You can use your judgement for the filling proportions here. You can make the burritos really full or more thin depending on your preference just be sure you can tuck the ends in and roll them up.

Lightly toast the burritos on a baking sheet to set the tortillas. Then allow to cool. Transfer to storage container and refrigerate or freeze.

---

We always freeze ours in gallon baggies and then take out individual burritos as needed. They are easily heated in the morning by defrosting them for a minute or so in the microwave wrapped in a paper towel then heated up 1 minute on each side. Next we remove the paper towel and pop the burritos in the toaster oven for about 3-5 minutes.

This is another prep ahead breakfast you can really customize to your tastes by adding a protein like egg, sausage, or ham and more veggies as desired.