1

votes

Tips for a 'make ahead' breakfast?

Answered on August 19, 2014
Created July 15, 2012 at 1:48 PM

Hey I'm looking for a good, well anything, that I can make ahead for breakfast, for like two or three days. I prefer a protein heavy breakfast. Any tips/good ideas?

7757eefbf5a2a4bc12e90015fc925db9

(125)

on July 15, 2012
at 06:03 PM

I was probably still a little fat-phobic at the time so that would definitely make a difference. I ending up just tossing that pan because I was so sick of cleaning it! :-)

Cd77fd01d8be999aa91b8678e262f419

(825)

on July 15, 2012
at 05:29 PM

You can also make these in a sweeter variety by adding cinnamon, apple slices/blueberries etc. Or a more traditional "muffin" style by using almond flour - I tend to find the almond flour ones keep a little better.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 15, 2012
at 05:16 PM

I was even pretty happy with mine when I just baked them to brown (skipped the cast iron). It's a nice way to use some good pork sausage, too.

5457372e78a910c00cd1dd579ecbdce3

(1230)

on July 15, 2012
at 04:45 PM

I actually took this one step further and made a paleo meatloaf and used that to wrap the eggs in, it turned out really good.

61844af1187e745e09bb394cbd28cf23

(11058)

on July 15, 2012
at 04:39 PM

Clean up is a breeze if everything is really well greased. If you think there is enough oil or butter, add a bit more! I mostly use the muffin tin for portion control.

Fc25b41326b954c4e5b8ce0dabb889a6

(523)

on July 15, 2012
at 03:39 PM

Have I mentioned, there is nothing better than getting your fingers dirty while eating. It keeps you focused on the task at hand. EATING. I know its a busy world, but you gotta make time for the most important aspect of living!

7757eefbf5a2a4bc12e90015fc925db9

(125)

on July 15, 2012
at 02:36 PM

That's what I use to do when my husband commuted but eventually ditched the muffin tin and started using a casserole dish and cutting the casserole into squares. Much easier clean up, and it freezes really well too so I would make 2 weeks worth at a time! (If anyone needs more info, here's the recipe and pics: http://followingmynose.com/2010/10/the-commuters-breakfast-egg-squares-to-go/ And sorry for the state of the blog - in the process of moving from blogger to wordpress)

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9 Answers

6
61844af1187e745e09bb394cbd28cf23

(11058)

on July 15, 2012
at 02:01 PM

Scrambled egg muffins are quick, easy, and will last for several days in the fridge, using whatever you would put in an omelet. My go to items are bacon (cut up and crisped), green onions, salsa, mushrooms, and raw cheddar.

Makes 12: Whisk 24 eggs, then mix in everything but the cheese. Grease a muffin tin with either coconut oil or butter really well, then fill each cup about 2/3 of the way full. Put 2-3 teaspoons of cheese in each cup and push it down into the mix. Bake at 350 degrees until eggs are set. They are good cold or reheated.

Cd77fd01d8be999aa91b8678e262f419

(825)

on July 15, 2012
at 05:29 PM

You can also make these in a sweeter variety by adding cinnamon, apple slices/blueberries etc. Or a more traditional "muffin" style by using almond flour - I tend to find the almond flour ones keep a little better.

7757eefbf5a2a4bc12e90015fc925db9

(125)

on July 15, 2012
at 02:36 PM

That's what I use to do when my husband commuted but eventually ditched the muffin tin and started using a casserole dish and cutting the casserole into squares. Much easier clean up, and it freezes really well too so I would make 2 weeks worth at a time! (If anyone needs more info, here's the recipe and pics: http://followingmynose.com/2010/10/the-commuters-breakfast-egg-squares-to-go/ And sorry for the state of the blog - in the process of moving from blogger to wordpress)

61844af1187e745e09bb394cbd28cf23

(11058)

on July 15, 2012
at 04:39 PM

Clean up is a breeze if everything is really well greased. If you think there is enough oil or butter, add a bit more! I mostly use the muffin tin for portion control.

7757eefbf5a2a4bc12e90015fc925db9

(125)

on July 15, 2012
at 06:03 PM

I was probably still a little fat-phobic at the time so that would definitely make a difference. I ending up just tossing that pan because I was so sick of cleaning it! :-)

5
518bce04b12cd77741237e1f61075194

(11577)

on July 15, 2012
at 03:09 PM

Scotch eggs. Take ground meat, season, wrap around soft boiled egg, roll around in cast iron to crisp, throw in oven to finish cooking. Store a bunch in the fridge, and grab to go!

5457372e78a910c00cd1dd579ecbdce3

(1230)

on July 15, 2012
at 04:45 PM

I actually took this one step further and made a paleo meatloaf and used that to wrap the eggs in, it turned out really good.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 15, 2012
at 05:16 PM

I was even pretty happy with mine when I just baked them to brown (skipped the cast iron). It's a nice way to use some good pork sausage, too.

2
45ace03a0eff1219943d746cfb1c4197

(3661)

on July 15, 2012
at 03:16 PM

My favorite is sliced steak. It's just grab and go. A lettuce leaf makes a nice, though unnecessary, wrapper. Tuna or chicken salad are also fun. Tuck a big spoonful in an avocado half or just eat it straight.

2
707342e3cb97e0fc088917919a154b8a

on July 15, 2012
at 02:07 PM

Things that I make expressly for "grab and go": Meatballs, mini-burgers (I like mine wrapped in lettuce so I can add onion, homemade mayo, etc), and hard boiled eggs

Easy ways to repurpose leftovers: "sandwiches" wrapped in lettuce (use whatever is leftover from the night before-- roasted chicken, grilled meat, etc), the aforementioned egg muffins (eggs scrambled with whatever leftovers meat/veg you have hanging around)

2
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on July 15, 2012
at 02:01 PM

Obvious answers: boiled eggs, Jerky, fruits and veggies, protein shakes

2
Fc25b41326b954c4e5b8ce0dabb889a6

on July 15, 2012
at 01:51 PM

You can have half of it made ahead if you make more steak or chicken the night before while your cooking dinner. Eggs only take 3 minutes to scramble. Boom, done! Jerky or a Paleokit might be another option.

Fc25b41326b954c4e5b8ce0dabb889a6

(523)

on July 15, 2012
at 03:39 PM

Have I mentioned, there is nothing better than getting your fingers dirty while eating. It keeps you focused on the task at hand. EATING. I know its a busy world, but you gotta make time for the most important aspect of living!

1
E1e798ccd4eed67665652941b9ef7796

(483)

on July 15, 2012
at 04:15 PM

I make a batch of this in advance and heat up in the morning: fry up in coconut oil onions, peppers, mushrooms, ground meat of choice, spinach. It keeps well and is really quick to re-heat with a couple of eggs in the morning.

0
239bcbf6d0013fd74890f5c7305daf64

on July 15, 2012
at 07:28 PM

I do a three egg omlet with spinach. Add salt and pepper to taste. Sometimes, to shake things up I will cut back one egg and add pork sausage. When I am feeling especially naughty I dust lightly with parmesan cheese (just to add the bitterness of the cheese). Yes, I know you will all skewer me for the cheese thing, but it is just when I am getting bored with my regular egg and spinach.

But I do find the spinach gives it a nice texture and a very pleasent freshness. I let the omlet cool in the fridge and I throw it in tupperware to take to work...micro for about 90 seconds.

0
75e2f8e7891ec2bcc1a3bc9a540027e0

on July 15, 2012
at 03:05 PM

Here's a great recipe that I make frequently.

Southwestern Frittata

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