As a mom of three, a little meal prep on the front end makes our mornings so much calmer. Nothing fancy, just a few nourishing things ready to grab from the fridge that still feel delicious.
This week I prepped three breakfasts that we’ll rotate through all week:
• Creamy vanilla chia pudding
• Sun-dried tomato breakfast sandwiches
• Carrot cake baked oats with spiced cream cheese icing
They’re simple, satisfying, and full of flavor—which is always the goal in my kitchen.
Vanilla Chia Pudding
This is one of my favorite things to keep in the fridge because it takes minutes to make and feels like a treat in the morning.
Ingredients
• 1 cup vanilla yogurt
• 3-4 tbsp chia seeds
• ¼–½ cup milk (depending on how thick you like it)
Instructions
1. Stir the yogurt, chia seeds, and milk together in a jar or bowl.
2. Refrigerate for at least 2 hours or overnight until thickened.
3. Stir before serving and top with fruit, granola, or a drizzle of honey if desired.
Prep Tip:
I like to double this in one big jar or, make a few jars at once so breakfast is ready to grab all week.
Sun-Dried Tomato Breakfast Sandwiches
These were to die for. The sun-dried tomatoes add so much flavor and the baked eggs make assembly super easy.
Ingredients
• 10 eggs
• ¼ cup water
• Salt and pepper
• ½–¾ cup shredded mozzarella cheese
• ¼ cup chopped sun-dried tomatoes
• 1–2 tsp oil from the sun-dried tomato jar
• English muffins
• Turkey bacon
Instructions
1. Preheat oven to 375°F and grease a baking dish.
2. Whisk together eggs, water, salt, and pepper.
3. Stir in mozzarella, chopped sun-dried tomatoes, and drizzle in a little of the oil from the jar.
4. Pour mixture into the baking dish and bake for 18–22 minutes, or until eggs are set.
5. Let cool slightly, then cut into squares.
To Assemble
1. Toast English muffins.
2. Add a square of baked egg and turkey bacon.
3. Wrap and refrigerate for easy breakfasts.
Prep Tip:
These reheat really well wrapped in a paper towel in the microwave for about 30–45 seconds. Crisp for a few minutes in the air fryer if you have one!
Carrot Cake Baked Oats with Spiced Cream Cheese Icing
If you love carrot cake, this breakfast feels like a little morning treat—but it’s still made with wholesome ingredients.
Soft, warmly spiced baked oats topped with a lightly sweet cream cheese icing. It’s perfect for slicing into squares and enjoying throughout the week.
Ingredients
• 2 cups rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 3/4 cups milk (any kind—dairy or non-dairy works)
• 2 large eggs
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 3/4 cup finely shredded carrots
• 1/2 cup chopped pecans
• 1/4 cup chia seeds (optional, for added fiber and texture)
Spiced Cream Cheese Icing
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 tbsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp milk (add more for a thinner consistency)
Instructions
1 Preheat your oven to 375°F and lightly grease an 8×8 or similar-sized baking dish.
2 Mix the dry ingredients together in a large mixing bowl: oats, baking powder, cinnamon, ginger, and salt.
3 In a separate bowl, whisk together the wet ingredients: milk, eggs, maple syrup, and vanilla.
4 Pour the wet ingredients into the dry, stir until combined, then fold in the shredded carrots, chopped pecans, and chia seeds if using.
5 Transfer the mixture to your prepared baking dish and spread it into an even layer.
6 Bake for 35–40 minutes, or until the top is golden and the center is set. Let it cool for at least 10 minutes before icing.
7 Make the cream cheese icing: Beat together all icing ingredients until smooth and creamy. Add more milk if needed to reach your desired consistency.
8 Once the oatmeal has cooled slightly, spread the icing on top, slice, and enjoy!
Why I Love This Meal Prep
Breakfast is often the busiest part of the day in our house. Having a few things ready ahead of time means we can still start the morning with something nourishing without the rush.
A little prep goes a long way.
