Make-Ahead Breakfasts

Moving prep duties to the night before means you can enjoy weekend-style foods on any weekday morning. It's the most important meal of the day, so make it a great one.

Combine 1 cup uncooked bulgur and 1½ cups 1% low-fat milk in a bowl. Cover and refrigerate overnight. Fluff grains; then top and toss with one of our two tasty combos, ready in a snap.

Mark the name of the item, the freeze date, and the use-by date on everything you make, like this Shakshuka (red pepper sauce-poached eggs). Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

TO FREEZE: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.

TO HEAT: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1⁄2 minutes or to desired degree of doneness.

Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.

TO FREEZE: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.

TO HEAT: Remove pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.

This sandwich will rival what you get at the drive-through. Freezing the gravy in ice-cube trays makes portioning easy. 

TO FREEZE: Separately cool sandwiches and gravy to room temperature. Wrap each sandwich in plastic wrap. Place sandwiches in a large heavy-duty zip-top plastic bag; freeze. Fill ice-cube molds with gravy, 3 tablespoons per cube. Freeze until solid; transfer gravy cubes to a large heavy-duty zip-top plastic bag, and return to freezer. Store sandwiches and gravy for up to 3 months. 

TO HEAT: Remove sandwiches from wrapping; wrap each in a paper towel. Microwave at HIGH 1 1⁄2 to 2 minutes or until thoroughly heated. Place gravy cube in a small microwave-safe dish. Cover and microwave at HIGH for 1 minute; stir with a whisk until smooth.

While traditional Belgian waffles are made with yeast, we use beaten egg whites to give these salty-sweet waffles their light, airy texture and crispy exterior.

TO FREEZE: Cool pears to room temperature. Divide mixture evenly among 8 plastic freezer bags. Cool waffles completely on a wire rack. Stack waffles between wax paper, and place in a large plastic freezer bag for up to 6 months.

TO COOK: Heat frozen waffles in toaster using freezer setting until heated through. Or heat in a 350° oven until warmed through. Microwave frozen pears in bags on DEFROST 1 minute. Remove from bags; place in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated.

Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy—this will ensure a thick sauce that won't make the burrito soggy.

TO FREEZE: Wrap each burrito in plastic wrap; place burritos in a large plastic freezer bag. Store for up to 3 months.

TO HEAT: Unwrap burritos; rewrap with a paper towel. Microwave at HIGH 3 to 4 minutes, turning once halfway through cooking.

The night before: Make filling.

In the morning: Toast waffles. Assemble sandwiches.

The night before: Prepare blueberry mixture and oats. Refrigerate.

In the morning: Cook blueberry compote. Finish oatmeal.

The night before: Blanch asparagus. Stir together egg mixture.

In the morning: Cook frittata.

The night before: Cut and freeze mango.

In the morning: Blend ingredients.

The night before: Make salsa.

In the morning: Cook eggs. Make burritos.