Description
Simple and delicious fall breakfast ideas that you can prepare ahead of time for busy mornings.
Ingredients
- Rolled oats
- Pumpkin puree
- Milk (dairy or non-dairy)
- Maple syrup
- Cinnamon
- Nutmeg
- Eggs
- Sweet potatoes
- Black beans
- Bell peppers
- Onions
- Salsa
- Tortillas
Instructions
- Combine oats, pumpkin puree, milk, maple syrup, cinnamon, and nutmeg in a bowl. Mix well.
- Divide the mixture into individual servings in airtight containers.
- Refrigerate overnight.
- For sweet potato hash: Dice sweet potatoes, bell peppers, and onions.
- Sauté vegetables until tender.
- Add black beans and cook for a few more minutes.
- Season with salt and pepper.
- Divide into meal prep containers.
- For breakfast burritos: Scramble eggs and cook with sautéed vegetables.
- Warm tortillas and fill with egg mixture and optional cheese.
- Roll up burritos and wrap individually.
Notes
- Adjust sweetness to your preference.
- Add nuts or seeds for extra crunch and protein.
- Store prepared breakfasts in the refrigerator for up to 3-4 days.
- Reheat oatmeal in the microwave or on the stovetop.
- Reheat hash and burritos in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Meal Prep
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg
