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Pre-made breakfast ideas, only microwave/toaster heat up

I've been trying to find new ways to make tasty breakfasts ahead of time, so I can simply bring it to work and heat up in either the microwave or toaster.

-No additional cooking, no supervision.
-Healthy solutions that amount to more than a yogurt+granola, or cereal+milk.
-Something that is relatively hearty. Eggs, cheese, vegetables, sausage, some sort of bread, etc.
-I'm completely open to and prefer making things from scratch. I can make my own sausage, bread, etc.. I have time to cook on the weekends, but none on the weekday workdays.

A cool one I found was corn tortilla in a muffin pan, filled with a egg+cheese mixture. This could be freezed/refrigerated ahead of time, and would be great for heating up on the fly. http://www.macheesmo.com/2012/01/tex-...

Please share any tips or ideas, I'd love to try them out!

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  1. My sons love breakfast burritos, which I make ahead and freeze. I scramble eggs, cook crumbled sausage, and cook hashbrowns. Then I mix it all together, add shredded cheese, and wrap the mixture up in tortillas. Onions and peppers would be good additions.

    I make and freeze breakfast sandwiches -- sausage and cheese on English muffins, biscuits with ham or cheese.

    All of the above can be reheated in the microwave.

    Quiche can be made ahead and frozen. I have been wanting to try freezing some kind of breakfast pizza.

    1. Here are somethings in our rotation. Some involve cooking the eggs in the microwave. If thats too much you can do the whole thing in advance.

      Use a muffin tin to make mini quiches and frittatas. The variety of filling are endless-veggie, cheese, meats. Let cool, pop out and freeze.

      Sausage rolls (like pigs in blanket). Good breakfast sausage, a slice of cheese wrapped in bread dough. Bake and then freeze.

      Make your own breakfast sandwiches. My son loves these for early monring hockey games, I love them because the taste guilty but are not at all. Whole wheat toasted English muffins layered with Canadian bacon, cheese and egg. Eggs are made in advance using a cookie cutter. If you prefer fried make the eggs directly in the cutter. Otherwise make essentially a huge omelet and then cut out english muffin sized rounds. You can freezer the individual sandwiches wrapped tightly in plastic wrap and then reheat in the microwave.

      Egg and cheese cups. These are best made fresh so they might be too much work for what you are looking for but you could cook at home and the night before and just reheat. Spray a ramekin with cooking spray. Put some salsa at the bottom, crack and egg over the salsa, sprinkle with good cheddar. Micro until the egg is too your liking. You can also beat the eggs for a more scrambled consistency. I usually assemble at home and bring the ramekin, tightly wrapped to work and cook there.

      Egg florentine cups. As above but with sautéed spinach. Also great with sautéed mushrooms.

      Ham and cheese cups. Line muffin tins with sliced ham, crack and egg into it, top with cheese and bake. Let cool, pop out and freeze.

      I make huge batches of whole wheat flax waffles and freeze for my own "Eggos". These are great with almond butter. This works great for frozen french toast and pancakes too,

      Breakfast oatmeal cookies. There are tons of recipes on the web. I make mine chock full of nuts and dried fruits. Good protein and fiber.

      If you like savory for breakfast I make mini meatloaves with beef veal and pork. I use ground oatmeal instead bread for fiber and add shredded cheese to mixture. These are great reheated in the micro. Use the toaster for some good bread and you have a great meatloaf sandwich. My husband would eat that as a breakfast sandwich every day.

      I know you said no yogurt/granola but I make yogurt parfaits. I use those glass containers with tight lids and make layers of yogurt, dried fruits, granola and fruit butters. Pretty and filling.

      1. Cold - Flatbread rollups - spread with peanut butter & honey (could also add sliced banana)

        Warm or cold - Flatbread or tortilla rollups - spread with cream cheese, layer thin-sliced ham.

        Make & freeze waffles - reheat in toaster. Microwave bacon, reheat in microwave.

        1. We've really been enjoying a quinoa porridge that you can season any way you want. I've been using cinnamon and cardamom. I make a big batch on Sunday, then just reheat in the am with some vanilla almond milk (or whatever milk you like) add blueberries and toasted almonds. Hearty and healthy, but a nice change from eggs!

          1. Others already mentioned making your own breakfast sandwiches. I have done this, I used this recipe to make chicken sausage patties: http://ellysaysopa.com/2009/07/07/bre...

            I would freeze them and then pull out 5 at a time on Sundays and build my sandwiches (I did not use egg, just whole grain english muffins and cheese) and then wrap in plastic wrap and put in the fridge. Then I could just grab and go. I would unwrap the plastic at work, then wrap in a paper towel and microwave for 30 seconds.

            1. There's that hard-boiled egg thread going on over in general topics and that's what came to mind when I saw the title of yours. Sometimes I forget that simple boiled eggs are a quick, filling breakfast.

              Also, a batch of steel cut oats can last you a week, scooped out into individual containers for daily at-work breakfasts. Surprisingly good when it's reheated. You can keep a small package of add-ins at your desk -- a baggie with some brown sugar, sliced almonds, dried cranberries. Heat in the microwave, sprinkle with toppings, and enjoy. There are also plenty of toppings to make this a more savory option instead.

              Speaking of savory, lentils would be quite nice reheated throughout the week for a breakfast that would probably keep me satiated through lunchtime.

              Mini crustless quiche made in muffin tins are also a great way to go. I used to do this in grad school when I was strapped for time during the week. Made plenty on the weekend, then placed in individual containers in the fridge, then just grab and go. They were still really tasty when cold. I would change up the filling based on whatever was in the fridge, but a fave breakfast-specific combo was caramelized onion, sharp cheddar, and bacon.

              1. Thank you all for the replies. I'm liking the ideas about all the prepacked sandwiches, and I will also look into the oatmeal/quinoa/parfait/yogurt ideas. Muffin tins seem like they'd be great for some quiche style foods with whatever supplies I have in the fridge.

                This week I made prewrapped corn tortillas filled with some carnitas, corn, and scrambled eggs. Heated them up in the toaster, so far so good.

                1. I make this about once a month and take a square of this to work with me for breakfast. Add a little hot sauce or a dollop of yogurt after reheating. Very yummy and you can add whatever veg you have.

                  Quinoa egg bake

                  found on fitsugar.com


                  1 teaspoon butter or butter substitute
                  1/2 cup uncooked quinoa
                  8 eggs
                  1 1/4 cup nonfat milk
                  1 tablespoon chopped garlic
                  1 teaspoon chopped thyme
                  1/2 teaspoon salt
                  1/2 teaspoon pepper
                  2 cups packed baby spinach, roughly chopped
                  1 cup finely shredded Romano or Parmesan cheese


                  Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.
                  Put quinoa into a fine mesh strainer and rinse under cold running water until water runs clear; drain well.
                  In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, then pour mixture into prepared dish.
                  Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
                  Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
                  Set aside to let cool briefly, then slice and serve.
                  Serves 6.

                  1. I make a big pot of steel cut oatmeal once or twice a week. Four cups water, one cup oatmeal, bring just to a boil then cover and let sit on the stove overnight. Then you can scoop it into a container and bring it along to heat up in a microwave.

                    1 Reply
                    1. re: Splendid Spatula

                      i do the same - a big batch of steel cut oats, portioned out ahead of time and heated up as needed. sometimes I make it with some pumpkin puree and pumpkin pie spice, add a little maple syrup when it's warm... mmm.

                      for my DH I make baked oatmeal. 9 servings per pan, with various frozen fruit mixed in. he heats it up when he gets to work.

                      another idea with endless variety is frittata - reheats beautifully for a protein packed breakfast.