Quick and Healthy To-Go Breakfast Recipes

By Lindsey Johnson

The mad dash out the door on hectic mornings doesn’t mean you have to sacrifice good nutrition. These recipes are quick and easy to grab and go! Make extra so you have breakfast ready for the next day too!

Start your day with a berry blast! This smoothie is packed full of antioxidants and a great way to get your daily servings of fruit.

1 1/2 cup frozen strawberries
2 cups frozen blueberries
1 banana
1/2 cup Greek yogurt (or dairy-free alternative)
1 cup vanilla unsweetened almond milk
1/2 tablespoon honey
1/2 cup ice
1/2 teaspoon cinnamon
1/4 cup unsweetened coconut flakes

Place all ingredients into a blender, breaking the banana into smaller pieces. Blend until creamy and frothy, stopping to scrape down the sides if necessary. If desired, garnish with strawberries or blueberries. Serve immediately or store in an airtight container in the refrigerator for one day.


Overnight oats can be prepared the night before and stored in the refrigerator for 5 hours up to 3 days. Wake up in the morning and breakfast is ready! Get creative with ingredients for a variety of tastes.

1 cup old fashioned oats
1 cup milk of your choice
3/4 tablespoon chia seeds
1 tablespoon honey
2 tablespoons nut butter
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Fruit of your choice

Add milk, oats, chia seeds, nut butter, vanilla extract, cinnamon and honey to a mason jar or other sealable container and mix together with a spoon. Put the lid on and place in the refrigerator to soak overnight. In the morning, add sliced fruit or other garnish.


Baking one batch of egg muffin cups can provide a quick and healthy breakfast for several mornings. Adjust ingredients to personal taste or for weekly variety. What an easy way to get some veggies!


1 tablespoon olive oil
2 cups mixed peppers (yellow, orange, green or red)
1 cup onion
1 cup spinach
4 whole eggs
4 egg whites
Salt and pepper to taste

Preheat the oven to 350 degrees. Grease a non-stick muffin pan with cooking spray. Heat a large non-stick skillet over medium heat. One the pan is hot, add oil, peppers and onion and sauce for 5-7 minutes or until peppers are tender. Add in spinach and cook for an additional minute. Season with salt and pepper and remove from heat. Crack eggs and egg whites into a bowl and wish, then stir in cooked veggies. Pour egg and veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes or until the tops are firm to the touch and the eggs are cooked through. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Egg cups also freeze well for next week’s meals.


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