Making time for breakfast proves to be a daily battle, one I seem to constantly overlook until I’m running out the door on another empty stomach. For some reason, I always overestimate the amount of time and energy I’ll have in the morning. Past-me seems to have a great deal more faith in future-me than I deserve. So, if you’re looking not to hate yourself in the morning and instead save yourself some time, here are a few recipes you can easily prepare the night before and warm up before you head out to class.

Kevin Chan / Daily Nexus

Apple Cinnamon Overnight Oats

½ cup rolled oats
½ cup almond milk
1 tsp maple syrup
1 tsp ground cinnamon
1 small chopped apple

Mix all the ingredients and store in sealed mason jars in the refrigerator overnight. Grab in the morning and enjoy on the go.

Breakfast Egg Muffins

9 eggs
1 cup chopped spinach
1 cup cheddar cheese
1 cup chopped cooked ham
1/2 cup chopped green pepper

Preheat oven to 375 degrees and spray a muffin pan with cooking spray. Whisk the eggs together in a bowl, adding salt and pepper to taste. Divide the egg evenly among the muffin tins. Add and stir in the spinach, cheese, ham and green pepper. Bake for 15-20 minutes or until the egg is set, storing in the refrigerator for later or enjoying once they have cooled.

Freezer Croissant Sandwiches

6 mini croissants
Thinly sliced ham
Slices of cheddar cheese (or cheese of your personal preference)
3 large eggs

Crack and whisk the eggs in a bowl, adding salt and pepper to taste. Pour eggs into a lightly oiled pan and cook over medium high heat. Gently stir and fold until firm. Cut the mini croissants in half and fill with the egg, ham and cheese to make sandwiches. Wrap the sandwiches in plastic wrap and store in the freezer. In the morning, unwrap and warm the sandwiches in the microwave for 1-2 minutes or until heated completely.

Yogurt Bites

2 cups Greek yogurt
2 cups granola
1 cup mixed berries

Line the bottom of each muffin tin with granola. Add in the Greek yogurt over the top of the granola, sprinkling a few berries over the top of each muffin tin. Place in the freezer for a couple of hours until the yogurt is firm, and enjoy.

Pancake Muffins

Pancake mix
1 cup water
1 cup chocolate chips

Prepare the pancake mix according to the instructions, incorporating the chocolate chips at the end. Scoop the pancake batter into a muffin pan until each tin is approximately two-thirds of the way full. Bake for about 10-15 minutes or until golden. Let cool and drizzle with maple syrup. (Feel free to chop up some breakfast sausages and incorporate them into the batter for a more filling treat).


Tiffany Velazquez
Tiffany is the On The Menu Co-Editor and has been at the Nexus since spring of her freshman year. When not working on the paper, she is the literal embodiment of an English major and can survive on coffee alone.