Make-ahead high-protein breakfast: oats, baked egg muffins and yogurt for quick, nutritious mornings.
# What You’ll Need:
→ Oatmeal Base
01 - 2 cups old-fashioned rolled oats
02 - 2 cups unsweetened milk (dairy or plant-based)
03 - 2 tablespoons chia seeds
04 - 1 tablespoon honey or maple syrup (optional)
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Egg Muffins
07 - 6 large eggs
08 - 1/4 cup milk
09 - 1/2 cup baby spinach, chopped
10 - 1/2 cup cherry tomatoes, halved
11 - 1/3 cup shredded cheese (optional)
12 - Salt and pepper, to taste
→ Yogurt Layer
13 - 2 cups Greek yogurt (plain or flavored)
14 - 1 cup mixed berries (fresh or frozen)
15 - 2 tablespoons sliced almonds or walnuts
# How to Make It:
01 - In a large bowl, combine rolled oats, milk, chia seeds, honey or maple syrup, vanilla extract, and a pinch of salt. Mix thoroughly. Divide evenly between 4 meal prep containers or jars. Refrigerate overnight or at least 4 hours.
02 - Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin. In a bowl, whisk eggs with milk, salt, and pepper. Stir in spinach, tomatoes, and cheese if using. Pour mixture evenly into muffin cups. Bake for 18–20 minutes, until set. Cool slightly, then store in the refrigerator.
03 - In separate containers or jars, spoon 1/2 cup Greek yogurt per serving. Top with mixed berries and a sprinkle of sliced almonds or walnuts. Cover and refrigerate.
04 - In the morning, grab one portion of each: oats, egg muffins, and yogurt. Enjoy cold or gently reheat the egg muffins as desired.
