Everyone loves something easy. And I like something healthy too. So when I can find food that’s easy to prep and healthy, I’m in! I love doing breakfast prep once a week. It keeps us out of the drive thru, and that helps our bottom line.

As part of the Pinterest Generation, I’ve seen and tried TONS of make ahead/batch cooked breakfasts. All with little success (not fails, really, but nothing that I’m super excited to try again or share). Here are two favorites at our house:

It seriously doesn’t get any easier!

Ingredients:

• 2 packages of 8 count Sausage links (I used Farmer John)
• 2 tubes 8 count biscuit dough (I scored a 2 pack at 99 Cents Only)

Directions:

1. Cook and drain sausage links per package directions. Set aside.
2. Preheat the oven to 350 degrees
3. Open biscuit dough package and roll out biscuits until flat.
4. Place sausage on flattened biscuit, roll up dough, encasing sausage.
5. Bake for 12-15 minutes. Remove from oven and cool on wire baking rack.
6. Once cool, store in zip top bag or container with a snap top lid. Can be stored in the fridge for up to a week, but really, they won’t last that long.

Makes 16 rolls.

Add a cuppa Joe and you’ve got a quick, filling breakfast.

And if you prefer to start your day with fruit and something rich and creamy, check out our parfait recipe (it’s seriously a no-brainer!)
Inspired by my love of the McDonald’s parfaits.  I’m serious, since they changed over to Greek yogurt, my mouth waters every time I glance at the Golden Arches. You can make your own at home in just a few minutes!

I make a batch once a week! I use Ball canning jars (like these) that originally had home made jam in them (thanks Mom!), but you can use whatever jars or reusable containers you have on hand.

Ingredients:

• 2-3 cups frozen fruit- I like berries, but feel free to use whatever is on sale or you have on hand. Skip melon, mango, banana, or pineapple- You may find them frozen, but they won’t taste very good or have a good texture in this recipe.
• 1 large carton Vanilla Greek Yogurt (it’s about 4 cups)
• Honey, if desired

Directions:

1. In each container, pour in 1/4 cup yogurt.
2. Top yogurt with 1/2 cup frozen fruit.
3. Repeat layer of 1/4 cup yogurt. Drizzle with honey, if desired.
4. place a few pieces of fruit on top, gently pressing down into the yogurt if needed.
5. Screw on lid and refrigerate.

Makes 6-8, depending on sizes of jar and type of fruit used. If you need “crunchies” on your parfait, individually portion out 1 cup of cereal and stash them in the cupboard. I use the snack sized bags like these and portion out cereal, then put the portions in a tub like this one. It lives on the counter. No more cereal mysteriously being eaten in one sitting. Really, who is going to open a bunch of little bags into a big bowl and pig out?

Another tip I have for you is: Set up your coffee maker before you go to bed. For those with a classic coffee maker, it’ll just be a quick flip of the switch to get your coffee fix. We have two French Presses, I set them up at night, one I fill with cool water and steep over night to make iced coffee in the morning for myself. I prep the other with grounds and fill the Tea Kettle for a hot pot in the AM for the Mister.

I turn on the stove in the AM and in less than 10 minutes, he has a steaming cuppa Joe and I am already on my second iced coffee!

Talk back: What is your go-to frugal breakfast?