Make-Ahead Breakfasts for Busy Families

You can whip up the batter for these whole-wheat pancakes in a blender and refrigerate it until the next morning. Or cook all the pancakes and pop them in the freezer. Toast them to reheat.

A muffin-tin breakfast takes the hassle out of scrambling eggs during the morning rush. Make a batch on a Sunday night and it will keep through Wednesday. (The cups can be frozen too.)

We pumped a breakfast casserole with nuts, eggs, fruit, and fiber-rich oats. Bake it ahead, then warm it up in the microwave.

You can think of this bread as a twist on one of your kid’s sandwiches: ham and cheddar, baked into a savory loaf. In the morning, all you need to do is slice and toast. One piece contains almost as much calcium as a cup of milk and, thanks to the grated zucchini, gets some veggies into your kid first thing.

Make the dish the night before; it can be refrigerated for up to two days. Reheat leftover slices in the microwave for 30 seconds.

You can make these pancakes gluten-free! Mix the dry ingredients and make the compote in advance.

Make a batch in advance; store in the fridge for up to three days in an airtight container or freeze for up to a month in a plastic freezer bag. Microwave on high for 30 seconds before serving.

Make a batch in advance; store in airtight containers at room temperature for up to two weeks or freeze for up to two months. Just pour 1/2 cup into a bowl and add milk.

Prepare on Sunday night; store in the fridge for up to three days or freeze for up to one month. Serve over yogurt or oatmeal.