Never skip breakfast again! Here are 30+ healthy on-the-go breakfast recipes for busy weekday mornings, plus a recipe for baked egg cups.
Although research has proven that it’s okay to skip breakfast if you’re not hungry I’m still a big proponent of starting my day with a healthy meal. Breakfast gives you the energy you need to be productive throughout the morning and it can help prevent overeating and cravings later in the day. Plus, breakfast foods are delicious (eggs, oatmeal, pancakes – yuuuum!!).
All this being said, I get that some mornings are crazy and it’s easy to get caught in the habit of skipping breakfast. That’s why I’ve put together this post with over 30 healthy on-the-go breakfast recipes. These easy breakfast ideas can be made ahead of time, travel well and taste delicious so you no longer have an excuse to skip breakfast. Just grab and go!
Tips for Breakfast Meal Prep
Plan ahead – knowing what you’re going to make for the week is the best way to ensure that you’ll actually meal prep it, you’ll have all the ingredients on hand and you’ll definitely have something to eat for breakfast for the week! Take out the guessing game and decision fatigue by planning accordingly.
Keep it simple – this is not the time to prepare elaborate and impressive breakfasts. The idea is to make things as easy as possible. Easy to make and protein-packed recipes are perfect for on-the-go breakfasts!
Pick balanced recipes – protein is important for staying full longer, but don’t forget about healthy fats (avocados!) and carbohydrates (whole grains!). You need all 3 for a well-balanced meal. Bonus points if you can make sure you’re getting vitamins and antioxidants like vitamin c, calcium, potassium and iron.
Make it portable – as much as I love the idea of sitting down to eat breakfast, it’s usually not a reality. Making sure you can actually grab-and-go with your breakfast will make all the difference!
Healthy On-The-Go Breakfast Ideas
4.25 from 120 votes
Egg White Bites
Make Starbucks red pepper egg white bites with this simple recipe! They're creamy and taste just like sous vide egg bites, but they're made in the Instant Pot!
Cookies for breakfast…what could be better?! These healthy blueberry sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. Vegan + gluten-free.
Feel good about eating a cookie for breakfast with this single-serving oatmeal breakfast cookie! It's super easy to make and loaded with nutritious ingredients like oats, chia seeds and almond butter. Vegan + gluten-free.
These flourless protein muffins are made with mashed banana, almond butter and protein powder. They come together quickly in a blender and are oil-free, gluten-free, dairy-free and have 11 grams of protein in each muffin.
These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!
The easiest no bake protein balls on the internet with four different flavors – chocolate peanut butter, tahini chocolate chip, cinnamon raisin and almond joy. Take 10 minutes to whip up a batch of these protein balls and snack healthy all week long!
Spray twelve-cup muffin tin with cooking spray or line with paper or silicone liners. I sprayed the silicone baking cups with spray, just to be on the safe side.
Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
Storage: If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!
Thanks for sharing! Pinning these babies for sure! xo
Breakfast has never looked so delicious (and adorable). Thank you so much for sharing – I’ll be making some of these egg cups!
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I can’t decide which of these breakfasts I want to make first! They all look so good. Like you I am a big fan of breakfast 🙂
i’ll travel anywhere for if I have that food! 😉
These are just so perf – I always regret when I don’t have time to eat breakfast in the morning, but these photos actually make me wanna leave early with one of these breakfasts in my bag! However, I think I may also use them as non-portable ones, too… 🙂
This is really a good list. Thank you for simply sharing this useful information. I don’t want to eat fast food, I carry food with me, I want to look good
So excited to try these!! Do you have any recommendations to replace the feta? Typically not a big fan, but definitely still going to try this recipe!
Hi MaryAnn – Feel free to use any type of cheese you’d like. Enjoy!