25 Breakfast Meal Prep Recipes to Simplify Your Mornings

Look, I’m not going to pretend I’m one of those people who bounds out of bed at 5 AM ready to scramble eggs and blend smoothies. Most mornings, I’m lucky if I remember to put pants on before my first Zoom call. But here’s the thing – I’ve figured out that the secret to actually eating breakfast isn’t willpower or becoming a morning person. It’s having food ready to go before your brain fully boots up.

That’s where breakfast meal prep comes in. And no, I’m not talking about eating sad, soggy oatmeal from a container you prepped on Sunday while crying into your coffee. I’m talking about legitimately delicious breakfast options that taste good days later and don’t require you to think or make decisions when you’re still half-asleep.

Research shows that people who eat breakfast regularly have better nutrient intake and lower risk of chronic diseases. But knowing you should eat breakfast and actually doing it are two very different things. The Harvard T.H. Chan School of Public Health points out that meal prep can save significant time while ensuring better nutrition – which is exactly what we need when mornings feel like controlled chaos.

So grab your glass meal prep containers and let’s talk about 25 breakfast meal prep recipes that’ll actually make your mornings bearable.

Why Breakfast Meal Prep Actually Works

Here’s what nobody tells you about meal prep: it’s not about being perfect. It’s about removing friction. When you’re exhausted on a Tuesday morning and your brain is screaming for the drive-thru, having a grab-and-go breakfast already made is the difference between nourishing yourself and… well, not.

The science backs this up too. Studies indicate that home-prepared meals lead to better dietary quality and reduced risk of chronic diseases compared to eating out regularly. Plus, people who meal prep tend to consume more fruits and vegetables and have better portion control.

But beyond the health benefits, meal prep saves your sanity. You’re basically doing Future You a massive favor by spending a couple hours on Sunday preparing breakfasts for the week. And honestly? Future You will be grateful when they’re not standing in front of an open fridge at 6:30 AM wondering if string cheese counts as breakfast.

The Overnight Oats Revolution

Let’s start with the OG of breakfast meal prep: overnight oats. These things are ridiculously versatile, require zero cooking, and taste better after sitting in the fridge overnight. Seriously, who knew that soggy oats could be this good?

The basic formula is simple: combine rolled oats with your liquid of choice, add some chia seeds for extra nutrition and thickness, throw in your flavors and toppings, and let the fridge do its magic. I usually make mine in wide-mouth mason jars because they’re easy to eat from and you can see all the pretty layers.

Classic Combinations That Never Disappoint

Peanut butter and banana is my go-to when I need something that feels like dessert but won’t make me crash an hour later. Mix your oats with milk, add a tablespoon of peanut butter, slice in half a banana, and top with a drizzle of honey. The peanut butter provides protein and healthy fats that keep you satisfied, while the banana adds natural sweetness and potassium.

For something more sophisticated, try apple cinnamon overnight oats. Dice up a crisp apple, add a generous sprinkle of cinnamon, a handful of chopped raw walnuts, and a touch of maple syrup. The natural sweetness of the apple intensifies overnight, and you end up with something that tastes like apple pie for breakfast without any of the guilt.

Looking for more morning inspiration? These high-protein breakfast prep ideas will give you the fuel you need to power through your day.

Getting Creative With Flavors

Once you master the basics, overnight oats become your blank canvas. I’ve tried everything from chocolate cherry to coconut lime, and honestly, most flavor combinations work if you follow the basic ratio. The key is balancing your liquids, proteins, and mix-ins so you get something creamy, not soup-like or cement-like.

One of my recent favorites is blueberry almond. Fresh or frozen blueberries work equally well, and the antioxidants in blueberries are incredible for brain health. Throw in some sliced almonds and a splash of almond extract, and you’ve got something that tastes way fancier than the five minutes of effort it took to make.

Egg-Based Meal Prep Magic

Eggs are basically the MVP of breakfast meal prep. They’re cheap, packed with protein, and you can prepare them about a million different ways. Plus, they reheat surprisingly well if you don’t overcook them initially.

Egg Muffins: The Ultimate Grab-and-Go

Egg muffins changed my life, and I’m not being dramatic. You basically make mini crustless quiches in a silicone muffin pan, and they store perfectly in the fridge for up to five days. I like to make a batch of twelve on Sunday, which gives me breakfast for most of the week.

My standard ratio is six eggs, a quarter cup of milk, whatever vegetables I need to use up, and some cheese if I’m feeling fancy. Pour the mixture into greased muffin tins, bake at 350°F for about 20 minutes, and you’re done. The beauty is that you can customize each muffin differently if you’re meal prepping for a family with different tastes.

Some winning combinations: spinach and feta, ham and cheddar, mushroom and Swiss, or my personal favorite – roasted red pepper with goat cheese. The options are endless, and they’re all good. Get Full Recipe

Breakfast Casseroles for the Win

If you want something heartier, breakfast casseroles are where it’s at. These are perfect for feeding a crowd or meal prepping several days worth of breakfasts at once. The base is usually eggs, some type of bread or potato, protein, vegetables, and cheese, all baked together into delicious, reheatable perfection.

I make mine in a 9×13 glass baking dish, which gives me about eight generous servings. You can assemble the whole thing the night before and just pop it in the oven in the morning, or bake it ahead and portion it out for the week. Either way works.

The sweet potato and sausage version is criminally good. Dice up a couple of sweet potatoes, cook them until they’re just tender, add some crumbled breakfast sausage, sautéed peppers and onions, whisk together eight eggs with a splash of milk, pour it all into your baking dish, and bake until it’s set. It’s filling, nutritious, and tastes even better on day three. Get Full Recipe

If you’re looking to maximize your protein intake, check out these high-protein meal prep bowls that work great for breakfast too.

Smoothie Prep That Actually Works

Smoothies seem like they should be impossible to meal prep, but there’s actually a brilliant hack: prep smoothie packs. Portion out all your frozen ingredients into freezer bags, and when you’re ready to blend, just dump the contents into your blender, add your liquid, and go.

I usually prep five smoothie packs at once, which takes maybe 20 minutes total. Each bag gets a banana, a cup of frozen berries, a handful of spinach, and whatever else I’m feeling that week. In the morning, I dump the frozen pack into my high-speed blender, add some almond milk and a scoop of protein powder, blend for 30 seconds, and I’m out the door.

Power-Packed Smoothie Combinations

The green machine smoothie is my default when I need something that makes me feel like I have my life together. Spinach, frozen mango, banana, chia seeds, and a scoop of vanilla protein powder. The mango completely masks the spinach taste, so even picky eaters won’t complain.

For something more dessert-like, try the chocolate peanut butter smoothie pack: frozen banana, cocoa powder, a tablespoon of peanut butter, and chocolate protein powder. It tastes like a milkshake but actually fills you up for hours. The healthy fats from the peanut butter combined with the protein powder give you sustained energy without the crash.

Berry blast is another winner: mixed frozen berries, half a banana, Greek yogurt, and a handful of oats for extra staying power. The oats blend up completely smooth if you use a good blender, and they add fiber that keeps you full longer.

Breakfast Burrito Freezer Stash

Freezer breakfast burritos are basically a miracle. You make a batch, wrap them individually in foil, freeze them, and then you’ve got hot, delicious breakfast ready in two minutes from the microwave. I usually make 10-12 at once, which lasts me about two weeks.

The key is not overfilling them. I learned this the hard way after multiple burrito explosions in my microwave. Use a burrito-sized whole wheat tortilla, add your scrambled eggs, some cooked protein, cheese, and maybe some black beans or roasted vegetables. Roll it up tight, wrap it in foil, label it with the date, and freeze.

Flavor Variations That Hit Different

My standard version is scrambled eggs, turkey sausage, cheddar cheese, and roasted bell peppers. Simple, satisfying, and reheats perfectly. But I also love making a southwestern version with scrambled eggs, black beans, pepper jack cheese, salsa, and diced avocado. Just add the avocado right before eating instead of freezing it – frozen avocado gets weird and musty.

For a Mediterranean twist, try scrambled eggs, feta cheese, spinach, sun-dried tomatoes, and a drizzle of tzatziki sauce. It’s different enough from the standard breakfast burrito that it keeps things interesting when you’re eating meal prep all week. Get Full Recipe

Want more variety? These quick meal prep bowls come together fast and keep breakfast interesting all week.

Baked Oatmeal: The Casserole’s Healthier Cousin

Baked oatmeal is what happens when you take everything great about oatmeal and make it cake-like and portable. You mix oats with eggs, milk, sweetener, and your add-ins, bake it in a pan, and cut it into squares. It’s like having oatmeal cookies for breakfast, except they’re actually good for you.

I make mine in a square baking pan, which gives me nine perfect portions. The base recipe is foolproof: two cups of oats, two eggs, a cup and a half of milk, a mashed banana for natural sweetness, a teaspoon of vanilla, and whatever mix-ins you want.

Baked Oatmeal Flavor Profiles

Blueberry baked oatmeal is a classic for a reason. Fresh or frozen blueberries work, though frozen ones release more juice and make the whole thing more moist. Add some lemon zest if you’re feeling fancy, and top with a drizzle of honey before serving.

Apple cinnamon baked oatmeal tastes like fall in a pan. Dice up a couple of apples, toss them with cinnamon and a tiny bit of brown sugar, and fold them into your oat mixture. Top with chopped pecans before baking for some crunch. The smell alone when this is baking will make you a breakfast person. Get Full Recipe

Chocolate chip banana baked oatmeal is my secret weapon for when I need to convince myself that eating healthy is worth it. Use very ripe bananas for maximum sweetness, add a handful of dark chocolate chips, and try not to eat the entire pan in one sitting.

Pancakes and Waffles Worth Freezing

Yes, you can totally meal prep pancakes and waffles. Make a double or triple batch on the weekend, let them cool completely, then freeze them separated by parchment paper. They reheat in the toaster or microwave and taste shockingly close to fresh.

I prefer making pancakes to waffles for meal prep because they stack better and take up less freezer space. My basic recipe uses whole wheat flour for extra fiber, Greek yogurt for protein, and a mashed banana instead of excessive sugar. They’re fluffy, freeze well, and actually fill you up.

Making Them Worth Your Time

Plain pancakes are fine, but if you’re going to spend time making a big batch, might as well make them interesting. Blueberry protein pancakes are my standard – add fresh or frozen blueberries and a scoop of vanilla protein powder to your batter. Each pancake ends up with a decent amount of protein, and the blueberries add antioxidants and natural sweetness.

Chocolate chip pancakes feel like a treat but can actually be pretty healthy if you use dark chocolate chips and don’t go overboard. The key is using really good dark chocolate chips – cheap ones taste waxy and weird when reheated. Get Full Recipe

For a fall-inspired option, pumpkin spice pancakes are ridiculous. Use pure pumpkin puree (not pie filling), add cinnamon, nutmeg, and a tiny bit of ginger, and top with chopped pecans. They reheat beautifully and make your kitchen smell amazing when you’re making them.

Speaking of quick morning solutions, these lazy girl meal prep bowls are perfect when you want something healthy but don’t want to think too hard about it.

Chia Pudding: The Lazy Person’s Breakfast

Chia pudding is absurdly easy to make and incredibly nutritious. Mix chia seeds with your liquid of choice, add some sweetener and flavoring, let it sit overnight, and boom – breakfast. The chia seeds absorb the liquid and create this pudding-like texture that’s weirdly satisfying.

The basic ratio is three tablespoons of chia seeds to one cup of liquid. I usually use unsweetened almond milk, but coconut milk makes it extra creamy and indulgent. Add a teaspoon of vanilla extract, a tablespoon of maple syrup, and whatever mix-ins you want.

Chia Pudding Flavor Combinations

Vanilla berry is my default: vanilla extract, mixed berries on top, and maybe some sliced almonds for crunch. The contrast between the creamy pudding and the bright, tart berries is perfect. Plus, berries are loaded with antioxidants and vitamin C, while chia seeds provide omega-3 fatty acids and fiber.

Chocolate chia pudding tastes like dessert but is actually super healthy. Add two tablespoons of cocoa powder to your basic mixture, increase the sweetener slightly, and top with fresh raspberries. The bitterness of the cocoa balances the sweetness, and raspberries make everything better.

For something tropical, coconut mango chia pudding is incredible. Use coconut milk as your base, add diced mango on top, and sprinkle with unsweetened coconut flakes. It tastes like you’re on vacation, which is a nice feeling to have on a random Tuesday morning. Get Full Recipe

Yogurt Parfaits Done Right

Yogurt parfaits seem simple, but there’s an art to making ones that don’t turn into a soggy mess by day three. The trick is keeping wet and dry ingredients separate until you’re ready to eat. I use divided glass containers with the yogurt in the main compartment and the granola and fruit in the smaller sections.

Start with a good quality Greek yogurt – the protein content is way higher than regular yogurt, and it’s thick enough that it won’t get watery sitting in the fridge. I buy plain Greek yogurt and add my own flavoring because pre-flavored yogurt has an absurd amount of added sugar.

Layering for Success

My go-to combination is vanilla Greek yogurt with mixed berries and homemade granola. The homemade granola makes a huge difference – store-bought stuff is usually loaded with sugar and goes stale quickly. Making your own takes 20 minutes and lasts for weeks in an airtight container.

For a more dessert-like option, try chocolate yogurt with sliced bananas and crushed graham crackers. Mix cocoa powder into your Greek yogurt with a bit of honey, and you’ve got something that tastes like a chocolate cream pie but actually has 20 grams of protein.

Peach cobbler parfait is another winner during summer: vanilla yogurt, diced fresh peaches, and a crumble topping made from oats, cinnamon, and a tiny bit of brown sugar. The peaches get jammy after a day or two in the fridge, which makes the whole thing even better. Get Full Recipe

For more inspiration on keeping your meals interesting, these aesthetic meal prep ideas prove that healthy food can actually look amazing.

Breakfast Cookies That Aren’t Lying to You

Yes, breakfast cookies are a real thing, and no, they’re not just regular cookies with a different name. Real breakfast cookies have oats, some type of protein, fruit for natural sweetness, and way less sugar than regular cookies. They’re basically portable baked oatmeal in cookie form.

I make a batch of 12-15 cookies at once, which gives me breakfast for about a week and a half if I eat two cookies per morning. They store well in an airtight container at room temperature for about five days, or you can freeze them for longer storage.

Breakfast Cookie Varieties

Peanut butter banana breakfast cookies are ridiculously good. Mash two ripe bananas, add a half cup of peanut butter, two cups of oats, and maybe some dark chocolate chips if you want to live dangerously. Form into cookies, bake at 350°F for about 15 minutes, and try not to eat them all immediately.

Apple cinnamon breakfast cookies taste like fall and make your kitchen smell incredible while baking. Grate an apple into your oat mixture, add plenty of cinnamon, some chopped walnuts, and a handful of raisins if you’re into that. They’re chewy, filling, and actually keep you satisfied until lunch. Get Full Recipe

Double chocolate breakfast cookies sound too good to be healthy, but they’re made with oats, cocoa powder, mashed banana, and dark chocolate chips. Each cookie has fiber, some protein, and antioxidants from the cocoa. Plus they taste good enough that your kids won’t realize they’re eating something healthy.

Savory Breakfast Bowls for When Sweet Gets Old

Sometimes you just can’t face another sweet breakfast. That’s when savory breakfast bowls save the day. These are basically deconstructed meals in a bowl – grains, protein, vegetables, and a flavorful sauce all portioned out for easy reheating.

My base is usually quinoa or brown rice because they reheat well and provide complex carbs that actually keep you full. Cook a big batch on Sunday, and you’ve got the foundation for multiple breakfast bowls throughout the week.

Building the Perfect Savory Bowl

Mediterranean breakfast bowls are my jam: quinoa, scrambled eggs, roasted cherry tomatoes, cucumber, feta cheese, and a drizzle of tahini sauce. Everything holds up well in the fridge, and the combination of flavors is so good that you’ll actually look forward to eating it. The protein from the eggs and quinoa keeps you satisfied, while the vegetables add vitamins and minerals.

Mexican-inspired breakfast bowls are another solid option: brown rice, black beans, scrambled eggs or tofu scramble, roasted bell peppers, salsa, and avocado added fresh right before eating. Top with some cilantro and lime juice, and you’ve got something that beats any breakfast burrito. Get Full Recipe

Asian-style breakfast bowls might sound weird, but they’re incredibly good: brown rice, soft-boiled eggs, sautéed bok choy, shredded carrots, and a sesame ginger dressing. It’s different from typical American breakfast foods, which makes it interesting when you’re eating meal prep all week.

If you’re working on specific nutrition goals, these low-calorie meal prep bowls prove you can eat well without overdoing it on calories.

Granola Bars That Don’t Taste Like Cardboard

Store-bought granola bars are either loaded with sugar or taste like you’re eating compressed sawdust. Homemade granola bars, on the other hand, can be chewy, delicious, and actually nutritious. Plus you control exactly what goes into them.

The trick to good granola bars is getting the wet-to-dry ratio right. Too dry and they crumble apart; too wet and they’re mushy. I use a combination of nut butter and honey to bind everything together, which creates bars that hold their shape but still have some give.

Granola Bar Recipes Worth Making

Peanut butter chocolate chip granola bars are basically candy disguised as health food. Combine oats, peanut butter, honey, dark chocolate chips, and a pinch of salt. Press into a lined baking pan, refrigerate until firm, cut into bars, and store in the fridge. They’re soft, chewy, and taste way better than anything you’d buy at the store.

Almond joy inspired granola bars are for when you want something that feels indulgent: oats, almond butter, unsweetened coconut flakes, dark chocolate chips, and a touch of vanilla extract. The coconut adds texture and healthy fats, while the almonds provide protein and vitamin E. Get Full Recipe

Cranberry walnut granola bars are perfect for fall: oats, chopped walnuts, dried cranberries, honey, and a hint of cinnamon. The cranberries add a tart sweetness that balances the richness of the walnuts, and the whole thing tastes festive without being overly sweet.

Breakfast Sandwiches You Can Actually Freeze

Freezer breakfast sandwiches are a lifesaver when you need something hot and substantial. The key is using the right bread – English muffins freeze and reheat way better than regular bread. I make a dozen at once, which takes maybe an hour total including cooking time.

Assembly line style is the way to go: cook all your eggs at once using a egg ring set so they’re the perfect size for your English muffins, cook your breakfast meat, slice your cheese, and then build all your sandwiches. Wrap each one individually in parchment paper and then foil, label with the date, and freeze.

Sandwich Combinations That Reheat Well

Classic bacon, egg, and cheese never disappoints. Use thick-cut bacon, a fried egg, sharp cheddar, and whole wheat English muffins. The sharp cheddar adds flavor without requiring as much cheese, and whole wheat gives you extra fiber.

Sausage and egg with pepper jack is my spicy option. Form your own breakfast sausage patties so you can control the fat content and seasoning, add a scrambled egg round, and use pepper jack cheese for a little kick. It’s filling enough to keep you satisfied for hours. Get Full Recipe

For a healthier option, turkey and spinach breakfast sandwiches are solid: turkey sausage patty, scrambled egg whites, sautéed spinach, and a slice of Swiss cheese. The spinach adds iron and vitamins, and egg whites keep the calorie count reasonable while still providing protein.

Need more variety in your weekly rotation? Check out these healthy meal prep bowls that work for breakfast, lunch, or dinner.

Sweet Potato Toast: The Bread Alternative

Sweet potato toast is one of those trendy things that actually lives up to the hype. Slice a sweet potato lengthwise into quarter-inch planks, toast them in your toaster oven until they’re tender and slightly crispy on the edges, and use them as a base for whatever toppings you want. They’re naturally sweet, packed with vitamins, and way more interesting than regular toast.

I prep the sweet potato planks ahead of time – cook them until they’re about 80% done, let them cool, and store them in the fridge. Then in the morning, I just pop them in the toaster for a few minutes to crisp up and add my toppings.

Sweet Potato Toast Topping Ideas

Almond butter and banana is simple but perfect. The creamy almond butter pairs beautifully with the sweet potato’s natural sweetness, and banana adds extra potassium and a soft texture contrast. Sprinkle with a little cinnamon, and you’re good to go.

Avocado and egg is more savory: mash half an avocado with a squeeze of lime juice and some salt, spread it on your sweet potato toast, top with a fried or poached egg, and add everything bagel seasoning. The healthy fats from the avocado plus the protein from the egg make this seriously filling. Get Full Recipe

Greek yogurt and berries makes for a lighter option: spread some thick Greek yogurt on your sweet potato toast, top with fresh berries, and drizzle with honey. It’s like a more nutritious version of toast with cream cheese and jam.

Protein Balls for Grab-and-Go Energy

Protein balls are technically more of a snack than a full breakfast, but if you eat three or four of them, they’re totally breakfast. They’re also perfect for those mornings when you’re running late and need something you can eat in the car without making a mess.

The base recipe is incredibly simple: combine oats, nut butter, honey, and protein powder, roll into balls, and refrigerate. The mixture gets firmer as it chills, and the balls last for weeks in the fridge. I make them in a mini food processor because mixing by hand is annoying and takes forever.

Protein Ball Flavor Profiles

Peanut butter chocolate protein balls are my go-to: peanut butter, oats, chocolate protein powder, honey, and dark chocolate chips. Mix everything together, roll into balls, and store in the fridge. Each ball has about 5-6 grams of protein, so eating four of them gives you a solid 20+ grams to start your day.

Coconut cashew balls are more tropical: cashew butter, oats, unsweetened coconut flakes, vanilla protein powder, and a touch of maple syrup. The coconut adds healthy fats and a subtle sweetness, while cashew butter is creamier and less heavy than peanut butter. Get Full Recipe

Cookie dough protein balls taste exactly like cookie dough but are actually good for you: almond butter, oats, vanilla protein powder, a tiny bit of brown sugar, and mini chocolate chips. The trick is adding just enough chocolate chips to feel indulgent without going overboard on sugar.

Fruit and Nut Combinations That Aren’t Boring

Sometimes the simplest breakfast prep is the best: portion out fruit and nuts into containers, and grab one on your way out the door. The key is choosing combinations that provide a balance of quick energy from the fruit and sustained energy from the healthy fats in the nuts.

I prep five containers at once using small glass containers with tight lids. Each container gets a portion of fruit and a handful of nuts, and they stay fresh in the fridge for about three days. After that, the fruit starts getting a little sad.

Winning Combinations

Apple slices with almond butter is classic for a reason. Pre-slice your apples, toss them with a tiny bit of lemon juice to prevent browning, and pack them with individual portions of almond butter. The protein and healthy fats in the almond butter slow down the sugar absorption from the apple, keeping your energy steady.

Berries and walnuts is simple but effective. Mixed berries provide antioxidants and vitamin C, while walnuts offer omega-3 fatty acids and are linked to better brain health. Add a small container of Greek yogurt if you want extra protein.

Pear and cashews is an underrated combination. Pears are high in fiber and have a subtle sweetness that pairs perfectly with the creamy richness of cashews. Add a sprinkle of cinnamon for extra flavor without any added sugar. Get Full Recipe

Looking for complete meal solutions? These clean girl meal prep ideas include breakfast, lunch, and dinner options that all work together.

Making Meal Prep Actually Stick

The biggest mistake people make with meal prep is trying to do too much too fast. You don’t need to prep every single meal for the entire week on your first attempt. Start with breakfast only, pick three recipes you actually want to eat, and prep enough for three or four days. See how it goes. Adjust. Then scale up if you want to.

I’ve been meal prepping breakfast for about three years now, and I still only prep 3-4 days worth at a time. Some weeks I make overnight oats and egg muffins. Other weeks it’s smoothie packs and breakfast burritos. The key is variety – eating the exact same thing every single day gets old fast, no matter how good it is.

Also, give yourself permission to not be perfect. Some weeks you’ll nail your meal prep and feel like a domestic god. Other weeks you’ll eat string cheese and call it breakfast. Both are fine. The goal isn’t perfection; it’s making more mornings easier than they would be otherwise.

For a broader approach to meal prep, these minimalist meal prep ideas strip away all the unnecessary complexity and focus on what actually works.

Your Mornings, Simplified

Here’s the truth: breakfast meal prep isn’t about being some perfectly organized morning person who has their entire life together. It’s about making one small part of your day easier so you can show up for the rest of it without running on empty.

You don’t need fancy equipment or hours of free time. You don’t need to prep every single breakfast for the entire week. You just need to pick one or two recipes that sound good, spend an hour or two on a weekend making them, and then enjoy having breakfast ready to go when you need it.

Start small. Pick your favorite recipe from this list – maybe it’s the overnight oats because they’re stupidly easy, or maybe it’s the breakfast burritos because they’re portable and filling. Make a batch this weekend. See how it goes. Adjust what doesn’t work. Try a different recipe next week.

The goal isn’t perfection. It’s progress. It’s eating breakfast more often than you currently do. It’s spending less money at drive-thrus and feeling better because you’re actually nourishing yourself in the morning. That’s it. That’s the whole thing.

Your future self – the one who’s running late on a Tuesday morning but still manages to grab a healthy breakfast from the fridge – will thank you for taking the time to prep. Trust me on this one.