Why Sheet Pan Pancakes?

I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!

More Toppings and Mix-in Ideas

How To Store & Freeze Sheet Pan Pancakes

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Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

Course Breakfast, Brunch

Cuisine American

Total Cost $2.22 recipe / $0.55 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (2 pancakes each)

Calories 467kcal

Author Marsha – Budget Bytes

Equipment

• Baking Sheet

Ingredients

• 2 cups all-purpose flour $0.40
• 1/4 cup granulated sugar $0.10
• 1 Tbsp baking powder $0.18
• 3/4 tsp salt $0.08
• 1 1/2 cup milk $0.30
• 2 large eggs $0.33
• 4 Tbsp butter, melted $0.53
• 1 tsp vanilla extract $0.30
• cooking spray

Optional Toppings*

• fresh strawberries, sliced
• blueberries
• chocolate chips
• peanut butter and fruit jam

Instructions

• Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
• In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
• Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
• Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
• Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
• Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

See how we calculate recipe costs here.

Notes

*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition

Serving: 2pancakes | Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Sodium: 912mg | Fiber: 2g

How to Make Sheet Pan Pancakes – Step by Step Photos

Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.

Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.

Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

More Pancake Recipes

Dutch Baby

$1.60 recipe / $0.40 serving

Fluffy Homemade Pancakes

$0.95 recipe / $0.24 serving

Ricotta Pancakes

$2.29 recipe / $0.57 serving

Cinnamon Swirl Oven Pancake

$1.72 recipe / $0.43 serving

The post Sheet Pan Pancakes appeared first on Budget Bytes.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

Course Breakfast

Cuisine American

Total Cost $2.01 recipe / $0.34 serving

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6 (2 each)

Calories 137kcal

Author Beth – Budget Bytes

Equipment

• Muffin Pan
• Large Blender

Ingredients

• 10 large eggs $1.47
• 1/2 cup cottage cheese* $0.50
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.5 cups chopped or shredded add-ins** prices vary

Instructions

• Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
• Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
• Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
• Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
• Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.

**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

More Breakfast Meal Prep Recipes

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Veggie Packed Freezer Breakfast Sandwiches

$7.52 recipe / $1.25 each

Freezer Friendly Breakfast Burritos

$11.29 recipe / $1.41 each

Country Breakfast Bowls

$7.76 recipe / $1.29 serving

The post Egg Muffins appeared first on Budget Bytes.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

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Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

Course Breakfast

Cuisine Swiss

Total Cost $2.54 recipe / $0.32 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 ½ cup each

Calories 222kcal

Author Beth – Budget Bytes

Ingredients

• 3 cups dry old-fashioned oats $0.68
• 1/2 cup chopped walnuts* $0.60
• 1/2 cup dried cranberries* $0.88
• 1/4 cup sunflower seeds* $0.25
• 2 Tbsp brown sugar (optional) $0.08
• 1/2 tsp cinnamon $0.05

Instructions

• Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
• To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

See how we calculate recipe costs here.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Simply stir the ingredients together and now it’s ready to use!

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

More Easy Oat Recipes

How to Make Oat Milk

$0.75 recipe / $0.19 serving

Homemade Granola

$5.87 recipe / $0.49 serving

Apple Pie Overnight Oats

$2.26 recipe / $0.57 serving

Banana Bread Baked Oatmeal

$3.24 recipe / $0.54 serving

The post Muesli appeared first on Budget Bytes.

What are Overnight Oats?

If you’re looking for a super simple breakfast meal prep to make mornings fast and easy, overnight oats are it. They’re basically just oats that have been softened by soaking in a liquid for hours, rather than being briefly boiled in the liquid. And when you add all sorts of fun extra ingredients, they will absorb all those flavors as they soak, too! Great, right? Well, it’s even better when they’re apple pie flavored and don’t need any extra sugar to be scrumptious. #winning

Do You Eat Overnight Oats Hot or Cold?

You can eat overnight oats hot or cold. In the summer I love overnight oats cold, but if you prefer a hot breakfast, simply microwave the oats for 60-90 seconds until heated through. They’re great either way!

What Kind of Oats Should I Use?

Old-fashioned rolled oats are my favorite for overnight oats because they soften overnight, but maintain a good deal of texture. Quick or instant oats will soften quickly as well, but they have a lot less texture and will give a more mushy result. While you can do a variation of overnight oats with steel-cut oats, they require a more liquid and a longer soaking time, so they can not simply be swapped into the recipe below.

What Kind of Containers Should I Use?

You can use any type of resealable container for overnight oats. the blue-top Ziploc containers are great if you’re on a tight budget, but mason jars or glass meal prep containers also work great. For the recipe below you’ll want a container that holds 1-1.5 cups. I used 8oz. jars.

What Kind of Dried Fruit to Add

You have a few options here, which will allow you to use the ingredient that is most affordable or accessible to you. I used dried cranberries today because that’s what I had on hand, but you can also use raisins, dried currants, or chopped dried dates.

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Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

Course Breakfast

Cuisine American

Prep Time 8 hours hours

Total Time 8 hours hours

Servings 4

Calories 306kcal

Author Beth – Budget Bytes

Equipment

• Small Jars

Ingredients

• 1 1/3 cups old-fashioned rolled oats $0.24
• 1/2 tsp cinnamon $0.05
• 1/4 tsp ground ginger $0.02
• 1/4 tsp ground cloves $0.02
• 1/2 cup chopped walnuts $0.60
• 1/4 cup dried cranberries $0.44
• 1 1/3 cups unsweetened applesauce $0.62
• 1 1/3 cups milk $0.27

Instructions

• Add ⅓ cup oats each to four resealable containers. Also add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
• Add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each container.
• Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
• Close the containers and refrigerate overnight or up to four days. Stir the contents of the container before eating.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Sodium: 35mg | Fiber: 5g

How to Make Apple Pie Overnight Oats – Step by Step Photos

Add ⅓ cup old-fashioned rolled oats to each container. Also, add ⅛ tsp cinnamon and a pinch of ground ginger and ground cloves to each jar.

Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.

Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.

You can either stir each jar before soaking, or just add the lid and soak as-is, then stir just before eating. Either way, let your oats soak overnight (8 hours) or up to four days. Give them a good stir just before eating, and enjoy.

You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.

Try These Other Overnight Oats Recipes:

• Double Chocolate Overnight Oats
• Blueberry Almond Overnight Oats
• Pumpkin Pie Overnight Oats
• Golden Milk Overnight Oats
• Overnight Oats (Base recipe plus Variations)

The post Apple Pie Overnight Oats appeared first on Budget Bytes.

Can I Make Them Ahead?

These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.

Can You Freeze Mini Quiches?

I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.

Try Different Flavors

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Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.

Course Breakfast, Brunch

Cuisine American

Total Cost $4.74 recipe / $0.40 each

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 quiches

Calories 213kcal

Author Beth – Budget Bytes

Equipment

• Muffin Pan
• Measuring Cups Spoons
• Chef’s Knife

Ingredients

Crust

• 8 Tbsp butter, room temperature $0.80
• 4 oz. cream cheese, room temperature $0.58
• 1 cup + 2 Tbsp all-purpose flour $0.07

Filling

• 2 large eggs $0.46
• 1/2 cup milk $0.10
• 1/4 cup grated Parmesan $0.44
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 1/4 tsp salt $0.02
• 1/2 lb. frozen broccoli florets, thawed $1.08
• 4 oz. cheddar cheese, shredded $0.58

Instructions

• Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
• Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
• Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
• Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
• Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
• Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
• Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
• Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

See how we calculate recipe costs here.

Nutrition

Serving: 1mini quiche | Calories: 213kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Sodium: 259mg | Fiber: 1g

How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos

Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.

Use a mixer to whip the butter and cream cheese together until well combined.

Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarter into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.

Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.

Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.

Divide the mixture among the twelve mini pie crusts.

Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.

Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.

Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.

Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.

The post Mini Broccoli Cheddar Quiches appeared first on Budget Bytes.

How Do You Eat Overnight Oats?

This is the question I get most frequently when I post an overnight oats recipe. And the answer is there are no rules! You can eat overnight oats cold, heat them up in the microwave, eat them plain, or make them fancy by piling on the toppings! It’s totally up to you. Soaking the oats overnight basically takes the “cooking” part out of the equation.

What Kind of Oats to Use for Overnight Oats

Old-fashioned rolled oats are the best type of oats to use for overnight oats, in my opinion. They soften quickly but still have a ton of texture so the mixture doesn’t get too gloopy. Instant oats have very little texture once soaked, so your overnight oats will turn out very mushy and gluey. Steel-cut oats require a longer soak time and may need more liquid.

Toppings or No Toppings

How Long Do Overnight Oats Last?

Overnight oats will stay good in your fridge for about 4-5 days, so I always limit my batches to 4 servings just to give myself a little wiggle room.

Don’t Like Chia Seeds? No Problem.

I added some chia seeds to my overnight oats because I love the extra dose of fiber, but I know a lot of people aren’t a fan of the somewhat gooey texture that chia can create. If you don’t like chia you can simply leave them out. The overnight oats will not be quite as thick, but they’ll be every bit as delicious!

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Double Chocolate Overnight Oats

Double Chocolate Overnight Oats make your morning routine fast and easy. Just grab and go with a jar of these delicious chocolate oats!

Course Breakfast

Cuisine American

Total Cost $1.58 recipe / $0.40 serving

Prep Time 1 day day 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 4 ¾ cup each

Calories 268kcal

Author Beth – Budget Bytes

Equipment

• Small Jars
• Measuring Cups Spoons

Ingredients

• 1 1/3 cup old-fashioned rolled oats $0.24
• 2 Tbsp chia seeds (optional) $0.44
• 2 Tbsp unsweetened cocoa powder $0.07
• 2 Tbsp brown sugar $0.08
• 1/4 cup mini chocolate chips $0.32
• 1/4 tsp salt $0.02
• 1 1/3 cup milk* $0.27
• 1/2 tsp vanilla extract $0.14

Instructions

• Combine the oats, chia seeds, cocoa powder, brown sugar, chocolate chips, and salt in a bowl.
• Add the milk and vanilla extract, then stir to combine. Allow the mixture to sit for about five minutes.
• Divide the oat mixture between four resealable containers. Close the containers and refrigerate overnight or up to five days.
• Stir the oats just before enjoying. Eat cold or warm it up in the microwave.

See how we calculate recipe costs here.

Notes

*Use any type of dairy or non-dairy milk, or even homemade oat milk.

Nutrition

Serving: 0.75cup | Calories: 268kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Sodium: 193mg | Fiber: 6g

How to Make Chocolate Overnight Oats – Step by Step Photos

Add 1 ⅓ cup rolled oats to a bowl along with 2 Tbsp chia seeds (optional), 2 Tbsp cocoa powder, 2 Tbsp brown sugar, ¼ cup mini chocolate chips, and ¼ tsp salt. Add 1 ⅓ cup milk (any type of milk you like) and ½ tsp vanilla extract.

Stir the ingredients together to combine, then let the mixture sit for five minutes. The mixture will thicken slightly in that time making it easier to get an equal ratio of solid and liquid when you divide the mixture into containers.

Divide the mixture between four containers (about ¾ cup each). Close the containers and refrigerate overnight.

After soaking overnight, the mixture will be much thicker.

Stir the oats just before eating to redistribute the cocoa powder throughout. Then enjoy that chocolatey goodness!

TRY THESE OTHER OVERNIGHT OATS RECIPES:

• Apple Pie Overnight Oats
• Blueberry Almond Overnight Oats
• Pumpkin Pie Overnight Oats
• Golden Milk Overnight Oats

The post Double Chocolate Overnight Oats appeared first on Budget Bytes.

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

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Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.

Course Breakfast

Cuisine American

Total Cost $0.95 each

Prep Time 5 minutes minutes

Soak Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1 bowl

Calories 293.86kcal

Author Beth – Budget Bytes

Ingredients

• 1/3 cup old-fashioned rolled oats $0.44
• 1/2 tsp pumpkin pie spice $0.05
• 1 Tbsp chopped pecans $0.13
• 1/8 tsp salt $0.01
• 1/4 cup pumpkin purée $0.12
• 1/2 Tbsp brown sugar $0.02
• 1/2 cup milk* $0.18

Instructions

• Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
• Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

See how we calculate recipe costs here.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

TRY THESE OTHER OVERNIGHT OATS RECIPES:

• Double Chocolate Overnight Oats
• Blueberry Almond Overnight Oats
• Apple Pie Overnight Oats
• Golden Milk Overnight Oats

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

How Long do Breakfast Burritos Last?

I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! :)

How to Reheat Frozen Burritos

You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.

If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.

How to Prevent a Soggy Freezer Burrito

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.

Want more freezer friendly meal ideas? Check out our full list of Freezer Friendly Recipes!

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Freezer Friendly Breakfast Burritos

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com

Course Breakfast, Lunch

Cuisine American

Total Cost $11.29 recipe / $1.41 serving

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 421kcal

Author Beth – Budget Bytes

Ingredients

• 8 oz. cheddar $1.69
• 1 yellow onion $0.32
• 1 bell pepper $1.00
• 2 Tbsp butter, divided $0.26
• 2 pinches salt and pepper $0.05
• 1 lb. cooked ham $3.75
• 12 large eggs $2.79
• 8 large flour tortillas (burrito size) $1.39

Instructions

• Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
• Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
• Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
• Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
• Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
• To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
• To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
• Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

• Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
• To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

See how we calculate recipe costs here.

Nutrition

Serving: 1burrito | Calories: 421kcal | Carbohydrates: 18g | Protein: 28g | Fat: 26g | Sodium: 1275mg | Fiber: 2g

Scroll down for the step by step photos!

How to Make Homemade Breakfast Burritos – Step by Step Photos

Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).

Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.

Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.

Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.

Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.

Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.

Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.

Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).

To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.

Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).

Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.

And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). 

More Breakfast Meal Prep Recipes

Egg Muffins

$2.01 recipe / $0.34 serving

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Veggie Packed Freezer Breakfast Sandwiches

$7.52 recipe / $1.25 each

Cottage Cheese Breakfast Bowls 6 Ways

The post Freezer Friendly Breakfast Burritos appeared first on Budget Bytes.

Six Ways to Eat Cottage Cheese for Breakfast

How to Meal Prep Your Cottage Cheese Breakfast Bowls

I made one each of the six different flavors for the photos in this post, but you’ll probably get the most out of your time and money if you prepare four of one flavor at a time. That way you don’t have to buy several different ingredients for each one, or have partial leftover ingredients like a ½ banana, cucumber, or apple. Use the whole piece of fruit and make more than one bowl at a time.

If you’re concerned about the apple and banana getting brown, you can opt to chop those fresh daily. Personally, I’d rather do it all at once and just not worry about the appearance later. Brown does not mean it’s spoiled, only that it has been exposed to oxygen.

Prepared cottage cheese breakfast bowls will be good in the refrigerator for about four days.

What Meal Prep Containers Do You Use?

I’m slowly transitioning from plastic Ziploc containers to glass. The Ziploc containers are inexpensive, convenient (lightweight), dishwasher and freezer safe, and a great option if you’re on a budget. Glass containers are great because they are extremely durable, are also dishwasher and freezer safe (oven safe, too!), they last a lifetime, and therefore reduce waste. The glass containers in the photos are part of a 26 piece set made by Anchor Hocking, and can be found in my Amazon Shop. I also love Pyrex glass meal prep containers.

Customize the Cost and Nutritional Content of Your Breakfast Bowls

I wanted to show you a variety of ways to use cottage cheese in a breakfast bowl so you could see that not only does it pair with many different flavors, but you can also make the bowls to match your price point and nutritional needs. This happens to be the first post on Budget Bytes to include nutritional content (we’ll be adding to the rest of the site starting this week!), so you can see how the different bowls compare. All of the stats below were calculated using 2% fat cottage cheese.

Are you ready to see all these awesome flavors? Yes, I’m calling cottage cheese awesome.

How to Make Cottage Cheese Breakfast Bowls

Apple Cinnamon:

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Apple Cinnamon Cottage Cheese Breakfast Bowl

Protein packed creamy cottage cheese, sweet and juicy apples, warm cinnamon, and crunchy walnuts make a delightful and healthy no-cook breakfast.

Course Breakfast

Cuisine American

Total Cost $0.92 each

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 242kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup 2% cottage cheese $0.27
• 1/2 apple, chopped $0.25
• 1 Tbsp chopped walnuts $0.08
• 1 Tbsp maple syrup $0.30
• 1 pinch cinnamon $0.02

Instructions

• Add all the ingredients to a bowl or container. Enjoy immediately, or refrigerate in an air-tight container up to four days.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1bowl | Calories: 242kcal | Carbohydrates: 31.6g | Protein: 13.6g | Fat: 7.7g | Sodium: 356.5mg | Fiber: 2.7g

Peanut Butter and Jelly:

This flavor may be a little more experimental for some. If you think of cottage cheese as being a lot like yogurt, that might help you imagine how this combo tastes. Cottage cheese is like yogurt, minus the acidity, so it actually tastes creamier. It goes great with both sweet (jam) and savory (PB) flavors. The oats in this bowl will soak up the moisture as it’s stored, just like overnight oats, but you can also eat it immediately with the oats still dry. Banana would also be a great addition to this bowl!

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Peanut Butter and Jelly Cottage Cheese Breakfast Bowl

Hearty oats, creamy cottage cheese, sweet jam, and rich peanut butter make a filling and delicious no-cook breakfast.

Course Breakfast

Cuisine American

Total Cost $0.44 each

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 327.5kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/4 cup rolled oats $0.04
• 1 Tbsp jam (any flavor) $0.05
• 1 Tbsp peanut butter $0.08

Instructions

• Add all the ingredients to a bowl or container. Enjoy immediately or refrigerate in an air-tight container up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 327.5kcal | Carbohydrates: 35.2g | Protein: 19.6g | Fat: 13g | Sodium: 523mg | Fiber: 3.5g

The Savory Bowl:

If you’re a savory breakfast lover, like me, you’ll LOVE this one. Tons of fresh crunchy vegetables, an extra dose of protein with the hard boiled egg, and a little cracked black pepper for good measure. It’s simple, delicious, and honestly, good any time of the day!

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Savory Cottage Cheese Breakfast Bowl

Creamy cottage cheese, fresh crunchy vegetables, an extra shot of protein from a hard boiled egg, and a little black pepper to kick things up make this easy, protein-filled breakfast!

Course Breakfast, Lunch

Cuisine American

Total Cost $1.21 each

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 188kcal

Author Beth - Budget Bytes

Ingredients

• 1 large hard boiled egg $0.23
• 1/2 cup cottage cheese $0.27
• 6 grape tomatoes $0.47
• 6 slices cucumber $0.22
• 1 pinch freshly cracked black pepper $0.02

Instructions

• Add one inch of water in a small sauce pot, place a lid on top, and bring the water up to a boil over high heat. Once boiling, carefully add the egg using either tongs or a slotted spoon. Replace the lid and let the egg steam for 12 minutes. After 12 minutes, turn off the heat and use the tongs or slotted spoon to transfer the egg to a bowl of ice water. Peal the egg once it is cool enough to handle. (If meal prepping these bowls, peel the eggs daily.)
• Add the cottage cheese, tomatoes (sliced or whole), sliced cucumber, peeled egg, and some black pepper to a bowl. Enjoy immediately or refrigerate in an air-tight container up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 188kcal | Carbohydrates: 9.4g | Protein: 19.1g | Fat: 8g | Sodium: 542.3mg | Fiber: 1.6g

Blueberry Almond:

This simple bowl is sure to be a hit with its familiar breakfast flavors. Again, this cottage cheese breakfast bowl is a lot like a yogurt parfait, but with cottage cheese swapped out for the yogurt. The little bit of honey drizzled on top makes the bowl so 👌👌👌. It almost tastes a little like blueberry cheesecake!

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Blueberry Almond Cottage Cheese Breakfast Bowl

Creamy cottage cheese, juicy blueberries, crunchy almonds, and a little drizzle of honey make a breakfast bowl that tastes surprisingly like blueberry cheesecake!

Course Breakfast

Cuisine American

Total Cost $0.97 each

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 220kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/8 tsp vanilla extract (optional) $0.03
• 1/4 cup frozen blueberries $0.37
• 2 Tbsp sliced almonds $0.25
• 1 tsp honey $0.04

Instructions

• Add the vanilla extract to the cottage cheese and stir to combine. Top the cottage cheese with the blueberries, almonds, and honey. Enjoy immediately or refrigerate in an air-tight container up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 220kcal | Carbohydrates: 18.3g | Protein: 15.3g | Fat: 10.3g | Sodium: 353.8mg | Fiber: 3.1g

The Tropical Bowl:

This one is a little like ambrosia salad, minus the icky stuff like marshmallows and maraschino cherries. Haha! The creamy cottage cheese pairs so nicely with the sweet tropical fruit, it’s like they were made for each other! I suggest using canned pineapple tidbits for this bowl, since canning destroys the enzyme bromelain, which can interact with the dairy and make it taste bitter. Just make sure to get pineapple canned in juice, not syrup.

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Tropical Cottage Cheese Breakfast Bowl

Creamy cottage cheese, sweet banana and coconut, plus tangy pineapple make a delicious and easy no-cook breakfast.

Course Breakfast

Cuisine American

Total Cost $0.44 each

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 186.6kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/2 cup canned pineapple tidbits, drained $0.10
• 1 Tbsp shredded coconut $0.02
• 1/4 banana, sliced $0.05

Instructions

• Place all the ingredients in a bowl. Refrigerate the bowl in an air-tight container for up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 186.6kcal | Carbohydrates: 25.3g | Protein: 13.1g | Fat: 4.3g | Sodium: 370.7mg | Fiber: 2.6g

Chocolate Peanut Butter

Yes, you can make chocolate flavored cottage cheese! And I promise, it’s delish!! I added cinnamon granola to my chocolate peanut butter cottage cheese bowl, but you could do any flavor granola, or even plain rolled oats. Sliced banana would also go awesome with this one!

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Chocolate Peanut Butter Cottage Cheese Breakfast Bowls

A slightly sweetened chocolate flavored cottage cheese makes the base for this decadent high protein no-cook breakfast.

Course Breakfast

Cuisine American

Total Cost $0.60 each

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 368.1kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1 tsp unsweetened cocoa powder $0.02
• 1 tsp brown sugar $0.02
• 1/8 tsp vanilla extract $0.03
• 1 Tbsp peanut butter $0.08
• 1/4 cup granola $0.18

Instructions

• Add the cocoa powder, brown sugar, and vanilla to the cottage cheese and stir to combine. The cocoa may not blend in completely immediately, but it will after it sits a few moments and the powder hydrates.
• Add the flavored cottage cheese to a bowl and top with granola and a drizzle of peanut butter. Enjoy immediately or refrigerate in an air-tight container for up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 368.1kcal | Carbohydrates: 32.8g | Protein: 20g | Fat: 18.8g | Sodium: 503.6mg | Fiber: 4.2g

So how about you? Do you like this slightly unpopular ingredient? If so, share your favorite way to eat cottage cheese in the comments below!

Want more breakfast meal prep? Check out our Breakfast Meal Prep Category!

The post Cottage Cheese Breakfast Bowls 6 Ways appeared first on Budget Bytes.

Shown with Pyrex 3-cup glass meal prep containers, which can be found in my Amazon Shop.

I got the idea for these Country Breakfast Bowls while watching TV. I saw a commercial for some frozen breakfast bowls that no doubt cost about $4 each and thought, “I can make that!” And for much less, of course. These breakfast meal prep bowls are so incredibly easy, you can make them while you’re watching TV on Sunday afternoon and have breakfast sorted for the rest of the week.

How Long do The Breakfast Bowls Stay Good?

You can keep these Country Breakfast Bowls in the refrigerator for about four days, or in the freezer for about three months. To freeze the bowls, make sure to cool them completely in the refrigerator first (overnight), then transfer them to the freezer the next day.

How to Reheat Country Breakfast Bowls

I reheat my Country Breakfast Bowls from the refrigerator in the microwave for about 90 seconds on high, but the total time needed will depend on the wattage of your microwave and your containers. To reheat from frozen, first use the defrost setting for about 3-5 minutes, then finish on high for 1-2 minutes. Or you can transfer the breakfast bowl from the freezer to the refrigerator the day before and skip the defrost step.

And who says you have to eat this for breakfast? NO ONE. They’re also great for taking to work for lunch, or a quick lazy dinner!

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Country Breakfast Bowls

Country breakfast bowls combine roasted potatoes, scrambled eggs, salsa, and cheese for an easy freezer-friendly make ahead breakfast meal prep!

Total Cost $5.03 recipe / $1.26 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 537.83kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• 2qt Enamelware Bowl
• Whisk
• Pyrex Glass Meal Prep

Ingredients

• 2 lbs russet potatoes $1.00
• 2 Tbsp olive oil $0.32
• 1 tsp smoked paprika $0.10
• 1/2 tsp garlic powder $0.05
• ¼ tsp salt $0.02
• Freshly cracked black pepper $0.03
• 6 large eggs $1.40
• 2 Tbsp butter $0.26
• 1 cup salsa $1.49
• 1 cup shredded cheddar cheese $0.85

Instructions

• Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
• For extra protection against the potatoes sticking, line a baking sheet with parchment paper. Otherwise, rub 1 Tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
• Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
• When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.
• Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.
• To prepare the bowls, divide the roasted potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.
• Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 4-5 days.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 537.83kcal | Carbohydrates: 47.65g | Protein: 21.85g | Fat: 29.8g | Sodium: 1006.25mg | Fiber: 4.43g

How to Make Country Breakfast Bowls – Step by Step Photos

Begin by preheating the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ½-inch cubes. Line a baking sheet with parchment for extra protection against sticking, or, if you like to live dangerous like me, just smear a tablespoon of oil over the surface of a baking sheet. Spread the potatoes out over the prepared baking sheet.

Add a second tablespoon of olive oil to the potatoes along with 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly cracked black pepper. Toss the potatoes to coat them in oil and spices.

Roast the potatoes in the preheated oven for about 40-45 minutes or until they are golden brown and crispy. Stir once half way through roasting.

When the potatoes are almost done roasting, crack six large eggs into a bowl and add a pinch of salt and pepper. Lightly whisk the eggs.

Heat two tablespoons of butter in a large skillet over medium-low heat. Once melted, add the whisked eggs. Cook the eggs slowly, gently moving them around the skillet with a spatula, until they are mostly set, but still soft and glistening. It’s really important not to overcook the eggs at this point because they will cook even further when you reheat the bowls.

To build the country breakfast bowls, divide the roasted potatoes between four containers.

Next, divide the scrambled eggs between the four containers.

Add ¼ cup salsa to each container.

Lastly, add ¼ cup shredded cheddar to each container. Refrigerate the containers for 4 days, or freeze for longer storage.

To reheat, simply microwave until heated through and enjoy!

More Breakfast Meal Prep Recipes

Egg Muffins

$2.01 recipe / $0.34 serving

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Cottage Cheese Breakfast Bowls 6 Ways

Freezer Friendly Breakfast Burritos

$11.29 recipe / $1.41 each

The post Country Breakfast Bowls appeared first on Budget Bytes.