Let’s face it: breakfast is the reason I get out of bed most mornings. I open my eyes, fumble with my alarm, debate hitting snooze, remember all the things I need to get done, groan, and then remember… oh yeah, breakfast! Then I drift out of bed like a cartoon character following the scent of something delicious. (Er, maybe it’s more like I stumble in the general direction of the kitchen hoping not to bump into any walls along the way, but I do get up.)
The problem is, when I get to the kitchen, there’s nobody there making delicious things for me. (I know, right?! Major let down.) It turns out, I AM that person for The Husband. Sometimes I think I’ve got the raw end of that deal, but I won’t lie, I love making breakfast for him most mornings. What I don’t love, though, is having to measure, chop, or otherwise prepare things while my eyes are still half closed. That’s a recipe for mistakes, not to mention when I do open my eyes fully, the first thing I see is the giant mess I’ve made. Wa-wa-waaa.
Instead, my favorite way to do breakfast is to have it ready ahead of time, so all I have to do is get up, heat up, and eat up. I’ve shared several make-ahead breakfast recipes since starting this blog, and thought I would round up all my favorites here in one place for you.  These are all go-to’s in my kitchen, and you’ll often find me making big batches on the weekends so I can have leftovers ready for the rest of the week. (Great anytime, but especially handy during the holidays when I already have so much other cooking and baking to do.)
So without further ado…

Besides the standard toast and eggs, most easy breakfast options tend to be on the sweet side. That’s all fine and good, but sometimes, this girl wants some savory when she wakes up — and not just peanut-butter-on-toast-because-she’s-lazy, savory. That’s where these breakfast muffins come into play. They are basically single-serving omelettes baked in a muffin tin, and can be customized with all your favorite veggies, meats, and cheeses (or just whatever you have in the fridge that needs using up). They rewarm well in the microwave or toaster oven, and even freeze well, so you can have grab-and-go breakfasts for those weeks when you’re not so prepared. (These mini quiches are also pretty much the single most popular recipe on this blog, so don’t just take my word for how good they are!)