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#breakfastprep showcases creative meal planning ideas, quick recipes, healthy options, make-ahead meals, time-saving hacks, delicious ingredients, nutritious choices, organized kitchens, colorful dishes, and inspiring content for busy mornings.
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HIGH PROTEIN BREAKFAST BURRITO 🌯 • struggling to make breakfast in the mornings because of time? Spend 30 mins prepping these on the weekend for a weeks worth of breakfasts!! Per burrito: 356 Cals | 19g carbs, 18g fat and 27g protein Ingredients (for one): • 2 Chicken sausages • 2 Eggs • Quater of a bell pepper and onion • 15g Lite Shredded Cheese • 1 Tortilla wrap • Salt, pepper, chilli flakes If storing in the fridge eat within 3/4 days. If freezing leave overnight in the fridge to defrost and reheat in the microwave in the morning BUT remember to remove foil before microwaving please !! #breakfastprep #highproteinbreakfast #highproteinmeal #mealprep
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Starbucks Bacon Egg Bites with gruyere cheese has a silky smooth custard-like texture that just melts in your mouth. Anyone can easily make these copycat Starbucks egg bites in the oven without needing a sous-vide. With simple ingredients like cottage cheese, gruyere cheese, eggs and bacon, you can whip up a quick batch of these Starbucks Bacon Egg Bites for the week ahead for a quick and easy breakfast one the go. Just pop in the microwave or air fryer for a few minutes. It’s also a great high protein snack! #eggbites #starbuckseggbites #mealprep #mealprepideas #breakfastprep #mealprepping #breakfastideas #airfryer #airfryerrecipes
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Sourdough discard Pancakes meal prepped for my kids for tbe week! this is a double batch of @Conley Kipp pancakes i just switch the sugar. #sourdough #sourdoughdiscard #whatmykidseat #mealprep #breakfastprep #easymealprep #fypage
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Homemade toaster waffles 🤎 #homemade #toaster #waffles #mealprep #kidsfood #baking #MomsofTikTok #carebear #momofboth #kidsbreakfastideas #kidsbreakfast #breakfast #breakfastprep
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English Muffins Ingredients For the dough starter: • 3/4 cup all-purpose flour or bread flour • 1/2 cup water • 1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter) For the English muffin dough: • 1 cup milk, whole or 2% • 1 teaspoon active dry or instant yeast • 2 tablespoons sugar • 2 tablespoons unsalted butter, melted • 1 teaspoon salt • 3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour • Cornmeal for dusting • Butter for the skillet Instructions 1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy. 2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins. 3. Whisk together the milk, yeast, and starter 4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir until you form a shaggy, floury dough. 5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. The dough is ready when it forms into a smooth ball and springs back when poked. 6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days. → Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. 7. Divide and shape the muffins: Once the dough has risen, dump the dough out onto floured surface and divide into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls. 8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. Sprinkle the tops of the balls with more cornmeal. 9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. 10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking. 11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. 12. Flip and cook 5 to 6 minutes on the other side. 13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.) 14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking. 15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months. #bread #breadtok #homemade #englishmuffins #breakfastprep #breakfast #breakfastideas #fyp #CapCut
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