Moving through a morning routine can feel like a long, tedious process, especially if you have somewhere to be. As a result, we often ditch breakfast to race out the door, leaving us unenergized and underprepared to take on daily tasks. The solution: preparing breakfast the night before so that when you get out of bed, your meal will be waiting, and you can leave the house in a timely fashion. Try any of the overnight breakfast recipes below to help kickstart your day. 

Overnight Oats

By Owen Osborne (Chopped Junior Season 8, Episode 4 Contestant; featured on Food Network)

Ingredients (yields one 8 oz serving):

• ½ cup milk 

• ½ cup rolled oats

• 2 tbsp maple syrup

• Handful of blueberries

• 1 glass jar or biodegradable container

• Seed butter, nut butter, cookie butter, or granola, to taste (optional)

Directions:

1. Pour oats into container and cover with milk. Let the oats to soak in the liquid until soft.

2. Add maple syrup.

3. Seal container and place in refrigerator overnight.

4. When you’re ready to eat, stir in a handful of blueberries and any additional toppings.

Protein-Packed Southern Breakfast Casserole

By Neko Masi (MasterChef Junior Season 7 Contestant)

Ingredients (yields 9 servings)

• 6 slices thick bread, torn into small pieces (Masi recommends a low-carb Keto bread)

• 1 cup sharp cheddar cheese, shredded

• 16 oz low-fat ground sausage, cooked and drained

• 6 eggs, beaten

• 2 cups milk

• 2 tsp dry mustard

• Salt and pepper to taste 

• 1 tbsp butter (room temperature)

Directions:

1. Set aside bread to dry as the sausage is cooking.

2. Cook and drain ground sausage and set aside.

3. Butter an 8 x 8 casserole dish. 

4. Tear bread into small pieces, layering them at the bottom of the dish. Sprinkle cheese over bread. Layer sausage over cheese. 

5. In a large bowl, beat eggs, milk, mustard, salt and pepper vigorously until well-blended. Pour evenly into casserole dish and cover. Refrigerate overnight.   

6. In the morning, preheat oven to 350 degrees Fahrenheit. Uncover and bake casserole for 45 minutes to 1 hour. Casserole should be thick and browned on top.

Brisket Biscuits

By Jamie Hough (MasterChef Season 10 Contestant)

Ingredients (yields 5-8 biscuits):

• 1 whole brisket, ranging from 6 to 25 pounds

• 5 to 8 Grands! Flaky Layers Original Biscuits (depending on the size of the cast iron pan)

• Onion, to taste

• Cheese, to taste

• Jalapeño, to taste

Directions:

1. Smoke brisket at 225 degrees Fahrenheit on a Traeger Grill to an internal temperature of 165 degrees, wrapped in butcher paper. Then, continue smoking at 225 degrees until the internal temperature is 210 degrees. Cook brisket through the night.

2. Take a can of Grands! Flaky Layers Original Biscuits, tear them in half and line a cast iron pan with the bottom halves of the biscuits. 

3. Cover with sliced brisket, chopped white onions, provolone cheese, diced jalapeños and BBQ sauce. 

4. Place top halves of biscuits in the smoker or oven at 350 degrees Fahrenheit for 35-45 minutes or until biscuits are brown. 

Overnight Chia Pudding

By Jerzy Gonzalez-Arroyo (Celebrity Cook and Featured Chef on Food Network)

Ingredients (yields 2-3 servings):

• 2 cups unsweetened almond milk

• ½ cup chia seeds

• ½ teaspoon vanilla extract

• 2 drops of Stevia

• Seasonal fruit (blueberries, peaches, figs, and plums), to taste

• Almonds or other nuts, to taste

Directions:

1. Combine almond milk, chia seeds, vanilla and Stevia in a bowl. Mix well until combined and mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.

2. Stir well before serving. Add a bit of water to the pudding if it becomes too thick.

3. Top with fresh fruit and nuts of your choice.

Oatmeal Cups with Caramelized Apple Filling

By Gabriel Lewis (MasterChef Season 8 Contestant)

Ingredients for Oatmeal Cups (yields 6 cups):

• 1 cup instant oatmeal

• 2 tsp pure vanilla extract

• 1 pinch table salt

• 1 tbsp ground cinnamon

• ¼ cup granulated sugar

• 3 tbsp maple syrup

• 1 tsp baking powder

• ½ cup graham cracker crumbs

• 1 tbsp molasses

• ½ stick unsalted butter, softened or melted

Ingredients for filling (yields enough for 6 cups):

• 2 large Granny Smith apples, diced

• 3 tbsp butter

• 1 tbsp vanilla extract

• 1 tbsp ground cinnamon 

• ¼ tsp ground cloves

• ½ cup sugar

• 2 tbsp brown sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit. 

2. Mix together oatmeal, salt, cinnamon, sugar, baking powder and graham cracker crumbs. Make sure it is evenly mixed.

3. Add vanilla, syrup, molasses and butter. Mix thoroughly.

4. Using nonstick spray, grease the molds and press oatmeal mix into them, making a groove for the apple filling.

5. Insert in oven and bake for 15 minutes.

6. Place pan over medium high heat.

7. Add butter to pan and melt. Fold in apples, sugar, brown sugar and vanilla. Mix all in pan.

8. Once apples start to heat up, add cinnamon and cloves. Mix thoroughly.

9. Lower to medium heat and cook until apples are tender, about 5 to 8 minutes.

10. Remove cups from oven and press down the center (they will rise a bit in the oven). Using a tablespoon or small cookie scoop, fill the cups evenly and place back in oven for another 5-7 minutes. 

11. Remove from oven and let cool. Place in freezer or fridge for the following morning.

Note: Cups can be topped with fruit or whipped cream.

On-the-Go Breakfast Pack

By Jerzy Gonzalez-Arroyo

Ingredients (yields 2-3 servings):

• 2 cups vanilla Greek yogurt

• 2 cups strawberries and blueberries

• 4 hard-boiled eggs

• 1 cup nut mix

Directions:

1. Place each ingredient in a different cup of the snack box. 

2. Seal with lid and refrigerate until ready to eat.

Note: Be sure to consume within 3 days.