Laura Lea’s Make-Ahead Breakfast Recipes

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Couldn’t we all use more time in the morning? That’s why I asked Chef Laura Lea to share her favorite sweet & savory make-ahead breakfast recipes on the very first episode of The Sami Cone Show.

Both of these make-ahead breakfast ideas are as nutritious as they are nutritious. The overnight oats can be made the night before (exactly as the title implies). The Breakfast Wraps can be frozen after assembled and then reheated when you’re ready for them in the morning.

Sweet Make-Ahead Breakfast: Pumpkin Gingersnap Overnight Oats

If you’re looking for a naturally sweet and easy make-ahead breakfast, try Laura Lea’s Pumpkin Gingersnap Overnight Oats recipe. It’s naturally dairy-free and can be gluten-free if you get gluten-free oats (we get ours from Trader Joe’s). Watch our segment to learn about all the other easy swaps you can make to satisfy your family’s taste buds.

Savory Make-Ahead Breakfast: Easy Eggy Breakfast Wraps

You’d think after cooking for as long as I have, I would have known about this trick. But no! It took having Laura Lea come on my show to learn. That’s right, these breakfast wraps are not only make-ahead, but they’re freezer-friendly.

What I love about these wraps is that not only can your kids help you make them, they are also easily customizable for each person in your family.

Easy Eggy Breakfast Wraps

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large eggs
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon onion poder
• 1 tablespoon butter, plus more for wraps (optional)
• 2 tablespoons olive oil
• 1 8 ounce bag organic baby spinach
• 1 cup grated cheddar cheese
• Optional: high-quality bacon or sausage or another protein of choice
• 4 large sprouted wraps (I like Ezekiel or Alvarado Street Bakery Brand; can also use a GF wrap)

Instructions

In a mixing bowl, whisk together eggs, salt, pepper, paprika and onion powder. Set aside.

 

Heat a large sauté pan to medium-low heat and add butter and olive oil. When butter has melted, tilt the pan to completely coat with fat.

 

Add eggs. Cook, stirring slowly and almost constantly, until eggs have firmed to your desired consistency. I suggest removing them from the pan when they still seem a little ‘underdone’, as they’ll continue to cook.

 

Add a splash of water and baby spinach to the pan, pressing it to fit into the pan. Cook, stirring every minute, until spinach has wilted. 

 

Assemble wraps (can microwave them for 20-25 seconds if they need to be more pliable). Brush wraps with a little melted butter, if using (I do!). In the middle of each wrap, add 1/4 of your scrambled eggs, 1/4 of your wilted spinach and 1/4 of your grated cheese (split any proteins evenly among them as well). fold each side over to form a wrap, then set aside to cool 10 minutes.

 

After 10 minutes, wrap each in saran or aluminum foil, then add to a large ziplock and freeze or refrigerate. When you’re ready to enjoy one, unwrap it and microwave on a safe plate 2-4 minutes, until warmed through. If you’re headed out the door, save the wrapping material and re-wrap the bottom half so you can hold and eat.

If you don’t already own Laura Lea’s cookbook, do yourself a favor and order one now (can you see all the post-it notes and dog-eared pages in my copy???)

These recipes appeared on Episode 001 of The Sami Cone Show.