Kickstart Tuesday with These 13 Delicious Breakfast Ideas

Tuesday mornings are always crazy in my house! Getting everyone ready and out the door on time feels like a marathon. That’s why I’m such a huge fan of meal prepping. By carving out some time on the weekend, I can guarantee a delicious and stress-free breakfast for my family, especially on Tuesdays, which always seem to be extra hectic.

This article features 13 easy Tuesday breakfast ideas with detailed meal prep tips so you can reclaim those precious morning minutes and enjoy a yummy breakfast with your family.

1. Overnight Oats with Berry Compote

This is a classic for a reason! It’s healthy, delicious, and super easy to customize.

Ingredients

• 1 cup rolled oats
• 1 cup milk (any kind)
• 1/4 cup yogurt
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen)
• 1 tablespoon water
• 1/2 teaspoon lemon juice

Instructions

1. In a jar or container, combine oats, milk, yogurt, chia seeds, maple syrup, and vanilla extract.
2. In a small saucepan, combine berries, water, and lemon juice. Cook over medium heat until berries soften and release their juices.
3. Let the berry compote cool slightly.
4. Layer oats and compote in jars or containers.
5. Refrigerate overnight.

Meal Prep Tips

• Prepare the oats and compote in separate containers up to 4 days in advance.
• Store in airtight containers in the refrigerator.
• No reheating needed! Enjoy cold.

2. Lemon Ricotta Stuffed French Toast

This isn’t your ordinary French toast! This recipe features a creamy lemon ricotta filling that adds a touch of elegance to your morning.

Ingredients

• 1 loaf challah bread, sliced 1-inch thick
• 1 cup ricotta cheese
• 1/4 cup sugar
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup milk
• 1/4 teaspoon cinnamon
• Pinch of nutmeg
• Butter or oil for cooking
• Fresh berries and powdered sugar for serving (optional)

Instructions

1. In a medium bowl, combine ricotta cheese, sugar, lemon zest, and vanilla extract.
2. In a separate shallow dish, whisk together eggs, milk, cinnamon, and nutmeg.
3. Spread ricotta mixture evenly over one slice of challah bread. Top with another slice of bread to create a sandwich.
4. Dip the sandwich in the egg mixture, ensuring both sides are coated.
5. Heat butter or oil in a skillet or griddle over medium heat. Cook French toast sandwiches for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve immediately, topped with fresh berries and powdered sugar, if desired.

Meal Prep Tips

• Prepare the ricotta filling up to 2 days in advance. Assemble the French toast sandwiches the night before, wrap them individually in plastic wrap, and store them in the refrigerator.
• Store ricotta filling in an airtight container in the refrigerator.
• Reheat French toast in the microwave, oven, or toaster oven until warm.
• Use pre-sliced challah bread to save time.

3. Baked Apples with Oatmeal and Nuts

A warm and comforting breakfast that feels like a treat.

Ingredients

• 4 apples (Honeycrisp or Fuji work well)
• 1/2 cup rolled oats
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter, cut into small pieces

Instructions

1. Preheat oven to 375°F (190°C).
2. Core the apples, leaving about 1/2 inch at the bottom intact.
3. In a bowl, combine oats, nuts, brown sugar, cinnamon, and nutmeg.
4. Fill the center of each apple with the oat mixture.
5. Top each apple with a few pieces of butter.
6. Place apples in a baking dish and bake for 30-40 minutes, or until tender.

Meal Prep Tips

• Core the apples and prepare the oat filling up to 2 days in advance. Assemble the apples the night before.
• Store cored apples and oat filling separately in the refrigerator.
• Reheat baked apples in the microwave or oven.

4. Pumpkin Spice Pancakes with Maple Pecan Topping

These fluffy pancakes are infused with warm pumpkin spice flavors and topped with a crunchy maple pecan topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup pumpkin puree
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Maple Pecan Topping:

• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon butter

Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, whisk together milk, pumpkin puree, egg, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and mix until just combined.
4. Heat a lightly oiled griddle or skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
6. To make the maple pecan topping, melt butter in a small skillet over medium heat. Add pecans and cook until toasted. Stir in maple syrup.
7. Serve pancakes immediately, topped with the maple pecan topping.

Meal Prep Tips

• Make the pancake batter and the maple pecan topping up to 2 days in advance.
• Store pancake batter in an airtight container in the refrigerator. Store maple pecan topping in a separate container in the refrigerator.
• Reheat pancakes in the microwave, oven, or toaster. Reheat topping in the microwave or on the stovetop.
• Use canned pumpkin puree for convenience.

5. Breakfast Tostadas

A crunchy and satisfying breakfast with endless topping possibilities.

Ingredients

• 6 corn tortillas
• 1 tablespoon olive oil
• 1/2 cup refried beans
• 1/2 cup shredded cheese
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1 avocado, diced
• Optional toppings: Fried or scrambled eggs, hot sauce, sour cream

Instructions

1. Preheat oven to 350°F (175°C).
2. Brush tortillas with olive oil and bake for 8-10 minutes, or until crispy.
3. Spread refried beans on each tostada.
4. Top with cheese, salsa, cilantro, and avocado.
5. Add any other desired toppings.

Meal Prep Tips

• Bake the tostadas and prepare the toppings (diced avocado, chopped cilantro) up to 2 days in advance.
• Store tostadas in an airtight container at room temperature. Store toppings in separate containers in the refrigerator.
• Reheat tostadas in the oven or toaster oven if desired.

6. Savory Oatmeal with Smoked Salmon and Avocado

Move over, sweet oatmeal! This savory version is packed with protein and healthy fats to keep you satisfied all morning.

Ingredients

• 1 cup rolled oats
• 2 cups water or broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 cup chopped spinach
• 4 ounces smoked salmon, chopped
• 1 avocado, diced
• 2 tablespoons chopped fresh dill

Instructions

1. In a saucepan, combine oats, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until oats are cooked through.
2. While oats are cooking, heat olive oil in a skillet over medium heat. Add red onion and garlic and cook until softened.
3. Add spinach and cook until wilted.
4. Stir spinach mixture into cooked oats.
5. Top each serving with smoked salmon, avocado, and dill.

Meal Prep Tips

• Cook the oatmeal and the spinach mixture up to 3 days in advance.
• Store oatmeal and spinach mixture separately in airtight containers in the refrigerator.
• Reheat oatmeal and spinach mixture separately in the microwave or on the stovetop.
• Prepare individual servings in grab-and-go containers.

7. Broccoli Cheddar Egg Bites

These protein-packed egg bites are perfect for a quick and easy breakfast on the go.

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1/4 cup shredded cheddar cheese
• 1/2 cup chopped broccoli florets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 300°F (150°C). Grease a muffin tin.
2. In a blender, combine eggs, milk, cheese, broccoli, salt, and pepper. Blend until smooth.
3. Pour egg mixture into muffin tins, filling each about 2/3 full.
4. Bake for 25-30 minutes, or until set.

Meal Prep Tips

• Bake egg bites up to 3 days in advance.
• Store in an airtight container in the refrigerator.
• Reheat in the microwave or oven until warm.
• Enjoy these cold, straight from the fridge!

8. Banana Nut Overnight Oats

A classic overnight oats recipe with a delicious banana nut twist.

Ingredients

• 1 cup rolled oats
• 1 cup milk (any kind)
• 1/4 cup yogurt
• 1 ripe banana, mashed
• 2 tablespoons chopped walnuts
• 1 tablespoon maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract

Instructions

1. In a jar or container, combine oats, milk, yogurt, mashed banana, walnuts, maple syrup, and vanilla extract.
2. Stir well and refrigerate overnight.

Meal Prep Tips

• Prepare the oats up to 4 days in advance.
• Store in airtight containers in the refrigerator.
• No reheating needed! Enjoy cold.

9. Carrot Cake Muffins with Cream Cheese Swirl

These muffins taste just like carrot cake! They’re moist, flavorful, and perfect for a special breakfast treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup grated carrots
• 1/2 cup chopped walnuts or pecans
• 1/2 cup raisins (optional)
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, combine grated carrots, walnuts or pecans, and raisins (if using).
4. In another bowl, whisk together oil, sugar, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the carrot mixture.
6. To make the cream cheese swirl, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
7. Fill each muffin liner about halfway with batter. Dollop a spoonful of cream cheese mixture on top. Swirl the cream cheese into the batter with a toothpick or knife.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Meal Prep Tips

• Bake muffins up to 5 days in advance.
• Store in an airtight container at room temperature or in the refrigerator.
• Reheat muffins in the microwave or oven if desired.
• Use pre-shredded carrots to save time.

10. Peanut Butter Banana Breakfast Cookies

These healthy cookies are packed with protein and fiber, making them a satisfying and portable breakfast option.

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed meal
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mashed banana
• 1/4 cup peanut butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup milk (any kind)
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, flour, flaxseed meal, baking soda, and salt.
3. In a separate bowl, whisk together mashed banana, peanut butter, maple syrup, vanilla extract, and milk.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Stir in walnuts or chocolate chips, if desired.
6. Drop by rounded tablespoons onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown.

Meal Prep Tips

• Bake cookies up to 5 days in advance.
• Store in an airtight container at room temperature.
• No reheating needed! Enjoy these cookies at room temperature or slightly warmed.

11. Breakfast Pizza

A fun and unexpected way to start the day.

Ingredients

• 1 pre-made pizza crust
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 6 eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked bacon or sausage crumbles
• 1/4 cup chopped vegetables (onions, peppers, etc.)

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread pizza sauce over crust.
3. Sprinkle with mozzarella cheese.
4. Whisk eggs, milk, salt, and pepper in a bowl.
5. Pour egg mixture over cheese.
6. Top with bacon or sausage crumbles and vegetables.
7. Bake for 15-20 minutes, or until crust is golden brown and eggs are set.

Meal Prep Tips

• Prepare the dough and toppings (cooked bacon/sausage, chopped veggies) ahead of time.
• Store dough in the refrigerator and toppings in separate airtight containers.
• Reheat pizza in the oven or toaster oven.

12. Quiche

A classic and elegant breakfast option.

Ingredients

• 1 pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup heavy cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese
• 1 cup cooked vegetables (spinach, mushrooms, onions, etc.)
• 1/2 cup cooked ham or bacon (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a pie plate.
3. In a large bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
4. Stir in cheese, vegetables, and ham or bacon.
5. Pour egg mixture into the pie crust.
6. Bake for 45-50 minutes, or until golden brown and set.

Meal Prep Tips

• Bake quiche up to 3 days in advance.
• Store quiche in the refrigerator.
• Reheat individual slices in the microwave or oven.

13. Breakfast Bowls

A customizable and healthy breakfast option.

Ingredients

• 2 cups cooked grains (quinoa, rice, farro)
• 1 cup cooked protein (tofu scramble, roasted chickpeas, etc.)
• 1 cup chopped vegetables (bell peppers, onions, spinach)
• 1/2 cup salsa or sauce (optional)

Instructions

1. Combine grains, protein, and vegetables in a bowl.
2. Top with desired toppings (avocado, salsa, hot sauce, etc.).

Meal Prep Tips

• Cook grains and protein up to 4 days in advance.
• Store grains and protein in separate airtight containers in the refrigerator.
• Reheat grains and protein in the microwave or on the stovetop.

Conclusion

With a little planning and preparation, Tuesday breakfasts can be a breeze! By using these meal prepping tips and recipe ideas, you can guarantee your family starts the day with a delicious and nutritious meal, even on the busiest of mornings. Happy prepping!

Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.