13 Wednesday Breakfasts to Keep Your Family Energized

Weekday mornings are always a rush, and by the time Wednesday rolls around, I’m usually feeling the fatigue. But I’ve learned that with a little planning and some clever meal prepping, I can still get a delicious and nutritious breakfast on the table for my family, even when time is tight. These are some of my go-to recipes that are not only quick and easy but also perfect for prepping ahead, saving me precious time and energy on those busy Wednesday mornings.

1. Chocolate Peanut Butter Overnight Oats

This recipe is for all the chocolate peanut butter lovers out there! It’s a decadent and satisfying breakfast that tastes like dessert.

Ingredients

• 1/2 cup rolled oats
• 1 cup almond milk
• 2 tablespoons peanut butter
• 1 tablespoon cocoa powder
• 1 tablespoon chia seeds
• 1 teaspoon maple syrup (optional)

Instructions

1. In a jar or container with a lid, combine oats, almond milk, peanut butter, cocoa powder, and chia seeds.
2. Stir well to combine.
3. Add maple syrup if desired.
4. Seal the jar and refrigerate overnight or for at least 2 hours.
5. Enjoy cold or topped with sliced bananas and a sprinkle of cocoa nibs.

Meal Prep Tips

• Multiply the recipe to make a larger batch of overnight oats for the week. Store the mixture in a large airtight container and portion it into individual jars or containers as needed.
• Prepare any add-ins you want to use, such as sliced bananas or chocolate chips, and store them separately. Add them to your overnight oats just before serving.
• These overnight oats are perfect for taking on the go. Pack them in a lunch bag with an ice pack to keep them cool. 

2. Breakfast Stuffed Peppers

These colorful peppers are a fun and healthy way to enjoy breakfast. I like to prep the filling ahead of time, so all I have to do in the morning is stuff the peppers and bake.

Ingredients

• 4 bell peppers (any color)
• 1 cup cooked ground turkey or chicken sausage
• 1/2 cup chopped vegetables (onions, peppers, mushrooms)
• 1/2 cup shredded cheese
• 1/4 cup salsa

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, combine the cooked ground turkey or sausage, vegetables, cheese, and salsa.
4. Stuff the pepper halves with the filling.
5. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.

Meal Prep Tip

Cook the ground turkey or sausage and chop the vegetables ahead of time. Store them separately in the refrigerator for up to 3 days.

3. Peanut Butter Banana Baked Oatmeal

This is a delicious and satisfying breakfast that’s perfect for peanut butter lovers. I like to bake a big batch on the weekend and then reheat individual portions throughout the week.

Ingredients

• 2 cups rolled oats
• 2 cups milk
• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a baking dish.
3. In a large bowl, combine all ingredients.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-40 minutes, or until golden brown and set.

Meal Prep Tip

This baked oatmeal can be stored in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven before serving.

4. Tofu Scramble Breakfast Wraps

This is a healthy and protein-packed breakfast option that’s perfect for vegetarians and vegans. I like to crumble the tofu and sauté the vegetables ahead of time, so all I have to do in the morning is assemble the wraps.

Ingredients

• 1 block extra-firm tofu, crumbled
• 1/2 cup chopped vegetables (onions, peppers, spinach)
• 1/4 cup salsa
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 tortillas

Instructions

1. Heat a skillet over medium heat.
2. Add the crumbled tofu and cook until browned, stirring occasionally.
3. Add the vegetables, salsa, turmeric, garlic powder, salt, and pepper.
4. Cook until the vegetables are tender.
5. Warm the tortillas.
6. Fill the tortillas with the tofu scramble and enjoy.

Meal Prep Tip

Crumble the tofu and sauté the vegetables ahead of time. Store them separately in the refrigerator for up to 3 days.

5. Smoothie Packs

Smoothie packs are a lifesaver on busy mornings! I love prepping these ahead of time so I can just grab a bag from the freezer and blend it up with my liquid of choice.

Ingredients

• 1 cup frozen fruit (berries, bananas)
• 1 cup spinach
• 1/2 cup yogurt
• 1 scoop protein powder (optional)

Instructions

1. Combine all ingredients in a freezer bag.
2. Remove as much air as possible and seal the bag tightly.
3. Freeze for up to 3 months.
4. To make a smoothie, simply add the contents of the bag to a blender with your liquid of choice (water, milk, juice) and blend until smooth.

Meal Prep Tip

These smoothie packs are a great way to use up ripe fruit and ensure a quick and healthy breakfast. You can customize them with different fruits, greens, and protein powders.

6. Pancake Batter in a Jar

This is a great way to have fresh pancakes on Wednesday morning without the mess of measuring ingredients. I love prepping the batter on Tuesday night so it’s ready to go in the morning.

Ingredients

• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter

Instructions

1. In a jar, combine the flour, sugar, baking powder, and salt.
2. Add the milk, egg, and melted butter.
3. Seal the jar tightly and shake well to combine.
4. Store in the refrigerator for up to 3 days.
5. To make pancakes, simply shake the jar again and pour the batter onto a hot griddle.

Meal Prep Tip

This eliminates the need to measure ingredients in the morning. Just shake and pour! You can also add different mix-ins to the batter, such as chocolate chips, blueberries, or nuts.

7. Breakfast “Sushi” with Fruit and Nut Butter

This is a fun and healthy breakfast that’s perfect for kids and adults alike. I like to spread the tortillas with nut butter and then let everyone choose their favorite fruit to roll up inside.

Ingredients

• 4 tortillas
• 1/2 cup nut butter (peanut butter, almond butter, cashew butter)
• 1 cup sliced fruit (bananas, strawberries, blueberries)

Instructions

1. Spread the tortillas with nut butter.
2. Arrange the fruit slices on top of the nut butter.
3. Roll up the tortillas tightly.
4. Slice the rolls into bite-sized pieces.

Meal Prep Tip

This breakfast can be assembled ahead of time and stored in the refrigerator for up to 2 days. 

8. Creamy Coconut Chia Seed Pudding with Tropical Fruit

This pudding is a tropical vacation for your tastebuds! It’s light, refreshing, and packed with healthy fats and fiber. I like to make a big batch on Tuesday night so it’s ready to go for Wednesday morning.

Ingredients

• 1/4 cup chia seeds
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup chopped tropical fruit (mango, pineapple, papaya)
• Toasted coconut flakes for garnish (optional)

Instructions

1. In a jar or container, combine the chia seeds, coconut milk, maple syrup or honey, vanilla extract, and salt.
2. Stir well to combine and refrigerate for at least 4 hours, or preferably overnight.
3. Before serving, top with the chopped tropical fruit and toasted coconut flakes.

Meal Prep Tip

This pudding can be stored in the refrigerator for up to 5 days. You can use any combination of tropical fruits you like. For a thicker pudding, use less coconut milk. For a thinner pudding, use more.  

9. French Toast Casserole

This casserole is a great way to use up leftover bread and can be prepped ahead of time for a warm and comforting breakfast.

Ingredients

• 6 slices bread, cubed
• 4 eggs
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup fruit (fresh or frozen)

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a baking dish.
3. In a large bowl, whisk together the eggs, milk, cinnamon, and vanilla extract.
4. Add the bread cubes and fruit to the egg mixture and toss to coat.
5. Pour the mixture into the prepared baking dish.
6. Bake for 30-40 minutes, or until golden brown and set.

Meal Prep Tip

This casserole can be assembled the night before and baked in the morning. You can also bake it ahead of time and reheat individual portions in the morning.

10. Breakfast Pizza

This is a fun and unexpected twist on breakfast that’s sure to be a hit with the whole family. I love prepping the dough and toppings ahead of time, so all I have to do in the morning is assemble and bake the pizza.

Ingredients

• 1 pre-made pizza dough
• 2 eggs
• 1/4 cup cooked bacon or sausage, crumbled
• 1/2 cup shredded cheese
• 1/4 cup chopped vegetables (onions, peppers, mushrooms)

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the pizza dough on a baking sheet.
3. Spread the pizza sauce over the dough.
4. Top with eggs, bacon or sausage, cheese, and vegetables.
5. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Meal Prep Tip

Prepare the pizza dough and toppings ahead of time. You can even partially bake the crust to save time in the morning.

11. Savory Breakfast Bowls with Quinoa and Roasted Vegetables

This is a hearty and satisfying breakfast option that’s packed with protein and fiber. I love roasting a big batch of vegetables on the weekend and then assembling these bowls on Wednesday morning.

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted vegetables (broccoli, Brussels sprouts, sweet potatoes)
• 2 eggs, fried or scrambled
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh herbs (parsley, cilantro, dill)

Instructions

1. Reheat the quinoa and roasted vegetables.
2. Cook the eggs to your liking.
3. Assemble the bowls with quinoa, vegetables, eggs, feta cheese, and fresh herbs.

Meal Prep Tip

Cook the quinoa and roast the vegetables ahead of time. Store them separately in the refrigerator for up to 5 days. This makes for a quick and easy assembly on Wednesday morning.

12. Chia Seed Pudding

This pudding is packed with protein and fiber, making it a healthy and satisfying breakfast option. I love prepping it on Sunday night so it’s ready to grab and go all week long.

Ingredients

• 1/4 cup chia seeds
• 1 cup milk (dairy or plant-based)
• 2 tablespoons sweetener (honey or maple syrup)
• 1/2 teaspoon vanilla extract
• Toppings (fruit, nuts, seeds)

Instructions

1. In a jar or container, combine the chia seeds, milk, sweetener, and vanilla extract.
2. Stir well and refrigerate for at least 4 hours, or preferably overnight.
3. Top with your favorite toppings before serving.

Meal Prep Tip

This pudding can be stored in the refrigerator for up to 5 days. You can customize it with different flavors and toppings.

13. Breakfast Cookies

These cookies are a healthy and portable breakfast option that tastes like a treat. They’re perfect for those who are always on the go.

Ingredients

• 2 cups rolled oats
• 2 ripe bananas, mashed
• 1/2 cup chopped nuts
• 1/4 cup seeds
• 1/4 cup dried fruit
• 1/4 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine all ingredients.
4. Drop by rounded tablespoons onto the prepared baking sheet.
5. Bake for 12-15 minutes, or until golden brown.

Meal Prep Tip

These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Conclusion

With a little planning and these easy meal prep ideas, Wednesday mornings can be stress-free and delicious. These recipes offer variety, nutrition, and convenience, ensuring a happy and energized start to the day for the whole family. Remember to adjust the recipes and preparation timelines to fit your family’s preferences and schedules. Happy prepping!