Make-Ahead Breakfast Recipes: Roasted Veggie Egg Muffins, Waffle B-fast Casserole

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Probably the last thing you want to (or should) do immediately upon waking is work with sharp knives and open flames. So make these recipes ahead of time, and all you'll need to operate in the morning is the microwave when you reheat 'em...

Hungry Girl's Roasted Veggie Egg Muffins
Roasted Veggie Egg Muffins

1/6th of recipe (2 muffins): 122 calories, 3g total fat (1.5g sat fat), 384mg sodium, 7g carbs, 1g fiber, 3g sugars, 15.5g protein -- SmartPoints® value 2* 

Freestyle™ SmartPoints® value 1*

These li'l guys are so tasty, you'll wanna enjoy 'em all day long. And why not? They make a great snack!

Prep: 20 minutes
Cook: 40 minutes

1 cup chopped bell pepper 
1 cup chopped onion 
1 cup chopped zucchini 
1/4 tsp. each salt and black pepper 
2 1/2 cups egg whites or fat-free liquid egg substitute 
2 tbsp. fat-free plain Greek yogurt 
3/4 cup shredded reduced-fat cheddar cheese 
1/4 cup chopped fresh basil 

Preheat oven to 400 degrees. Spray a large baking sheet and a 12-cup muffin pan with nonstick spray.

Lay veggies on the baking sheet, evenly spaced. Season with salt and black pepper. 

Bake for 10 minutes. 

Stir/rearrange veggies. Bake until softened and lightly browned, about 10 more minutes.

Remove baking sheet from oven, and reduce heat to 350 degrees. 

In a large bowl, whisk egg whites/substitute with Greek yogurt until mostly smooth. Stir in cheese, basil, and cooked veggies. 

Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)

Bake until firm and cooked through, about 20 minutes. 


Hungry Girl's Waffle B-fast Casserole
Waffle B-fast Casserole

1/6th of recipe: 231 calories, 6g total fat (2.5g sat fat), 686mg sodium, 23.5g carbs, 3.5g fiber, 3g sugars, 20g protein -- SmartPoints® value 6*

Freestyle™ SmartPoints® value 5*

This is a great recipe to serve to a crowd. Get ready to hear a lot of "Are those… waffles?!"

Prep: 15 minutes
Cook: 1 hour and 5 minutes

8 frozen low-fat waffles
4 slices center-cut bacon or turkey bacon
2 cups sliced mushrooms
4 cups spinach leaves
2 1/2 cups egg whites or fat-free liquid egg substitute
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
2/3 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with nonstick spray.

Lightly toast waffles, and tear into bite-sized pieces.

Meanwhile, cook bacon until crispy, either in a skillet or in the microwave. (See package for cook time and temperature.)

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until lightly browned, about 3 minutes. Add spinach, and cook and stir until wilted, about 2 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Chop or crumble bacon, and add to the bowl. Add egg whites/substitute and seasonings, and mix well. Stir in waffle pieces.

Transfer mixture to the baking pan.

Bake until center is firm, about 45 minutes.

Sprinkle with cheese, and bake until melted, about 5 minutes.


HG Tip: To freeze leftovers, tightly wrap each serving of the casserole in plastic wrap. To thaw, unwrap and place on a microwave-safe plate. Microwave at 50 percent power for 2 minutes. Continue to microwave at 50 percent power in 10-second increments, until casserole reaches your desired temperature.


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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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