Not a morning person? I feel ya – and I’ve got you covered. Today I’m sharing three easy make-ahead breakfast recipes to help avoid morning mayhem and get your day off to a great start:

• Turkey Bacon-Wrapped Egg Cups
• Breakfast Quesadillas with Sausage, and
• Make-Ahead Breakfast Scrambles.

At 30 I’m finally accepting that I’m just not a morning person. In the AM, all I can handle is shovelling coffee and food into my face with minimal effort.

Back in the day, that meant hitting a drive thru on my way to work or binging on pre-packaged snacks at my desk at 10 a.m. out of starvation.  But now that I have two kids in tow, I’ve smartened up and found a solution: breakfast recipes I can prep in advance (at a more respectable hour) and then quickly heat up in the morning (with my eyes half closed).

So, here are three recipes that’ve been a hit in our household… and that are simple enough to make with the help of your little one.

I developed them in partnership with Lilydale, a Canadian poultry brand you’ll find in my shopping cart each time I visit the grocery store. Because… well… their chicken and turkey products are darn delicious! Plus, for those who don’t know, Lilydale was started right here in Alberta over 75 years ago, which is definitely something I can get behind.

Without further ado, let’s take a look at my three favourite make-ahead breakfast recipes:

Make-Ahead Turkey Bacon-Wrapped Egg Cups

Makes 12

You’ll Need:

• Butter or cooking spray, to grease
• 12 pieces (1 package) Lilydale Turkey Bacon Style, cut in half lengthwise
• 12 eggs
• Salt and pepper, to taste
• 3 tbsp finely chopped green onion
• 3 tbsp shredded cheddar cheese

Directions:

1. Preheat oven to 350°F and grease a 12-cup muffin pan.
2. Pat dry 12 slices of Lilydale Turkey Bacon Style, then cut in half lengthwise. Line the sides of each greased cup with one slice of meat, so it wraps around in an ‘O’ shape.
3. Carefully break an egg into each cup.
4. Season with salt and pepper. Sprinkle over green onion and cheddar cheese.
5. Bake in preheated oven for 10-15 minutes, depending on whether you prefer a soft or hard yolk.
6. Let the eggs cool in the pan, then use a knife to loosen the sides of the cups and lift them out with a spoon.
7. Enjoy them on the spot (because they taste SO good hot out the oven) or – if you’re make-ahead breakfast prepping for the week – allow them to cool completely before storing in the fridge in an airtight container.
8. To reheat, pop them in the microwave until warm or enjoy cold.

And Y-E-S, just thought I’d confirm that they ARE as gooey and delicious as they look.

I love using Lilydale Turkey Bacon in this recipe because it’s so much healthier than traditional pork bacon (I’m talking 70 per cent less fat) yet tastes just as good, if not better!

Make-Ahead Breakfast Quesadillas with Sausage

Makes 1 quesadilla (serves 2)

You’ll Need:

• 2 eggs
• 1 tbsp butter
• 1 tbsp olive oil
• 3 Lilydale Turkey Breakfast Sausages, chopped
• 1/4 cup diced red onion
• 2 large (8 inch) tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onion

Directions:

1. In a small bowl, whisk the eggs. Melt 1 tbsp of butter in a large frying pan and cook the eggs, stirring, for 2 minutes or until soft curds form and the eggs are set. Set aside.
2. Wipe the pan clean. Add 1/2 tbsp olive oil and sauté the Lilydale Turkey Breakfast Sausages for 10 minutes. Add red onion and cook for an additional 10 minutes or until sausages are cooked through and onion is fragrant.
3. Lay a tortilla on a plate and evenly layer with sausage mixture, egg, cheddar cheese and green onion. Cover with second tortilla.
4. In a separate, large pan, heat remaining oil and cook the tortilla until golden and crispy on the bottom, then flip and cook second side.
5. Transfer quesadilla to a cutting board and let it cool for two minutes before slicing.
6. Enjoy it right away or – if you’re make-ahead breakfast prepping for the week – allow it to cool completely. Then flash freeze on a baking sheet lined with parchment paper for 1 to 2 hours. Remove quesadilla from baking sheet and wrap or place inside a freezer-safe bag.
7. To reheat, simply warm up a frying pan with a touch of oil, microwave, or throw the quesadilla in your toaster oven!

I love how filling this quesadilla is – and have even enjoyed it with some salsa and guac at lunchtime.

I’ve also made the same recipe with Lilydale Maple Flavour Turkey Breakfast Sausages – which I highly recommend if you enjoy the sweet and satisfying taste of maple.

Make-Ahead Breakfast Scrambles

Makes 1

You’ll Need:

• Butter or cooking spray, to grease
• 3 Lilydale Maple Flavour Turkey Breakfast Sausages, cooked according to package directions and chopped
• 3/4 cup hash browns, cooked
• 3 tbsp crumbled herb feta cheese
• 2 eggs
• Chopped chives, to top
• Fresh chopped basil, to top

Directions:

1. Grease a 16-ounce mason jar.
2. Layer fully-cooked, cooled and chopped Lilydale Maple Flavour Turkey Breakfast Sausages and hash browns with crumbed herb feta cheese in jar.
3. To make-ahead breakfast prep, place lid on jar and refrigerate.
4. When ready to eat, remove lid and crack two eggs into the jar. Stir.
5. Microwave on high for 1 to 2 minutes, giving it a stir every 30 seconds, until eggs are set (I loosely covered the jar with paper towel to prevent splattering). Garnish with fresh basil and chives and serve.

Seriously, it was SO easy to prepare these make-ahead breakfast scrambles for Aaron, Elle and me. I love that I used fresh basil and feta cheese in this recipe – but the flavour combinations you could try are endless!

A big thank you to Lilydale for sponsoring this post (and for making such delicious poultry products). If you’re looking for more easy breakfast ideas, I highly suggest popping over to check out Lilydale’s recipes on their website. In particular, they have some French Toast Cups and Chicken Sausage, Cheddar and Apple Flapjacks that sound absolutely divine!

Happy meal prepping!

Xo Holly Hunka

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