Simple mornings — smoothie bowls, avocado toast with a poached egg, banana bread overnight oats, and bake and take egg muffins for busy weekday breakfasts.
★ snack
Wendy’s frosty but make it a ~smoothie bowl~
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Open in Pepper →Breakfast is the meal that gets skipped first, usually because nobody has 30 minutes at 6 a.m. The fix is having a handful of things you can stir together the night before or throw in a blender while the coffee drips.
Cooks on Pepper reach for this collection on school mornings, before early shifts, and on Sunday nights when they want the week's breakfasts already sitting in the fridge.
Every recipe here is something you can hand to a real person in a real kitchen: Wendy's Frosty Smoothie Bowl, avocado toast with a poached egg, Banana Bread Overnight Oats, Chocolate Overnight Oats, yogurt with strawberries and banana, Healthy Breakfast Cookies, and Bake and Take Egg Muffins.
Freeze bananas in chunks
Peel and slice ripe bananas into 1-inch pieces and freeze them flat on a sheet pan for 2 hours before bagging. They blend into a thick smoothie bowl without any ice.
Soak oats overnight
Use equal parts oats and milk, about 1/2 cup each, plus 1 tablespoon chia seeds, and let it sit in the fridge at least 6 hours.
Bake egg muffins in batches
Whisk 8 eggs with chopped onion and green pepper, fill a greased muffin tin two-thirds full, and bake at 350°F for 18 to 20 minutes.
Poach eggs in vinegar water
Add 1 teaspoon vinegar to barely simmering water, slide the egg in, and cook 3 minutes for a runny yolk.