- Wren Kitchens reveal the easiest overnight breakfast recipes you can make, to ensure you never skip the most important meal of the day
- From an overnight breakfast casserole to overnight apple and cinnamon muffins, these delicious recipes will go down a treat on your morning work commute.
It’s easy to understand why the UK are looking for quick breakfast bites, with one in five (20%) Brits found to skip breakfast and only have their first taste of a sweet or savoury treat at midday.
Breakfast is commonly known as the most important meal of the day; it replenishes your supply of glucose and boosts your energy levels and alertness so that you’re ready for the day of work and play ahead.
As Brits are easing their way back into the office, Wren Kitchens are helping people in the UK get their day off to the best start by sharing the easiest breakfasts to make at home and that can be eaten on the move.
Overnight breakfast casserole
- 6 sausages
- 6 pieces of bacon, fried and chopped
- Eggs, for frying in the morning
- 1 teaspoon paprika
- 1 teaspoon parsley
- ½ cup shredded cheese
- 1 tin of beans
- 1 tin of chopped tomatoes
- 6 mushrooms, chopped
- In a slow cooker, add all your ingredients and leave to cook on a low heat overnight
- In the morning, simply fry your egg(s) and plate up your breakfast at home or store in a food container to take on your commute to work.
Overnight apple cinnamon muffins
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 egg
- 1 cup of your milk of choice
- 2 tbsp butter, melted
- 2 apples, diced
- 2 tsp cinnamon
- Butter, for baking tray
- 2 tsp water
- Preheat your oven to 180 degrees
- Grease a 24-cup muffin tray with butter
- In a bowl, combine the flour, baking powder, baking soda, and sugar.
- Create a hollow in the centre of your mixture and add the egg and milk and whisk until well-combined. Add the melted butter until the batter is soft.
- In a frying pan, add your apples, water and cinnamon and fry until soft.
- Add your apples to your cake mixture, then scoop the batter evenly among your muffin cups
- Bake for 20 minutes.
- Allow to cool at room temperature, then place in the fridge to preserve your bakes, ready to eat in the morning.
Overnight cinnamon rolls
- 1 cup warm milk
- 2 teaspoons active yeast
- 3 teaspoons granulated sugar
- One large egg
- 3 cups all-purpose flour
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup cutter, softened
- ¼ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¼ tablespoon vanilla extract
- ½ cup powdered sugar
- Place your milk in a microwave safe container and heat for 45 seconds
- Using an electric whisk, pour your milk into a bowl and add the yeast, sugar, egg, and melted butter and mix until well-combined
- Using a wooden spoon, stir in the flour and salt until the dough begins to form
- Knead your dough for 8 minutes. Add flour to your work surface if your dough is sticky.
- Place your dough into a well-oiled bowl and cover with cellophane and a warm towel. Allow your dough to rise for 90 minutes.
- Transfer your dough onto a floured surface and roll out into a 15x8cm rectangle.
- Spread softened butter over your dough, leaving a 2cm margin at the far side of the dough
- In a bowl, mix your brown sugar and cinnamon and sprinkle the mixture over the buttered dough. Then, rub the brown sugar mixture into the buttered dough.
- Tightly roll your dough up, sealing the edges of the dough as best as you can.
- Cut into 1-inch sections until you have 8 large pieces.
- Place cinnamon rolls into a greased 9×9 inch cake tin and cover with cellophane with a warm towel for 40 minutes
- Preheat your oven to 170 degrees. Remove cellophane and bake your cinnamon rolls for 20 minutes. Allow them to cool for 10 minutes before frosting.
- In a bowl, combine cream cheese, butter, powdered sugar, and vanilla extract. Spread over your cinnamon rolls and leave in your fridge overnight, ready to eat for breakfast.
- 8 eggs
- 5 large mushrooms
- 2 large tomatoes
- 1 red pepper
- 1 green pepper
- 2 handfuls spinach
- 2 tsp paprika
- ½ cup whole milk
- ½ cup Cream cheese
- Butter (for baking dish)
- 3 large potatoes, chopped
- In a bowl, whisk your eggs and milk and season with salt and pepper
- In a large pan, fry your potatoes, tomatoes, peppers, mushrooms, and spinach until soft
- Line your baking dish with butter, then place your veggies into the dish.
- Pour your egg mixture over the top of your vegetables
- Spread your cream cheese over the top of your mixture
- Preheat your oven to 170 degrees. Cook your frittata for 40 minutes.
- Place your frittata in the fridge overnight and reheat in the morning in the microwave.
Banana and blueberry overnight oats
- 1/2 cup rolled oats
- ½ teaspoon cinnamon
- ½ frozen blueberries
- ½ banana, mashed
- 1 tbsp peanut butter
- ½ cup of milk of your choice
- 1 tbsp yoghurt
- Add your oats and cinnamon to a glad jar and stir to combine
- Add your mashed banana, peanut butter, and part of your milk. Stir well.
- Add the rest of your milk, stir and cover. Refrigerate overnight.
- When ready to eat, add more milk if desired. Top with your blueberries and yoghurt and enjoy.
To see more about Wren Kitchens, visit https://www.wrenkitchens.com/