Grab & go breakfast: Two make-ahead meals that will save you in a pinch



MILWAUKEE -- A healthy breakfast you can just grab and go. Heather Ferber joins Real Milwaukee with not one, but two make-ahead breakfast meals.

Baked Egg Muffins


    Preheat oven to 350 degrees.  Grease 6 full size muffin tins (double recipe to make entire dozen).  Crack eggs into bowl and mix well with garlic powder and Parmesan cheese.   Add onion, spinach, peppers, zucchini, turkey bacon and any desired herbs to the muffin tins.  Pour egg scramble into tins with the veggies and herbs.  Season with sea salt and pepper to taste.  Bake at 350 degrees for 20 minutes.

    To Freeze:  Allow egg muffins to cool.  Place on sheet of wax paper and place in freezer.  Once frozen solid, transfer to a container.  Reheat at 350 degrees (or microwave) when ready to eat.

    Frozen Oatmeal Pucks with Raspberries & Hemp     


      Lightly grease a standard muffin pan.

      Prepare the steel cut oats according the manufacturers directions.  As they finish cooking, mix in cinnamon, sea salt, and honey.  Stir until well mixed.  Divide the oatmeal evenly into the cups of the muffin pan. Top with raspberries, slivered almonds, and hemp seeds.  You may need to press your toppings lightly into the oatmeal to ensure the get embedded and adhere during the freezing process.

      Place the muffin pan in the freezer for at least 4 hours and allow the oatmeal to fully freeze.  Remove and pop out the oatmeal pucks with a thin butter knife.  Run the knife under hot water to help the process.  Place the oatmeal in freezer-safe packaging and freeze for future use.

      To enjoy, remove the oatmeal pucks and warm on the stove or in the microwave until reheated.

      Other fun toppings may include strawberries, dried cherries, blueberries, goji berries, walnuts, pepitas, and pecans.  Use your imagination!