We have all heard that breakfast is the most important meal of the day and it is true.  Whether it’s a busy day at the office, an end of day workout, or a hectic social schedule, breakfast fuels our body for whatever the day holds.

But let’s face it, who wants to get up 30 minutes early to make a healthy nutritious meal?

This week, I thought I would share 2 of my favorite make ahead breakfast recipes:

Banana Nut Protein Pancakes

Ingredients:

• 32 ounce carton egg whites
• 4 scoops protein powder, vanilla*
• 1 banana, chopped
• 1/2 cup walnuts or pecans
• 1/2 tablespoon cinnamon, or to taste

Instructions:

1. Combine all ingredients in a large bowl.  Mix well.
2. Lightly grease a small sauté pan and heat over medium high heat.
3. Add 1/4 cup mixture to pan.  Let cook until set, then flip with spatula and cook the other side.  Pancake will be thin, like a crepe.
4. Remove pancake and set on a plate to cool.
5. Stir pancake mixture before adding more to the pan to keep ingredients combined.
6. Repeat until all of the mixture has been used.
7. You should have 16-20 pancakes depending in the size of your pan
8. Allow the pancakes to cool, then separate 4-5 pancakes into freezer safe containers.
9. Store in the freezer until ready to use.  Thaw overnight in the refrigerator or in the microwave.

Makes: 4 servings

*You can use your favorite protein powder.  I have had the most success with:

Quest Protein – Vanilla

Ultimate Muscle Protein – Vanilla

If you crave something  heartier and more savory for breakfast, a simple breakfast burrito can do the trick.

Freezer-Friendly Breakfast Burritos

Ingredients:

• 32 ounce egg whites
• 8 tablespoons ranchero sauce
• 8 tablespoons cheddar cheese, shredded
• 4 large whole wheat or gluten-free tortillas

Instructions:

1. Heat a lightly oiled skillet over medium high heat.
2. Add egg whites and cook until firm.
3. Allow egg whites to cool, drain if necessary.
4. To assemble burritos, spread 2 tablespoons ranchero sauce on 1 tortilla leaving plenty of room around the edges, add 2 tablespoons cheese, and 1/4 of the egg whites.
5. Tuck in the sides of the tortilla and roll it up.
6. Wrap the tortilla in plastic wrap (or a plastic bag).
7. If you are going to freeze the burritos , wrap them again in aluminum foil.
8. To thaw, remove the foil and plastic wrap.  Place a burrito on a microwave­ safe plate. Microwave for 60-­90 seconds, or until warmed through.
9. Enjoy

Makes 4 burritos

**You can customize your burrito by adding extra vegetables, bacon, sausage, or cooked potatoes to your egg whites.

Try one of these recipes this weekend to have a fast, delicious breakfast everyday next week!