Any efficient meal prep methods?

Aysel F.
I wouldn't call it efficient, but I like oatmeal so I make 1/2 cup old fashioned oats, or throw in half a banana or Tb of raisins then add Tb peanut butter and cinnamon.

Kent B.
If you want to make omelettes, chop the veggies ahead of time and store in separate small bowls. Then when you fry them up you can whisk the egg in the same bowl. I got this idea from Pinterest.

Aldo F.
Make a low-sugar nut based cereal in advance and have some unsweetened lactose free yogurt on hand. Putting it together in the morning is doable in under 1 minute.

Matthew S.
Recently my breakfast routine has been to put a piece of frozen low-sodium Ezekiel bread in the pre-heating oven (at 350°F). While that's thawing in the oven, I scramble two eggs – two whites and one yolk – on the stove in a pan with some garlic powder and black pepper. By the time the eggs are done, the bread is done. I plate the bread and top it with the eggs, and then I top THAT with some hot sauce. The whole thing only takes about 5 minutes. I eat it with some fruit and some coffee, and it's the best.

Laly F.
I usually try to do my breakfasts the night before and every Sunday I try to make something that lasts for a few days.
As for the prep of the food itself, I haven't really been prepping the ingredients themselves yet though I should attempt to.

Terrence F.
I looked for overnight oatmeals recipes online, they're really easy to make and you'll have your awesome breakfast ready in the morning 🙂

Dianne O.
I cook steel cuts oats in a crock pot once a week so all I have to do is reheat a portion in the microwave. I assemble all my smoothie ingredients in the blender jar at night and in the morning put it one the base a blend. Both are ready I about 5 minutes.

Marvin Z.
At my house, we meal prep on Sundays. Meat is either cooked or cut and then frozen in ziplock bags. Everything gets bagged separately and then added while cooking for dinner. The only task we have to do in the regular evening is combine and heat in a pan or casserole dish.

Irma Z.
I use mixed frozen fruit on my cereal. I measured out how much a portion was, found a ramekin that when filled equated to that amount then put it in the fridge to defrost for the next day. Then after I've emptied it at breakfast, I straight away refill for the next day.
To get additional fibre I add chia seeds, milled linseed and flaxseed too. To make this easier the whole lot can be mixed together and kept in an airtight container, then all I have to do is scoop out half a tablespoon and sprinkle on my breakfast!

Rasmus C.
I prepare my overnight oats a day or two before. I add some rice milk in the morning to moisten it and to mix the protein powder.

Alma W.
Cook extra, store it in the fridge / pantry, and heat up as needed.
This works especially well with Kitchen Sink Scrambled Eggs (leftover meat and veggies in scrambled eggs). You just heat the frying pan and add some butter or oil, add the desired leftovers, crack a couple fresh eggs over it and keep stirring.
Viola! #bestbreakfastever

Norberta A.
I clean and cut up all my vegetables as soon as I get them. So they are ready for me and I don’t have to think about prep when I’m tired. I also throw together veggies I like together ( i.e. carrots, broccoli, green beans…) really whatever you have on hand into a large container