Skip The Morning Hustle By Cooking These Breakfast Recipes A Night Before

Breakfast is an important meal, and no matter what, we always try hard to make it. But being in a hurry, we always end up eating something unhealthy or skipping the meal altogether. So here is how you can make your breakfast, say no to morning bumping and prepare these recipes the night before.

Overnight Oats

This overnight oats recipe is a quickly prepared breakfast. So here is how you can make it.


  • ½ cup whole rolled oats
  • ½ cup almond milk/ coconut milk/ regular milk
  • 1 tsp honey/ maple syrup
  • Pinch of salt
  • 1-2 drops of vanilla essence
  • Choice chopped fruits for toppings
  • Chopped nuts


  1. In a small jar, combine the oats with almonds: coconut or regular milk.
  2. Now add honey and salt, stir well and keep in the fridge overnight.
  3. In the morning, at breakfast, scoop the oats in a bowl, gently stir it again, and add a choice of milk with chopped nuts.

Your overnight oats are ready to garnish with mango, apples, or grapes.

Overnight Egg Casserole With Sausages  

Try this overnight casserole food that can be easily prepared in advance. You can completely customize it in your way and feed the crowd.


  • 300 grams sausages
  • Olive oil
  • 3- 4 garlic cloves (minced)
  • 2 cups fresh baby spinach
  • 1 large yellow/red/green bell pepper (diced)
  • 1 medium-sized onion (diced)
  • Salt 7 per, as per taste
  • 10 large eggs
  • 1 cup milk
  • 1 cup cheese (shredded)


  1. Heat some oil and brown the sausages on medium heat in a skillet; once they are done, keep them aside.
  2. In the same skillet, heat oil, add chopped garlic, spinach, pepper, onion, and saute them till they became tender, and spinach is wilted to remove the rawness of the veggies. After 7-8 minutes, season with salt and pepper and saute for a minute or so.
  3. Now take a non-stick casserole dish, apply oil, and add the cooked vegetable mixture with the sausages in the prepared casserole dish.
  4. Roughly spread and stir together and set aside. In a medium-size bowl, whisk all the raw eggs with milk and shredded cheese.
  5. Pour the mixture evenly over the vegetable and sausage mixture. Top it off with the remaining cheese and more salt pepper if you want.
  6. Cover the dish with foil or cling film and refrigerate for at least 3 hours or up to 24 hours.
  7. When ready to have this dish, preheat the oven to 180 degrees celsius and transfer the casserole to the oven.
  8. Bake it for 30-40 minutes or until the edges start to brown. Allow it to cook for some minutes before serving.

Slice it and serve warm with a hot cup of coffee or tea.