Want a healthy, satisfying breakfast but don’t have the time? We’ve got the goods: delicious egg muffins & granola smoothies you can make ahead to grab & go in the AM. Chow Down chef Ali shows you how to cook 10 eggs at once, with your favorite toppings—or whatever leftovers you have in the fridge! They go perfectly with a refreshing blueberry granola smoothie (also make-ahead), packed with yogurt, nut butter, & fruit. Breakfast couldn’t get any easier with these two recipes. Like & subscribe for even more dish ideas that make life so much simpler—& tastier!

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Follow Chow Down host Ali Rosen on Instagram at @ali_rosen

Egg Muffin Ingredients

Egg Muffin Base (makes 12)
10 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
1 tsp. salt

Tex-Mex Filling
Leftover or cooked taco meat
Orange bell pepper, diced
Shredded cheese
Sliced jalapeño (optional)

Bacon & Cheese Filling
Leftover or cooked bacon, in bite-size pieces
Shredded cheese

Ham & Potato Filling
Cooked potatoes or hash browns, in bite-size pieces
Ham, in bite-size pieces
Chopped chives (optional)

Vegetable Filling
Roasted red peppers or cooked vegetables
Orange bell pepper, diced
Spinach or a leafy green
Shredded cheese

Egg Muffin Instructions:
1) Preheat oven to 375 degrees Fahrenheit. Line a 12-muffin tin with paper liners.
2) Combine base ingredients & whisk together, ensuring that they are well-blended.
3) Fill each muffin liner with your fillings of choice. You can use leftovers, or you can cut up fresh vegetables—make it your own! Make sure fillings are bite-sized. If they are fresh vegetables, use softer vegetables, or pre-cook them.
4) Pour egg mixture over the fillings until it reaches near the top of the liners. Bake until set, about 20-25 minutes.

Granola Smoothie Ingredients (makes 1)

1/4 cup Greek yogurt
2 Tbsp. nut butter
1/4 cup granola
3 tsp. cranberries
1/2 cup blueberries
1/2 banana, sliced
1/2 to 3/4 cup milk, for blending (feel free to substitute with almond milk, oat milk, or any other non-dairy milk)

Granola Smoothie Instructions:
1) Place all the ingredients except for the milk in a zip top bag. Seal the bag & freeze it overnight, up to 3 months.
2) When ready to eat, empty contents of bag into blender & add milk, blending to desired consistency.