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Batch Cooked Breakfasts
Mornings can be chaos, but breakfast doesn’t have to be! With these batch-cooked breakfasts, you’ll have delicious, protein-packed meals ready to grab and go—no last-minute stress required. Fancy a sweet start? Tiramisu Chia Pudding brings dessert vibes to your morning with layers of creamy goodness, while Apple Pie Porridge is like a warm hug in a bowl (bonus: your kitchen will smell amazing!). Need something savoury? Oven Tray Crepes with Scrambled Eggs make brunch-worthy breakfasts a breeze, and Sausage & Egg Muffins are the ultimate protein hit for busy mornings. Prep once, eat all week—because who wants to settle for cereal when you can have this?
Apple Pie Porridge
Ingredients :
serves 4
Cooking notes:
serves 4
-
275g dried medijol dates
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¼ cup butter
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4 large tart apples - peeled, cored and sliced ¼ inch thick
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½ cup brown sugar
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½ teaspoon ground cinnamon
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2 cups oats
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4 cups liquid (I used a mix of almond milk and water)
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Vanilla
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Pinch salt
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Peanut butter or almond butter to serve
Method
- Pit dates and place in a bowl. Cover with 2 cups of hot water from the kettle. Set aside to soak for 30 minutes (or longer) until dates are mushy.
- Use a stick mixer to blend dates and soaking liquid to a syrup consistency.
- Roughly chop apples. Heat a saucepan over medium heat with butter. Add apples, maple syrup, cinnamon and 1/4 cup water. Cook, stirring occasionally for 5-7 minutes until apples are tender but still firm. Remove from the heat.
- Cook porridge using your preferred method. For stovetop porridge, add oats, milk and vanilla to a saucepan over medium-low heat. Cook for 5-10 minutes, stirring often, or until cooked to your preferred consistency.
- Divide the porridge among containers or bowls. If serving, top porridge with apples, drizzle over date syrup and dollop on peanut butter. Sprinkle with extra cinnamon if desired.
- For a thicker date syrup, use less water.
- Store syrup and apples separately in an airtight container and refrigerate for a week. You can also cook extra and freeze for up to 3 months.
- For a plant-based version, substitute butter with coconut oil to cook the apples.
- Cooking times will be different for quick oats and rolled oats. Rolled oats will need a longer cooking time.
- Use rolled or steel-cut oats if prepping porridge ahead of time, as they will have a better texture after reheating.
- Store cooked porridge in individual containers for grab-and-go servings.
Want to make this at home? We used Dried Medjool Dates, Ceres Organics Organic Rolled Oats, and MilkLab Almond Milk from the Dinner Twist Marketplace.
Tiramisu Chia Pudding
Ingredients :
makes 4
Cooking notes:
makes 4
- 1/4 cup chia seeds
- 1 1/2 cups plain Greek yogurt (or thick dairy-free yogurt)
- 1 cup brewed coffee, cooled
- 1/4 cup maple syrup
- 6 Wheatbix
- 1 pinch sea salt
- Cocoa powder for dusting
Method
- Add chia seeds, yoghurt, 1/2 coffee, maple syrup and a pinch of salt to a large bowl. Mix to combine.
- Divide half the yoghurt mix among 4 small jars, bowls or containers. These will be used to set the tiramisu overnight.
- One at a time, dip Wheatbix into remaining coffee. Layer on top of yoghurt in jars. Layer remaining yoghurt mix on top of Wheatbix.
- Cover and set in the fridge overnight.
- Sprinkle tiramisus with cocoa powder to serve.
- If you have a pre-sweetened yoghurt, use that and skip the maple syrup, or add sweetener of you choice to taste. Use thick dairy free yogurt for a plant-based version.
- Stir a scoop of your preferred protein powder into the yoghurt mix for an extra boost of protein.
- Substitute Wheatbix for crushed oat biscuits, gluten-free breakfast bars, or even a layer of soaked oats or granola.
- Don’t like coffee or want to make this kid-friendly? Switch the coffee with cocoa or drinking chocolate, a mild chai tea, flavoured milk or fruit puree.
- We used jars that hold 250ml of liquid.
Want to make this at home? We used Farmers Union Greek-Style Natural Yoghurt, Brightside Coffee Co The Happy Chap, and Raw Food Factory Organic Raw Cacao Powder from the Dinner Twist Marketplace.
Oven Tray Crepes
with Cheddar Scrambled Eggs
Ingredients :
makes 12
Cooking notes:
makes 12
-
1 cup plain flour
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2 eggs
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2 tbsp sugar
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1/2 tsp salt
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3/4 cup milk
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3/4 cup soda water or sparkling water (from a new bottle)
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2 tbsp butter, melted for batter
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1 tbsp butter, cut into small pieces
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8 eggs
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250ml cream
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100g sharp cheddar cheese, grated
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1 bunch chives
Method
- Preheat oven to 230ºC.
- Add flour, eggs, sugar, salt, milk, soda water, and melted butter to a large bowl. Whisk well to combine.
- Once the oven has heated, scatter 1/2 the butter on an oven tray. Place in the oven for 1-2 minutes to melt the butter. Remove from oven and tilt the tray to spread the butter across the tray.
- Pour half the crepe batter onto the oven tray. Tilt the tray to distribute the batter evenly.
- Bake for 2-4 minutes (start watching at a minute and a half) until the top looks just dry and the edges are slightly brown.
- Remove from oven and set aside to rest for 2-5 minutes. Use a spatula to gently release the crepe from the oven tray. Cover the crepe with a sheet of baking paper, then flip, baking paper side down, onto the bench.
- Repeat steps 3-6 with the remaining crepe batter. Once both crepes have cooled completely, you can either fill them or pack them away.
- To store unfilled crepes, leave individual crepe on the baking paper, gently roll up and cover with cling wrap. Store in the fridge for up to a week.
- For filling: crack eggs into a bowl. Add cream and season well with salt and pepper. Whisk well to combine.
- Heat a large frypan over medium-high heat with oil or butter. Pour in egg mixture. Allow to sit for 1 minute to set. Use a spatula to scramble the eggs by gently pushing along the bottom of the pan from the outside in. Add cheese and scramble until eggs are cooked.
- Finely slice chives. Cut each crepe into 6 pieces. Evenly divide scrambled eggs and chives among crepes. Tightly roll up the crepes to secure the filling. Wrap with cling wrap and store in the fridge for up to 5 days.
- We used an oven tray that is approximately 30cm x 45cm.
- The filling options for crepes are endless! Ham and cheese, mushroom and spinach, smoked salmon and cream cheese, goat cheese and tomato! Or go sweet with fresh fruit, honey, ricotta cheese or cream cheese.
Want to make this at home? We used Organic Times Organic Salted Butter, Bannister Downs Whipping Cream and Brunswick Dairy True Vintage Cheddar from the Dinner Twist Marketplace.
Sausage & Egg Muffins
Ingredients :
makes 8
Cooking notes:
makes 8
- 600g pork sausages (we used Cumberland’s)
- 8 English muffins
- 8 eggs
- 200g spinach
- Sliced cheddar cheese (180g)
Method
- Remove sausage mince from casings and form into 8 equal patties
- Heat a large frypan over medium-high heat. Add patties to the pan. Use a spatula to press patties firmly into the pan. Cook for 3-5 minutes each side until well browned. Remove to a plate and keep pan over heat.
- Crack eggs into the pan (add oil if necessary). Cook for 2-4 minutes until cooked to your liking.
- Slice muffins and add spinach, cheese slices, pork patty and fried egg. Toast to serve or wrap individual muffins and store in the fridge or freezer.
- Substitute pork sausages with any protein of your choice; beef mince, pork mince, chicken mince or bacon. We like the sausages as they are already seasoned and flavourful, which is a small time saver that we love.
- For great fried eggs, crack eggs on a flat surface, and break open into the frypan. Allow to cook for 2-3 minutes, increase the heat to high and cook for a further 2 minutes. If you think the eggs are cooked give the pan a little jiggle. If the raw white move then continue to cook for another minute or so. For over-easy eggs, use a flat spatula to flip the eggs and cook until eggs are cooked to your liking.
- After cooking the eggs, quickly wilt the spinach in the pan for about 30 seconds. This removes excess moisture, preventing soggy muffins after storage.
- To reheat frozen muffins, defrost them overnight in the fridge, then toast them in a sandwich toaster or oven until warmed through.
Want to make this at home? We used Free-Range Eggs, Baby Spinach, and Kitchen 2 Kitchen Sliced Cheddar Cheese from the Dinner Twist Marketplace.
