Not a morning person? Try these easy breakfast ideas you can prepare in advance.

Whole-Grain Blueberry Muffins

INGREDIENTS

1 1/4cups whole-wheat flour, spooned and leveled*

1cup old-fashioned rolled oats

1/4cup flaxseed meal (available at natural-food stores)

1/4cup pecans

1teaspoon baking powder

1teaspoon baking soda

1/2teaspoon kosher salt

1cup plain low-fat yogurt

1/2cup packed light brown sugar

3tablespoons unsalted butter, melted

1tablespoon grated orange zest, plus 1/4 cup orange juice

1 large egg

1 teaspoon pure vanilla extract

2 cups fresh blueberries or one 8-ounce bag frozen blueberries

DIRECTIONS

1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
   
   *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
4. See: Original Recipe

Sausage and Potato Pockets

INGREDIENTS

1/2pound mushrooms, thinly sliced

1/2pound new potatoes, thinly sliced

6ounces fully cooked chicken sausage links, thinly sliced

2tablespoons olive oil

kosher salt and black pepper

110-ounce package frozen chopped spinach, thawed and squeezed dry

4ounces Gruyère or Cheddar, grated (1 cup)

1pound whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface

DIRECTIONS

1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.