Grab these healthy breakfast recipes on the go

HOUSTON (KTRK) -- What's for breakfast? If you've answered frozen waffle or Pop Tart, here's a more creative and healthier approach.

Stop spending your money on prepackaged breakfasts with little nutritional value, and don't waste money going in the drive thru.

Stephanie Merchant, known as The Nutrition Mom, has several recipes for freeze ahead grab and go breakfast sandwiches to get you out the door in a hurry.

Traditional Breakfast Sandwich

Ingredients:

6 Sprouted grain English muffins

Package of Nitrate free bacon or turkey bacon

6 slices of Organic Raw cheese

6 Cage free eggs

Veggies of choice (spinach, tomatoes, mushrooms, bell peppers, onions) *I used cup each of three veggies

Directions:

1. Warm Oven to 350

2. Wrap a cookie sheet in foil and add bacon to bake. Bake for approximately 15-20 minutes until desired crispness.

3. Chop veggies

4. Scramble eggs and add veggies

5. Grease large muffin pan (if needed) with coconut oil or butter

6. Add egg mixture to muffin pan not filling over

7. Cook eggs at 350 for approximately 20 minutes or until set

8. Drain grease from bacon, allow eggs to cool

9. Open English muffins, place cheese and bacon on one side and egg on the other. Put together and place back into oven to toast (or use toaster oven to toast/warm up on mornings)

10. Wrap individually in foil and place in large freezer zip lock in freezer

*For best results - remove breakfast sandwiches from the freezer the night before and allow to defrost in fridge. If microwaving in the morning, remove foil. Microwaving may make sandwiches soggy. Use the toaster oven for best results.

Waffle Sandwich

(Double the recipe to make in bulk)

Ingredients:

1 cup Pancake & Waffle Mix from Bob's Red Mill

2 cage free eggs

2 Tbsp unsweetened apple sauce

1/4 cup unsweetened cold almond milk

Your favorite nut/seed butter (peanut, almond, sunflower seed)

Local Honey

Directions:

1. Blend waffle mix, eggs, apple sauce and almond milk until well combined.

2. Add mixture to your waffle maker.

3. Remove waffles and let cool.

4. Create your waffle sandwich by adding desired amount of nut/seed butter and honey.

5. Wrap sandwiches individually in foil and place in large freezer zip lock in freezer.

*For best results - remove sandwiches from the freezer the night before and allow to defrost in fridge. If microwaving in the morning, remove foil. Microwaving may make sandwiches soggy. Use the toaster oven for best results.

Breakfast (or anytime) Burrito

Ingredients:

1 package of sprouted grain (or your favorite) tortillas

15 oz can black beans (or cooked dry beans)

1 cup uncooked quinoa

Fresh pico:

1 pound tomatoes (4 plum or 2 beefsteak), seeded

1/2 white onion

1/4 cup fresh cilantro

1 tablespoon fresh lime juice

Sea salt to taste

Directions:

1. Cook quinoa and let cool (1 cup uncooked quinoa to 2 cups water. Cook just like rice. I use a rice cooker to speed along the process).

2. Rinse canned beans and let dry or cook dry beans and let cool.

3. Tortillas should be room temperature.

4. Prepare pico by adding tomatoes, onion, cilantro and lime juice to your food processor and pulse. Add salt to taste. Drain juices.

*We want to avoid soggy burritos. All ingredients should be drained and cooled.

5. Add beans, quinoa and pico to tortilla and roll burrito tightly.

6. Wrap individually in foil and place in large freezer zip lock in freezer.

*For best results - remove from the freezer the night before and allow to defrost in fridge. If microwaving in the morning, remove foil. Microwaving may make burritos soggy. Use the toaster oven for best results.

For more from Stephanie Merchant - The Nutrition Mom, click here.