English muffin breakfast box is assembled in minutes and makes eating breakfast on the go healthy and delicious!
No cook bento lunch boxes have been one of my favorite 'recipes' on the blog lately! I say 'recipes' because they really barely qualify; you are really just throwing some ingredients together and calling it a day.
But having them assembled ahead of time means there is no indecision when it comes to snacks (or in today's case, breakfast). You grab your meal and aren't tempted by the not-so-healthy-stuff.
Today's breakfast box is one of my favorites to date, because it kind of makes me feel fancy: cottage cheese served over sprouted whole grain english muffins with fresh berries and a drizzle of honey.
This meal was loved by all, including our four year old!
Don't forget to pin this recipe to save it for later!
How to assemble this breakfast box
This barely qualifies as a recipe and there are SO many swaps you can make here. But here's what I put in these breakfast bento boxes:
- sprouted whole grain english muffins- you can use regular, you can use a bagel, you could use regular toast or even sweet potato toast!
- cottage cheese- for some protein! I went for the 2% stuff. You can swap for cream cheese, almond butter, or any spread you'd prefer!
- berries- black berries & blueberries pictured here. Go nuts and add your favorite fruit: strawberries, pineapple, mango, melons, apples, banana, you name it, it will work. I did a vinegar wash to make sure my berries stayed fresh on day 4.
- honey- just a few teaspoons to drizzle over the berries. You could swap this for maple syrup, nut butter or even just leave it out.
That's it! 4 super simple ingredients, no pre-cooking, simply dividing them between four containers. You can have this prepped in 10 minutes flat. <-- how amazing is that!?
Tell me more about that glass bento box!
I have been absolutely loving my 3-compartment glass containers lately and they are absolutely perfect for these breakfast bentos.
Thanks to the compartments, we can keep our cottage cheese separate from berries (which spoil quicker if they are wet) and english muffins (which would get soggy).
These three compartment glass storage containers are from Prep Naturals (you can find them here –> affiliate link). I love that they are glass because it means my food stays fresher and I don't need to worry about chemicals. The downside is that they are heavier to be taking in your bag to work, and they are harder to fit in the dishwasher.
If you are looking for a good quality plastic alternative, I also own/love these EasyLunchBoxes 3-Compartment Containers.
- Check out my 3 compartment meal prep containers, they are perfect for adult bento boxes!
- Keep the berries & cottage cheese separate from the english muffin to keep it as fresh as possible.
- I used these condiment containers to store my honey
- Looking for more no cook lunch ideas? Try these Spring Strawberry Bento Lunch Boxes, these Easy Bistro Boxes 3 Ways, these No Cook Taco Salad Bento Boxes, and this Vegan Snack Bento Box
- 4 english muffins
- 2 cups cottage cheese
- 2 cups fresh berries washed & dried (see *)
- 4 tablespoons honey
- Assemble ingredients in 3-compartment storage containers (I recommend these ones)
- Store in the fridge for up to 4 days.
- To serve, top the english muffin with cottage cheese and berries. Drizzle with honey.
- soak in 1 part vinegar 5 parts water for 5 min
- rinse thoroughly under water
- allow to dry completely before slicing and portioning into bento boxes
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.