I’m vegan, but my family isn’t. Here are my go-to breakfast dishes everyone can enjoy.

I like make-ahead breakfast recipes that I can easily make plant-based.

It’s difficult to prove that breakfast is the most important meal of the day. However, eating in the first few hours of the day has been linked to boosting energy levels, improving heart health, and lowering risks for type 2 diabetes.

As a vegan mom with non-vegan kids, it can be challenging to make separate meals for everyone in the morning, especially when we’re in a hurry.

Here are five recipes — most of which can be prepped ahead of time — that fuel us all in under 10 minutes.

Prepping burritos ahead of time makes breakfast a breeze.

I use real meat and eggs for my family and plant-based options for myself.

I like to prep and freeze a dozen breakfast burritos on the weekend, so they’re ready in minutes in the morning.

To accommodate everyone in my house, I make scrambled eggs, bacon, tofu scramble, and tempeh bacon.

I crumble up hash-brown patties to scatter across some flour tortillas and then layer them with the plant- or animal-based fillings and finish everything off with plant-based or dairy cheese.

The finished burritos get individually wrapped in foil and frozen. To reheat, I defrost them in the fridge overnight and microwave them the next morning.

My kids love smoothie bowls.

I usually top the bowls with fruit in the morning.

I save myself time during the morning rush by pouring my family’s favorite smoothie blends into jars to enjoy on demand.

My go-to combo mixes acai pulp with frozen fruit chunks, water, and the juice of an orange and lime. I pour the smoothie into jars and seal them in the fridge (or freezer) until ready to eat.

My family enjoys a variety of toppings, including granola, coconut flakes, chopped fresh fruit, and nuts.

Avocado toast is always a winner.

Using a heartier bread makes it a little more filling.

It’s always a good morning when avocados are on the menu. To please everyone, I set out toasted bread and mashed avocado alongside greens and veggie slices.

I top mine with mashed chickpeas for protein, and the rest of my family opts for a fried egg.

Our favorite garnishes are mixes like Trader Joe’s Everything Bagel Sesame Seasoning Blend or sauces like Trader Joe’s chili crunch oil.

It’s a versatile dish — I can really use whatever I have left in the fridge or pantry — and it’s customizable to everyone’s tastes.

Omelets are more fun in a muffin tin.

The muffins are easier to grab and go.

I love make-ahead egg “muffins.” They’re like a traditional omelet with less fuss.

I layer muffin cups with frozen shredded hash browns and uncooked scrambled eggs (or blended tofu and vegetable broth for me). Then I divide everyone’s favorite omelet mix-ins among the muffin slots — my husband loves prosciutto and green onions — and bake.

Like the burritos, I’ll make a dozen on the weekend and store them in the fridge to enjoy throughout the week.

Overnight oats beat regular oatmeal any day of the week.

I prefer chilled overnight oats.

I don’t have any trouble getting my kids to eat oats when I make overnight jars.

I fill them with oats, plant-based milk, vanilla, maple syrup, and a pinch of salt. Then, I stir and seal them overnight in the fridge.

For toppings, it’s always a choose-your-own-adventure. I set out a buffet of granola, seeds, nuts, fresh and dried fruit, chocolate chips, and nut butters.