I love to have great breakfast items that I can pull out of the freezer and prepare quickly for my family. This saves us from expensive cereal every morning, expensive pop tarts when the kids are running late for the bus or expensive muffins or sandwiches grabbed by my husband at the office. I find that the more I can make ahead food, the more likely that I can keep our grocery bill under control.
Here are some of my favorite make ahead freezer cooking breakfast ideas.
Egg Muffin Sandwiches
I make these in batches of 12. That is about how many eggs I can comfortably fit in my skillet. I scramble up the eggs and lightly toast some English muffins. Then I lightly butter the muffins and add one slice of cheese to the bottom half of each muffin. I divide the scrambled eggs and add the to the English muffin. I then assemble, wrap each muffin in a paper towel (half of one works fine) and freeze the muffins on a cookie sheet for 30 minutes to prevent sticking. At the end of that time, I pop them into freezer bags. Microwave to reheat.
Waffles
I usually quadruple my buttermilk waffle recipe whenever I make waffles (usually on a Saturday or snow day). I use a cooling rack to cool the extra waffles so they don’t get soggy and wrinkly on one side from the steam. Again, I do the cookie sheet flash freeze and then the freezer bag. Reheat in a toaster or toaster oven.
Pancakes
See the waffles above. Since fruit can get a bit soggy when you freeze and reheat it, I find that chocolate chip pancakes work really well.
Hot pockets
Use pizza dough or a hot pocket bread machine dough, but don’t allow it a second rise. Divide the dough six times (or more for smaller pockets). Roll them out into circles and fill with breakfast fillings, such as scrambled eggs, ham, apple butter, etc. Bake completely and freeze. To reheat, defrost and then reheat in the microwave.
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