Thought I’d share three last freezer cooking breakfast recipes. Let me know what your family thinks. My family of seven absolutely loves these!
Cinnamon Raisin French Toast Soufflé
1 large loaf Cinnamon Raisin Bread (chopped — enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50/50 mix of butter and maple syrup)
Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar. Serves 8 – 12
You can then freeze the squares and reheat in microwave for approximately 1 to 1 1/2 minutes.
Easy Hash Brown Casserole
One packet of frozen hash browns (shredded potatoes) 26 oz
1 medium onion chopped
1/2green pepper chopped
1 can mushroom soup
1 cup of milk
1 cup of grated cheese
1 Tablespoon of oil
Dash of hot sauce
Salt and Pepper to taste
You can prepare this the night before and cook it the next morning for brunch. Saute onion and green pepper in oil. Add frozen shredded hash brown potatoes. Add can of condensed mushroom soup. Add milk and cheese. Add salt and pepper to taste and hot sauce. Cook for 4 minutes or so until everything is blended and put in a greased casserole dish (you can put it in the fridge at this point to bake later if so desired). Bake at 350 degrees for one hour (should be slightly brown on top).
Cut into squares, store in baggies and place in freezer. When ready to eat, heat for approximately 1 to 1 1/2 minutes.
Pineapple Casserole
1 stick butter, softened
3/4 cup sugar
5 pieces white bread, toasted and crumbled
3 eggs
Large can crushed pineapple with juice
Cream together butter and sugar. Combine eggs with mixture and beat until fluffy. Add bread and pineapple and mix well. Bake at 350 degrees for 40 minutes. This is a great recipe for taking to covered dish dinners. It has a unique sweet, buttery flavor that is sure to please everyone. This dish is great hot or cold!
You can either cut this into squares or keep whole. When ready to eat, I recommend thawing to room temperature first and then microwaving for approximately 30-45 seconds. Yum!
I hope you enjoy all these recipes!
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