Breakfast is the important meal of the day because what you eat will set the tone for the rest of the day. You have to make sure you eat a well-balanced meal for breakfast to have the energy to be productive. But the hard part especially for people who aren’t early birds it can be hard to get up in time to make a healthy breakfast. But with the help of these recipes, you can make them ahead of time and stick them in the freezer.
1. Breakfast Sandwiches
2 tablespoons milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 slices cooked bacon, sausage patties, ham, or Canadian bacon
12 English muffins
12 slices cheddar cheese, or your favorite cheese
- Preheat the oven to 325 degrees. Generously grease a 9×13’’ pan
- Whisk the eggs, milk, salt, and pepper. (I use an electric mixer to make it easier).
- Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t overcook.
- Remove from oven and allow to cool before cutting into 12 squares.
- Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
- Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer-safe resealable bag. Freeze for up to 1 month.
- Thaw in the fridge overnight, for best results. Remove the paper and wrap the sandwich in a paper towel. Microwave for 40 seconds – 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
- You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.
2. Breakfast Oatmeal Cups
3 cups quick-cooking oats (certified gluten-free, if needed)
¼ cup brown sugar or coconut or demerara sugar, to taste
3 cups water
3 cups milk of choice (dairy or non-dairy)
1 pinch salt
Assorted chopped fruit nuts, chocolate chips, or other toppings
- Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
- Reduce heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
- Spray two 12-cup muffin tins with cooking spray or line them with silicone muffin liners (or use a silicone muffin pan) and set out toppings in bowls.
- Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
- Cover with plastic wrap and place in the freezer for several hours, or until frozen.
- Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary, and wrap in sandwich bags or plastic wrap.
- Remove the desired number of cups (one to three per serving) from the freezer the night before or the day you plan to serve them.
- Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.
3. Breakfast Bowls
1 tablespoon olive oil
8 small red potatoes, diced
salt & pepper to taste
1 pound breakfast sausage
1 green pepper
1/2 small onion, diced
5 cups shredded cheddar cheese
- Preheat oven to 375 degrees F. Toss potatoes with a little olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cook for 15-20 minutes or until browned slightly and fork tender. When cooked, remove from oven and transfer to the desired number of bowls.
- Heat a medium skillet over med-high heat. Add onions and green peppers in a single layer and cook until softened. Remove ingredients and divide into bowls.
- Cook breakfast sausage, breaking it into bite-size pieces as it is cooked. When cooked, remove and add the bowls with the potatoes and vegetables, dividing equally.
- In a medium bowl, whisk eggs until well blended. Cook until just set. Remove and add to bowls.
- Sprinkle cheddar cheese over the top of each portion.
- Cool, cover and place in the fridge or label and freeze for later.
- To reheat from the refrigerator, microwave for 30-60 seconds.
- To reheat from frozen, defrost for 1-2 minutes, then heat in the microwave for 30 seconds or until heated through.
- There are many possibilities with these breakfast bowls! You can use ham, turkey sausage or bacon, mozzarella, or pepper jack cheese.
- Want a southwestern flair? Try adding some salsa and diced avocado just before serving.
- Save time by using pre-made hash brown potatoes from the refrigerator or freezer section. Look for “potatoes” as the only ingredient on the label.
4. Breakfast Burrito
2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
116-ounce can of refried beans
88-inch flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray.
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and a half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto prepared baking sheet; cover.
- Place into oven and bake until heated through about 12-15 minutes.
- Serve immediately.
- *Half and half are equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
- *TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze for up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
5. Sausage Egg and Cheese Breakfast Rolls
5 large eggs
salt and pepper to taste
8 ounce tube refrigerated crescent rolls
8 fully cooked breakfast sausage links
4 slices American cheese
- Heat oven to 350°F. In a small bowl, beat eggs together well. Reserve 2 tablespoons of beaten egg for brushing on tops of crescent rolls later.
- Scramble remaining eggs (adding salt and pepper, to taste)
- Unroll crescent roll dough onto the work surface; separate it into 8 triangles.
- Cut cheese slices in half; place 1 half on each triangle.
- Top each with a spoonful of scrambled eggs and 1 sausage link.
- Loosely roll up crescent rolls. Place rolls on an ungreased cookie sheet.
- Brush the reserved beaten egg on top of each crescent. Sprinkle freshly ground black pepper over each.
- Bake 15 to 18 minutes or until golden brown then serve.
- Cooked rolls can be frozen and then reheated in the microwave for about one minute.
- Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw before rolling them up.
6. Egg Muffins
10 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne .. or more to taste
1 cup ham diced
2 green onions diced
1 large slice of red onion diced
2 ounces cheddar jack cheese shredded or diced
4 ounces cheddar/Monterey jack cheese shredded or diced
- To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12-count muffin pan with non-stick spray.
- Crack your eggs into a medium-sized mixing bowl or a large measuring cup, add spices and whisk to combine.
- Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredient off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about halfway, let them settle, and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove them from the pan, using the tip of the knife under the muffin then gently lift out.
7. DIY Smoothie Packs
1 tub Vanilla Yogurt
- Chop up fruit. Use very ripe fruit for the best results.
- Line a baking sheet with wax paper and lay the fruit slices on it. Place in the freezer for 3-4 hours.
- Place a few spoonfuls of yogurt into an ice cube tray and freeze for four hours.
- After four hours, remove all of the ingredients from the freeze.
- In a snack-sized Ziploc bag add a few pieces of fruit and one or two frozen yogurt cubes
- Close the bag and place the sealed bags in a larger, quart-sized freezer bag to minimize the chance of freezer burn.
- Add the freezer bag back to the freezer and take out individual smoothie packs when you want a light breakfast
Making the Smoothie:
- Add the contents of one bag to the blender
- Add a little bit of water or milk and pulse until smooth
Use very ripe fruits for the best results. I usually use leftover fruit at the end of the week so they don’t go to waste.
8. French Toast Sticks
1 loaf Texas toast
1 1/3 cup milk
2 teaspoon vanilla
2 teaspoon cinnamon
- Slice each slice of bread into 3-4 sticks. I like 3 sticks per slice of bread to make sure they aren’t too thin when you’re dipping them.
- Mix together the eggs, milk, vanilla, and cinnamon.
- Heat the griddle to a medium-low temperature and heat butter on top of the griddle.
- Put slices of bread into the egg mixture and place onto the griddle until the griddle is full.
- Cook on each side until browned. Remove and set on a plate. Repeat the cooking steps until all are done. It took me about 2 1/2 batches to do the whole loaf.
- Eat warm with syrup for dunking!
- To freeze: Lay cooked sticks on a greased cookie sheet such that the sticks aren’t touching. Freeze for at least a couple of hours. Then put it in a freezer bag. I microwave them for about 10-15 seconds (depending on how many I’m making).
9. Bacon Egg and Spinach Breakfast Casserole
1 1/2 cups egg whites you can use 6-7 eggs (in addition to the ones noted above) if you don’t want to use egg whites.
2-3 cups frozen spinach Thawed and drained. Thaw the spinach and drain the excess water.
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 cup chopped red onions
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1 1/4 cups shredded cheddar cheese
salt and pepper to taste
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
- Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
- Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
- Add another layer, and add the spinach.
- Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.
- Create an additional layer by adding the crumbled bacon and shredded cheese.
- Bake for 35 minutes.
- Remove from the oven. Allow cooling before serving.
10. Pancake Muffins
3 cups pancake/waffle mix
1 cup 2% milk
3/4 cup pancake syrup
1/4 teaspoon vanilla
Toppings: cooked bacon, chocolate chips, brown sugar, berries
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners and spray with cooking spray. Mix dry ingredients with eggs, syrup, and vanilla and stir until just moist.
- Fill muffin tins until each is about 2/3 full.
- Sprinkle the tops with fun toppings like cooked bacon, berries, chocolate chips, and brown sugar.
- Admire your handiwork, then bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm. Allow extras to cool completely and refrigerate for up to 3 days or freeze. To reheat, microwave in 30-second intervals at 50% power.