When the morning rush is on, a healthy breakfast may be the last thing on your list of priorities. However, with a little planning ahead you can stash away some foods the kids (and your budget) will be happy with. Keep these freezer breakfast goodies on-hand and breakfast is fast, easy, and frugal.
Freezer Breakfast Basics
- 1 lb. breakfast sausage (cooked and drained)
- Misc. cubed meats (leftover ham, hamburger, turkey, bacon, etc.)
- 6-8 eggs (scrambled)
- 1 can Rotel
- 20 flour tortillas
- Shredded Cheddar cheese
Mix eggs, sausage, Rotel and cheese together, and roll into flour tortillas. Wrap each individually with Saran Wrap and freeze.
Pop out of the freezer and into the microwave (45 seconds each) for breakfast.
- 1/2 C sugar
- 2 egg yolks
- 2 (8oz.) cream cheese, softened
- 2 loaves sandwich bread
- 1 C margarine
- 3/4 C sugar
Mix first three ingredients well. Cut crusts off two loaves of sandwich bread and roll flat w/rolling pin.
Spread sugar, egg yolk and cream cheese mixture on the bread and roll it into a crescent.
Melt margarine. Mix sugar w/enough cinnamon to make it dark. Roll crescents in melted margarine, then in cinnamon-sugar mix.
Freeze on cookie sheet for 30 minutes, and then put in plastic bags. When ready to bake, place on cookie sheet. Bake frozen at 400 for 10-15 min.
- 12 English muffins, split with a fork
- 12 frozen sausage patties, cooked and well drained
- 12 slices American cheese
- 12 eggs
- 3 Tbsp. butter
Cook the eggs as desired on a nonstick skillet, using 2 Tbsp. of butter. Make sandwiches with the English muffins, cooked sausage patties, cheese and cooked eggs.
Cool sandwiches in the refrigerator. When cool, wrap each in a microwave-safe paper towel and freeze. Package them into heavy duty Ziplock freezer bags.
To heat, slightly unwrap the paper towel and microwave on high for one to two minutes until the cheese is melted and the sandwich is hot.
- 1 1/2 cups water
- 2 1/2 tablespoons margarine
- 2 tablespoons molasses (or honey)
- 2 cups whole-wheat flour
- 2 cups all-purpose flour or bread flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons yeast
Put on dough cycle in the bread machine.
- 1 small bag of frozen hashbrowns
- 6 slices bacon
- 1 cup diced ham
- 6 eggs
- 3 green onions
- 1 1/2 c. shredded mozzarella cheese
(You may add other fillings for lunch or dinner pockets. I use pepperoni and cheese, chicken with broccoli and cheese and a big slew of different ones for my family).
This recipe made 11 really BIG (adult sized) breakfast pockets so you could divide the dough even smaller for munchkin sized ones.
I had my bacon already cooked so all I had to do was fry the hashbrowns and scramble the eggs. Mix everything except the cheese together and let cool. Once cool mix in the cheese and season with salt and pepper to taste.
Divide dough into 11. Roll until about the size of a pita it will be VERY thin. Brush dough with melted butter and put aprox 1/2 c. of filling in the middle. now bring up both the sides and pinch together. It will look kind of like a big perogi laying on it’s back. Gently turn it over into your hand and place on greased baking sheet pinched side down. Tuck the ends under.
Let rise for 10-15 minutes.
Bake at 375 for 25minutes
Remove from oven and brush tops with melted butter and I sprinkled mine with fresh cracked pepper and cracked sea salt.
Move to cooling wrack so that they don’t get soggy.
When cooled wrap in paper towel and put in a freezer bag.
Microwave on high for 2-3 minutes