With the kids going back to school and baby number 4’s due date quickly approaching (first day of school and due date are same day…eek!), I need to start preparing things to make school mornings a little bit easier. One thing that I am crossing off my list is “School Day Breakfasts”. I have two school-aged kiddos. One will eat anything I give him, but prefers sweeter breakfasts, and the other only wants savory. So I have prepared 4 different make-ahead breakfasts that are freezer-friendly and are sure to please both of them.
I hope you and your kids enjoy!
-Brittany
Bacon and Egg White Breakfast Sandwiches
AuthorBrittanyDifficultyBeginner
Melt butter in pan over medium heat.
Whisk together egg whites, salt, pepper and garlic powder.
Pour into heated pan and cook until done, stirring occasionally. Set aside to cool.
Bake biscuits according to package directions. Once cooled, slice in half.
Make bacon according to package directions. Once cooled, tear each piece in half. (My favorite way to make bacon is to bake it. Line a rimmed baking sheet with aluminum foil, place bacon on sheet and bake according to package directions. When bacon is done, place on paper towels to soak up extra grease.)
Break cheese slices into two pieces.
Now it is time to assemble sandwiches. Divide scrambled eggs among the biscuit bottoms. Next top with half a cheese slice and two pieces of torn bacon. Then put on biscuit top. Wrap each sandwich in aluminum foil and then divide wrapped sandwiches in labeled gallon freezer bags and freeze.
To reheat, remove the foil from the sandwich and wrap in a paper towel. Place on plate and microwave until warm, about 30-45 seconds. If time allows, reheat in 350 degree oven until warm. This is the best way to reheat them.
Enjoy!
Ingredients
Directions
Melt butter in pan over medium heat.
Whisk together egg whites, salt, pepper and garlic powder.
Pour into heated pan and cook until done, stirring occasionally. Set aside to cool.
Bake biscuits according to package directions. Once cooled, slice in half.
Make bacon according to package directions. Once cooled, tear each piece in half. (My favorite way to make bacon is to bake it. Line a rimmed baking sheet with aluminum foil, place bacon on sheet and bake according to package directions. When bacon is done, place on paper towels to soak up extra grease.)
Break cheese slices into two pieces.
Now it is time to assemble sandwiches. Divide scrambled eggs among the biscuit bottoms. Next top with half a cheese slice and two pieces of torn bacon. Then put on biscuit top. Wrap each sandwich in aluminum foil and then divide wrapped sandwiches in labeled gallon freezer bags and freeze.
To reheat, remove the foil from the sandwich and wrap in a paper towel. Place on plate and microwave until warm, about 30-45 seconds. If time allows, reheat in 350 degree oven until warm. This is the best way to reheat them.
Enjoy!
Mini Parmesan Hash Browns
AuthorBrittanyDifficultyBeginner
Preheat oven to 350 degrees.
Mix potatoes, parmesan, green onions, salt and pepper in large bowl.
Drizzle mixture with olive oil and mix until incorporated well.
Divide mixture among two muffin pans sprayed with non-stick cooking spray. Press mixture down with fingers.
Bake in lower part of oven for 60-70 minutes or until done. Tops will be very lightly browned.
Let cool in pans for 5 minutes. If any stick, run a butter knife around the perimeter of the hash brown.
Place hash browns on baking sheet and freeze for 30 minutes. Then, put them in gallon freezer bags and place in freezer.
To reheat, take out as many as needed and microwave for 20 seconds or until warmed through.
Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
Mix potatoes, parmesan, green onions, salt and pepper in large bowl.
Drizzle mixture with olive oil and mix until incorporated well.
Divide mixture among two muffin pans sprayed with non-stick cooking spray. Press mixture down with fingers.
Bake in lower part of oven for 60-70 minutes or until done. Tops will be very lightly browned.
Let cool in pans for 5 minutes. If any stick, run a butter knife around the perimeter of the hash brown.
Place hash browns on baking sheet and freeze for 30 minutes. Then, put them in gallon freezer bags and place in freezer.
To reheat, take out as many as needed and microwave for 20 seconds or until warmed through.
Enjoy!
Crunchy French Toast Sticks
AuthorBrittanyDifficultyBeginner
Preheat oven to 425 degrees.
Cut the slices of Texas toast into 3 strips.
Let your kids help to crush the cereal!
Crack the eggs into a shallow baking dish. Then add in half-and-half, 1/4 cup sugar, vanilla, and 1/2 tsp ground cinnamon. Whisk until combined. Set aside.
Again, let the kiddos help!
In a separate shallow baking dish, stir together cereal, breadcrumbs, 1/4 cup sugar, and 1/2 tsp ground cinnamon. Pour in melted butter and stir until mixture is slightly moist. Set aside.
Working in small batches, quickly dunk bread strips in egg mixture to coat, then place them in crumb mixture until well covered with crumbs.
Place the sticks on baking sheets.
(This is where I venture away from The Pioneer Woman's recipe.) Bake in oven for 12 minutes, turning over half way through. Once sticks are golden brown, remove from oven, cool and freeze in gallon freezer bags.
To reheat, microwave until heated through. Or, better yet, throw them into a 350 degree oven until heated. Serve with maple syrup.
Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees.
Cut the slices of Texas toast into 3 strips.
Let your kids help to crush the cereal!
Crack the eggs into a shallow baking dish. Then add in half-and-half, 1/4 cup sugar, vanilla, and 1/2 tsp ground cinnamon. Whisk until combined. Set aside.
Again, let the kiddos help!
In a separate shallow baking dish, stir together cereal, breadcrumbs, 1/4 cup sugar, and 1/2 tsp ground cinnamon. Pour in melted butter and stir until mixture is slightly moist. Set aside.
Working in small batches, quickly dunk bread strips in egg mixture to coat, then place them in crumb mixture until well covered with crumbs.
Place the sticks on baking sheets.
(This is where I venture away from The Pioneer Woman's recipe.) Bake in oven for 12 minutes, turning over half way through. Once sticks are golden brown, remove from oven, cool and freeze in gallon freezer bags.
To reheat, microwave until heated through. Or, better yet, throw them into a 350 degree oven until heated. Serve with maple syrup.
Enjoy!
Mini Ham and Cheddar Quiches
AuthorBrittanyDifficultyBeginner
Preheat the oven to 350 degrees.
Crack the eggs into a large bowl and whisk just enough to break up the yolks. Then add in the milk, salt, pepper, garlic powder, and onion powder. Whisk well.
Mix in diced ham and cheddar.
Use a 1/3 cup measuring scoop to pour mixture into cups of a greased muffin tin. Use scoops that are just less than the full 1/3 cup.
Bake for 20 minutes or until eggs are set. They will puff up while baking, but will flatten a bit after removed from the oven.
Let cool for 10 minutes. Then twist each quiche to make sure they are not sticking and put pans into freezer for 30 minutes. Once they are slightly hardened, move quiches to a gallon freezer bag and freeze.
To reheat, thaw and microwave until cooked through. These are good alone or between a toasted English muffin.
Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees.
Crack the eggs into a large bowl and whisk just enough to break up the yolks. Then add in the milk, salt, pepper, garlic powder, and onion powder. Whisk well.
Mix in diced ham and cheddar.
Use a 1/3 cup measuring scoop to pour mixture into cups of a greased muffin tin. Use scoops that are just less than the full 1/3 cup.
Bake for 20 minutes or until eggs are set. They will puff up while baking, but will flatten a bit after removed from the oven.
Let cool for 10 minutes. Then twist each quiche to make sure they are not sticking and put pans into freezer for 30 minutes. Once they are slightly hardened, move quiches to a gallon freezer bag and freeze.
To reheat, thaw and microwave until cooked through. These are good alone or between a toasted English muffin.
Enjoy!
