The Big Cook, breakfast style! I love breakfast. My kids love breakfast. My husband wants to eat breakfast (that is not a cereal bar). That’s why I do freezer breakfast cooking. Today I share how to make a month of breakfasts for the freezer.
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How to Make a Month of Breakfasts for the Freezer
If you read the last post in this series, you know that you have to start with a menu. Breakfast is sometimes hard because you think cereal, muffins, eggs.
I got started on the breakfast freezer cooking with muffins. Most recipes freeze extremely well (especially banana and zucchini), and you can make muffins as healthy or decadent as you’d like just by experimenting with your recipe. I bake them, cool them, and freeze them in packs of 4-6 depending on your family. Don’t forget to label them! All muffins look alike after a month in the freezer, trust me…
Eggs are a whole new animal in the freezer. Personally, I don’t like the texture of raw eggs after being frozen, but cooked eggs are great with us. (We learned this after eating a couple of quiches made with frozen scrambled raw eggs-cooked after thawing, of course). I make breakfast burritos with scrambled eggs, sausage, and cheese. Just scramble those eggs, cook the sausage in the microwave, mix them together and add the shredded cheese. Mix it up really well, and put a big spoonful in whatever size tortilla you like. I like to freeze them on a cookie sheet for about an hour and then bag them up. That way, they don’t stick together!
Another recipe I came across one day is egg muffins. Now, I was skeptical, but they are GREAT! I spray my muffin stone (Best. Purchase. Ever.), put a spoonful of hashbrown potatoes (freezer or refrigerator or you could do it yourself), scramble a bunch of eggs and add whatever meat you like, and pour the egg mixture over the potatoes. Sprinkle a little cheese, bake at 350 until not jiggly (a cooking term, I’m sure). Let them cool, bag ‘em, label ‘em, and freeze ‘em.
I’ve added breakfast sandwiches to my menu lately. It’s basically a breakfast burrito on a thin bagel, English muffin, or biscuit. We’ll see how these go over! The recipe I used told me to wrap them individually in paper towels and then bag them in a freezer bag. I thought that was pretty smart-you wrap them in a paper towel to heat them anyway!
If you want to go bigger, those breakfast casseroles freeze awesomely. If you are a quiche lover, put all your ingredients together in a freezer bag without the eggs, and freeze the ingredients. You can add the eggs later. (I always use frozen pie crusts-deep dish.)
I love Pinterest for freezer cooking, mainly for breakfast. There are a ton of ideas for breakfast freezer foods. I have both a breakfast and BIG COOK board-come follow those because I am always adding to them! I continue to be on the search for the perfectly freezing, yummy breakfast cookie…I’ll keep you posted.
Be sure to check out the first in this series: How to Get a Month of Meals in Your Freezer
You might also like: Prep Ahead Breakfasts and Lunches
Paige is a mom of two and an elementary teacher of many for 24 years. Always frugal and practical she takes the common sense route. But most of all she loves the Lord, thankful beyond measure for His grace and mercy, and His ability to turn a career girl into a woman that knows her home is the most important place to be.