Spending some time putting together these make ahead breakfast recipes will speed up your mornings while getting them off to a delicious start.
Once a month, I spend a lazy Saturday morning in the kitchen cooking for my freezer while my husband and son do guy things. In just two or three hours, I get to save time on dinner preparation and get a jump-start on breakfasts. Thanks to these recipes, making breakfast in the morning involves little more than pouring milk, setting out a bowl of fresh fruit, and pushing a few buttons on the microwave or toaster oven.
Make Ahead Breakfast Recipes
Oatmeal: Not only is oatmeal considered a super food, but it’s also a super way to fill your child’s rumbling stomach. Don’t mess around with those “just add hot water” packets; they’re packed with added sugar, preservatives, and artificial flavors. Why not make a big pot of old-fashioned or steel-cut oats, then portion single servings in a muffin tin? Pop the frozen servings into a bag and chuck them back in the freezer. To eat, defrost a disc of oatmeal in a bowl in the microwave and serve with milk, brown sugar and more fruit.
French Toast Sticks: More nutritious than their store-bought counterparts when made with whole wheat, French toast sticks are very easy to prepare. Blend 3 eggs, 3/4 cup skim milk and 1 teaspoon of vanilla. Slice whole wheat bread into sticks 1 1/2 inch thick and dip them in the egg mixture. Melt butter in a skillet and cook the French toast sticks until brown on both sides. Arrange on a cookie sheet, so they’re not touching, freeze until solid, and transfer to a plastic bag. To serve, heat them in the oven or toaster oven, sprinkle with powdered sugar if you like, and drizzle with some maple syrup. (See my recipe for homemade syrup for a low-cost alternative to the store-bought stuff.)
Pigs in a Pancake Blanket: Wrap thoroughly cooked linked sausages in a pancake and arrange on a baking sheet, so they’re not touching. Freeze then transfer to a plastic bag. To serve, just microwave until warm and add a side of syrup for dipping.
Not Mickey D’s McMuffins: Preheat the oven to 325°F and grease a muffin pan. Crack an egg into each indentation and pierce the yolk with a fork. Bake until eggs are cooked through (5-10 minutes). Meanwhile, split and toast English muffins. (Here’s a recipe for homemade English muffins!) When the eggs are done, turn them onto a rack to cool. Place one egg, a slice of Canadian bacon or ham and a slice of American cheese on a muffin half, and top with the other half. Wrap individually in plastic wrap, freeze until solid and store in a bag. Defrost these in the fridge overnight for best results. To serve, remove plastic wrap, roll in a paper towel and microwave until hot.
Breakfast burritos: (These are my son’s favorites.) Brown pork sausage meat until fully cooked (or make homemade breakfast sausage). Scramble and cook 10-12 eggs. Stir sausage and 1 can diced green chiles (drained) into eggs. Shred 1 cup of sharp cheddar cheese. Wrap 12 whole wheat tortillas in a paper towel and microwave until warm. To assemble burrito, lay a tortilla on the counter and fill with 1/4 cup sausage-egg mixture. Sprinkle with cheese. Wrap into a burrito, and wrap this in plastic wrap. Freeze. Defrost the night before serving for best texture and either heat in the microwave or toaster oven to serve.