These simple breakfast hand pies can be made ahead and reheated one at a time for busy mornings. You can make several sheets at once (double or triple the recipe) to ensure you have many on hand. 

In my house, I currently have 5 teenagers (yes, 5!). That’s a whole lot of big appetites. I can’t believe how much teen boys (and girls for that matter) eat. It seems like they are hungry all day long.

Having food in the freezer in individual portions so that they can pull out one at a time and warm them up themselves is so helpful. It really cuts back on the “mom, I’m hungry” calls!

These are great for mornings, but they also make good after school or before bed snacks for hungry teens.

Sausage Breakfast Hand Pies:

• 2 packages of refrigerator crescent rolls
• 1 lb. of ground breakfast sausage
• 8 oz. cream cheese, softened
• optional: sliced green onion for garnish

Brown the ground sausage in a 12 inch skillet. Drain the sausage meat and add it to a large mixing bowl.

Add the softened cream cheese and mix thoroughly.

Place one of the refrigerator crescent rolls on a large non-stick baking sheet and spread to cover the baking sheet.

Put the meat and cheese mixture on top of the crescent roll and spread ¼ an inch to the edge.

Set the other crescent roll on top of meat and cheese mixture and seal up the ends.

Using a knife, cut slits in the top to allow it to vent.
 Place in the oven and cook at 375° for 8-10 minutes or until golden brown.

Once it is done baking, allow 3-5 mins to cool before cutting.

Wrap each hand pie in plastic wrap and place in a large resealable bag. Seal and freeze.

Take out the hand pies (individually or all at once) and reheat either in the microwave or in the oven. Some people like to dip them in ketchup or hot sauce. Feel free to experiment to find how you like them best.

Check out these other make ahead breakfast recipes:

Mini Pancake Muffins 

Cinnamon Freezer French Toast 

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Sausage Breakfast Hand Pies

Ingredients

• 2 packages of refrigerator crescent rolls
• 1 lb. ground breakfast sausage
• 8 oz. cream cheese softened

Instructions

1. Brown the ground sausage in a 12 inch skillet.
2. Drain the sausage meat and add to a large mixing bowl.
3. Add the softened cream cheese and mix thoroughly.
4. Place one of the refrigerator crescent rolls on a large non-stick baking sheet and spread to cover the baking sheet.

5. Put the meat and cheese mixture on top of the crescent roll and spread ¼ an inch to the edge.

6. Place the other crescent roll on top of meat and cheese mixture and seal up the ends.
7. Using a knife, cut slits in the top to allow it to vent.
8. Place in the oven and cook at 375° for 8-10 minutes or until golden brown.
9. Once it is done baking, allow 3-5 mins to cool before cutting.
10. Wrap each hand pie in plastic wrap and place in a large resealable bag. Seal and freeze.
11. Take out the hand pies (individually or all at once) and reheat either in the microwave or in the oven.

These make ahead pancake mini muffins are wonderful to have in the freezer. My youngest daughter loves having some of these as an after school snack. The other kids prefer having them for breakfast, but no matter when they eat them, they are a hit!

I like to make these pancake mini muffins in large batches. This is why I usually double or triple the recipe. I bake them and whatever is left after the kids get their hands on them, goes into freezer bags and is frozen. That way, you have an ultra-fast breakfast ready whenever you need them.

The best thing about this pancake mini muffin recipe is how easy it is to customize them and create different variations.

Topping and filling suggestions for mini pancake muffins:

• chocolate chips or white chocolate chips
• blueberries
• raspberries
• strawberries
• bananas
• apple pie filling
• coconut
• brown sugar and cinnamon
• cinnamon sugar
• lemon juice and icing sugar
• dried fruit
• Nutella
• syrup
• jam or jelly
• honey
• sprinkles
• nuts
• sausage
• bacon
• turkey bacon
• cheese
• goat cheese and rosemary
• ricotta and honey
• peanut butter
• peanut butter and banana
• caramel
• apple sauce
• yogurt
• lemon curd

Mini Pancake Muffin Recipe:

• 2 1/2 cups flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• dash of salt
• 1 3/4 cups buttermilk*
• 2 eggs
• 3 Tbsp. butter, melted
• toppings or fillings of your choice

*If you don’t have buttermilk on hand, add 2 Tbsp. of vinegar or lemon juice to the milk. Stir and let it sit for a few minutes before including it in the recipe.

In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the buttermilk, eggs and melted butter. Pour the liquid mixture into the dry mixture and stir until just combined.

Grease mini muffin tins. Use a spoon or cookie dough scoop to fill the muffin tin compartments 2/3 of the way full. Add any toppings you wish at this point. For ours, I added chocolate chips to some, blueberries to some, coconut to some, and brown sugar and cinnamon to the others.

Bake in 400° oven for 10-12 minutes. Serve as they are or dip in syrup.

Once the pancake mini muffins are cooled, place them in a large resealable freezer bag. Remove the excess air and freeze. When you want to eat them, take out as many as you want and reheat in the microwave, being sure to reseal the bag well.

Some of my kids prefer to eat their mini pancake muffins cold, so experiment to find which you prefer. These are great for packing in school lunches, as snacks or for busy morning breakfasts.

To dip or not to dip:

I am half French Canadian. Traditional French Canadian food basically makes sugar a food group! Seriously, there’s Tarte au Sucre (which translates directly into Sugar Pie!), crepes with maple syrup and brown sugar, taffy, tourquettes (made by pouring boiling maple syrup over snow), and butter tarts.

So if you’re French Canadian and you have the option of adding brown sugar or syrup to something or preferably both (!), the answer is always yes.

Obviously, these are healthier without the extra sugar of dipping them in syrup, but I dip mine. The only mini pancakes I wouldn’t recommend dipping are the ones with more savoury toppings like goat cheese and rosemary.

Some of my kids are dippers while others prefer to eat these plain. Ultimately, the choice of whether to dip your little pancakes or not to is entirely up to you.

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Mini Pancake Muffin Recipe

These make ahead pancake mini muffins are wonderful to have in the freezer.

Ingredients

• 2 1/2 cups flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• dash of salt
• 1 3/4 cups buttermilk*
• 2 eggs
• 3 Tbsp. butter melted
• toppings or fillings of your choice

Instructions

1. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together buttermilk, eggs and melted butter.
3. Pour the liquid mixture into the dry mixture and stir until just combined.
4. Grease mini muffin tins.
5. Use a spoon or cookie dough scoop to fill the muffin tin compartments 2/3 of the way full.
6. Add any toppings you wish at this point.
7. Bake in 400° oven for 10-12 minutes.
8. Serve as they are or dip in syrup.
9. Once the pancake mini muffins are cooled, place them in a large resealable freezer bag.

10. Remove excess air and freeze.

11. When you want to eat them, take out as many as you want and reheat in the microwave, being sure to reseal the bag.

Recipe Notes

*If you don't have buttermilk on hand, add 2 Tbsp. of vinegar or lemon juice to the milk. Stir and let it sit for a few minutes before including it in the recipe.

Mini pancake muffin topping and filling suggestions: • chocolate chips or white chocolate chips • blueberries • raspberries • strawberries • bananas • apple pie filling • coconut • brown sugar and cinnamon • lemon juice and icing sugar • dried fruit • Nutella • syrup • jam or jelly • sprinkles • nuts • sausage • bacon • cheese • peanut butter • caramel • lemon curd

You can find other make ahead breakfast recipes as well as the printable shopping lists and labels in our Breakfast Freezer Meal Plan.

Make Ahead Freezer Smoothie Bags

Freezer Cinnamon French Toast