Freezer Meal Breakfast Recipes

It’s so nice to have breakfast foods in the freezer ready to go. These scrambled egg bites are great for busy weekday mornings. You can grab them on your way out the door for work or you can heat them up for the kids before school.

The other thing I really like about this particular recipe is how many variations you can make of it. You can try different combinations until you find your favourite. You can also customize them for each person in the family.

This is a great recipe to have kids help with. It’s super easy and older kids can even make them on their own. They can add in the mix ins they like best. Inviting the kids to participate in making the egg bites really allows them to explore their culinary creativity. It also makes them more likely to be willing to try new foods.

Scrambled Egg Bites Recipe:

Ingredients:

• 12 eggs
• salt and pepper
• whatever you want to add in such as vegetables, meat, and shredded cheese

Assembly instructions:

1. Grease muffin tins.
2. Break one egg into each muffin tin.*
3. Lightly whisk each to break the yolk.
4. Sprinkle with salt and pepper.
5. Drop in your choice of mix-ins.
6. Press the mix-ins down with a fork or spoon.
7. Bake at 350° for 20-25 minutes.
8. Cool.
9. Place in large, resealable freezer bag. Seal. Freeze.

*You can substitute egg whites if desired.

Cooking instructions:

1. Thaw.
2. Reheat in the microwave on a paper towel or napkin. Cooking times vary depending on the microwave oven but approximately 1 1/2 to 2 minutes if frozen or 30 seconds if thawed.
3. If you want, you can top the egg bites with salsa, some hot sauce, guacamole, or cottage cheese.

Suggestions for what to put in egg bites:

• diced green or purple onions
• chopped red or green pepper
• pre-cooked deli ham
• pre-cooked sausage
• crumbled cooked bacon
• cooked diced turkey
• shredded cheese (cheddar, Gruyere, Swiss, jalapeño jack, or a blend)
• diced jalapeños
• spinach
• broccoli

My husband loves the egg bites at Starbucks but finds them a bit small. Also, Starbucks is a farther drive than our freezer! He’s loving having these handy whenever he wants to grab a quick breakfast.

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Scrambled Egg Bites

Course: Breakfast

Cuisine: American

Keyword: egg bites, scrambled egg bites

Servings: 12

Ingredients

• 12 eggs *You can substitute egg whites if desired.
• salt and pepper
• whatever you want to add in such as vegetables, meat, and shredded cheese

Instructions

Assembly instructions:

1. Grease muffin tins.
2. Break one egg into each muffin tin.*
3. Lightly whisk each to break the yolk.
4. Sprinkle with salt and pepper.
5. Drop in your choice of mix-ins.
6. Press the mix-ins down with a fork or spoon.
7. Bake at 350° for 20-25 minutes.
8. Cool.
9. Place in large, resealable freezer bag. Seal. Freeze.

Cooking instructions:

1. Thaw.

2. Reheat in the microwave on a paper towel or napkin. Cooking times vary depending on your microwave oven, but approximately 1 1/2 to 2 minutes if frozen or 30 seconds if thawed.

3. If you want, you can top the egg bites with salsa, some hot sauce, guacamole, or cottage cheese.

Recipe Notes

Suggestions for what to put in egg bites:
diced green or purple onions, chopped red or green pepper, pre-cooked deli ham, pre-cooked sausage, crumbled cooked bacon, cooked diced turkey, shredded cheese (cheddar, Gruyere, Swiss, jalapeño jack, or a blend), diced jalapeños, spinach, broccoli

Check out some of our other make ahead breakfasts:

Everything Bagels Breakfast Muffins

French Toast Casserole

Pancake Mini Muffins

I love grab and go breakfasts. For me, muffins totally count as breakfast as long as they have fruit in them! These cherry muffins can be used as a quick make ahead breakfast or after school snack.

It’s best to make these muffins when cherries are in season. We go for road trips each summer to British Columbia, Canada and they have the most delicious cherries sold at roadside stands. We usually come home with several bags of them. Muffins make good healthy school snacks. I prefer to send the kids homemade granola bars, corn dog mini muffins, English muffin pizzas, or other homemade snacks in their school lunch than store bought ones. That way, I know exactly what ingredients they’re eating.

Cherry Muffins Recipe:

Ingredients:

• 1 1/2 cups flour
• 3/4 cups white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil (canola or olive)
• 1/3 cup milk
• 1 egg
• 1 cup fresh cherries, pitted and chopped
• 2 Tbsp. white sugar

Directions:

1. Preheat oven to 400°,
2. Line a muffin pan with cupcake liners.
3. Stir together the flour, the first amount of sugar, baking powder and salt until well combined.
4. Add in the oil, milk and egg. Stir together until well combined. Don’t worry about the occasional lump or small dry patch if it looks mostly combined.
5. Gently fold in the cherries. Scoop the dough into cupcake liners until they are 2/3 of the way full.
6. Sprinkle 1/2 tsp. of sugar on top of each muffin for a crunchy topping.
7. Bake the muffins for 20-24 minutes until golden brown and an inserted toothpick comes out clean.

Note: You can substitute almond or soy milk for the milk in this recipe, so they can be made dairy free.

This recipe doubles well. The cherry muffins can be frozen in large resealable freezer bags and taken out to eat when needed. Ensure that you seal the bag well each time and take out as much air as you can to prevent freezer burn.

Pro tip: If you don’t want any streaks of colour in the muffin batter, coat the cherries in a dusting of flour before folding them in.

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Cherry Muffins with Crispy Topping

Ingredients

• 1 1/2 cups flour
• 3/4 cups white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil canola or olive
• 1/3 cup milk
• 1 egg
• 1 cup fresh cherries pitted and chopped
• 2 Tbsp. white sugar

Instructions

1. Preheat oven to 400°,
2. Line a muffin pan with cupcake liners.
3. Stir together the flour, the first amount of sugar, baking powder and salt until well combined.
4. Add in the oil, milk and egg. Stir together until well combined. Don't worry about the occasional lump or small dry patch if it looks mostly combined.
5. Gently fold in the cherries. Scoop the dough into cupcake liners until they are 2/3 of the way full.
6. Sprinkle 1/2 tsp. of sugar on top of each muffin for a crunchy topping.
7. Bake the muffins for 20-24 minutes until golden brown and an inserted toothpick comes out clean.

Recipe Notes

You can substitute almond or soy milk for the milk in this recipe, so they can be made dairy free.

You’ll love these tasty recipes:

Caramel Stuffed White Chocolate Chip CookiesEasy Chocolate Chip CookiesMake Ahead Granola Bars

This make ahead French Toast Casserole is great to pop in the oven for an easy weekend breakfast. It also works well to take with you to a potluck brunch. I like that it’s also a good way to use leftover bread. You can use whatever type of bread you happen to have on hand in this recipe. Try it with different varieties such as white, sourdough, wheat, and rye.

Our weeks are so busy. I would like to say that our weekends are relaxing, but with so many kids, it’s not as relaxing as I’d like. Every little thing that can be done to make it easier helps though. That’s why it’s so nice to have some breakfasts like this one made ahead. I can pull one out of the freezer and have a nice weekend breakfast or brunch without having to do any work.

French Toast Casserole Recipe:

Ingredients:

• 1 loaf of bread (about 18 slices)
• 1/2 cup sugar (brown, white or any sweetener your prefer – I used monk fruit sweetener)
• 1 tsp. cinnamon
• 3/4 milk (cow’s, almond, coconut or any milk you prefer – I used cow’s milk in this recipe)
• 2/3 cup flavoured coffee creamer (I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best)
• 4 eggs
• 1/4 cup butter, melted
• 3 Tbsp. maple syrup
• 1 tsp. vanilla extract

For serving:

• additional maple syrup

Optional for topping:

• 1/2 cup oats
• cinnamon

Assembly Instructions:

1. Cut up the bread slices to small bits.
2. Put the bread pieces, sugar, and cinnamon in a large bowl.
3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
4. Gently pour the liquid onto the bread pieces.
5. Fold over carefully until all of the bread has absorbed the liquid.
6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
7. Squeeze all the air out and seal. Lay flat and freeze.
8. If you are using the oats and cinnamon topping, put that in a medium sized resealable bag and staple it to the large bag above the seal.

Cooking instructions:

1. On the day of baking, move from freezer to fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9×13 glass oven-friendly container.
2. Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
3. Allow it to cool for 5-10 minutes.
4. Pour maple syrup over the entire casserole or over individual portions when serving.

For storage:

1. Cool completely.
2. Put a lid on the container and save it in the fridge for 5 days.
3. Reheat before serving.

This recipe makes 8-12 servings.

Check out some of our other delicious make ahead breakfast ideas:

On the Go Breakfast Taco Cups

Everything Bagel Breakfast Muffins

Breakfast Sausage Hand Pies

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French Toast Casserole

Course: Breakfast

Keyword: breakfast casserole, french toast

Ingredients

• 1 loaf of bread about 18 slices
• 1/2 cup sugar brown, white or any sweetener your prefer
• 1 tsp. cinnamon
• 3/4 milk cow's, almond, coconut or any milk you prefer
• 2/3 cup flavoured coffee creamer I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best
• 4 eggs
• 1/4 cup butter melted
• 3 Tbsp. maple syrup
• 1 tsp. vanilla extract

For serving:

• additional maple syrup

Optional for topping:

• 1/2 cup oats
• cinnamon

Instructions

Assembly Instructions:

1. Cut up the bread slices to bite sized bits.
2. Put the bread pieces, sugar, and cinnamon in a large bowl.
3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
4. Gently pour the liquid onto the bread pieces.
5. Fold over carefully until all of the bread has absorbed the liquid.
6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
7. Squeeze all the air out and seal. Lay flat and freeze.
8. If you are using the oats and cinnamon topping, put that in a medium sized resealable bag and staple it to the large bag above the seal.

Cooking instructions:

1. On the day of baking, move from freezer to fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.
2. Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
3. Allow it to cool for 5-10 minutes.
4. Pour maple syrup over the entire casserole or over individual portions when serving.

For storage:

1. Cool completely.
2. Put a lid on the container and save it in the fridge for 5 days.
3. Reheat before serving.