Freezer Meals 101

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Freezer Meal Breakfast Recipes

Chili Hash Brown Casserole Freezer Meal

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This is an amazing chili hash brown casserole that I completely and utterly stumbled into! The reason? Well, I was missing ONE ingredient from a hash brown recipe that I really wanted to make.

I had to get creative and came up with this one. And oh my! It turned out amazing!

a chip scoops up the food out of a white bowl. The text reads "Chili Hash Brown Casserole Freezer Meal" #freezermeals101 #chilicasserole #makeaheadThis chili hash brown casserole is perfect for potlucks or brunches. I can quickly make it the day before in the crockpot and then put it in the fridge overnight or throw it in the oven 45 minutes before eating.

In the morning, I take it out of the freezer and let it thaw for a few hours. If I’m in a hurry, I simply put it in a sink full of water for about 20 minutes.

We have a large family, so I have developed a fair amount of easy breakfast recipes for large families or groups over the years and this one fits that perfectly.

close up of a wooden spoon lifting some chili hash brown casserole from a crockpotThis recipe is actually an old one that I have been making for many, many years, except for the new change with that one ingredient.

It’s one of those tried and true ones that many of my friends now make too because every time I’ve brought it with me to a potluck, I get asked for the recipe.

Now that I have discovered this renewed recipe, I can’t wait to start taking it to potlucks and get-togethers so my friends can be wowed. Yes, it really is that easy and that delicious!

To save time, you can make this as a freezer meal (make several at one time) and put them in large resealable freezer bags. Take the air out before sealing and freeze flat. On the day you want to make this, thaw the bag and bake.

close up of chili hash brown casserole in an oven-safe dish

Chili Hash Brown Casserole Recipe:

Ingredients:

  • 1/2 cup butter, melted
  • 10.5 oz. can chili (chili alone or chili with beans, whatever you prefer)
  • 1 large onion, chopped
  • 1 1/4 cups shredded cheddar cheese*
  • pepper to taste
  • 1 kg frozen hash browns

*Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.

Directions:

  1. Preheat oven to 450°.
  2. In a large bowl, mix together the chili, melted butter, onion, shredded cheese, and pepper.
  3. Once that is well combined, gently stir in the frozen hash browns.
  4. Pour the entire mixture into a greased oven-safe casserole dish. I use a 9×13 one.
  5. If thawed, bake for about 30 minutes. If still frozen, bake for about 45 minutes. Or cook in a crockpot on high for 3-4 hours.
  6. Serve this chili hash brown casserole as any meal as it is so versatile. It is perfect for breakfast, brunch, lunch, or dinner.

Note: I like to serve it with corn chips, but if you really want to go fancy, then you can bake up some cornbread muffins and serve them as a side dish.

Print
Chili Hash Brown Casserole Recipe
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: casserole, chili, hash brown
Servings: 6
Calories: 562 kcal
Ingredients
  • 1/2 cup butter melted
  • 10.5 oz. can chili chili alone or chili with beans, whatever you prefer
  • 1 large onion chopped
  • 1 1/4 cup shredded cheddar cheese*
  • pepper to taste
  • 1 kg frozen hash browns
Instructions
  1. Preheat oven to 450 degrees (F).

  2. In a large bowl, mix together the chili, melted butter, onion, shredded cheese, and pepper.

  3. Once that is well combined, gently stir in the frozen hash browns.

  4. Pour the entire mixture into a greased oven-safe casserole dish. I use a 9x13 one.

  5. If thawed, bake for about 30 minutes. If still frozen, bake for about 45 minutes. If you have several hours to spare and prefer to use a crockpot, then you can cook it on high for 3-4 hours.

  6. Serve this chili hash brown casserole as any meal as it is so versatile. It is perfect as breakfast, brunch, lunch, or dinner.

Recipe Notes

*Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.
Note: I like to serve it with corn chips, but if you really want to go fancy, then you can make some cornbread muffins and serve them as a side dish.

Other freezer meals you might enjoy:

Beefy Rice Slow Cooker Casseroleclose up of beefy rice slow cooker casserole in a bowl

Tater Tot Casserole with Beef and Veggiesclose up of tater tot casserole with beef and veggies, topped with cheese in a crockpot

Taco Chili Freezer Mealclose up of a bowl of taco chili garnished with dill

French Toast Casserole – Make Ahead Freezer Breakfast

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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. a clear glass baking dish sits on a marble counter top with chunks of cooked bread puffed up inside. The text reads "French Toast Casserole - freezer meal - brunch" #freezermeals101 #makeaheadbreakfast #breakfastcasseroleI 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 you 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 collage of french toast casserole in the freezer bag, in a casserole dish an on a plate

Assembly Instructions:

  1. Cut up the bread slices into 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. collage of the steps to make french toast casserole for breakfast

Cooking instructions:

  1. On the day of baking, move from the freezer to the 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 Cupsclose up of a pile of taco breakfast cups that you can make ahead

Everything Bagel Breakfast Muffinsclose up of a pile of everything bagel breakfast muffins

Breakfast Sausage Hand Piesclose up of make ahead sausage breakfast hand pies

Print
French Toast Casserole
Course: Breakfast
Keyword: breakfast casserole, french toast
Servings: 8 servings
Calories: 228 kcal
Ingredients
  • 1 loaf of bread about 18 slices
  • 1/2 cup sugar brown, white or any sweetener you 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 into 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 the freezer to the 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.

Make Ahead Everything Bagel Breakfast Muffins

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Busy weekday mornings don’t have to be so chaotic. Making these everything bagel breakfast muffins ahead allows you to grab one on your way out the door.at the top, a green bowl holds five muffins sprinkled with seasoning. There are images of the ingredients such as eggs, cream, shredded cheese, cream cheese, and bagel cubes and a whisk in a yellow bowl. The text reads "Everything Bagel Breakfast Muffins" #freezermeals101 #breakfastmuffins #everthingbagel #makeaheadbreakfast

They pack the flavors of the everything bagel into a breakfast muffin you can hold in one hand while you hold your coffee or phone in the other. This is the very definition of breakfast on the go.

Everything Bagel Breakfast Muffins Recipe:

Ingredients:

  • 4-5 everything bagels, cut into cubes
  • 1 package of bacon sausage or 1 pound of ground sausage, browned until no longer pink
  • 2 cups of half and half
  • 10 large eggs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. Everything Bagel Seasoning, divided
  • 4 oz. of cream cheese, diced
  • 4 oz. Swiss cheese, shredded
  • 4 oz. cheddar cheese, shredded

collage of ingredients and making of everything bagel breakfast muffins

Assembly instructions:

  1. Preheat oven to 350°. Spray a 12-cup muffin pan with oil.
  2. In a large mixing bowl, whisk together the half and half and the eggs.
  3. Add in the salt, pepper, and 1 Tbsp. of the Everything Bagels Seasoning into the egg mixture. Set aside.
  4. Lay out all the other ingredients.
  5. Layer each muffin cup in this order: 3-4 bagel cubes, cooked sausage, 4-5 pieces of cream cheese, a sprinkle of the Swiss and cheddar cheeses.
  6. Pour the egg mixture to about halfway.
  7. Add 4-5 bagel cubes and a bit more sausage and sprinkle the remaining Everything Bagels Seasoning over each muffin.
  8. Place in the oven and bake for 45-55 minutes, or until browned and the muffins are no longer soft in the middle. If you like your muffins more browned, you can place them under the broiler for 2-3 minutes in the end, but keep an eye on them so they don’t burn.
  9. Remove from the oven and cool. Top with a sprinkle of the Everything Bagels seasoning.
  10. Take the muffins out of the pan and move them to a cooling rack. Once the muffins have cooled, transfer them to a large resealable freezer bag. Remove the excess air and freeze.

collage of everything bagel breakfast muffins on a cooling rack and served on a cloth napkin

Eating instructions:

  1. Take one muffin (or more) out of the bag. Be sure to take out the extra air before sealing the bag up again.
  2. Eat slightly frozen or reheat in the microwave.

Some other freezer breakfast recipes you may be interested in:

Taco Breakfast Cupspile of taco breakfast muffins

Cinnamon French Toastcollage of cinnamon breakfast french toast in the bag and on the baking sheet

Print
Everything Bagels Breakfast Muffins
Course: Breakfast
Keyword: cinnamon, french toast
Servings: 12
Calories: 407 kcal
Ingredients
  • 4-5 everything bagels cut into cubes
  • 1 package of bacon sausage or 1 pound of ground sausage browned until no longer pink
  • 2 cups half and half
  • 10 large eggs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. Everything Bagels Seasoning divided
  • 4 oz. cream cheese diced
  • 4 oz. Swiss cheese shredded
  • 4 oz. cheddar cheese shredded
Instructions
Assembly instructions:

  1. Preheat oven to 350°. Spray a 12-cup muffin pan with oil.

  2. In a large mixing bowl, whisk together the half and half and the eggs.

  3. Add in the salt, pepper, and 1 Tbsp. of the Everything Bagels Seasoning into the egg mixture. Set aside.

  4. Lay out all the other ingredients.

  5. Layer each muffin cup in this order: 3-4 bagel cubes, cooked sausage, 4-5 pieces of cream cheese, a sprinkle of the Swiss and cheddar cheeses.

  6. Pour the egg mixture to about halfway.

  7. Add 4-5 bagel cubes and a bit more sausage and sprinkle the remaining Everything Bagels Seasoning over each muffin.

  8. Place in the oven and bake for 45-55 minutes, or until browned and the muffins are no longer soft in the middle. If you like your muffins more browned, you can place them under the broiler for 2-3 minutes in the end, but keep an eye on them so they don't burn.

  9. Remove from the oven and cool. Top with a sprinkle of the Everything Bagels seasoning.

  10. Take the muffins out of the pan and move them to a cooling rack. Once the muffins have cooled, transfer them to a large resealable freezer bag. Remove the excess air and freeze.

Eating instructions:

  1. Take a muffin (or more) out of the bag. Be sure to take out the extra air before sealing the bag up again.

  2. Eat slightly frozen or reheat in the microwave.

Taco Breakfast Cups You Can Make Ahead

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Mornings are a madhouse around here. With so many kids and some of them going to different schools, it’s complete chaos on weekdays between 6 a.m. and 8:10! Having ready-to-go breakfasts like these taco breakfast cups make mornings so much easier.

These on the go breakfast taco cups make busy weekday mornings so much easier! #makeaheadbreakfast #breakfastrecipes #freezermeals101 #easyfamilymeals #feedingkidsIf you’re really in a rush, you can even wrap these in a paper towel and eat them on your way out the door.

These breakfast cups are gluten-free,

Taco Breakfast Cups Recipe:

  • 6 green onions, diced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced
  • 6 eggs, beaten
  • 1/2 cup milk
  • 2 tsp. taco seasoning
  • 1/2 lb. spicy ground turkey sausage
  • tex mex or taco shredded cheese
  • optional: salsa for dipping close up of breakfast taco cups piled up
  1. Preheat the oven to 350°.
  2. Generously grease a muffin tin.
  3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.
  4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
  5. Next, layer a spoon of turkey sausage on top.
  6. In a small mixing bowl, mix together the beaten eggs and milk.
  7. Fill each of the muffin tins to the top with the egg mixture.
  8. Bake for 10-15 minutes, until cooked through.
  9. Top each one with grated cheese and put it back in the oven just until the cheese is melted.
  10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
  11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place it on a plate. Heat in the microwave just until warm.*
  12. If you want, you can dip these in salsa.

*I find that if you reheat them in the microwave without using a paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.  making on the go breakfast taco cups, layering ingredients in the panIf you substitute whipping cream for the milk, then these taco breakfast cups are keto-friendly. They are also gluten-free provided you use gluten-free taco seasoning.

You’ll love these grab-and-go bites for busy mornings. It’s easy to customize them to your taste. If you like things spicy, you can add some chopped jalapenos with the other peppers. You can also choose to substitute spicy ground Italian sausage in place of the turkey if you prefer. collage of piled up on the go breakfast taco cupsSome of our other make-ahead breakfasts:

Make-Ahead Cinnamon French Toast collage of make-ahead cinnamon french toast for breakfast or snack

Breakfast Sausage Hand Pies collage of breakfast sausage hand pies

Print
Taco Breakfast Cups Recipe
Course: Breakfast
Cuisine: Mexican
Keyword: eggs, taco
Servings: 6
Calories: 211 kcal
Ingredients
  • 6 green onions diced
  • 1 red pepper diced
  • 1 yellow or orange pepper diced
  • 6 eggs beaten
  • 1/2 cup milk
  • 2 tsp. taco seasoning
  • 1/2 lb. spicy turkey sausage
  • tex mex or taco shredded cheese
  • optional: salsa for dipping
Instructions
  1. Preheat the oven to 350°.
  2. Generously grease a muffin tin.

  3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.

  4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.

  5. Next, layer a spoon of turkey sausage on top.

  6. In a small mixing bowl, mix together the beaten eggs and milk.

  7. Fill each of the muffin tins to the top with the egg mixture.

  8. Bake for 10-15 minutes, until cooked through.

  9. Top each one with grated cheese and put them back in the oven just until the cheese is melted.

  10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.

  11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place it on a plate. Heat in the microwave just until warm.

Recipe Notes

I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.

Make Ahead Breakfast Sausage Hand Pies

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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. 

Make Ahead Breakfast Sausage Hand Pies #quickbreakfastideas #breakfast #freezermeals101In 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 the 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 

Print
Sausage Breakfast Hand Pies
Servings: 8
Calories: 440 kcal
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.