Freezer Meals 101

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eggs

Scrambled Egg Bites (freezer breakfast idea)

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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.

muffin tin with little omelettes and a hand holding an egg bite text that reads "Scrambled Egg Bites" #freezermeals101 #breakfast #scrambledeggbites 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 favorite. 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

ingredients for scrambled egg bites; cheese, tomatoes, eggs, meat and green onionsAssembly 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 a large, resealable freezer bag. Seal. Freeze.

*You can substitute egg whites if desired.

collage of scrambled egg bites being put together, in a muffin pan and one held up with a bite out of itCooking 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

close up of a scrambled egg bite being held up with a bite out of itMy 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.

Print
Scrambled Egg Bites
Course: Breakfast
Cuisine: American
Keyword: egg bites, scrambled egg bites
Servings: 12
Calories: 70 kcal
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 Muffinsclose up of a pile of everything bagel breakfast muffins

French Toast Casseroleclose up of french toast casserole

Pancake Mini Muffinsa plate with several pancake mini muffins and a cup of syrup on the side

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.