Food

Making Breakfast Ahead

May 19, 2011 / 5 Comments

breakfast

I have the hardest time making breakfast in the morning.  I wake quite early but to hustle into the kitchen at 7a.m. and to get started on a big hot meal is really difficult for me. 

So, I’ve been contemplating making breakfasts’ in bulk and freezing them, minimizing my preparation time in the morning.  I’m at the point where I’m ready to DO it.

I’ll still be making baked oatmeal, waffles and such because those are quick and easy but we can’t have that every day, can we?  Or can we? 🙂  My husband’s grandpa had oatmeal every day for years.  That made life simple for everybody, didn’t it?  🙂  But…  I just don’t think that would go over to well at our house. 

Now what I need are recipes that are wholesome, nutritious and delicious.

Some of my ideas are:

Breakfast Burritos

Pancake Mix

Biscuits – uncooked

Muffins -uncooked

Quiche’s

Now I need help.  Do you have a favorite or a link to one you’ve always wanted to try or one you’ve heard about?  I’m looking for all kinds of ideas and would really appreciate all the input.  So… if you’ve been a lurker, now is the time to come out and tell me your favorite breakfast dish that I could use for freezer cooking or that would be easy to make. 

Thank you for helping this poor little housewife out. 🙂

5 Comments

  • Lily

    May 19, 2011 at 12:00 pm Reply

    Here’s a couple of recipes I like to make ahead:
    Farmer’s Casserole
    24 oz. Bag frozen shredded hash brown potatoes
    3/4 c. shredded Montery Jack cheese
    3/4 c. shredded cheddar cheese
    1- 4.5 oz. Can mild green chilis
    1 c. diced ham or bacon
    1/4 c. onions, diced
    4 beaten eggs
    1-12 oz. Can evaporated milk
    1/4 tsp. Pepper
    1/3 tsp. Salt
    Grease a 9×13″ pan. Layer potatoes, cheese, ham, green chilis & onions.
    In mixing bowl combine eggs, milk, pepper & salt. Pour over potatoes.
    Bake uncovered @ 350* for 45 min to 1 hour. Or until middle is set. (Can be frozen ahead.)

    Jody’s Breakfast Casserole
    8-10 slices cubed bread
    3/4 lb. Sharp Cheddar cheese grated
    1 lb. Sausage, browned
    1 tsp. Dry mustard 1 chopped green pepper
    6 eggs beaten
    2 c. milk
    1/2 tsp. Oregano 1 tsp. Onion salt
    1/2 tsp. Salt 1/4 tsp garlic powder
    Put cubed bread in 9×13″ pan, grate cheese over bread, put
    fried meat on top. Beat eggs, milk & spices together, pour
    over top. Refrigerate 12 hours. Bake @ 325* for 1 hour.

    Egg Sausage Pastries
    1 c. butter
    6 oz. Cream cheese
    2 c. flour
    Cream butter & cream cheese. Work in flour. Chill 1/2 hour. Roll
    into 32 balls. Press into greased muffin tins. Combine:
    3 eggs 1 1/2 c. milk
    3/4 tsp. Salt
    Set aside.
    Sprinkle 2 c. grated swiss cheese evenly into shells. Pour egg
    mixture over cheese. Fry Sausage or 10 pcs. Bacon. Crumble
    Sprinkle over muffins. Bake @ 350* for 30-40 minutes or until
    a toothpick inserted in center comes out clean. Freezes well.

    Baked French Toast
    1 loaf bread 1/2 loaf French bread
    6 c. fresh/frozen blueberries 8 oz. Cream cheese
    1/2 c. sour cream or plain yogurt 1/2 c. sugar
    1 tsp. Vanilla 1 1/2 c. milk
    1 1/2 c. cream 1/2 tsp. Cinnamon
    1/2 tsp. Nutmeg 1/2 c. powdered sugar
    Cut bread into cubes & place in bottom of greased 9×13″ pan.Sprinkle
    blueberries over. Microwave cream cheese for 2 min. Add sugar, sour cream
    & vanilla. Spread over blueberries. Cut French bread into 10 1″ thick slices
    place over cream cheese. Beat eggs, milk, cream, & spices. Pour over
    bread. Cover & refrigerate overnight. Bake @ 350* for 45 min, covered then
    uncover & bake 15 more minutes. Sift powdered sugar over before serving.

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