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freezer breakfasts

Geoff and I have been trying to eat better lately, and one of the problems we’ve come across is breakfast. A bowl of cereal just isn’t enough to keep us satisfied all morning, but there’s so little time to make breakfast in the morning that often we end up skipping breakfast, or just shoving whatever into our mouths as we run out the door. I finally came up with a great solution: freezer breakfasts!

We are both crazy about egg and cheese muffin sandwiches, and they taste so much better when they’re made at home! I used the instructions from The Baker Chick and they turned out wonderful! The only changes I would make next time are to cook the eggs in a jumbo muffin tin (I only had a regular muffin tin, so they were a little small for the english muffins) and to cook them for a few minutes less (mine got a little overcooked). They’re pretty tasty just as they are, though! We love the Thomas english muffins from Costco (especially because the package comes with about a million of them).

After I assembled all the sandwiches (I made a dozen) I wrapped the sandwiches in foil, and then put them in a freezer bag. So far we’ve just been unwrapping them and microwaving on full power for about a minute, and they’ve been coming out great!

Homemade Egg McMuffins
The Baker Chick

6 large eggs
6 slices of cheese (any kind is fine.)
6 english muffins sliced in half
salt and pepper to taste
bacon or sausage (if you’d like)

Preheat oven to 350. Crack 6 eggs into a muffin tin (regular or jumbo sized.) Season with salt and pepper. Bake for 15-20 minutes. When eggs are cooked, assemble egg sandwiches. To eat immediately, pop one back into the oven for 5-10 mins or until cheese has melted. Otherwise, wrap tightly in foil and freeze. When you are ready to eat them, preheat the oven to 350 and bake for 30 minutes.

My next project: breakfast burritos! We both love eggs (seriously… we go through at least 18 eggs a week) and burritos are great in the freezer. I used the uncooked tortillas from Costco, cooked them on the griddle, and then whipped up the egg filling from Our Best Bites.

Each burrito got its own little baggie, and then I put them into a gallon freezer bag. (I know, it’s such a waste of plastic, but I don’t know any other good way to package them so they don’t get freezer burned. Maybe I will have to plant a tree in penance?)

To reheat, I wrap the burritos in a paper towel and microwave for a minute and a half for two burritos, or one minute for one burrito. I think I like them even more than the egg sandwiches! They’re delicious and a little bit spicy (next time I’ll squirt in even more sriracha) and make a great breakfast. Hooray for healthy(ish) eating!

Breakfast Burrito Filling
2 tsp extra virgin olive oil
12 large eggs
1/2 C Breakstone’s Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.

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One Comment

  1. I found a similar recipe for freezable bacon and egg muffins. I made the baked eggs in ramekins and they were the perfect size for English muffins. I added a slice of cheese and a slice of some Christmas ham I got reduced that week at the shops. If you wrap in baking paper, they take about a minute (defrosted) or 3 mins (frozen) in the microwave. Hubby's colleagues were a little jealous I'd only given him 1!!

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