Freezer Meal Recipes Are Here to Rescue Breakfast
Breakfast is the hardest meal of the day. Most days, I’m focused on making some attempt at makeup, fixing my hair and finding coffee than on finding something to eat before I leave the house.
I know I feel better, perform better, and create better when I’m well-fueled. It’s a fact that our brains can’t run without energy, and coffee just doesn’t cut it. A proper mix of carbs, fat, and protein first thing in the morning (with your coffee) is the perfect recipe for a supercharged morning, and will also help you achieve healthy eating through the rest of your day.
Behold: the lowly freezer meal, the cure for modern man’s breakfast dilemma! Making freezer meals can feel expensive and time-consuming at first, but if you give it a chance, the convenience during your morning hustle will win you over. Buy ingredients in bulk if you can, cook everything in batches, and drag your family or friends into an assembly-line prep station. You’ll have a week’s worth of meals ready before you know it.
Here are two easy freezer recipes I use to fuel me through my sleep-deprived and coffee-bejittered mornings–Better yet? They’re both made using our favorite brand of eggs from The Happy Egg Co. (They raise happy hens, who produce happy eggs…and that makes us happy).
Freezer Breakfast Sandwiches
Here’s what you’ll need:
12 English muffins, bagels, or biscuits
12 Happy Egg Co. eggs (free range eggs–because happy eggs taste the best!)
12 slices of your favorite cheese (we like Swiss or a nice sharp cheddar)
12 cooked slices of your favorite breakfast meat (we like bacon or sausage patties)
Salt and pepper
Gallon Ziploc bags
Here’s what to do:
- Fry eggs in a large skillet over medium heat, seasoning with salt and pepper, and set aside to cool completely.*
- Assemble sandwiches. Open muffin/bagel/biscuit. Layer cheese, meat, and egg. Close sandwich and press down slightly to compress ingredients.
- Wrap sandwiches tightly in plastic wrap.
- Place sandwiches in a gallon Ziploc bag. Write the date on the outside. Sandwiches will keep for four weeks.
- To reheat: unwrap sandwich completely and heat in microwave for 90 seconds or until hot.
Makes 12 sandwiches.
* If you would like to make the egg-cooking process even easier, bake eggs individually in ramekins or the cups of a jumbo muffin tin (grease ramekins or tin; bake eggs at 350 degrees for 10-12 minutes; let cool completely).
Freezer Breakfast Burritos
Here’s what you need:
10 large tortillas (Mission has great whole wheat and gluten-free tortillas)
1 (1lb) bag frozen potatoes (diced or hashbrown)
10 Happy Egg Co. eggs
1.5-2 cups shredded cheese of choice (Borden has a great shredded sharp cheddar that melts well)
4 tbsp olive oil
1 bell pepper, diced
⅓ cup white onion, diced
Salt, pepper to taste
OPTIONAL: ground sausage, bacon, black beans, green chiles, jalapenos, other cheeses, more veggies, etc.
- Heat 2 tbsp of olive oil in a skillet over medium-high heat. Cook potatoes until browned (see package for specific instructions). Remove from the skillet and allow to cool completely.
- Add 2 tbsp of olive oil to skillet and cook red pepper until it begins to soften. Add onion. Cook peppers and onions until both are soft.
- Add eggs to peppers and onions. Scramble! Remove cooked eggs, peppers, and onions from heat and allow to cool completely.
- While the eggs are cooling, prepare your assembly line.
- Tear off a large piece of plastic wrap and place a tortilla in the middle of it. Place a spoonful potatoes down the middle of the tortilla, then add eggs on top of it, then sprinkle cheese on top.
- Wrap the burrito by folding the top and bottom over the fillings. Fold one of the remaining sides completely over the filling, crimping in the corners, and roll until the burrito is finished. Place, seam down, on the plastic wrap and wrap up tightly.
- Place burritos in a gallon Ziploc bag and label with the date. Burritos will be good for 3 months.
- To reheat: unwrap and microwave for 90 seconds or until hot.
Makes 10 burritos.