Freezer Cooking Breakfast Recipes

by Nicole Humphrey | More from this Blogger

26 Sep 2006 12:44 PM

We've been doing a lot of freezer cooking around our house lately. I've always been heavy into freezing extras for additional meals, but I've never done much with breakfast and I am having a blast with it. It's a great way to make a hot, healthy breakfast for those fast-paced, often rushed school mornings.

Here are several completely tried and tested recipes that freeze easily, and will keep your family happy each morning with a wonderful breakfast.

Best Blueberry Brunch

24 Slices of bread, cubed 1 lb. Cream cheese, cubed 2 C. Blueberries 1/4 C. Orange zest 24 Large eggs 1 qt. Milk 1 C. Maple syrup

Sauce: 3 C. Sugar 2/3 C. Cornstarch 3 C. Water 3 C. Blueberries 1 T. Lemon juice 3 T. Butter

Directions: Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2 C. of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries. Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight. Preheat oven to 350°. Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm. For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes. Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm. To serve: pour about 1/4 to 1/2 C. sauce over each portion. Serve hot. These are terrific for freezer cooking, in that you can freeze them after you've let them sit in the refrigerator for 4 hours. Just pop them in individual serving containers or bags and freeze. When ready to serve, just pull them out, thaw them for about an hour or so, and cook the same way, perhaps a minute longer or so.

Baked Eggs and Cheese with Herbs

3 Slices thin bread, crusts removed 3 Green onions, cut in thirds 1/2 Cup parsley leaves, firmly packed 1 Cup milk 3/4 Cup water 6 Oz. Swiss cheese 6 Oz. Mozzarella cheese 10 Slices thick sliced bacon, well cooked 12 Large eggs 1/2 Teaspoon salt 1 Teaspoon Lawry's salt 1 Teaspoon freshly ground black pepper 4 Tablespoons butter

Directions: Using a food processor mince bread, green onions and parsley. Soak bread mixture in milk and water 5 minutes; strain, reserving both. Shred cheeses and crumble bacon. Mix eggs, seasoning and reserved liquid. Heat butter in large skillet. Add eggs and scramble until very soft. Mix in soaked breadcrumbs and 3/4 of cheese. Butter a 6-cup soufflé baking dish which has also been sprinkled with a little shredded cheese. Add egg mixture. Spread remaining cheese over top, then sprinkle with chopped bacon. Bake in a preheated 400° oven 30 minutes or until brown and puffy. Makes 8 servings I have frozen these after they have been cooked. Allow to cool, place in individual storage containers or bags and freeze. When ready to make, microwave for a minute at a time until warm.

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Learn more about Nicole Humphrey

Nicole Humphrey is a freelance writer, consultant for CTMH and a Sr. Blogger for families.com. She resides in St. Charles, Missouri with Mike and their five children and two furbabies.

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Lessly (57396) 26 Sep 2006 12:50 PM

Ooooooooo! Thanks Nicole! This should help me out a lot. :)

Nicole Humphrey (15757) 26 Sep 2006 12:51 PM

Glad you can use them. I will be adding some more tomorrow :) Watch the food blog for other great freezer recipes (I am the Queen of Freezer cooking around here!)

Enjoy!

Andrea M (2525) 27 Sep 2006 07:44 AM

You are the Queen and the blueberry brunch sounds so yummy!!! Thanks, I am going to have to try this one ASAP!!!!!

Nicole Humphrey (15757) 09 Oct 2006 05:00 PM

Glad you enjoyed the blueberry brunch! It's pretty awesome. ok and I'm hardly the queen - but hey I do enjoy a good freezer cooked meal! So perhaps the Queen of Freezer Cooking :)