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Super Summer Specials: Easy Make Ahead Breakfasts

Good Morning!!! Today is another installment of Super Summer Specials. This time we are covering make ahead breakfasts, so that you can make these breakfast items ahead on a weekend and have them readily available for you during the week.


French Toast Sticks Ingredients:

10 slices Texas toast 4 eggs 2/3 cup milk 1 tsp vanilla 1 tsp cinnamon butter, optional Instructions: Begin by slicing each piece of bread into four sticks and set aside. Mix together in a large bowl, eggs, milk, vanilla and cinnamon until well combined. Heat 1 tbsp of butter over medium heat in a skillet. Begin dunking each slice of bread into egg/milk mixture and placing into the heated skillet. Let cook on each side until browned. When done remove and place onto a plate and repeat with remaining sticks. Once cooked and all cooled, line a large cookie sheet with parchment paper. Place each stick on sheet and place in the freezer for about one hour or until frozen. Then remove and transfer to a large gallon sized freezer bag. Make sure to label with contents and date. Try to remove as much air as possible from bag to prevent freezer burn. Store in freezer until ready to use. When ready to serve, remove desired number of sticks and heat in toaster. Makes 40 french toast sticks.


Pumpkin-Apple Waffles


2 c. all-purpose flour 1/4 c. brown sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. nutmeg 1/4 tsp. allspice 3 T. butter, melted and cooled slightly 2 eggs 1 c. canned 100% pure pumpkin 1 1/2 c. milk 3/4 c. finely chopped apple

Instructions In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. In a separate bowl, whisk together melted butter, eggs, pumpkin, and milk. Add pumpkin mixture to flour mixture; stir until just combined. Stir in chopped apple. Cook in waffle maker according to manufacturer’s directions. I use a Belgium waffle maker for big, thick waffles. Note ~ Make a big batch of Pumpkin-Apple Waffles, and refrigerate or freeze for later. Reheat for 3 to 5 minutes in a 350 degree oven to warm and re-crisp.


Banana and Chocolate Chip Baked Oatmeal Cups


3 cups rolled oats or old fashioned oats ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 teaspoon baking powder ¼ teaspoon salt 2 large eggs ¼ cup pure maple syrup 1 cup mashed banana, 2 bananas 2 teaspoons pure vanilla extract 1 cup 1% milk ¼ cup melted coconut oil 1 cup mini chocolate chips Cooking spray. Instructions

Preheat oven to 350. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside. Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth. Slowly whisk in the milk and coconut oil. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened. Slowly stir in the chocolate chips. Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid. Bake for 30 minutes or until the tops are slightly brown. Let cool for 5 minutes. Enjoy with a little pure maple syrup. Notes Make ahead instructions Bake oatmeal cups completely and let cool. Then wrap each one individually in plastic wrap, place in a freezer bag, and freeze. Warm up in the microwave. First, remove plastic wrap. Then place on a microwave safe dish and heat up for 2 minutes on high. Put a coffee mug of water in while it heats up. This keeps it from drying out.


Make ahead Freezer Burritos

Make this recipe your own don't like sausage add bacon instead. Don't want to do potato chicks use hashbrowns instead to save time.


Scrambled Eggs 8 eggs, large 2 tablespoons milk (any kind) salt and pepper, to taste 1/2 tablespoon of olive oil or nonstick cooking spray

Roasted Potatoes 2 large Idaho potatoes, cubed 1 tablespoon olive oil 1/4 teaspoon paprika 2 teaspoons garlic powder salt and pepper, to taste

Breakfast Sausage 1/2 tablespoon olive oil 1/2 tablespoon garlic, minced 1/2 white onion, finely diced 1 lb. breakfast sausage (pork or chicken or chorizo)

Other 10 8-inch tortillas, plain or whole wheat 1 cup cheddar cheese, shredded


Scrambled Eggs Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray. Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined. Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.

Roasted Potatoes First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet. Prep potatoes by cubing into small chunks. Then place on baking sheet. Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper. Use hands to toss to make sure everything is evenly coated. Roast for 30 minutes at 400ºF. Toss half way through. Set aside.

Breakfast Sausage Heat 1/2 tablespoon of olive oil in a large skillet to medium/high heat. Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage. Use a spatula to sauté until fully cooked. Set aside.

Burritos First, heat tortillas for a few seconds in the microwave (this will help with the folding process). Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10-12 burritos. Make your burritos by folding two sides in and then rolling. Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!

TO REHEAT If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot. If heating from thawed, microwave on high for 60 to 90 seconds. NOTES Store in the freezer for up to 3 months.


Freezer Friendly Breakfast Sandwiches


10 large eggs 1 cup whole milk 1 teaspoon kosher salt 6 slices bacon (optional) 6 slices cheese, like cheddar, Monterrey jack, or Swiss 6 English muffins

Instructions Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven. Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Film a 9x13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.

Make the bacon (optional): Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.

Slice the cheese: If you haven't already done so, slice 6 pieces of cheese.

Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.

Cut out the egg rounds: Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (The scraps can be used to make more sandwiches if you have extra English muffins, or they can go in salads, stir-fries, or other quick meals during the week.)

Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon (if using). Finish by adding the muffin tops.

Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.

Freeze for up to 1 month. Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you'd like!)


Egg, Ham, and Cheese Breakfast Calzones


12 dough balls, homemade or Pillsbury dough 12 eggs, plus ingredients to scramble them 1 ½ c. diced ham 1 ½ c. shredded cheddar cheese 1 egg white Dried parsley, sea salt, parmesan cheese, sesame seeds, optional garnish

Instructions Preheat oven to 350 degrees if you plan to bake calzones immediately. You can either use a rolling pin or your fingers to flatten rolls into flat disks. Scramble eggs the way you like them scrambled. Spoon a little bit onto one half of each flattened roll. Spoon diced ham over eggs. Sprinkle cheese over ham. Fold other half of calzone over fillings. Using your fingers pinch the calzone closed. Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like! Bake calzones for 15 minutes.

Serve immediately. Or you can cool calzones and refrigerate or freeze for later. If serving from refrigerator or freezer I microwave them for until warmed through. Time will vary according to your microwave. NOTE: This recipe is easy to adjust the quantity. You will need one roll for each calzone. I usually plan on one egg per calzone and adjust the amount of ham and cheese needed from there.


Carrot Cake Breakfast Cookies


2 1/4 cups old-fashioned oats 1 cup flour 1/2 cup ground flaxseed 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsweetened applesauce 1/2 cup honey or pure maple syrup 1 large egg 2 teaspoons vanilla extract 1/4 cup unsalted butter melted and cooled slightly (4 tablespoons) 1 cup grated carrot chopped smaller if desired (2 medium carrots)** 1 cup finely chopped or grated apple (1 medium), no need to peel

Instructions Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, stir together oats, flour, flax seed, cinnamon, nutmeg, baking soda and salt. In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple. Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

NOTES Cookies can be stored in an airtight container in the freezer for up to 2 months.


Hope you enjoyed today's post and are able to use some of these recipes.

Have an amazing day!!

See you next time:)

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