4 Make Ahead Breakfast Ideas for Future Busy Days

4 Make Ahead Breakfast Ideas for Future Busy Days

When I’m not feeling sickly for months at a time (stupid morning sickness!) I try to make breakfast on the weekend atleast a couple times a month. On days where I have a little extra time I make a big breakfast with plenty of leftovers that I can freeze for later. This has been a huge help now that I don’t feel like doing anything, other than the fact that we are running out of almost everything!

Muffins

Strawberry Muffins

I love freezing muffins because no one in my house really appreciates muffins as much as I do and if I freeze them they won’t go to waste!

Freezing Method: Just put them in a Zip-Lock bag and Freeze!

Reheating Method: Microwave for about 30 Seconds each

Some Muffin Recipes:

Cornbread Muffins
Chocolate Zucchini Muffins
Strawberry Sealed with a Kiss Muffins

Breakfast Burritos

Breakfast Burritos

We love making breakfast burritos, but we are stuck just making our favorite- Bacon, Egg and Cheese. My grandfather is the king of breakfast burritos, he makes a mix of ‘breakfast burrito stuff’ and eats it for breakfast everyday for days on end. His burritos are different every time, he uses whatever ingredients he has on hand. One of his main ingredients is potato chunks.

Freezing Method: Lay finished burritos on a cookie sheet or flat surface and freeze for an hour or two. After that time transfer the burritos to a Ziplock bag.

Reheating Method: Microwave for 2-3 minutes, until heated throughly

Our Breakfast Burrito Recipe:

4 Make Ahead Breakfast Ideas for Future Busy Days
Author: Monica
Prep time:
Total time:
Serves: 10
Ingredients
  • Package of Bacon
  • Dozen Eggs
  • 10 Burrito Size Tortillas
  • Cheese
Instructions
  1. Cook the bacon and Scramble the Eggs. Season the eggs to taste while cooking. Crumble bacon into small pieces and mix with eggs. Set Eggs and Bacon aside.
  2. Cook tortillas on the pan that the bacon was cooked in, just for 30 seconds-1 minute on each side.
  3. Put a few spoonfuls of egg and bacon mix into the center of the tortilla and sprinkle a generous amount of cheese on top.
  4. Fold the burrito closed, and enjoy!

 

Pancakes

Pancakes with Apple Topping

We love pancakes here. Not only are they super easy to make, it is easy to make a huge batch (especially if you have a huge skillet) and be able to eat them whenever you want afterwards!

Freezing Method: Lay flat for 30 minutes in the freezer, then transfer to a ziplock bag. Refrigerate extras until you have time to freeze all of the pancakes.

Reheating Method: Microwave for 30 seconds for each pancake.

 

Hot Pockets

Blackberry Hot Pockets on Arizona Mama

I love making hot pockets, but I also take the time to make my own dough. Making the dough is super time consuming so I don’t make these very often. If you buy premade cresent rolls dough or puff pastry it can be a really easy breakfast to make and freeze for later. My husband loves eating these because they don’t take long in the microwave and taste delicious. There are better instructions on my Berry Recipes post- go check that out for the full details. What I didn’t list over there (because I just did berry ones that time) was the many other combinations of what we put in them.

Eggs, Bacon and Cheese

Lunch Meat and Cheese

Nutella and Peanut Butter

Sweet and Easy Cornbread Muffins

Sweet and Easy Corn Bread Muffins

I love cornbread, but I seem to be the only one in my family that eats them as leftovers. I finally was smarter than usual and started making corn bread muffins so that I had an easy way to freeze the leftovers. They are perfect to pull one or two out of the freezer and defrost them just for me.

Sweet and Easy Cornbread Muffins
Recipe Type: Quick Bread
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 Cup Flour
  • 3/4 Cup Cornmeal
  • 2 to 3 Tablespoons Sugar
  • 2 1/2 teaspoons Baking Powder
  • 3/4 teaspoon Salk
  • Cooking Spray or Paper Liners
  • 2 Eggs
  • 1 Cup Milk
  • 1/4 Cup Cooking Oil
Instructions
  1. Preheat oven to 400°F.
  2. Stir together flour, cornmeal, sugar, baking powder and salt.
  3. In a separate bowl stir together eggs, milk and oil. Add liquids to flour mixture and stir until moistened.
  4. Spray muffin tins very generously with cooking spray if not using paper liners. Fill the muffin trays about 3/4 full with cornbread batter.
  5. Bake for 10-15 minutes until they are slightly darker color or until a toothpick comes out clean.

My cookbook has the note to double this recipe- a great idea when you have room in the freezer. These go well with a little bit of butter and honey, or crumbled up in some chili!

Cornbread Muffin

Chocolate Zucchini Muffins

I love a nice chocolaty treat that also has some vegetables in it! These muffins are great to make and freeze for a snack later too. My son loves to eat them too- he thinks he’s eating chocolate cupcakes! They really could be made without the topping and be frosted! My husband likes them without the topping too. The original recipe is Chocolate Zucchini Cake from Something Edible, but I do mine a little differently!

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Recipe Type: Quick Bread
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 2 cups all-purpose flour
  • 4 cups grated zucchini
  • 1 cup chopped nuts (pecan or walnuts are great!)
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light brown sugar
Instructions
  1. Preheat oven to 350º
  2. Mix butter and sugar. Add eggs and vanilla. Mix thoroughly.
  3. Add salt, baking soda, and cocoa. Slowly add flour.
  4. Mix in the grated zucchini.
  5. Pour into greased muffins tins or paper baking cups.
  6. Mix the brown sugar, pecans and chocolate chips and sprinkle on top of the muffins.
  7. Bake for 18-25 minutes or until a toothpick comes out clean.

 

Chocolate Muffins... or Cupcakes as he calls them.
My son happily eating “Chocolate Cupcakes”