
Breakfast Freezer Meal Ideas to Make Your Mornings Easier
Here’s a few things you can do before preparing your meals that will set you up for freezer success. 1.) Clean that freezer out: You know what I’m talking about– the freezer burnt half used items just taking up space in the bottom of your freezer.(Hopefully, that’s not just me?!) Now is a good time to take stock of what is in your freezer and decide what needs to go, and what can be re-arranged. 2.) Hit the Dollar Store: When I’m preparing items for the freezer I like to have paper towels, freezer bags, foil, and tin pans on hand. Take note of what you need, and hit the dollar store! 3.)Maximize your time: If you are making a batch of muffins, it’s just as easy to quadruple the recipe you are making, if you have room in the freezer. Consider making more to maximize your time. Take a quick note of what dry ingredients are in your pantry. I buy flour and sugar in bulk so this usually is not a problem. Now the food! Baked Goods: There are tons of baked goods that freeze well, most muffins, waffles, breads and even pancakes will do great in the freezer. If you are making a batch of pancakes on a Saturday morning, consider making a few extra for the freezer. This is a simple way to fill your freezer without feeling like you put in a lot of extra work. Any time I bake something, I make enough for the freezer too!Video: Freezer Organization Tips
Want to organize your freezer like a boss? Check out this short video to see some super helpful freezer organization hacks for yourself!- 2 cans (17.3 oz) refrigerated flaky biscuits
- 1 lb roll sausage
- 12 eggs, beaten
- ½ onion, finely diced
- 1 clove garlic, finely minced
- ½ tsp paprika
- ½ tsp thyme
- salt
- ½ cup shredded cheddar cheese (plus more for topping)
- 1 tbls butter, melted
- Preheat oven to 375F. Separate dough into 16 biscuits. With a knife, carefully cut each biscuit into 2 layers. Watch those fingers! This can be tricky. Your should have 32 rounds.
- Over medium-high heat, cook the sausage in a large skillet until no longer pink. Drain fat and add onion, garlic, paprika, and thyme. Season with salt and pepper. Continue cooking until onion is softened. Remove from pan and add eggs to pan. Scramble eggs, but under cook them just a bit. Season with salt and pepper. Remove from heat and add in meat. Stir in cheese.
- Spray a muffin tin with nonstick cooking spray. Gently press 16 dough rounds into the bottom of the pan and then halfway up side of cups. Spoon ¼-1/3 cup of egg/meat mixture on top of the rounds. Top each with a dough round and gently tuck the dough edge into muffin cup.
- Brush top of biscuit with melted butter and top with a little more cheese (or alot!).
- Bake 16 – 20 minutes or until deep golden brown. Remove biscuits from muffin cups and place on a cooling rack. Let them cool completely before adding them to your freezer bags.

- 1 3/4 cups flour (whole-wheat, white, or a mixture of both)
- 2 Tablespoons raw sugar
- 1 Tablespoon baking powder
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup oil or melted butter
- 1 teaspoon vanilla
- 1/4 cup butter
- 1/3 cup chopped onion
- 1/3 cup chopped green pepper
- 18 eggs
- 1/2 cup milk
- 1 cup chopped ham ( or bacon, or sausage cooked….get crazy with it!)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- 20 flour tortillas

- 1/3 cup butter, melted
- 2 large eggs
- 3/4 cup raw sugar (or brown sugar)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk
- 3 cups oats (regular or quick oats)