Freezer cooking isn’t just for dinnertime anymore. There are lots of great breakfast recipes you can use as well. I’ve given you a couple here, but there are tons more to be found.
Almost all muffins freeze relatively well, although work better after being cooked, than in batter form.
Anything with cream does not freeze very well, but can be added later.
Eggs freeze well, but sometimes tend to be a bit soggy upon thawing out, and just about any casserole freezes very well.
Here are a few recipes to try out. These have been eaten and enjoyed by my family multiple times, I hope your family enjoys them too!
Makes 1 dozen approx.
2 cups flour
2 egg whites
1/4 cup sugar
3/4 tsp baking soda
1/2 cup applesauce
1/2 tsp vanilla extract
1/2 cup skim milk
5 tsp jam (jelly) of your choice
Preheat oven to 400 degrees F.
Coat a 12-cup muffin tray with cooking spray. Beat egg whites, vanilla extract and sugar for 1 minute in a medium bowl. In a separate bowl, add the baking soda to the applesauce and wait for it to froth up. When it does, add it to the egg/sugar mix. Stir in the milk. Fold in all of the flour at one time until just combined – don’t beat as the muffins will be tough. Spoon a heaping tablespoon of mixture into each muffin cup, top with a 1/2 tsp of jam, cover with another dollop of mix, and bake for 15-20 minutes.
When reheating these muffins, just be careful because the jam/jelly filling gets hot.
French Toast Casserole
1 loaf Italian bread
8 ounces cream cheese
1/2 cup sugar divided
1/2 teaspoon vanilla (or almond) extract
1/2 cup pecans
2 cup milk
1 teaspoon cinnamon (some like more)
2 tablespoon melted butter
Cut bread into 1 inch cubes. Place half of the bread cubes in a greased
9 x 13 baking pan. Melt cream cheese in the microwave. Stir
several times. This takes about 2 minutes. Stir half the sugar and all
of the extract into the cream cheese.
Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.
Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes.
Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook.
When ready to bake – Bake at 350 degrees for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.