Sunday, September 18, 2011

Freezer breakfasts, part 1

I've been wanting to do this for a while, but I just never seem to be able to get it done. But...I've found that if I just never sit down on a Sunday afternoon, I can get all sort of things done!

I'm working on making some freezer breakfasts so I can make sure that we have a healthy breakfast even when we're in a rush in the mornings. Today's freezer breakfasts are all savory. I'll do another batch of sweet ones later.

First up, Freezer McMuffins!

To begin, you'll need ramekins. I only had 4, so that's how many I made. If you have a large muffin tin (not just standard sized), you could use it. If this works well, I'll have to figure out a way to make this in a larger batch to save even  more time.

Crack an egg into each greased or sprayed ramekin. Break the yolk and add salt and pepper if desired. Place the ramekins on a cookie sheet and bake at 375 for about 20 minutes, until cooked through.

The assembly line

Layer the English muffin (I used 100 calorie, whole wheat ones) with half a piece of colby/jack cheese and a couple slices of Canadian bacon. Place the cooked egg on top and let cool before wrapping and freezing. According to everything I can find, these should cook in the microwave in 1-2 minutes.

My best guess on the nutritional content: 240 calories, 9 g fat, 10 g protein.

Second up, Egg Muffins, not to be confused with the McMuffins above.

I underestimated how many I could make with 8 eggs...I ended up adding 3 more cups.
Beat 8 eggs with a splash of milk and salt and pepper if desired. Place desired fillings into greased muffin tins before pouring mixture on top. I used spinach, red bell pepper and mushrooms for veggie muffins for me and bacon bits and cheese for the kids (and husband). Bake at 375 for 18-20 minutes, until set. Let cool and freeze in serving sized portions.

If I'd thought about it sooner, I would have added some corn salsa I had in the freezer to some of the cups. Oh, well...there's always next time.

These kind of stuck to the pan, even though I sprayed it. I read a tip somewhere that you could add a little salted water to the bottom of the pan to prevent that. I may have to try it next time. The ramekins worked so much better for the first type of egg.

Each veggie muffin, by my best guess, has about 85 calories.
Each bacon, cheese muffin probably has about 135 calories.

Stay tuned for Freezer Breakfasts, Part 2 (probably next weekend). I think I'll make some scones that you can make by freezing the dough and baking fresh from the freezer and maybe some more breakfast cookies. I've made the cookies before and really like them (especially as pre-run fuel), but I didn't take any pictures while I made them. Plus, I need to make a double batch of them!


  1. such a smart idea and a great solution to feeding you and family a healthy breakfast before school/work! Brilliant!! I might have to link to this post on my site and give you a shout out, if you don't mind??!

  2. There is a fast(er) way of making the egg "McMuffins". Toast your muffin or bread in a toaster. While that is happening, just beat an egg with salt & pepper to taste and place it into a greased/sprayed ramekin or bowl. Place in the microwave for one minute. Your toasted muffin should be done at the same time and all you have to do is layer your fixings (ham, cheese, sauses, etc) and enjoy. about two minute start to finish and only one ramekin/bowl and butter knife to wash.