There's a huge difference between the mornings where I have planned ahead and the ones that are just pure chaos. When you have multiple demands hitting you all at once, having a freezer breakfast ready is such a lifesaver.
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You will love these 16 make-ahead options: think burritos, muffins, oatmeal, and French toast sticks. They all reheat quickly and are perfect for family life. No more guessing what's for breakfast.
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All you need to remember here is to keep everything labeled well with reheat instructions, and you're good to go.
1) Freezer Breakfast Burritos
Ingredients
Method
- Cook the hash browns and sausage in a skillet until hot. Set them aside.
- Whisk the eggs with salt and pepper. Scramble them in the same skillet until just set.
- Fill each tortilla with eggs, sausage, hash browns, and cheese.
- Fold in the sides, roll tightly, and wrap each burrito in foil.
- Freeze in a labeled bag for up to three months.
- To serve, remove the foil, wrap the burrito in a paper towel, and microwave for 2 to 3 minutes, turning halfway.
When I discovered batch cooking for breakfast, I realized that I got 10 minutes extra in bed and completely changed my morning routine. These freezer breakfast burritos are perfect for that grab-and-go breakfast solution. You can use just about any filling combination you have, using protein and veggies.
One of the most important parts is the wrapping technique. Make sure you wrap these tightly in foil or parchment to stop freezer burn. Depending on how busy you are in the morning, you can reheat these in different ways: if you are in a rush, or if you have plenty of time, crisp them up in a pan.
2) Sausage, Egg, and Cheese Muffins
Ingredients
Method
- Cook the sausage in a skillet over medium heat. Crumble it as it cooks, then drain the grease.
- Whisk the eggs, milk, salt, and pepper in a bowl. Scramble them in the skillet until just set.
- Place the muffin halves on a baking sheet. Add sausage, eggs, and cheese to each one.
- Bake at 350°F for 8 minutes, until the cheese melts.
- Cool completely. Wrap each muffin in foil, place them in a freezer bag, and freeze.
- Reheat one wrapped in a paper towel for 1 to 2 minutes, checking before serving.
Try making this classic fast food breakfast sandwich at home. I like to use an English muffin as the base, as it's perfect for holding the egg and cheese. Compared to a regular bun, which always turns soggy and soft, I love the combo of a sausage patty with egg and cheese.
It's up to you whether you want to use pork, turkey, or even a plant-based version. It will still work. These are great for making ahead for chaotic mornings when you're running late and all you need is a filling breakfast.
3) Make-Ahead Blueberry Baked Oatmeal
Ingredients
Method
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Mix the oats, baking powder, cinnamon, and salt in a bowl.
- Whisk the eggs, milk, maple syrup, butter, and vanilla in another bowl.
- Pour the wet mixture into the oats and stir in the blueberries.
- Spread the mixture in the dish and bake for 35 minutes, until set.
- Cool, cut into squares, and freeze in a sealed container. Reheat one square for 60 to 90 seconds.
I love making breakfast ahead of time. I like to start the day off with as little stress as possible.
This baked blueberry oatmeal is not only super tasty but will change the way you look at oatmeal. It doesn't have to be boring. These are made in a casserole-style format, and using eggs and milk helps to make this turn custardy.
You can even slice it. It's so different to your standard stovetop oatmeal.
Keep in mind that the blueberries can release their liquid and affect how the dish sets. Try warming a little slice of this up on a cold day for a healthy, nutritious breakfast.
“Sunday batch cooking isn’t about being organized. It’s about buying yourself two extra minutes of peace on a Wednesday.”
4) Ham and Cheddar Breakfast Sliders
Ingredients
Method
- Heat the oven to 350°F. Slice the rolls in half without separating them.
- Layer the ham and cheese on the bottom halves, then replace the tops.
- Mix the melted butter, mustard, and poppy seeds. Brush it over the rolls.
- Cover with foil and bake for 15 minutes. Remove the foil and bake 3 to 5 minutes more.
- Cool the sliders, wrap them individually, and freeze.
- To serve, microwave one wrapped slider for 60 to 90 seconds, checking the center before eating.
If you're sick of toast, try making these ham and cheddar breakfast sliders. They really are brilliant. Small and pull-apart, they're great for feeding a crowd or even just yourself.
I love the pairing of salty ham and sharp cheddar.
It's even better if you use a slightly sweet roll like brioche. You can make a whole tray of these to prep ahead and just use what you need in the morning. It totally gets rid of the chaos of morning breakfasts.
5) Freezer-Friendly French Toast Sticks
Ingredients
Method
- Cut each bread slice into three sticks.
- Whisk the eggs, milk, vanilla, cinnamon, and sugar in a shallow bowl.
- Dip each stick into the mixture, turning to coat both sides without soaking it.
- Heat a sprayed skillet over medium heat. Cook the sticks for 2 to 3 minutes per side, until golden.
- Cool completely. Place the sticks on a baking sheet and freeze for 1 hour.
- Transfer them to a freezer bag. Reheat in a toaster oven or air fryer until warm.
When it comes to reheating breaded or battered food, it can sometimes turn into a bit of a soggy mess. When making these freezer-friendly French toast sticks, you need to use a bit of strategy. The trick here is to freeze them right before they get soggy.
Also be careful with how you reheat these. If you want them crispy, then use a toaster or put them in the oven. Reheating these in the microwave is a quick way to make them soggy.
These are great for portion control and can even be used as a quick snack. Try serving these up with a dipping sauce for a more fun breakfast option.
6) Spinach and Cheddar Egg Muffins
Ingredients
Method
- Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
- Whisk the eggs, milk, salt, and pepper in a bowl.
- Stir in the spinach and cheddar.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the centers are set.
- Cool completely before freezing. Freeze in a sealed bag for up to three months.
- Reheat frozen muffins in the microwave for 60 to 90 seconds, checking the center before serving.
When I'm in a rush in the morning, I usually look for something that has protein and that I can hold in one hand. These spinach and cheddar egg muffins are portable and freezer-friendly. They are ideal for busy mornings.
I like to bake these in standard muffin tins, which is great for portion control.
Spinach and cheese is a great combination, and the cheese makes these muffins nice and rich. Cooked muffins are great for storing in the freezer.
They hold up well, and you can thaw them or reheat them as needed.
Protein at breakfast has been shown to reduce mid-morning hunger significantly more than carb-heavy options alone. Pairing any of these egg-based recipes with a piece of fruit gives kids both quick energy and staying power through a morning of school.
7) Sausage Gravy Breakfast Casserole
Ingredients
Method
- Brown the sausage in a skillet and drain excess grease.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Layer bread, sausage, and cheese in a greased 9-by-13-inch dish.
- Pour the egg mixture over the layers. Cover and chill overnight, or freeze for up to two months.
- Thaw overnight in the refrigerator. Spread gravy over the top.
- Bake uncovered at 350°F for 45 to 50 minutes, until the center is set.
This sausage gravy breakfast casserole is like breakfast food that is almost moving into dinner territory. This is a baked dish perfect for feeding a crowd, using a biscuit base (or even bread) with some good seasoned pork sausage and a white, creamy gravy.
I love sausage gravy, and it's a U.S. comfort food staple, made from flour, fat, and milk. Just watch out and don't assemble this too far ahead of time, as the biscuit layer can go soft and soggy.
8) Peanut Butter Banana Breakfast Cookies
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Ingredients
Method
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- Stir the bananas, peanut butter, honey, and vanilla in a large bowl.
- Add the oats, cinnamon, baking soda, and chocolate chips. Mix until combined.
- Scoop 1/4-cup portions onto the baking sheet and flatten each one slightly.
- Bake for 12 to 15 minutes, until the edges look set. Cool completely before freezing.
- Freeze in a sealed bag for up to 3 months. Thaw overnight or warm briefly.
I convinced myself a long time ago that cookies can count as a healthy breakfast, especially if you are making these peanut butter banana breakfast cookies. It's a classic flavor combination, and the banana is an ideal natural sweetener.
Breakfast cookies are great as they use oats and nut butter with fruit so they are actually quite healthy. They can be made and are the perfect portable breakfast food. I like to grab these when I am running out the door.
Product
Check Price9) Freezer Pancake Sandwiches
Ingredients
Method
- Whisk eggs, milk, salt, and pepper in a bowl.
- Melt butter in a skillet over medium heat. Scramble the eggs until set, then divide them into six portions.
- Layer one pancake, egg, cheese, sausage, and another pancake.
- Wrap each sandwich in parchment paper, place them in a freezer bag, and freeze.
- To serve, microwave one wrapped sandwich for 1 1/2 to 2 minutes, turning halfway. Let it cool briefly before handing it to a child.
When it comes to fast convenience food I much prefer using a homemade freezer stash to going to the drive-through. These freezer pancake sandwiches are one of my grab-and-go favourites. Use the pancakes as the bun, and this gives you something that is softer and sweeter than using an English muffin.
Fill these with egg and cheese and/or meat. You can batch cook these once, and you've got breakfast ready for the whole week. Take care when reheating these, as they can reheat unevenly, so keep an eye on them.
10) Apple Cinnamon Overnight Oatmeal Cups
Ingredients
Method
- Line a 12-cup muffin pan with silicone liners or grease it well.
- Mix the oats, cinnamon, baking powder, and salt in a large bowl.
- Whisk the milk, egg, maple syrup, and vanilla in a separate bowl.
- Stir the wet mixture into the dry ingredients, then fold in the apple.
- Divide the mixture among the cups.
- Cover and freeze until firm. Store in a freezer bag for up to 2 months.
- Thaw overnight in the refrigerator and warm before serving.
The first time I tried overnight oats, I really wasn't that sure about them, but trying these apple and cinnamon overnight oatmeal cups definitely changed my mind. I love apple and cinnamon. It's a classic combo and is always a winner.
The oats soften overnight without needing to cook them, and they are a great breakfast option. They're high in fiber and will keep you feeling full. Making these cups is great for portion control.
These are a great way to get something quick but also nutritious for breakfast.
Freeze your oatmeal cups in silicone muffin trays first, then pop them out and transfer to a labeled freezer bag. They stack flat, take up less space, and you can grab exactly one without defrosting the whole batch.
11) Bacon and Egg Biscuit Bombs
Ingredients
Method
- Preheat the oven to 375°F. Grease a muffin pan.
- Whisk the eggs, salt, and pepper. Melt the butter in a skillet, add the eggs, and cook until barely set.
- Flatten each biscuit round. Add egg, cheese, and bacon to the center.
- Pull the dough around the filling and pinch it closed. Place each sealed biscuit in the pan.
- Bake for 15 to 18 minutes, until golden brown. Cool completely before wrapping and freezing.
- Reheat one frozen biscuit in a paper towel for 60 to 90 seconds, checking the center before serving.
I love these bacon and egg biscuit bombs. They are brilliant for breakfast- handheld and portable. The biscuit dough is straightforward to make.
Just remember to keep the butter cold, and then wrap it around the classic American breakfast filling. These biscuit bombs are easily prepped and frozen ahead of time. They also reheat easily.
These are great if you are feeding a group of people, and they are packed with flavor. The most important thing with these is to make sure that the seam of the dough is sealed properly. Otherwise, the filling will leak.
12) Ham, Egg, and Cheese Croissant Pockets
Ingredients
Method
- Heat the oven to 375°F. Line a baking sheet with parchment.
- Whisk eggs, milk, salt, and pepper. Scramble in a skillet over medium heat until barely set.
- Unroll each croissant. Add ham, eggs, and cheese to the wide end.
- Roll each one tightly and place it seam-side down. Brush with melted butter.
- Bake for 14 to 16 minutes, until golden. Cool completely before wrapping and freezing.
- Reheat from frozen in the microwave for 60 to 90 seconds, or thaw overnight and heat for 30 to 45 seconds.
I'm a huge lover of croissants, and these ham, egg, and cheese croissant pockets are delicious. I think croissants are so much better than a regular roll when you are looking for a grab-and-go breakfast.
Using the buttery, flaky croissant is a great way to create a pocket-style grab-and-go breakfast. The great thing about these is they are much less messy than a standard open sandwich. These are not only delicious but even feel like a treat.
13) Freezer Waffle Sandwiches
Ingredients
Method
- Cook the sausage and scramble the eggs. Let both cool for 10 minutes.
- Place one sausage patty, one portion of egg, and one cheese slice between two waffles.
- Wrap each sandwich tightly in foil, then place the wrapped sandwiches in a freezer bag.
- Freeze for up to 2 months.
- To serve, unwrap one sandwich and microwave it for 1 minute. Flip it and heat for 30 to 60 seconds, until hot throughout.
- Let it rest for 1 minute before handing it to a child.
These freezer waffle sandwiches are perfect for when you're feeling lazy, but they are also utter genius. When you realize that you can use waffles instead of bread for a sandwich, your whole mind opens up to different possibilities.
Using waffles as bread holds your fillings differently, and the sweet and savory crossover is delicious. Frozen waffles are usually designed to be reheated quickly in a toaster or a microwave, so these are quick and ideal. I love using this shortcut when I can't be bothered to make a real meal but still need to get something substantial in my belly.
14) Sweet Potato and Sausage Hash Cups
Ingredients
Method
- Heat the oven to 400°F. Toss sweet potatoes with oil, then roast for 20 minutes.
- Cook sausage in a skillet over medium heat until no longer pink. Drain extra grease.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Grease 12 muffin cups. Divide sweet potatoes and sausage among them, then add egg mixture and cheese.
- Bake for 18 to 20 minutes, until the centers are set. Cool completely before freezing.
- Freeze in a sealed container. Reheat one cup for 45 to 60 seconds, checking the center before serving.
I love these sweet potato and sausage hash cups. The sweetness of the potatoes is a perfect pairing with the savory crumbled breakfast sausage. They are also individually portioned, and I love making hash in general.
It's forgiving, and you can improvise it easily using cups or muffin tins.
Portioning these is perfect for chaotic mornings. A great meal prep solution when you need something that tastes like breakfast and is hearty, but you can also eat it on the go
15) Cinnamon Roll Breakfast Casserole
Ingredients
Method
- Grease a 9-by-13-inch baking dish. Cut each cinnamon roll into 6 pieces and spread them in the dish.
- Whisk the eggs, milk, vanilla, cinnamon, maple syrup, and melted butter in a bowl. Pour the mixture evenly over the dough.
- Cover tightly with foil and freeze for up to 2 months.
- Thaw overnight in the refrigerator. Bake covered at 350°F for 25 minutes, then uncover and bake 10 to 15 minutes more.
- Cool for 5 minutes, drizzle with the reserved icing, and cut into squares.
This cinnamon roll breakfast casserole is so easy to make, and it's a great way of turning canned or homemade cinnamon rolls into something that is custardy and pull-apart for your mornings. It reminds me of bread pudding. Perfect for making ahead.
You can assemble this the night before, and all you need to do is bake it in the morning. You can drizzle the icing after baking. This one is great for holidays or just lazy weekends.
It's decadent but also impressive. We love the crispy edges in our house.
16) Mini Quiche Lorraine Cups
Ingredients
Method
- Heat the oven to 350°F. Spray a 12-cup muffin tin.
- Whisk the eggs, milk, salt, and pepper in a bowl.
- Divide the bacon, cheese, and onion among the muffin cups. Pour the egg mixture over the top.
- Bake for 18 to 22 minutes, until the centers look set.
- Cool completely. Freeze in a sealed container for up to 2 months.
- Reheat one frozen cup in the microwave for 45 to 60 seconds, checking the center before serving.
I like to make pastry from scratch, but not when I'm looking to make breakfast, so I will use pre-made shortcrust or even puff pastry for making these mini quiche cups. They are savory bite-sized snacks with a gorgeous combo of eggs, cream, and smoked bacon.
The traditional quiche lorraine recipe actually doesn't have any cheese in it and gets its rich flavor and texture from the cream and the bacon. Try serving these warm or at room temperature. They're also great for brunches and parties.
