I’ve shared with you before that while I am a morning person, I’m not a fan of standing at the griddle flipping pancakes for an hour. After all, there are all kinds of other important things that need to be done to get the day going. Making breakfast the night before or pulling breakfast out of the freezer rocks my world and makes me a much more lovely person in the morning. (Lovely at heart, that is. I’m not saying a word about my frizzed, right-off-the-pillow hair.)
Let’s keep our mornings simple, while feeding our families healthy food too! That’s why we’ll be focusing our Freezer Cooking Challenge around breakfast foods this week.
Here’s what I hope you’ll love about this week: Each day we’ll be making something new from the list below. We’ll put part of it into the freezer for another day. But we’ll be saving one meal’s worth to serve for breakfast the following day. That means each day this week we’ll all wake up to a breakfast that is already prepared! Once you get into this habit, I think you’ll love it as much as I do! Then we can all be lovely at heart in the morning. And for those of you who naturally roll out of bed with pretty hair, you can be lovely in appearance too. Some of us just have to live with the frizz.
Here’s what I have planned to make this week:
- Easy Breakfast Casserole (x2)
- Sweet Pecan French Toast Casserole (recipe in {Healthy} Make-Ahead Meals and Snacks eBook) (x2)
- Poppy Seed Bread with Orange Glaze (recipe in {Healthy} Make-Ahead Meals and Snacks eBook) (x2)
- Basic Cream Muffins (recipe in Let’s Do This! eCourse, Lesson 4) (x2)
- Poptarts (x2)
I always serve fruit with breakfast, and I often serve eggs. Keep that in mind as you plan your menus!
Want to join in? Here’s what you’ll need:
- 42 eggs (3 1/2 dozen)
- 5 cups heavy cream (1 quart plus 1/2 pint)
- 2 cups shredded cheese
- Add-ins for the Easy Breakfast Casserole (x2) – I’ll be adding ham I already have in the freezer
- 7 cups whole wheat flour
- 10 cups whole wheat pastry flour
- 3 cups butter (1 1/2 pounds)
- 2 cups plain yogurt (16 ounces)
- 2 cups sour cream (16 ounces)
- 10 ounces 100% fruit jelly or jam for Poptarts
- 3 3/4 cups sucanat
- 6 cups milk (1 1/2 quarts)
- Add-ins for muffins
- 2 loaves whole wheat bread (homemade if you like)
- 2 cups chopped pecans
- 1/2 cup orange juice
Be sure you have:
- Sea salt
- Baking powder
- Vanilla extract
- Almond extract
- Cinnamon
- Nutmeg
- Honey
- Poppyseeds
Looks like a lot, but these groceries will provide you with 10+ meals!
I’ve created a downloadable and printable grocery list for you here: Freezer Cooking Grocery List Three
Important Note: If you purchased {Healthy} Make-Ahead Meals and Snacks eBook before March, 2014 – I’ve since edited both the Sweet Pecan French Toast Casserole and Poppy Seed Bread with Orange Glaze recipes to cut the sugar (sucanat) in half. Those recipes taste just as yummy without all that sugar!
Your first assignment in this week’s challenge is simply to purchase all groceries, and/or make sure you have all ingredients on hand. On Monday, we’ll begin prepping these great breakfast foods to serve and freeze. It’s gonna be a great week!
Let’s Do This! eCourse and {Healthy} Make-Ahead Meals and Snacks eBook are discounted to just $5 for the whole package. The recipes included in that package are some that we use all the time at our house to get ahead!
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