Which has gotten a little tricky with Tim leaving for school around 5:30 in the morning (which should be totally illegal, by the way) a couple days a week. But it’s helped me find some fast, easy, and STILL HOT BREAKFAST options.
What’s the secret? Freeze-able breakfast.
I’m sharing our two favorites today: pumpkin waffles (courtesy of Kellie) and breakfast burritos. Both are super easy to freeze and reheat.
(BONUS: Freezing food for several meals means less dishes. I’m all in.)
Pumpkin Waffles (makes about a dozen waffles)
3 c. whole wheat flour
5 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/8 t. salt
1/3 c. brown sugar
1/2 c. applesauce
2 1/2 c. milk
1 c. pumpkin puree
Chocolate chips (optional)
1. Preheat waffle iron.
2. In a large bowl combine flour, baking powder, baking soda, and spices.
3. In a separate bowl, beat eggs with brown sugar.
4. Blend in pumpkin, milk, and applesauce.
5. Add pumpkin mixture to flour mixture and stir just until ingredients are moist. Do not over beat.
6. Stir in desired amount of chocolate chips (optional).
7. Bake in waffle iron.
8. Let cool and then place on aluminum foil or parchment paper on a cookie sheet. Make sure the waffles are not touching before you place them in the freezer.
9. Wrap waffles individually in foil and leave in freezer until ready to eat.
Reheat pumpkin waffles by putting them in the toaster. Easy.
1 pound of sausage
1 diced red pepper
1 diced green pepper
1 diced medium onion
2 c. frozen hash browns
2 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
a few shakes of ground red cayenne pepper
½ c. – 1 c. sharp cheddar cheese
1. Heat stove to medium-high heat and pull out your big skillet.
2. Brown sausage and drain.
3. Add diced peppers, onion, and hash browns and cook until soft, stirring occasionally.
4. Whisk 10 eggs in separate bowl while you’re waiting for veggies to cook.
5. Add chili powder, cumin, salt, pepper, and cayenne pepper.
6. Lower heat to medium heat, and add whisked eggs into skillet, stirring occasionally.
7. Add cheese, stir, and cook until melted in.
8. Heat tortillas until soft. (Put a few tortillas in the microwave between damp paper towels for 20 seconds.)
9. Spoon a packed ½ cup (or more) into each tortilla and roll them up.
10. Place tortillas on aluminum foil on a cookie sheet. Make sure they aren’t touching. Freeze for 3-4 hours.
11. Wrap tortillas individually in foil and leave in freezer until ready to eat.
Reheat frozen burrito in microwave for about 2 minutes and you’re ready to go.
***You can’t mess this recipe up. I promise. If you like lots of eggs, add more eggs. More cheese? Go for it! Tim LOVES it spicy, so we always do hot sausage and a lot of cayenne pepper. We also like to eat whole grains, so we always use whole grain tortillas-but it will work with anything!