Freezer Meal Prep! Batch Cooking 4 Breakfast Freezer Meals
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Recipes in this Video
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Sourdough English muffins are a popular breakfast item in many Western countries, often used in breakfast sandwiches.
Ingredients
- ●4 sourdough English muffins
- ●4 large eggs
- ●4 slices cheddar cheese
- ●4 slices cooked bacon or sausage patties
- ●1 avocado, sliced
- ●Salt and pepper to taste
- ●Butter for cooking
Instructions
- 1Split the sourdough English muffins in half and toast them until golden brown.
- 2In a skillet, melt a little butter over medium heat.
- 3Crack the eggs into the skillet and cook them to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.
- 4While the eggs are cooking, place a slice of cheddar cheese on each egg to melt slightly.
- 5In another skillet, heat the cooked bacon or sausage patties until warmed through.
- 6Assemble the sandwiches by placing a slice of bacon or sausage on the bottom half of each toasted muffin.
- 7Add the egg and cheese on top of the meat.
- 8Layer sliced avocado on top of the egg.
- 9Top with the other half of the English muffin and serve immediately.
Equipment
SkilletToasterSpatulaKnifeCutting board
Ingredients
- ●4 large sourdough tortillas
- ●4 large eggs
- ●1 cup cooked black beans
- ●1 cup shredded cheese (cheddar or Monterey Jack)
- ●1/2 cup diced bell peppers
- ●1/2 cup diced onions
- ●1/4 cup chopped fresh cilantro
- ●1 avocado, sliced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp cumin
- ●1 tbsp olive oil
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Add diced onions and bell peppers to the skillet and sauté until softened, about 5 minutes.
- 3In a bowl, whisk together the eggs, salt, black pepper, and cumin.
- 4Pour the egg mixture into the skillet with the vegetables and scramble until fully cooked.
- 5Remove from heat and stir in the black beans and chopped cilantro.
- 6Warm the sourdough tortillas in a separate pan or microwave until pliable.
- 7On each tortilla, layer the scrambled egg mixture, shredded cheese, and avocado slices.
- 8Roll up each tortilla tightly to form a burrito, tucking in the ends as you go.
- 9Serve immediately, or wrap in foil to keep warm.
Equipment
skilletmixing bowlspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 cup rolled oats
- ●1/2 cup almond flour
- ●1/2 cup protein powder (vanilla or chocolate)
- ●1/4 cup honey or maple syrup
- ●1/4 cup peanut butter or almond butter
- ●1/2 cup mashed banana (about 1 medium banana)
- ●1/2 tsp baking soda
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1/2 cup dark chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking soda, cinnamon, and salt.
- 3In another bowl, mix together the honey (or maple syrup), peanut butter (or almond butter), and mashed banana until smooth.
- 4Pour the wet ingredients into the dry ingredients and stir until well combined. If using, fold in the dark chocolate chips.
- 5Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 6Flatten each cookie slightly with the back of a spoon or your fingers.
- 7Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 8Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperspoonwire rack
vegetariangluten-freenut-freesoy-free
Ingredients
- ●2 cups frozen mixed berries
- ●1 banana
- ●1 cup spinach
- ●1 cup almond milk
- ●1 tablespoon honey (optional)
- ●1 tablespoon chia seeds (optional)
Instructions
- 1In a blender, combine the frozen mixed berries, banana, and spinach.
- 2Pour in the almond milk and add honey if desired.
- 3Add chia seeds for extra nutrition if using.
- 4Blend on high until smooth and creamy, adding more almond milk if needed to reach desired consistency.
- 5Taste and adjust sweetness if necessary by adding more honey.
- 6Pour the smoothie into freezer-safe containers or bags.
- 7Label the containers with the date and contents.
- 8Store in the freezer for up to 3 months.
- 9When ready to enjoy, remove a container from the freezer and let it thaw for a few minutes before blending again to refresh the texture.
- 10Serve immediately after blending.
Equipment
blenderfreezer-safe containers or bags
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