5 Make Ahead Breakfasts

      Comments Off on 5 Make Ahead Breakfasts

Back to school is quickly approaching or it may have even started for some of you. Breakfast is a key ingredient in our kids’ daily routine. It feeds their little brains to they can soak up all that good information at school. However, getting kids up and out the door while making sure they eat something good can be a challenge. These “Make Ahead Breakfasts” are good and good for them!


Breakfast Corn Dogs

This version of a corn dog turns them into little breakfast sausages wrapped in pancake batter!


  • 1/2 cup corn meal
  • 1 1/2 cups flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup corn starch
  • 8 cooked sausage links, cut in half (makes 16 pieces)
  • 1 container cooking oil (I used 1.5 qts of vegetable oil)
  • Syrup
  • 2-3 shish kabob skewers

Breakfast 3


  1. Combine dry ingredients (minus corn starch), and whisk in your buttermilk. Mix well.
  2. Heat up your oil in a deep pan (you want a good 3-4 inches of oil, so I used a deeper, smaller-diameter pot)
  3. If your sausage links are dry, wet them a little with water. Dredge them in the corn starch and remove excess.
  4. Stab 2-3 sausage pieces with your skewers (as many as you can hold in the hot oil at one time – I did 2). Make sure to leave a little space between them. Then, dip them in the batter, fully coating each one.
  5. Quickly submerge each pancake-battered-dog in the hot oil for about 1-2 minutes or until golden brown. Repeat until each “corn dog” is cooked. Eat with syrup. That’s it!

Make Ahead Breakfast Burritos

Breakfast 1

Most of us are guilty of enjoying one of those frozen breakfast burritos. This is my take on that, less all the unknown things they put in prior to freezing.


  • 8 large flour or wheat tortillas
  • 1/2 tablespoon olive oil
  • 1 cup frozen hashbrowns
  • 4-5 ounces diced ham
  • 4-5 ounces sausage crumbles, cooked
  • 10 eggs
  • 1/2 ounce (1/2 a packet) Taco Seasoning
  • 2 cups shredded Mexican Blend Cheese
  • 1/2 cup chopped cilantro
  • Toppings: salsa or sour cream


  1. Heat olive oil in a large skillet over medium/high heat. When hot, add the hashbrowns and cook for 1 minute. Add the ham and sausage and stir until all are browned. It will take about 10 minutes.
  2. In a large bowl, whisk together the eggs. Add the taco seasoning and cilantro. Stir to combine. Pour eggs over sausage and ham mixture and use a spatula to stir until eggs are cooked. Add the cheese and continue to stir for on more minute. Turn off the heat.
  3. Spread 1/8 of the egg mixture into the middle of the first tortilla. Fold tightly and then wrap with foil. Repeat with the other 8 tortillas.
  4. Place burritos in a freezer safe ziplock bag and seal. Freeze for up to two weeks. When ready to serve, you can heat on a grill pan until heated through, or microwave. If microwaving, heat on 30% for 1 minute and 30 seconds, and then on high for 1 minute 30 seconds. Microwaves vary so check after one minute if you think necessary.
  5. Serve with salsa and sour cream. Enjoy!

Freezer Breakfast Sandwiches

These amazing sandwiches are like the ones from McDonald’s but WAAAAYYY better!


  • 6 large eggs
  • Salt and black pepper, to taste
  • 6 English muffins, split
  • 12 slices deli-sliced ham
  • 6 slices cheddar cheese


  1. Preheat oven to 375°F. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
  2. Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  3. Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  4. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  5. Serve immediately.

Breakfast Egg Muffins

Muffins don’t have to always be bread. These Breakfast Egg Muffins have a hashbrown crust and some of your favorite omelette fillings.


  • 9 eggs
  • 1/2 cup milk
  • 1 Tbs olive oil
  • 1 cup shredded Mexican blend (or your favorite) cheese
  • 1 20 oz bag shredded hash browns
  • 10 slices crispy bacon (or ham), cut up into bite-size pieces
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 400°F.
  2. Spray two 12 cup muffin tins with non-stick baking spray.
  3. Mix entire bag of hash browns with 1 egg, 1/3 cup cheese, 1/2 tsp salt, 1/4 tsp pepper, and 1 Tbs olive oil in large bowl.
  4. Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.
  5. Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.
  6. While crust is cooking, mix remaining eight eggs, milk, cheese, salt, pepper, and bacon in a large bowl.
  7. Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.
  8. Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
  9. Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.
  10. Serve hot or at room temperature.

Stuffed Waffle Sticks

Breakfast 2

This breakfast sandwich uses the waffle iron to speed up the process!


  • 8 slices white or wheat bread
  • 8 slices American Cheese
  • 4oz. Deli Ham
  • 2 Tbs softened butter


  1. Heat waffle iron.
  2. Layer 4 slices bread with 1 slice cheese, 1 slice ham and 1 slice cheese. Top with remaining bread slices.
  3. Spread butter evenly on outside of sandwiches. Place sandwiches into heated waffle iron; press down firmly. Cook 2 minutes or until bread is golden brown and cheese is melted.
  4. Cut each sandwich into 4 sticks. Serve with maple syrup.

Mornings before work and school can be very hectic. Making sure everyone is ready, has everything they need for school and work, and that everyone gets some good food in them before starting the day can be quite a chore. Hopefully, these 5 Make Ahead Breakfast ideas can alleviate some of the morning craziness!