Freezer Breakfasts // Freezer Meals 101

 

French Toast Casserole Recipe:

Ingredients:

  • 1 loaf of bread (about 18 slices)
  • 1/2 cup sugar (brown, white or any sweetener you prefer – I used monk fruit sweetener)
  • 1 tsp. cinnamon
  • 3/4 milk (cow’s, almond, coconut or any milk you prefer – I used cow’s milk in this recipe)
  • 2/3 cup flavoured coffee creamer (I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best)
  • 4 eggs
  • 1/4 cup butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla extract

For serving:

  • additional maple syrup

Optional for topping:

  • 1/2 cup oats

Assembly Directions:
  1. Cut up the bread slices into small bits.
  2. Put the bread pieces, sugar, and cinnamon in a large bowl.
  3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
  4. Gently pour the liquid onto the bread pieces.
  5. Fold over carefully until all of the bread has absorbed the liquid.
  6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
  7. Squeeze all the air out and seal. Lay flat and freeze.
  8. If you are using the oats and cinnamon topping, put that in a medium-sized resealable bag and staple it to the large bag above the seal.

Cooking instructions:

  1. On the day of baking, move from the freezer to the fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9×13 glass oven-friendly container.
  2. Sprinkle the oats topping and bake at 400° for 30-40 minutes until the top is golden brown.
  3. Allow it to cool for 5-10 minutes.
  4. Pour maple syrup over the entire casserole or over individual portions when serving.

For storage:

  1. Cool completely.
  2. Put a lid on the container and save it in the fridge for 5 days.
  3. Reheat before serving.

This recipe makes 8-12 servings.


Healthy Breakfast Muffins

Ingredients 

Wet ingredients:

  • 175 ml Full fat milk
  • 100 ml Vegetable oil
  • 75 g Honey
  • 1 Egg

Dry ingredients:

  • 200 g Plain flour
  • 50 g Rolled oats
  • 2.5 tsp Baking powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • Zest of orange
  • 175 g Fresh blueberries

To top:

  • 1 tbsp Jumbo oats, If you have them, regular rolled will be fine if not, jumbo just look good!

Instructions 

  • Preheat oven to 180c (fan oven).
  • Add all of your wet ingredients (milk, honey, oil and the egg) to a jug and whisk until combined.
  • In a separate bowl, mix together your dry ingredients (flour, oats, bicarbonate of soda, baking powder, cinnamon, orange zest and blueberries).
  • Add your wet ingredients to the dry ingredients and whisk until fully combined (no visible lumps of flour).
  • Put 12 muffin cases in to a muffin tin and spoon the mixture into them equally.
  • Sprinkle the top of each muffin with some more oats.
  • Bake in the oven for 15 mins until golden on top and springy to the touch.

Notes

Allow to cool: I know you will be tempted to eat these straight from the oven, (as I was!) but they really benefit from cooling for at least 15 minutes as the flavours develop and they are easier to remove from the wrappers.
How to store: These should last for 2 days in an airtight container. They can go a little too moist from the fruit if they’re kept longer, although you could pop them into a hot oven for a couple of minutes to ‘refresh’ them if you want to keep for an extra day or two.
Adding the blueberries: Usually you add the fruit in as the last step, however coating them in the flour like this will help them not to sink to the bottom!
 

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