School is looking a whole lot different for most of us this year, but one thing that hasn’t changed? Hungry kids who need a good breakfast to start the day out right. Today we’re featuring Freezer Friendly Back To School Breakfast Recipes to make your mornings just a little easier (and way more nutritious).
My husband will be the first to tell you that I am NOT a morning person. And despite how much I love to cook, I am not a fan of cooking early in the day. Freezer friendly foods are my way of getting healthy food in front of my family with minimal early morning commitment.
These are a long time favorite breakfast of mine for so many reasons. They take only a few minutes to prep and freeze incredibly well.
The recipe calls for spinach and bell peppers, but they are endlessly customizable. Have a kid who won’t touch peppers? Toss in some broccoli or carrots. Dairy free? Leave it out! I also love to make this Sun Dried Tomato and Feta version. They are perfect served with some salsa and a great slice of toast.
Don’t be fooled by the word “summer” in the recipe title. These burritos are great any time of year. No fresh zucchini around? Absolutely use frozen! Not into zucchini? Give some firm tofu a try.
The key with making these freezer friendly is to wrap each burrito well with foil prior to freezing. When you’re reading to reheat, remove the foil and wrap the burrito in a clean, dry paper towel. Microwave, flipping every 30 seconds or so, until warmed through.
These are perfect for traveling or breakfast on the go!
I confess, I am totally addicted to these muffins. Thankfully, they are delightfully easy to make and really good for you. A few whole food ingredients and a good blender and you’ve got amazing, freezer friendly muffins.
The muffins are gluten free and naturally sweetened, thanks to bananas, dates, and a little honey. I like to live on the edge and sprinkle some turbinado sugar on top for crunchiness but you can absolutely leave that out if you’re watching your sugar intake.
Freezer tip: freeze them briefly on a lined baking sheet. When frozen, transfer them to an airtight storage container. No sticking! Simply allow to thaw on the counter overnight or briefly microwave when ready to enjoy.
My kids absolutely love french toast sticks. Let’s face it though, making french toast in the middle of the morning rush is not my idea of a good time. So what’s a mama to do? Make ahead and freeze them.
My favorite thing about this recipe is that the sticks baked on a sheet pan, eliminating all that time standing at the stove. Transfer the baked sticks to a clean, lined sheet pan and freeze them before storing up to three months in an airtight container. Pop them in the microwave or toaster oven and breakfast is ready in minutes.
The PSL is already back in stores and labor day weekend is almost upon us so I think it’s fair game to bust out the pumpkin and get cooking.
These pancakes are absolutely next level. Fluffy and full of flavor, they are also really nutritious. Pumpkin puree adds a bunch of vitamins (especially vitamin A) and a good serving of fiber (great for your gut). I love the addition of ricotta to these pancakes for added protein.
While these may seem like a fancier, weekend type breakfast, I promise you that if you make a double batch on Sunday and freeze them, your weekday breakfast will never be the same.
Do you have freezer friendly back to school breakfast recipes you love? We’d love to try them. Let us know in the with a comment below!
Looking for more make ahead breakfast recipes? Give these a try:
Vanilla Cardamom Waffles (also freezer friendly!)
Sausage and Roasted Red Pepper Egg Bake
30+ Big Batch Recipes You Can Make Ahead of Time (The Kitchn)