Five Make Ahead Breakfast for Back to School


Breakfast on the weekdays doesn’t have to mean a boring bowl of cereal or worse, no breakfast at all. Instead, opt for one of these five easy and nutritious make ahead breakfast recipes made with Noah’s Pride farm fresh eggs! The power packed protein of eggs is sure to jump start your day keeping your brain and body sharp for the classroom (or the boardroom) and keep you feeling full until lunch! Every single one of the recipes below are customizable so feel free to substitute your favorite toppings to make it your own! All these recipes can be made ahead of time and stored in the freezer for up to 30 days, so try a few and keep breakfast interesting!

 

Freezer Breakfast SandwichesSure, you can stop by your favorite fast food joint or convenience store and grab a mediocre, greasy breakfast sandwich on the way to school or work, but save some $ (and calories) but making your own just the way you want! We kept ours pretty basic but swap the whole egg for egg whites or add in spinach or feta for a customized take.

 

Ingredients (makes 6)

10 large Noah’s Pride eggs

1 cup whole milk

salt and pepper, to taste

American cheese slices

sausage patties, cooked

chicken patties, cooked

English muffins

 

Instructions

  1. Whisk together eggs, milk, salt and pepper until well combined.
  2. Pour onto a greased baking sheet and bake at 375°F for 20 minutes or until eggs are fully cooked and golden brown. Remove and let cool completely.
  3. While the eggs are cooling, cook meats (if not pre-cooked) and toast muffins. Let cool completely, it is important that all components are cool before freezing to avoid freezer burn.
  4. Once eggs are cooled, use a biscuit cutter (or a lid of a mason jar) to cut 6 rounds out of the eggs. (save scraps for a salad or stir fry for later)
  5. Assemble the sandwiches layering egg, cheese and meats onto the muffins and wrap each sandwich individually in parchment paper and foil. Freeze for up to 30 days.
  6. To reheat, unwrap sandwich and wrap in paper towel, microwave for 1 to 2 minutes or until warm. For a crispier sandwich, try popping in the toaster oven for 10 minutes.

 

Breakfast Quesadillas

There are so many options and combinations with this one! Start with your base, egg and cheese, and add in whatever meats and veggies you desire! These are perfect for kids to grab and go in the morning and simple enough to make several varieties, so everyone gets to have their favorite!

 

Ingredients (makes 1)

2 large Noah’s Pride eggs

1tbsp butter

2 large tortillas

½ cup shredded cheese

salt and pepper, to taste

vegetables of choice, cooked, for filling

meats of choice, cooked, for filling

 

Instructions

  1. Whisk eggs, salt and pepper until combined.
  2. Scramble eggs over medium heat in a buttered skillet until fluffy and set.
  3. Assemble the quesadilla by placing a tortilla in the bottom of the skillet and filling with eggs, cheese and fillings of your choice. Sandwich the second tortilla on top and cook on low heat until cheese it melted, be sure to flip and cook both sides.
  4. To freeze, let cool completely, cut and store in an airtight container up to 30 days. To reheat, place quesadilla in the toaster oven or microwave until warmed through.

 

Breakfast Pockets

These four ingredient breakfast pockets are fun to make and even tastier to eat. Made with puff pastry and stuffed with egg, bacon and cheese, they’re perfect for picky kids and only take a few minutes to reheat in the morning!

 

Ingredients (makes 6)

puff pastry sheets

¾ cup shredded cheese

¾ cups chopped bacon, cooked

3 eggs, scrambled

 

Instructions

  1. Cut puff pastry into squares and place onto a parchment lined baking sheet.
  2. Spoon eggs, bacon and cheese onto half of the puff pastry. Fold the remaining half over the filling and seal the edges with a fork.
  3. Bake at 400°F for 15 minutes or until golden brown. Remove and let cool completely before transferring to an airtight container. Store in the freezer for up to 30 days.
  4. To reheat, place pockets on a paper towel lined plate and microwave for 1 ½ minutes or pop in the toaster oven until crisp.

 

Breakfast Bowls

Try these Mexican inspired Breakfast Bowls if you want to put a twist on the old breakfast classics. It combines potatoes, eggs, cheese, avocado and salsa for flavor packed into every bite!

 

Ingredients (makes 6)

2lbs Yukon gold potatoes

1 green pepper, chopped

1 medium onion, chopped

olive oil

salt and pepper, to taste

thyme, to taste

rosemary, to taste

cayenne, to taste

garlic powder, to taste

12 large Noah’s Pride eggs

bacon, cooked

sausage, cooked

shredded cheddar cheese

avocado, to serve

salsa, to serve

tortilla chips, to serve

 

Instructions

  1. Combine potatoes, peppers and onions on a sheet pan a drizzle with olive oil. Top with salt, pepper, thyme, rosemary, cayenne and garlic powder if desired.
  2. Bake at 425°F for 30 minutes or until potatoes are golden brown and starting to crisp, stir halfway through if needed.
  3. In a large skillet, scramble eggs until fluffy and set and set aside.
  4. Divide potatoes and eggs into 6 individual containers with airtight lids and set aside until completely cooled. Sprinkle with bacon, sausage and cheese and cover and freeze for up to 30 days.
  5. To reheat, microwave at 1 ½ minute intervals, stirring in between, until warmed. To serve, top with sliced avocado, salsa and tortilla chips and enjoy!

 

Muffin Tin Egg Cups

Muffin Tin Egg Cups are perfect for a protein packed but low carb breakfast on the go. You can customize these with your desired fillings and act as mini egg omelettes but with only half the work!

 

Ingredients (makes 12)

10 large Noah’s Pride eggs

salt and pepper, to taste

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp dried mustard

2/3 cup shredded cheese

vegetables of choice, cooked

meats of choice, cooked

 

Instructions

  1. Whisk eggs with salt and pepper until combined. Add in garlic powder, onion powder and dried mustard and stir.
  2. Divide egg mixture into greased muffin tin and top with cheese, vegetables and meats of your choice.
  3. Bake at 400°F for 15 minutes or until eggs are completely cooked and set.
  4. Let cool completely before transferring to an airtight container. Store in the freezer for up to 30 days.
  5. To reheat, microwave or pop in the toaster oven until warmed through.

 

 

We hope you try one of these recipes yourself! We’d love to see your creations so make sure to tag us @noahspride on Facebook and Instagram. For even more recipes, check out our Kreider Farms blog here for 6 additional make-ahead breakfast recipes!