the freezer project: breakfast
week 4. grab and go breakfasts.
My family loves breakfast. This sounds wholesome and charming until you make a double batch of muffins, set them on the counter to cool, and realize nobody in your house possesses the restraint to leave some for later.
Which is how we ended up here. Breakfast. In the freezer.
The idea was simple. Spend four weeks putting things in the freezer on purpose so future you has something to work with. Chicken, vegetables, meal starters, and now breakfast.
This is the last one. Four weeks, four categories, one freezer that is a little more useful than it was a month ago.
One grab-and-go breakfast in the freezer. High effort, medium effort, or low effort. The outcome is the same: breakfast you do not have to think about later.
freezer breakfast sandwiches are the high effort option. The homemade answer to the $11 box of four at the grocery store, which I have absolutely bought and will not apologize for. This makes twelve and tastes better.
mini pumpkin chocolate chip muffins are medium effort. One bowl, one cookie scoop, 42 muffins. The most requested thing I make, which means they go in the back of the freezer, behind the edamame, where nobody is looking.
no bake peanut butter power balls are low effort. Six ingredients, no oven, ten minutes. I freeze them immediately and do not mention it to anyone.
This is the full freezer breakfast version. A dozen breakfast sandwiches assembled ahead, wrapped in foil, and frozen individually.
I use this round silicone mold for the eggs. The size works perfectly for breakfast sandwiches.
freezer breakfast sandwiches (makes 12)
ingredients
12 English muffins, split
12 large eggs
1 lb. ground breakfast sausage
12 cheese slices (try cheddar, pepper jack, or Swiss)
1 teaspoon olive oil, for greasing molds
salt and garlic powder, to taste
parchment paper or aluminum foil for wrapping and storage
instructions
Cook the sausage: Cook the ground breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and fully cooked. Transfer to a paper towel-lined plate to drain and cool slightly.
Prep the molds: Preheat the oven to 350°F. Place the silicone mold on a baking sheet and lightly brush each cavity with olive oil to prevent sticking.
Build the egg rounds: Evenly distribute the cooked sausage among the silicone cups. Crack one whole egg into each cup. Gently break each yolk with a fork and swirl slightly. Season with salt and garlic powder.
Bake the eggs: Bake for 18–22 minutes, or until the eggs are set. Transfer the cooked rounds to a paper towel-lined plate.
Toast the English muffins: Arrange split English muffins cut-side up on a parchment-lined baking sheet. Place under the broiler for 1–2 minutes, just until lightly golden. Cool completely before assembling.
Assemble the sandwiches: Place one egg and sausage round on the bottom of each English muffin. Add a cheese slice and close with the top half of the muffin.
Wrap and freeze: Wrap each sandwich tightly in parchment paper or aluminum foil, depending on how you plan to reheat. Use parchment paper for microwave reheating or foil for the oven or air fryer. Transfer wrapped sandwiches to a labeled freezer bag or airtight container and freeze.
to serve
From frozen: Reheat in the microwave, air fryer, or oven until hot throughout.
Microwave (parchment wrapped): Microwave 1–2 minutes, flipping halfway through if needed.
Air fryer or oven (foil wrapped): Reheat at 350°F until warmed through and crisp on the outside.
worth knowing
Let everything cool completely before assembling or trapped steam makes the English muffins soggy once frozen.
Lightly toasting the English muffins first makes a noticeable difference after reheating.
If you do not have a silicone mold, line a half sheet pan with parchment paper. Spread the cooked sausage evenly across the surface, then crack twelve eggs on top. Break the yolks and lightly swirl with a fork for a more uniform texture. Bake at 350°F for 18–22 minutes, until just set, then cut into 12 squares after cooling.
This is the medium effort version. A big batch of mini pumpkin muffins baked ahead and frozen before anyone starts counting.
Mini because nobody in my house sits down to eat breakfast anyway.
mini pumpkin chocolate chip muffins (makes ~40)
ingredients
1½ cups (212g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2¼ teaspoons pumpkin pie spice
1¼ cups (250g) sugar
½ cup (120 ml) vegetable oil
1 cup (240g) canned pumpkin
2 large eggs
¼ cup (60ml) water
½ cup (90g) mini chocolate chips, plus more for the tops
instructions
Prep the pans: Heat the oven to 350°F. Line two mini muffin pans with paper liners.
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour (1 ½ cups), baking powder (1 teaspoon), baking soda (½ teaspoon), salt (¾ teaspoon), and pumpkin pie spice (2 ¼ teaspoons).
Mix the wet ingredients: In a separate bowl, whisk together the sugar (1 ¼ cups), vegetable oil (½ cup), canned pumpkin (1 cup), eggs (2), and water (¼ cup) until smooth.
Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until almost combined. Fold in the mini chocolate chips (½ cup).
Fill the pans: Divide the batter between the muffin cups, filling each a little under ¾ full. Sprinkle a few extra mini chocolate chips on top.
Bake: Bake for 15–18 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs attached.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Freeze: Transfer cooled muffins to a sheet pan and freeze until solid, about 2 hours. Transfer to a freezer bag or airtight container. Freeze for up to 3 months.
To serve: Thaw at room temperature for 20-30 minutes or microwave for 20-30 seconds straight from frozen.
This is the low effort version. Peanut butter, oats, honey, chocolate chips, ten minutes, no oven. Five minutes on the counter and they are ready. Less sticky than the fridge.
no bake peanut butter power balls (makes 16)
ingredients
1¼ cups rolled oats
⅛ teaspoon salt
½ cup peanut butter
¼ cup honey
¼ cup chocolate chips
1 teaspoon vanilla
instructions
Combine: In a large bowl, stir together the rolled oats (1¼ cups), salt (⅛ teaspoon), peanut butter (½ cup), honey (¼ cup), chocolate chips (¼ cup), and vanilla (1 teaspoon) until fully combined. It will look like there is not enough peanut butter at first. Keep going.
Portion: Use a small cookie scoop to portion the mixture onto a parchment-lined sheet pan.
Roll and freeze: Dampen your hands lightly and roll each scoop into a tight ball. Transfer to the freezer until firm, then store in a freezer bag or airtight container.
worth knowing
If the mixture feels too dry, add another spoonful of peanut butter.
Mini chocolate chips work better than regular ones here.