The morning can be the most hectic time of day when school starts. Here are a few tips and tricks that I use to ensure that everyone receives a balanced breakfast while saving time and money!
Make Ahead and Freeze Pancakes
Using a store bought mix or your own, make a large batch of pancakes and allow them to cool. After they have cooled, stack 3-4 pancakes and wrap them in wax paper. Place wrapped pancakes into a freezer bag and lay flat in the freezer. Warm the pancakes in the microwave to 30-60 seconds for a quick breakfast. These will store for up to a month in the freezer.
Chop and Slice Fruit in Advance
Before cleaning up from dinner take 5 minutes to prepare fruit for tomorrows breakfast. This can be used to top pancakes or yogurt.
Prepare Bacon and Sausage in Large Batches
I like to cook an entire package of bacon in the oven on a baking sheet lined with tin foil for 20 minutes at 375. This keeps the bacon flat and allows the grease to drain without creating a greasy mess in your kitchen. Store the bacon in the refrigerator and warm pieces as you need them.
Sausage can also be cooked in advance. I cook a pound of sausage, crumble it and then store it in the refrigerator to use in omelets and recipes.
Stay tuned for two recipes using your already prepared bacon and sausage that will make breakfast and dinner a snap!
By Melissa
Love the info on cooking bacon in large amounts at one time…but I just can’t imagine cooking that much bacon on a flat sheet with only foil under it! Can you elaborate more on your method please? Thanks!
Reusing empty cereal bags makes a great (free!) alternative to waxed paper for separating items for freezing.
I do all of this PLUS I make waffles, muffins, french toast, and bacon/egg/cheese biscuits that get frozen too.
I have also discovered that I can make fresh breakfast burritos without taking a lot of time. Scramble eggs and pour in a small skillet. Turn burner on low and cover with a lid. The eggs take about 5min to cook (give or take). Turn off heat, place ham or bacon on the eggs and place a tortilla on top of that. Cover again with the lid and allow to steam. Take tortilla out of the pan, place on a plate, put cheese on tortilla and top with bacon and eggs. Wrap before tortilla cools down.
Hi Kim,
The sheet I use has a small rim so that the bacon grease doesn’t run everywhere. Depending on the type of bacon (turkey is less greasy while thick cut seems to be the most greasy), I use a cooling rack to elevate the bacon to keep it completely out of the grease. When I bring it out of the oven I place it on paper towels to remove any remaining grease.
Thanks for the comment. I should have been more clear!
Melissa
I do one better – not only do I cook bacon all at once in the oven (400 for 20 minutes on a rack), but I let it cool, then freeze it in packages of 5 slices) and you don’t even need to defrost it when U R ready to cook. I normally do remove it though, about 20 minutes before cooking and I put it right in the pan after the eggs are cooked. It re-heats instantaneously and it crisps up. Love that. No need to buy pre-cooked bacon. So much more expensive and no need to run to the store to buy it. I always have some on-hand. I buy it 3 lbs at a time at Costco. Once a month I cook up one package. So easy.