Sausage Freezer Breakfasts

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A few months ago, I read this post over at The Lazy Genius Collective, one of my favorites blogs.  It really made me think about the how, the what, and the why I feed my people what I do in the mornings.  Now, let me issue this disclaimer:  we do NOT sit down for a hot breakfast every day.  I’m way too lazy for that.

What I do have, however, is face to face time with my kids while they eat.  They eat and we chat while I pack lunches, eat my breakfast, and get them ready to walk out the door.  (Because my husband is AWESOME and takes them to school most mornings, this is our time before they head out)

But I’m lazy.  And I like to sleep.  Which can make breakfast a problem if I want my kids to eat at home and not eat Cheerios off the floor every day.

Freezer breakfasts are one of the things that keeps our mornings on schedule and helps me maintain some sanity during the week.  During the school year, I try to keep a decent amount of frozen breakfast items available for school mornings.  On any given school morning, my family generally has the choice of:

  • Pancakes/Waffles
  • Instant oatmeal packets
  • Cereal/Toast
  • Yogurt/Fruit
  • Sausage Muffins
  • Breakfast burrito pouches
  • Muffins (homemade or from a mix- already cooked and frozen)
  • Store bought freezer breakfast items…(I may or may not have a soft spot in my heart for Jimmy Dean pancakes on a stick- don’t judge!)

I had let my breakfast stash get pretty low recently so I used my unexpected snow days the other week to stock up on two of our favorites breakfast items- sausage muffins and breakfast burritos.  I grabbed two pounds of sausage from the grocery store but the rest of the ingredients were straight from my fridge, freezer, or pantry.

Speaking of breakfast burritos, let me jump on my tortilla soapbox for a moment.

I do NOT like frozen burritos.  By the time I nuke them in the microwave to get the inside warm, the tortilla itself is tough and disgusting.  I had always avoided making burritos for the freezer for this reason.  On a random Pinterest search one day, I came across the idea of freezing only the filling and I gave it a shot soon after.  Game changed, people.  Seriously.

Now I only freeze the filling for my burritos and we LOVE eating them for breakfast.

Another breakfast favorite of ours are sausage muffins.  They’re already cooked when frozen and can be warmed up in under of a minute.

So….onto my freezer breakfast cooking session……

I started by browning and draining two pounds of sausage.

Tip: When draining meat, put it in a strainer on top of a bowl. So much less messy and awkward!  Thanks to my fine motor issues from my MS, I have difficulty handling a large skillet when I need to drain or move food from one place to another.  This little hack helps me out so much!

While the sausage cooled, I washed and diced about 7 potatoes.  I boiled them until they were soft and then put them on a baking sheet to cool.  I also scrambled about 8 eggs (roughly one per packet of filling).  Be sure not to overcook the eggs because they’ll also cook a little bit more when you microwave them later. Add a pound (or roughly two cups cooked) of cooked sausage to the potatoes with the eggs in a separate container.  Let it all cool and add seasonings (salt, pepper, etc) to mixture as your tastes prefer.

(Peppers and onions would also be a great addition to the potato mixture, but the people I feed wouldn’t be so happy about that so I leave that out.)

 

While the burrito mixture is cooling, I moved on to my sausage muffins.  This is so simple that it should be a crime.  Really.

Take a pound of the cooked sausage, four beaten eggs, a cup of Bisquick baking mix, and a cup of cheddar cheese and mix it together.  Fill a greased muffin tin with the mixture and cook at 350 degrees for 20 minutes.

The End.

See, I told you it was easy!

While my sausage muffins were cooking, I packaged up my burrito pouches.  I added a spoonful of the potato/sausage mixture to a sandwich bag, put a some of the scrambled eggs on top and topped it with a handful of cheese.  I also roll over the top of the bag so the mixture would freeze in a block shape.

My goal was to package the burritos before the timer went off for the sausage muffins and I even had time to clean up the kitchen before taking them out to cool!  Start to finish, I had both of these recipes ready for the freezer in about an hour.

Both recipes are also incredibly easy to reheat.  The burrito filling needs to be removed from the bag and warmed in the microwave for 1-2 minutes and then added to a warm tortilla. (My husband’s burrito secret is to put a tortilla on top of the filling for the last 20 seconds or so in the microwave.)  We also usually add extra cheese and taco sauce to ours. The sausage muffins take around 45 seconds-1 minute to warm depending on the number of them that you’re reheating.

Hopefully, this inspires you to create some freezer breakfast items for your family!  I promise it’s well worth the time and effort on those weekday mornings!

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