Category: Breakfast

5 MAKE-AHEAD BREAKFAST RECIPES

FREEZER FRENCH TOAST STICKS

Preparation

Yield: 6

Ingredients

  • 4 eggs
  • ½ cup reduced-fat (2%) milk
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 2 tbsp. granulated sugar
  • 6 slices bread

Instructions

  1. Preheat oven to 400° F/205° C.
  2. Whisk together eggs, milk, Cinnamon-Vanilla Seasoning and sugar.
  3. Slice bread into thirds.
  4. Dip bread in batter and lay onto Silicone Wonder® Mat.
  5. Bake 8–12 minutes, flipping once.
  6. Let cool to room temperature, then place in freezer until sticks are individually frozen, about 30 minutes, and then place into Freeze It™ container until ready to eat.

Reheating Instructions:

  1. Microwave three sticks on high power 1 minute or until warm.

Notes

Tested in 1200W microwave.

BAGEL SANDWICH

Preparation

Ingredients

  • 1 bagel
  • 2 tbsp. desired nut butter (peanut, almond, cashew or sunflower)
  • 1–2 strawberries

Instructions

  1. Cut bagel in half and spread 1 tbsp. nut butter on each side of bagel.
  2. Slice strawberries
  3. Assemble sandwich and store overnight in Sandwich Keeper.

Notes

Sandwiches can also be frozen and, once defrosted, the fresh strawberries are more jam-like.

OVERNIGHT STEEL CUT OATS

Preparation

Yield: 4

Ingredients

  • 1 cup steel cut oats
  • 4 cups water

Instructions

The night before you’re ready to enjoy:

  1. Combine steel cut oats and water in base of Microwave Rice Maker.
  2. Microwave at 50% power 8 minutes.
  3. Portion into four Microwave Cereal Bowls and store in refrigerator overnight.

Morning of:

  1. Microwave one bowl of oats uncovered at 50% power 3–4 minutes.
  2. Add reduced-fat (2%) milk or water, adjust to desired thickness.
  3. Add desired toppings.
  4. Serve warm.

Notes

Suggested toppings: walnuts and shredded coconut, peanut butter and strawberries, cinnamon, almonds and dried cranberries, or pecans and golden raisins

FREEZER BREAKFAST SANDWICHES

Preparation

Yield: 2

Ingredients

  • 2 English muffins
  • ¾ cup liquid egg whites
  • 2 slices desired cheese
  • 2 pieces desired breakfast meat (Canadian bacon, sausage, bacon)

Instructions

  1. Cut muffins in half and toast them in toaster, or at 350° F/175° C for 15 minutes or until lightly browned.
  2. Pour egg whites into Microwave Breakfast Maker and microwave at 70% power 3–4 minutes or until egg white is cooked through. (If using two Microwave Breakfast Makers at once, cook four minutes.)
  3. Allow both muffin(s) and egg whites to cool.
  4. Cut one egg white in half and place on half of English muffin. Add cheese and meat, then top with remaining muffin half. Repeat for each sandwich.
  5. Place in Freeze It™ container until needed (up to one month).

Reheating Instructions

  1. Place sandwiches in Microwave Breakfast Maker and cover.
  2. Microwave on high power two minutes, flip and microwave on high power one minute longer.

Remove sandwiches from Microwave Breakfast Maker to towel to absorb any excess moisture. Serve immediately

QUINOA BREAKFAST BOWL

Preparation

Preparation

Yield: 1

Ingredients

  • ½ cup fat- free Greek yogurt, any flavor
  • ¼ cup quinoa, cooked
  • ¼ cup fresh berries
  • ½ tbsp. honey

Instructions

  1. Combine ingredients in the Bite On the Go container, seal and store in refrigerator until breakfast, up to two days.