Breakfast can be hard! In this video we share some of our family’s favorite make ahead and freezer friendly breakfast recipes. Having nourishing, protein rich breakfasts made in advance has been so helpful getting our day off to a good start without stress!
Recipes:
Egg Muffin Cups with Ham – https://fromscratchfarmstead.com/egg-muffin-cups/
Blueberry Breakfast Meatballs – https://fromscratchfarmstead.com/breakfast-meatballs/
Oatmeal Blueberry Blender Muffins – https://fromscratchfarmstead.com/blueberry-blender-muffins/
Healthy Homemade Sausage Patties – https://fromscratchfarmstead.com/healthy-sausage-patties/
Used in this video:
Baby Carrier – I have used the LILLEbaby carrier with all 4 of our kids and love it! https://amzn.to/3TsMDKB
Blender – We invested in a Vitamix about 10 years ago and it’s been totally worth it for us. And their customer service and warranty are excellent! https://amzn.to/4a0b741
Grater – Jim got me this box grater for my birthday and it’s the only grater I’ve ever had that’s made shredding a pleasant experience. Perfect for grating vegetables and cheese. https://amzn.to/4a0no7O
Silicone individual muffin cups – https://amzn.to/3IrddxA
Silicon muffin pan – https://amzn.to/4a7fTfq
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Of all the meals of the day we often find that breakfast can be the most stressful when we’re trying to get chores done outside and everyone needs to get ready especially on those days when we have somewhere to be early in the morning breakfast just feels hard
But we have found that when we prepare ahead of time and have a few made ahead meals ready to go it makes those breakfasts go so much smoother so today I’m going to show you some of our favorite breakfast ideas that we make an advance to make those busy mornings go so much
Better so our family just got back from a little weekl long vacation that we took so on our Homestead it can be hard for us to get away and to travel especially when you have a family melt cow but we like to take advantage of the little wind windows that we have so
Thimble our mil cow is due with a calf in April which means 2 months before she’s do we dry her up and so we take 2 months off from milking so last week we milked her for the last time and then the next day we jumped in the car and we
Headed out for a little family road trip we went to a little water park for a couple days and then we just did four or five days we rented an Airbnb and just did a lot of hiking and exploring and hanging out and reading and resting and
It was just a really lovely time really good family time and sometimes it’s just really nice to get away even though home and our Homestead is my absolute favorite place to be sometimes it’s really nice to just get away for a few days so that’s where we were last week
But coming back our fridge is basically basically empty and we need to fill it up and get some things ready so today we are going to be prepping some of these items that we love to have on hand for nourishing breakfast especially on those really busy days when I just need
Something quick that’s ready to go the first thing that we’re going to be making here are these egg muffin cups and the beauty of all the recipes that we’re making today are that they are all really freezer friendly so that you can make them in batches you can freeze them
And you can pull them out as needed my eyes are watering another thing about these recipes is that they all for the most part are high in protein so we have found that when we start the morning with a really good protein Rich breakfast we just feel so much better
Not just the rest of the morning but the rest of the day and I’ve also found that that just really helps keep our kids bellies full so much better and they just they seem to be more attentive and just do better when we just have like oatmeal for breakfast they really
Struggle and are usually asking for something else to eat by 10:00 but if we start the day with a solid protein Rich breakfast that definitely satisfies them much better until lunchtime these egg cups are some of our favorites because I’m not sure what it is about serving things in a little cute
Muffin package that makes them so much more appealing to kids but it does you could take the exact same recipe put it in a pan and call it an egg casserole but for some reason in our house when it comes in muffin form our kids just
Devour them so much more easily than if I were to make an egg casserole so we love making them this way it just goes over better and for if you’re going to freeze them I think the muffin cup idea works out way better and you just have a
Really easy ready to go kind of handheld bite-sized snack that anyone can eat so making these is super simple there are a few tricks that really can help make it better though so I have found that 10 eggs is the perfect amount to fill 12 muffin cups and so we always use 10
Whole eggs you can also if you happen to have some egg whites on hand from some you know if you used egg yolks in your coffee or made ice cream or something like that you could do like eight eggs and two egg whites it’s a good way to
Slip those in if you happen to just want to find a need for them but usually we use 10 whole eggs in this recipe put it here then you’re going to add whatever mixins you like so this morning we are sautéing up some garlic and onions that
We’re going to add we’re going to throw that in with some chopped up ham and then I’m going to add some dried nettle that we have there are so many combinations and variations on this that you could take um you could do peppers you could do broccoli you could add
Really any vegetable that you want to to these muffin cups the only thing I would say is that make sure you don’t go if you go really heavy on the vegetables especially if they tend to be more moist vegetables it could make for more of a soggy muffin cup that’s not going to
Have the right texture that you want so I usually just try to do one or two vegetables and don’t go crazy in the quantity that I’m using I really like adding like the dried greens because those just blend in really nicely and don’t alter the texture at all but you
Can play around with it depending on what you like but add some vegetables if you’d like to add meat we love to add ham or sausage or bacon to our muffin cups we usually do about 1 to two cups of finely chopped or ground meat and
Then stir that in with your eggs and then you can add whatever herbs or seasonings that you want I’m just doing salt and pepper here today keeping it really simple and then you’re just going to spoon those into your muffin cups and if you’d like to add cheese on top
That’s what we’re doing we just sprinkle some fresh grated cheese on top and they’re ready to go just bake them at 350° f for about 18 to 20 minutes and once they are cooked all the way through they’re ready to eat or you can freeze
Them to pull out later if you do decide to freeze them really you can just pull them out from the freezer heat them up in the oven or in the microwave until they’re warmed through and that’s it as you can see here I am making these in
Our silicone muffin cups so I am I’m going to ask you guys for your advice here so I recently I’ve been using silicone muffin cups for years but recently I’ve been doing some research that silicone muffin cups might not be the best option for cooking muffins heating the silicone could potentially
Produce toxins have you guys heard about this what do you do for cooking your muffins we have an aluminum muffin tin so I’m not crazy about the idea of cooking them in aluminum what do you do for safe toxic free muffins so give me your suggestions
I’d love to hear if you have a specific pan you use or how you like to cook them cuz I am kind of back to the drawing board figuring out how we’re going to do this I love the convenience of the silicone muffin cups but now I’m
Hesitant with whether or not it’s a really a good idea to heat those up and serve them to my family so let me know what you do in the comments below so while our egg muffin cups are cooking we’re going to go ahead and get started on these breakfast meatballs and
These are so yummy you guys these are one of my favorite breakfast special recipes and it might sound a little funny so what we do here is we mix ground pork with blueberries um I shred some carrot and add that in and then some greens so
We’re going to use our dried nettle here again but you could also use just some finely chopped kale to this recipe and it might sound kind of funny like an interesting combination of ingredients but I promise the blueberry Berry with the pork it just goes really well and it’s really
Delicious I like to chop my blueberries in half for this when they’re frozen the blueberries are really easy to chop in half and I think the whole blueberries just make it a little much in the meatball but you can feel free to leave them whole if you don’t want to go
Through the hassle of chopping them in half but I’m chopping them in half here and I should just note that I am going to put the links to all the recipes that I’m making below so you can go ahead and find the full re recipe and all the
Details in the links below after you get all those ingredients in your bowl you’re just going to add some spices we are adding some Sage some thyme some salt to these meatballs and mixing it all together you could also add a little maple syrup for sweetness if you want we
Usually leave it out but it’s also really delicious with it added in these are a little messy to mix together with a spoon so usually I resort to using my hands for this and as you can see I actually um I sliced my finger about a
Week ago on a mason jar that slipped out of my hand when I was doing the dishes and had to get three stitches in my finger so I’m a little bit out of commission right now but I’m doing the best with my one hand and the rest of my
Left hand here to work these meatballs together but I’m going to call in some help for my kids who love to roll meatballs so they can help me see see how I do this mhm after you get everything mixed together you form your meatballs into balls you’re just going to go ahead and
Bake those at 400° for about 20 minutes and they’re ready to go is it like my hands or brain freeze giving your hands a brain freeze do you have brains in your hands hand freze my hand freeze so we are kind of in this stage it’s March
Honestly I haven’t been to the grocery store since about January so we are still just trying to work our way through all the food that we have stored and so that’s why this recipe is great too because it uses what we have we have lots of frozen blueberries in our
Freezer that we’re still working through from the summer we have tons of dried nettle that we harvested in the spring and dried and then we still have lots of carrots that we have stored away so I love these recipes that just combine these things that we already have on
Hand and they just go so well together I am using 2 lbs of pork for these meatballs and this is going to give you about 35 to 40 meatballs depending on how big you make them and again once you cook these These are great to freeze for
Later that’s what I love to do and then you can just pull out a couple at a time maybe add them to some muffins or some oatmeal or yogurt or whatever you’re having and it just kind of rounds it out and gives a really nice protein option
To go with something else and have an easy ready to go breakfast and if you don’t want to use pork for these meatballs you can also I think ground turkey or even ground chicken make the best substitute in this recipe for the pork here we go Clara all
Right you want to get the oats baking powder what else do we need coconut oil vanilla yeah eggs would be great Mhm the yogurt’s in the in the fridge all right guys here we go all right so our egg muffin cups are out of the oven our meatballs are in the oven and now we are going to make up these blueberry oatmeal blender muffins so if
You saw the snack video that we did a few videos ago we made our banana oat blender muffins and those are just hugely popular in our house those are probably the most requested muffin recipe that our kids ask for so I have been experimenting with trying to make a
Blueberry blender oat muffin recipe and the reason being is because like I said before we really try to focus on eating the foods that we are able to grow or purchase here locally and so we have a ton of blueberries in our freezer but we rarely have bananas on hand I will pick
Up bananas when we go to the store but I just I only go to the store every couple of months and so bananas are just not something that we always or very often have readily available and so I was looking to adapt that banana oat blender muffin recipe to a just a blueberry
Blender oat muffin recipe because those are just ingredients that we always have on hand and so it would be something that I could make all the time instead of just every once in a while so after some experimentation I’m super happy with how this recipe is turning out and
It’s really similar to the other recipe it still uses really simple nourishing ingredients your oats yogurt coconut oil and then your baking powder vanilla normal baking things a little bit of maple syrup we throw in and you just throw that all in a blender blend it up
And that’s going to be your batter and then you pour that batter into your muffin cups and then gently add in the blueberries again I will post the exact recipe in the link below so that you can see the whole thing but these come together really easily and I think our
Kids like them almost as much as the banana blender oat muffins so I’m super happy with how they turned out I know I’ve said before that our typical breakfast in our house tends to be scrambled eggs or some form of eggs hardboiled or ere easy or whatever everyone’s feeling that day but it’s
Just so nice to have some of these other things ready to go if you have scrambled eggs every day people just get sick of it after a few days and so this is just such a nice way to throw in some of these other things without making it
Feel like the morning needs to feel hectic or extra busy it actually makes the morning feel even more smooth and easy and then the last thing we’re going to be making here are these sausage patties and so we have been making this recipe for years we make a really basic
Sausage patty it just uses handful of basic ingredients I’m going to chop up some garlic here mix that in with our ground pork I always when I’m making these sausage patties I like to make them in bulk so that I have a bunch of them and then we freeze them to have on
Hand so I am using 3 lbs of pork here we’re going to add in some Sage some maple syrup a little bit of mustard and salt and mix that all together with our garlic and it makes just a really nice flavorful basic Maple Sage sausage patty
You can get a lot fancier and elaborate with things you throw in there or sometimes I like to sauté up onion and add that in but today I’m just going to keep it really basic after you get all those ingredients together mix it up again with all of this ground pork I
Find the easiest way to do this is with your hands so get in there mix it all together till all those spices are mixed around really well and then form your sausage into patties it is really hard to find high quality sausages out there from what I
Have found if you look at the packages of the ingredients of most pre-made sausage mixes or BRS or Patties or whatever it’s just really hard to find clean ingredients they love to throw corn syrup solids and extra especially sugars and corn syrup into most of those
Sausage mixes and so I have just found years ago that it’s just way easier to get ground pork and then to make my own sausage cuz even if you can find a good clean sausage that’s awesome it’s likely going to cost more so I just like to buy
Plain ground pork from local farmer or we like to barter it here with friends and neighbors and then make my own sausage patties so the 3 lbs of pork that we have is going to make about 20 to 25 sausage patties depending on how big you make them and then you’re going
To go ahead and just fry them up in a frying pan usually 8 to 10 sausage patties fits in our large 12 in cast iron pan at a time so I do this in a couple rounds but go ahead and just fry those up because I make them pretty
Small on the thin side it really only takes a couple minutes on each side they’re really quick to make and then I go ahead and lay them on a baking sheet and then just freeze them in a single layer to store for later so we are able to get all of those
Things whipped up in just a few hours and it feels so good to have a few just easy ready too options on hand so we’re going to go ahead take these meatballs out of the freezer store them in plastic bags and we are stocked up for at least
The next couple weeks with some ready to go easy Breakfast