1. FREEZER FRIENDLY BREAKFAST BURRITOS
2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cook tater tots according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
Place into oven and bake until heated through, about 12-15 minutes.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
2. FREEZER FRIENDLY EVERYTHING BAGELS
1 lb refrigerated pizza dough
10 egg whites (or 5 whole eggs)
Salt and pepper, to taste
6 oz diced ham
4-8 oz shredded cheese
12 cups water
1 tablespoon honey
Everything bagel seasoning: combine equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.
Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.
To reheat after freezing, wrap the frozen Bagel Bomb in a paper towel and microwave on high for 1 minute and 15 seconds or until warmed through.
3. BREAKFAST EGG CUPS
1 package of bacon
1 1/2 cups ground sausage
1/2 cup onions , chopped
1 cup spinach leaves , frozen
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper and place down the bacon.
Cook bacon until crispy, about 15-20 minutes.
While bacon is cooking cook up the sausage and make sure you chop it with the spatula as cooking.
Once the sausage is fully cooked remove from the pan and add in the onions and spinach.
Cook until onions are tender.
Remove the bacon from the oven allow to cool and then crumble.
Reduce oven temparture to 350 degrees.
In a large bowl crack all of the eggs and mix up with the milk, salt, and pepper.
Grease a muffin tin with butter and place in the sausage, spinach and onions, eggs, and then top with most of the bacon.
Put the muffin tin into the oven and bake for 20-25 minutes, or until the eggs are no longer runny.
Top some with the extra bacon and cheese.
Pop back into the oven to allow cheese to melt.
Remove from oven, serve and enjoy!
3. MAKE AHEAD BREAKFAST BOWLS
2lbs yukon gold potatoes, chopped into 1" cubes
1 green pepper, seeded then chopped into 1" cubes
1 onion, chopped into 1" cubes
extra virgin olive oil
seasonings to taste - salt, paprika, onion powder, garlic powder
4oz freshly shredded cheddar cheese
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa
6 individual-sized tupperware or glass
Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, seasonings to taste, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.