Make-Ahead Breakfast Ideas

Skip the prep and use AP products!

We’re all about making mealtime easier for families, and that includes breakfast. Whether you’re sending kids off to school or readying yourself for a busy 9-to-5 day, there’s no reason to miss out on the first meal of the day. We like to prep grab-and-go entrees ahead to save time and avoid stress in the morning. Handheld meals like breakfast burritos and muffins can be prepped in large batches and frozen until needed.

We also keep our freezers stocked with other fast favorites like those mentioned in the list below. Most of these items can be thrown in the microwave or toaster- ready to eat in minutes!

• Breakfast Burritos. Choose from: Posada Breakfast Burritos Scrambled Eggs, Bacon & 3 Cheeses (#7419) or Don Miguel Breakfast Burritos-Whole Eggs, Sausage, & 3 Cheeses (#4845).
• Kellogg’s Eggo Homestyle Waffles (#1498) + Log Cabin Original Syrup (#1590)
• Biscuits and Gravy. We have a couple options for this homestyle breakfast! Johnsonville Sausage & Gravy Stuffed in a Buttermilk Biscuit (#4844) or Bridford Buttermilk Biscuits paired with Ivar’s Country Sausage Gravy (#2326).
• Farm Rich Cinnamon French Toast Sticks (#1499) + Log Cabin Original Syrup (#1590)
• Hot Pockets Bacon, Egg & Cheese in a Croissant Crust (#1731)
• Avieta Liege Waffles with Pearl Sugar (#1811). Top with Nutella Spread (#7338), Biscoff, whipping cream, or fresh berries.

Make-Ahead Breakfast Burritos

Preparing breakfast burritos for the week is a trick we love. Plus, you can change the fillings so every morning is something different! Just write with a sharpie on the parchment paper what it’s filled with so you know which one to grab on the way out the door.

Ingredients:

• 3 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
• 2 cups Quincy Gold Loose Shredded Hashbrowns (#2421)
• 1 cup Flav-R-Pac Chopped Onions (#5772)
• 12 eggs
• 1/4 cup milk
• Regal Fine Sea Salt (#1146) and AP Coarse Black Pepper (#1028), to taste
• 12 Receta de Oro Mexican Flour Tortillas (#4970)
• 1 1/2 cups Kirkland Shredded Cheddar Jack Cheese (#1860)
• Optional fillings: crumbled Daily’s Regular Slab Precooked Bacon (#4835), chopped Daily’s Fully Cooked Pork Sausage Skinless Links (#5464), Supherb Farms Fresh Frozen Chopped Cilantro (#1921), bell peppers, etc.
• Serve with: salsa, Cholula Original Hot Sauce (#2134), Calavo Fiesta Guacamole, sour cream, etc.
• Ziploc Gallon Freezer Bags (#1979) and Parchment Paper (#1153)

Instructions:

1. First, melt 1 Tbsp butter in a skillet. Saute the hashbrowns and onions (along with any other veggies, if desired). Season with 1/2 tsp AP Seasoning Salt (#1033). Cook until tender, then gently pour into a bowl and set aside.
2. In a bowl, whisk together the eggs and milk, then add salt and pepper to taste. Melt the remaining butter in the skillet over medium heat, adding the eggs and scrambling until set (don’t let it dry out!). Approx. 4-5 minutes, then remove from heat.
3. Now, assemble the burritos. Place each tortilla onto a piece of parchment paper. Then, sprinkle 2 Tbsp of cheese down the center of each tortilla, followed with 1/4 cup vegetables, a scoop of scrambled eggs, and any other fillings you’d like. Tightly roll the burrito, making sure the top and bottom is folded in to hold the fillings.
4. Now, wrap each burrito in the parchment paper and set in a single layer on a baking sheet (#4020) until frozen, then transfer to a gallon Ziploc bag. Simply remove a burrito when ready to eat.
5. To heat: unwrap burrito and microwave for 1 to 2 minutes, or until warmed through, or in the oven at 350F for 12 to 15 minutes. Serve with desired toppings.

Start your morning off with customizable breakfast sandwiches! Simply prep for the week and pop in the microwave for an easy meal.

Freezer Breakfast Sandwiches

Ingredients:

• 12 Bridgford Frozen Buttermilk Biscuits (#5646), thawed
• 12 eggs
• 1/4 cup milk
• Vegalene Buttery Delite (#1576)
• Regal Fine Sea Salt (#1146) and AP Coarse Black Pepper (#1028), to taste
• 12 slices cheddar cheese
• Protein: Daily’s Regular Slab Precooked Bacon (#4835), Hormel Sliced Canadian Bacon (#1741), Daily’s Fully Cooked Pork Sausage Patties (#4063), Foster Farms Fully Cooked Country Style Chicken Tenderloin Fritter (#6214)
• Optional toppings: salsa, Cholula Original Hot Sauce (#2134), Calavo Fiesta Guacamole, etc.
• Muffin Tin, Ziploc Gallon Freezer Bags (#1979) and Parchment Paper (#1153)

Instructions:

1. First, preheat the oven to 350F. Spray each well of a muffin tin with vegalene, then crack an egg into each well, seasoning with salt and pepper. Bake for 15 minutes, or until the yolk is cooked to your liking. Remove from the oven and allow to cool, scooping the eggs out with a spoon.
2. Meanwhile, slice the biscuits in half. Place the bottom half of each biscuit onto a piece of parchment paper. Then, add a slice of cheese onto half of the biscuit, followed by the prepared egg, meat of choice, then the top half of each biscuit.
3. Now, wrap the parchment, making sure the sandwich is sealed well. Place onto a baking sheet (#4020) until frozen, then transfer to a gallon Ziploc bag. Simply remove a sandwich when ready to eat.
4. To heat: unwrap sandwich and microwave for 1 to 2 minutes, or until warmed through, or in the oven at 350F for 12 to 15 minutes. Serve with desired toppings.

Looking for more breakfast ideas?

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