Freezer Breakfast Plan September

Monday
Breakfast
Coconut Pancakes & Fruit
-Freeze 3-4 per person -Place wax or parchment paper between each pancake -Store in gallon-sized freezer bags -Take out of freezer to thaw (do it during your dinner prep so you dont forget!) -Wash fruit and cut if necessary (if it browns then toss in a bit lemon juice) -Store fruit in fridge

Tuesday
Banana Carrot Muffins & Hardboiled Eggs
-Freeze batter for 12 muffins in gallon-sized freezer bags (if you have extra they are great for snacking!)

Wednesday
Dutch Baby & Hardboiled eggs
-Freeze batter in quart-sized freezer bags

Thursday
Quiche/Fritata & Fruit
-Freeze egg mixture in gallonsized freezer bags -Freeze piecrust into 9 pie tins if making quiche -Place both in a larger freezer bag -Take egg mixture and piecrust out of freezer (do it during dinner prep so you dont forget!) -Wash fruit and cut if necessary- enough for 2 days (if it browns then toss in a bit lemon juice) -Store fruit in fridge -Preheat oven to 350 -Pour egg mixture into crust and cover crust edges with foil -Bake for 35-40 minutes -Cut into slices and serve warm with a side helping of your favorite fruit

Friday
Quiche/Fritata leftovers
Nada

Freezing

-Take out of freezer evening before to thaw (do it during your dinner prep so you dont forget!) -Hardboil eggs (once again, during dinner prep or the weekend before)

Evening Before

-Take out of freezer to thaw (do it during your dinner prep so you dont forget!)

Bask in the sweet glow of leftovers!

-Pop those babies in a 350 oven on a baking sheet for approx. 10 minutes (and if you forgot ot take them out the night before just leave them in a little longer!) -Serve with genuine maple syrup, powdered sugar or a generous helping of late summer berries!

In the morning

-Preheat oven to 350 -Clip corner of bag and fill lined or greased muffin tin -Bake for approx. 20 min.

-Preheat oven to 400 -Place 2 Tbs. butter in a pie plate & melt in warming oven -Pour mixture in and bake for 25-30 minutes -Another great breakfast to serve with late summer berries or maple syrup or powdered sugar

-Pop leftovers in a 350 oven for 10 or so minutes until heated through

-Serve warm with butter -Serve eggs in fun silicone muffin cups or egg molds (do the same tomorrow)

-Same as yesterday baby!

Serving

Freezer Breakfast Plan September

Monday
Breakfast
Coconut Pancakes & Fruit
Ingredients -8 eggs (32 total) -1/2 cup coconut flour (2 total) -1 tablespoon honey (4 total) -1/2 cup yogurt, applesauce, or cocnut milk (2 total) -Coconut oil, butter or ghee for frying Directions -Mix ingredients and let them sit for 5 min. You can even throw them in a blender to help eliminate lumps -Place some of your choice of fat in skillet & melt on med. heat -When skillet is hot pour in (at most) 1/4 cup batter -Cook to golden brown (1-2 min. each side) -After cooling, follow freezing procedure **You could also just freeze the batter and fry them up that morning, but it sounds like extra work to me!

Tuesday
Banana Carrot Muffins & Hardboiled Eggs
Ingredients -2 cups flour- if you use whole wheat try soft wheat for best results (8 total) -1 tsp baking soda (4 total) -1/2 tsp salt (2 total) -1/2 tsp cinnamon (2 total) -1 cup mashed, ripe bananas
(4 total- about 6-7 bananas) -1 cup sugar (4 total) -3/4 cup vegetable oil (3 total) -2 eggs (8 total) -1 cup finely grated carrots (4 total) **1/2 cup chopped pecans (2 total)

Wednesday
Dutch Baby & Hardboiled eggs
Ingredients -2 Eggs (8 total) -1/2 cup flour- if you use whole wheat try soft wheat for best results (2 total) -1/2 cup milk (2 total) -1/4 tsp salt (1 total) Directions -Beat eggs lightly -Beat in flour, milk & salt just until mixed -Divide batter into 6 gallonsized freezer bags *1 Hardboiled egg per person **Hardboiled egg recipe in last column

Thursday
Quiche/Fritata & Fruit
Ingredients -6 Eggs (24 total) -1 1/2 cups heavy cream or half & half (6 total) -Salt and Pepper -2 cups chopped fresh baby spinach (8 total) -1 lb bacon, cooked & crumbled (4 total) -1 1/2 cups shredded Swiss
(6 total)

Friday
Quiche/Fritata leftovers
Pie Crust Instructions (makes 4 per batch) -4 cups flour (can substitute whole soft wheat) -1 Tbsp Sugar -1/2 tsp baking soda -4 tsp salt Blend together Add: -1 2/3 cup shortening -1 egg -1/2 cup cold water -1 Tbsp white vinegar Mix together

-1 pie crust (makes 4 total, or if

you choose to not use pie crusts you can make a fritata) -Pie tins- if making quiche (4 total)

Recipe

Directions -Sift together dry ingredients -Combine wet ingredients (less carrots) & beat with electric mixer at medium speed for 2 minutes -Stir in dry ingredients -Fold in carrots & pecans -Divide batter into 6 gallonsized freezer bags *1 HB egg per person

Directions -Cook bacon -Shred cheese while bacon cools -Combine all ingredients (per individual quiche/fritata) into gallon-sized freezer bags -Make pie crusts (recipe in next column) and mold into pie plates -Place all ingredients into 2 gallon freezer bags

Hardboiled Egg Directions -Cover eggs in water (about 1 above the eggs) -Bring to a boil -Take off heat & cover for 18 min. -Promptly cool in cold water

Freezer Breakfast Plan September Tips & Tricks

Label your bags the night before to ease your morning work Double-bag everything to prevent leeking- the outside bags can be reused Work as much in large batches as you can and then divide evenly into smaller amounts Only do things once- ie. crack all your eggs at the same time Shop at bulk food stores to save lots of moolah but make sure to compare prices For all items possible, buy from local vendors (eggs, milk, fruits & veggies) For the freshest most wholesome recipes, grind your own grain! I use a Nutrimill (find here) Get together with friends to lighten the load and have fun in the process!

Shopping List:
Eggs- 7 dozen (73- actually, plus additional for hardboiled eggs-add enough to fit the needs of your family) Milk- 2 cups Heavy cream or half & half- 6 cups or 3 pints Swiss Cheese- 6 cups Yogurt, applesauce or coconut milk (2 cups total or a combination) Coconut flour- 2 cups Flour (regular or soft wheat)- 14 cups Sugar 4 cups + 1 Tbsp (can use succunant or unrefined) Shortening- 1 2/3 cups (non-hydrogenated) Pecans- 2 cups (optional) Coconut oil, butter or ghee for various frying/cooking uses (approx. 1 1/2 cups) Vegetable oil (something non-soy based) Bananas- 6 or 7 Carrots- 4 or 5 Baby spinach- 8 cups Bacon- 4 pounds 9 Pie Tins- 4

Recipe Attributions:

Coconut Pancakes- Cara @ Health, Home, Happy via Granola Mom 4 God Banana Carrot Muffins- a friends old recipe book, dont have name Dutch Baby- Betty Crockers Cookbook (listed as Puffy Oven Pancake) Spinach & Bacon Quiche- Paula Deen via Food Network Pie Crust- Family recipe Harboiled Eggs- Betty Crockers Cookbook

Things you probably have on hand:

Honey (4 Tbsp) Baking soda (aluminum free) Salt (sea salt is best) Cinnamon White distilled vinegar- 1 Tbsp

Freezer Breakfast Plan September

Freezer Breakfast Plan September