8 Make ahead freezer breakfast meals

Now that we are more that half way through January it is time once again for me to get more organized with my food storage...I found these eight delicious make ahead breakfast freezer meals to start stocking my freezer with. 

Hash Browns, Sausage, Bacon and Eggs.

Ingredients:

• 1 (2 1/2 lb) package frozen hash browns, shreds
• 1 cup butter, melted
• 4 cups shredded jalapeno pepper cheese
• 4 cups shredded cheddar cheese
• 12 sausage links, cooked and diced (1 pound)
• 16 slices bacon, cooked and diced (1 pound)
• 2 cups milk
• 18 eggs
• salt and pepper
• crushed red pepper flakes, and
• dried onion, to taste

• Directions:

  
  

  1. 1
     Preheat oven to 425 degrees.
  2. 2
     Spray 2 9x13 inch pans with cooking spray.
  3. 3
     Place half of hash browns into each pan, press to the bottom forming a crust.
  4. 4
     Drizzle half of melted butter over each dish.
  5. 5
     Bake for 25 minutes.
  6. 6
     Remove from oven, reduce temperature to 350.
  7. 7
     Put half of the chopped meats, and cheeses on the "crusts" in each pan.
  8. 8
     Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
  9. 9
     Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
  10. 10
      Pour half the egg mixture over each pan.
  11. 11
      Bake for 35 minutes.
  12. 12
      Let it stand for about 15 minutes before you put it in containers to freeze.
  13. 13
      Reheat a 3/4 cup serving for 3 minutes on high.
  14. 14
      This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.
  
  

Sausage Breakfast Muffins 

Ingredients:

• 2 lbs chorizo sausage or 2 lbs bulk breakfast sausage
• 4 cups Bisquick
• 2 cups cornmeal
• 6 eggs
• 3 1/2 cups milk
• 3 cups shredded cheese
• 
  
• 
  

Directions:

1. 1
   Line muffin tins with paper liners, and set aside.
2. 2
   Fry, crumble and drain sausage.
3. 3
   Preheat oven to 375 degrees.
4. 4
   Mix together bisquick, cornmeal, eggs, and milk.
5. 5
   Add drained sausage, and cheese, and stir well.
6. 6
   Ladle the filling into the prepared muffin tins, filling almost to top.
7. 7
   Bake for 11-15 minutes.
8. 8
   Allow to cool completely.
9. 9
   Store in freezer in a large airtight container.
10. 10
    Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
11. 11
    Microwave on high for approx 90 seconds.

Breakfast Bagel Sandwiches 

Ingredients:

• 12 miniature bagels (whole wheat or white)
• 1/2 cup butter
• 12 pieces bacon (fried crisp and cut in half)
• 12 eggs
• 1 cup cheddar cheese, grated (or your favourite kind)

• Directions:

  1. 1
     Slice each bagel in half.
  2. 2
     Lightly butter each side.
  3. 3
     To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
  4. 4
     On the bottom half of the bagel place cooked egg.
  5. 5
     Top each egg with approximately 1 Tablespoon grated cheese.
  6. 6
     Stack bacon on top.
  7. 7
     Complete sandwich with top of bagel.
  8. 8
     Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
  9. 9
     To serve, remove 1 bagel sandwich from bag and remove wrapping.
  10. 10
      Place upside down in microwave and heat for 30 seconds.
  11. 11
      Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.
  12. 
      

Breakfast Burritos

Ingredients:

• 12 eggs, beaten
• 1 lb bulk sausage, cooked (or crumbled links)
• 1/2 cup chunky salsa (your choice of heat)
• 2 cups cheddar cheese, shredded
• 24 flour tortillas (you can also use whole wheat)

Optional Ingredients

• 1 green pepper, finely diced (optional)
• 6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
• jalapeno, slices (optional)
• 1 (4 ounce) can chopped green chilies (optional)
• 1 -2 garlic clove, finely minced (optional)
• 1 onion, finely diced (optional)
• 1 tomato, peeled and chopped (optional)
• 2 green onions, sliced with tops (optional)

• Directions:

  1. 1
     Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
  2. 2
     Warm tortillas in microwave 20-30 seconds or until warm and flexible.
  3. 3
     Place 1/2 cup egg mixture into tortilla; roll burrito-style.
  4. 4
     Freeze burritos in single layer on lightly greased cookie sheet.
  5. 5
     When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
  6. 6
     TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
  7. 7
     Wrap in a paper towel.
  8. 8
     Cook in microwave until heated through (about 2 minutes).
  9. 9
     Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

Quiche in a Bag 

Ingredients:

• 1 cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc)
• 3/4 cup vegetables (thawed chopped spinach, broccoli, chopped green pepper)
• 1 cup cheese, shredded
• 1/4 cup onion, diced
• 2 cups milk
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Tabasco sauce (use 1 tsp for a spicier kick)
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder

• Directions:

  1. 1
     Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
  2. 2
     With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
  3. 3
     Pour into the bag with the meat/vegetable mixture.
  4. 4
     Seal and freeze.
  5. 5
     To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
  6. 6
     Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.
  7. 7
     Cool about 5 minutes before serving.

French Toast Sticks

Ingredients:

• 2 eggs
• 1/2 cup icing sugar
• 1/4 cup milk
• 2 tablespoons maple syrup
• 1 teaspoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 8 slices white bread, each cut into 4 strips
• 3 tablespoons butter

Directions:

1. 1
   In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
2. 2
   Dip each bread strip into the egg mixture, coating completely.
3. 3
   In a large skillet, melt 1 tablespoon butter over medium heat.
4. 4
   Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
5. 5
   Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
6. 6
   To serve: reheat in the oven, toaster oven, or microwave until heated through.

Mini Cinnamon Twists



Ingredients:

• 1 cup sugar
• 1 tablespoon cinnamon
• 4 (8 count) cans crescent rolls
• 5 tablespoons butter, melted
• 64 mini marshmallows
• 1 cup icing sugar
• 2 tablespoons milk

• Directions:

  
  

  1. 1
     Preheat oven to 375°F.
  2. 2
     Spray a baking sheet with no-fat cooking spray.
  3. 3
     Mix sugar with cinnamon in a small bowl.
  4. 4
     Separate dough into triangles.
  5. 5
     Cut each triangle in half, lengthwise.
  6. 6
     Brish each triangle with melted butter.
  7. 7
     Sprinkle with cinnamon-sugar.
  8. 8
     Place a marshmallow and the wide end of each triangle.
  9. 9
     Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal.
  10. 10
      Place twists on prepared baking sheet, seam side down about 2in apart.
  11. 11
      Bake for 10 minutes or until golden brown.
  12. 12
      Blend icing sugar with milk in a small bol.
  13. 13
      Drizzle over warm twists.
  14. 14
      Please also try this without the marshmallows, just a yummy with a little less sweetness!

Pancakes 





Ingredients:

• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons unsalted butter, melted
• 2 cups flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt

• Directions:

  
  

  1. 1
     In a mixing bowl, beat eggs until fluffy.
  2. 2
     Add milk & melted butter.
  3. 3
     In another mixing bowl, mix together all the dry ingredients.
  4. 4
     Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
  5. 5
     Heat griddle to high (or 400 degrees). Grease griddle with butter.
  6. 6
     Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
  7. 7
     When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
  8. 8
     Top with pat of butter & syrup, and enjoy!
  9. 9
     (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).
  
  

A Good Find For Your Self Sufficient Living Library

Homesteading Books 

As I was surfing the web looking for things that I could add to my preps  I came across this series of books that would be a fantastic addition to anyone's  self sufficient living library I Just ordered a copy of The art of canning and Living off the grid.  Both books look like they are packed with good information Looking forward to getting them next week...You can check out all of the good books they have
by clicking here.

7 Crock Pot Freezer Meals

After seeing all that is going on in the media I thought that it would not be such a bad idea to start making up some freezer meals and stocking up on good homemade meals that go from the freezer to the crock pot...As I was picking out and going threw my recipes I though you would like them as well... 

Scalloped Potatoes and Ham

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes

2 cans of cream of your choice—I used potato

2 cans of water

2 ham steaks, cubed--we used turkey ham

8 oz cheddar cheese

4 cups of broccoli

salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours in your crock pot

Crock Pot Broccoli Cheese Soup

Serves 8

Ingredients:

42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)

3 10.75 oz cans of cheddar cheese soup

3 cans evaporated milk 

1 teaspoon of Garlic Powder

1.5 teaspoons of black pepper

1.5 cups of Chopped Onions

Cheddar Cheese (to top with)

Directions:

Place all ingredients except cheddar cheese into slow cooker.  Cook on low 4-6 hours or high for 2-3 hours.  Top with cheddar cheese.

Freezer to Slow Cooker Direction

1. Chop 1.5 cups of onion (about 2 medium)
2. Place all ingredients except cheddar cheese and frozen broccoli into gallon size freezer safe bag.
3. Get bag out of freezer the night before you plan to cook it.
4. The next morning, add contents of bag and the frozen broccoli to the slow cooker.
5. Stir.  Follow cooking directions above.

Beef Stroganoff

• 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
• 2 cans of cream of mushroom soup
• 1 cup chopped onion
• 2 T Worcestershire sauce
• ½ c water
• 1 c. sour cream
• 2T minced garlic
• packet of onion soup mix
• chopped mushrooms (optional)
• egg noodles (to serve over the day you cook)

Instructions

1. Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.

HAWAIIAN CHICKEN 

INGREDIENTS

• 6 boneless, skinless chicken breasts
• 1/2 cup ketchup
• 1/2 tsp. Worcestershire sauce
• 1 tsp. mustard
• 1/2 cup crushed pineapple with juice
• 1/2 cup brown sugar
• 1 can pineapple chunks

INSTRUCTIONS

1. Mix all ingredients together
2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
3. Serve over rice.
4. **FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.

Crock Pot Mongolian Beef

Ingredients:

• 1 1/2  pounds beef flank steak, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 1/2 teaspoons minced ginger
• 2 cloves garlic, minced
• 3/4 cup soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1/2 cup shredded carrots
• 3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Servings: 4

 Creamy Ranch Pork Chops and Potatoes
Ingredients:
1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Crock Pot Beef and Mushrooms
Ingredients:
3 lbs stew meat, cubed
1 (10.75 oz) can cream of mushroom soup
2 (4 oz each) cans mushrooms, with liquid
1/2 cup apple juice
1 (1 oz) packet dry onion soup mix

Directions:
Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours.
Serve over rice.

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