With the holidays coming, I decided to share some recipes to put into your freezer and have ready for you when you need them.  I'm going to share some breakfast and egg dishes. 

Artichoke and Bacon Frittata


Ingredients
7 large eggs
1 cup of heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup Monterey Jack cheese, grated
3 to 4 slices crisp cooked bacon, crumbled
1 cup artichoke hearts, chopped into chunks

Preheat oven to 400 degrees. Grease a 9 inch pie pan. With wire whisk, beat eggs, milk, butter, salt and pepper until well mixed.

Sprinkle artichoke hearts and crumbled bacon on bottom of pan, then top with the monterrey jack cheese. Pour egg mixture over the artichoke and bacon. Sprinkle cheddar cheese evenly over top.

Bake 20-25 minutes or until set and golden brown.

I had to tweak - I added about 1/2 cup chopped red and yellow bell peppers, 1/4 cup sliced green onion, about 1/3 cup cubed up Canadian bacon.

After this cools, you may wrap it in plastic wrap, and then place it in a gallon size freezer bag.

Thaw in the refrigerator,  preheat oven to 350 and bake about 25 minutes or till hot.  You may also eat this at room temperature.

 

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 onions, diced and sauted till tender
    • 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 or rice flour
    • 2 teaspoons baking powder

Directions

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

Here is a recipe for some breakfast sandwiches

12 gluten-free English muffins

12 eggs

12 slices ham, bacon, pork sausage, or Canadian bacon

12 slices cheddar cheese

Cook the meat and set aside.  Drain the pan as necessary and scramble the eggs in the skillet as you would an omelet.  I hope you know how to do this.  In case you don't I'll try to explain at the end of this recipe.

Toast and butter the English muffins

Assemble the sandwich with a portion of egg, meat and cheese.  Wrap each sandwich individually in plastic wrap, then freese and place in freezer zip lock bags. 

Pull out of the freezer and unwrap.  Wrap in a paper towel and zap in a micro wave (I know you'll do this even if I won't) for about 30 seconds.  Check for hotness and rezap as needed.  I don't have micro wave experience myself, so if anyone has a better time frame, let me know.  Thanks. 

Without a micro wave you can thaw the sandwich overnight in the refrigerator, wrap in aluminum foil  and then reheat in a toaster oven at 350 for about 20 minutes.