breakfast from the freezer {from home, not the store!}

I mentioned a few weeks ago that I’ve been a little extreme with my breakfast planning.

For some reason, toast every morning no longer works and I’ve been preparing “more exciting” meals ahead of time.

Except I don’t want to be prepping breakfast and lunch every night for the next day.

I want my poached eggs and I want to eat them too!

Ok, poached eggs aren’t really a possibility but I’ve come up with a number of other breakfasts that can be made ahead of time and then frozen so that they can be enjoyed any morning! Breakfasts that come from the freezer, but not the store!

Here is a list of my favorite breakfast items that can be made, frozen and then saved for a later date!

Now I just need more glass tupperware…

Have any ideas to add to the list?


japanese breakfast fried rice

Remember how I used to obsess/panic over what I would pack for lunch?

Well, I’ve moved onto breakfast.

Last week I made a baked oatmeal and this japanese breakfast fried rice. For breakfasts. On work days.

What is wrong with me?! Why can’t I subsist on sprouted bread and peanut butter anymore?

So now, in addition to making and bringing lunches, my lunch bag is bursting at the seams with breakfast as well.

I absolutely loved this breakfast. It has lots of filling protein from eggs and edamame, whole grains and even vegetables which I love to fit into breakfasts as often as possible.

If your breakfast has to have a sweet component, try some fruit on the side!

Nutrition per serving: 293 calories, 12 grams fat, 32 grams carbohydrates, 6 grams fiber, 15 grams protein

Japanese Breakfast Fried Rice

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: stir-fry breakfast gluten-free high protein high fiber eggs Japanese


Ingredients (4 servings)

  • 2 cups kale (frozen or fresh)
  • 1 cup shelled edamame
  • 1/2 cup shredded carrots (or more)
  • 2 cups cooked and cooled brown rice
  • 4 eggs, whisked
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce or tamari


Heat a large non-stick pan.

Add kale, edamame and carrots to pan.

Stir-fry for about 2-3 minutes.

Whisk eggs, sesame oil and soy sauce together.

Add brown rice and egg mixture to the pan, stirring until eggs are cooked.

Sprinkle with sesame seeds if desired.

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poached scrambled eggs with goat cheese sauce

It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in!

You all know that I eat eggs all the time. Most of the time they are consumed in a very simple way – scrambled or fried. But weekends sometimes require something special.

These eggs can definitely be qualified as special – without fussy ingredients or crazy techniques. Poaching the scrambled eggs keeps them perfectly soft and creamy and is much easier than actually poaching a whole egg. Richie is the only one who has poaching success in our house thus far.

The goat cheese sauce adds luxurious flavor – serve it for a special weekend breakfast alongside some pumpernickel toast for dipping and a mimosa if you dare!

Poached Scrambled Eggs with Goat Cheese Sauce

by lightly adapted from Food & Wine

Prep Time: 10 minutes

Cook Time: 5 minutes


Ingredients (2 servings)

  • 2 oz goat cheese
  • 1/8 cup warm water
  • 2 heaping Tbsp grated parmesan cheese
  • 3 eggs
  • salt & pepper
  • olive oil if desired


For Goat Cheese Sauce

Combine goat cheese and water in a small bowl.

Bring 1/3 cup water to simmer and stir in goat mixture and parmesan cheese. Lightly simmer to let mixture thicken. Season with salt and pepper.

For Scrambled Poached Eggs

Bring a large sauce pan of water to simmer.

Meanwhile, beat eggs for about 20 seconds.

Stir water in pan in circular motion with a wooden spoon, creating a whirlpool.

Reduce heat, stop stirring and pour eggs into the center of whirlpool.

Cover and cook for 40 seconds.

Drain water from pan and carefully transfer eggs to strainer.

Place eggs in bowls, spoon cheese mixture around and drizzle with olive oil.

Serve immediately.

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daily eats: 7.9.12 {SNAP Challenge}

Wow, day one of the SNAP Challenge is in the books! It was a pretty good day. Even though I’m only one day in, the planning, shopping and first day have been incredibly eye-opening – I’m taking lots of notes of my thoughts along the way.

Beverages: Thank GOD my office has coffee or I would have really been in trouble. I think coffee would have costed far too much of us to “waste” money on a beverage, especially because I can’t drink Folgers and I’m assuming that is the cheapest out there. Anyone else know of anything cheaper, yet decent tasting?

milk + coffee at the office

Breakfast: We needed to make a decision together on breakfast and it needed to last the entire work week – greek yogurt was on sale for 10/$10 which was tempting but ultimately we decided on peanut butter sandwiches. We were able to find natural peanut butter for the same price as the hydrogenated oil-filled peanut butter, which was thrilling. The bread was not as exciting – obviously my usual sprouted bread was out, but “wheat” bread at the store has the same nutrition stats as white bread…in other words, it is essentially white bread with brown food coloring. Ugh.

2 Tbsp peanut butter + 2 slices wheat bread

Lunch: The classic frugal food – rice and beans! I needed a bit of vegetable, so I divided a bag of frozen spinach into 4 lunches, which is a lot less than I would normally use, but some vegetables are better than none! Lunch was absolutely delicious but not filling in the least. I was hungry 30 minutes after eating it. Volume-wise, it was a large meal, but my body does better on high protein and high fat meals, which were lacking here. Thankfully I had a very busy afternoon at work and didn’t have much time to think about it.

brown rice + frozen spinach + red beans + cajun gravy (yum) + tofu

Snacks: One theme that I noticed at the grocery store was always choosing the cheapest option. In my “normal” life, I’d scrutinize the ingredients, look for whole grains and place anything that contained a huge list of ingredients, hydrogenated oils and corn syrup back on the shelf. Not so much here, whether it was bread, crackers or peanut butter, I always went with the cheapest option. Even though saltines have essentially no nutritional value, they taste great. :)

1 oz cheddar cheese + saltine crackers

Dinner: Is it horrible that we were both really excited for Ramen Noodles? Of course, plain ramen won’t do, we definitely needed to add some vegetables and protein, but this was a really fun dinner and I think Richie might be able to talk me into adding it into the dinner rotation once in a while. They are 4/$1 by the way…

ramen plus: ramen noodles + sauteed broccoli + 2 fried eggs


Snacks included many more saltine crackers after dinner…I was hungry but we didn’t really have anything else to snack on.

Nutrition Stats: about 1,900 calories, 75 grams of fat, 235 grams of carbohydrates, 26 grams of fiber, 20 grams of sugar, and 75 grams of protein. I’m looking forward to seeing tomorrows stats and hoping they will be a bit higher in protein and fat – it is what my body does best on! Carbohydrates leave me constantly hungry…