Batch-Baking Breakfasts

Maybe you are one of the lucky mamas in the know about this amazing baking revelation.

If not, read on. This is life changing!

I stumbled on this method of preparing foods over on Pinterest. And while I had heard about prepping casserole or freezer meals on weekends to save sanity on weeknights with the family, this was different. This is prepping for the week, just for breakfast. Now, maybe you’re thinking breakfast is easy, why should I have to think about it? A bowl of cereal, a toast, something simple is enough.

I have gone into length in another post about better breakfast options and I can tell you, I would love to see my kids eat well every morning, but it wasn’t working out that way lately. With school up and running, and getting up waaaay earlier than mornings during the summer, the boys just weren’t hungry at the crack of dawn before school. I don’t blame them, I tend to only eat breakfast around 10am. For them, that would bring them all the way to recess without a bite. I needed a solution.

Essentially, batch-baking is preparing a large amount of breakfast options over one weekend day (or truthfully whenever you have time) and then packing everything individually in your freezer until your children would like something. Yes, you read right. It all goes in the freezer. I never thought to freeze eggs or freeze French toast, but it works and it is genius.

For lunches, I have frozen their cheese sandwiches ahead of time for them for years. It ends up thawing out just in time for lunch and keeps well. But eggs?! I watch some videos, read some blogs, and then I had to try it myself.

French Toast Batch Baking

Say goodbye to your frying pan, because you will never need it again when it comes to making French Toast. To make a large amount of French Toast, I prepared everything the way I normally would, excluding the frying pan. Instead, I lined two baking sheets with parchment paper. Here are the steps I took:

• Heat oven to 350°F
• Line two baking sheets with parchment paper
• Place a loaf of sliced bread onto the sheets and toast them in the oven for a few minutes
• While they toast, prepare your bowl of eggs mix to coat the bread (I used 8 eggs, a cup of milk, a splash of vanilla, and a pinch of vanilla for a loaf of bread)
• Take each piece of bread, coat with your egg mix and then place it back on the parchment paper
• Place both baking sheets back in the oven for 10 minutes
• Take the baking sheets out, sprinkle each slice of bread with cinnamon, then flip the slices and place back in the oven for another 4-5 minutes
• Take them out, sprinkle the top side with cinnamon and then let them cool completely
• While they cool, cut squares of parchment to place in between each piece of French Toast.
• Put them inside the bag that your loaf of bread came in, tie up the bag and place it in the freezer!

*To prep for breakfast time, simply place a piece of French toast in the microwave to defrost and it will be ready to eat!

We’ve been adding some sliced bananas, maples syrup and a glass of milk or juice and my boys are eating again!

Scrambled Eggs Batch Baking

This is the one that my friend could not believe when I told her, but I promise you, it really works!

• Heat oven to 375° F
• Line a baking sheet parchment paper
• In a bowl, add a dozen eggs, milk, salt and pepper and shredded cheese (or the way you would normally make your scrambled eggs)
• Mix up and then pour onto the parchment lined baking sheet
• *Please note – you will need another person to open the oven for you, moving the baking sheet into the oven is tricky
• Bake the eggs in the oven for about 15-20 minutes, until you see they are getting golden on top
• Take the eggs out and let it cool completely
• Once cooled, take a pizza cutter, or a knife and cut the egg into squares big enough for a sandwich
• Cut parchment into square slightly bigger and place each egg square in between the parchment
• Place your egg squares in an air tight container or even a ziplock bag for the freezer

*To prep for breakfast, defrost one square in the microwave, then place the egg on a slice of bread, with another slice of bread beside it and toast in a toaster oven. When the toast is done, butter one slice of bread and boom – egg sandwich!

If you really want to, you can even bake up some bacon and freeze pieces too. We tried that, but it’s not something I want my boys to eat all the time.

That is it, friends!

We have already gone through a loaf of bread and it was great as a ready-made option first thing in the morning.

We still have egg in the freezer and if the boys want, they can even have it as an after school snack/meal.

Not only is this a timesaver, but it is VERY convenient, and now my boys want to eat their breakfast. For that I am very grateful.

Let me know in the comments below if you have tried this breakfast method and if your family loves it like we do.