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Back To School Breakfasts

Hey Hounds!
This upcoming Monday I'm heading back to school for the year, (first year of high school! Wish me luck :D ) and I need breakfasts ideas. I'm making overnight cinnamon rolls for my first day, but that isn't very practical for the rest of the year. I'm looking for different foods that could be made ahead and freeze properly. This way I could pull it out the freezer, heat it up, and hit the door.

Thanks in advance :)

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  1. Good luck in high school! My daughter is only 7 and is allergic to eggs so my input will be limited. I make pancakes or waffles on the weekend and freeze them for weekdays which works well. I also make a batch of homemade granola every few weeks. It only takes a few minutes to make and lasts for several days. We often sprinkle that on top of Greek yogurt. The pancakes are the most portable though.

    1. You could make mini quiche cups. Basically you make your egg mixuture with whatever fixings and pour into a non-stick cupcake or mini cupcake tin.
      They freeze well and reheat in a minute or two.

      1. Before I retired, I had to get up for work very early to be hungry for breakfast. On Sundays, I often made a batch of homemade breakfast burritos that were a better take on McD's version. I used rectangular whole wheat lavash wraps, and varied the cheese and the types of sausage and vegetables that went into the eggs, from one week to the next. Once they were assembled, I wrapped them tightly in Saran wrap and froze them. Before leaving the house, I'd nuke one, still wrapped in plastic, and take it along. It would have the correct equalized eating temperature about 10 minutes into my drive, and by peeling back the plastic, I could neatly eat it one-handed while driving, like a banana.

        ETA: This muffin recipe, which contains oatmeal, banana, coconut, pineapple, and nuts, was a finalist in the recent contest: http://www.chow.com/recipes/29597-hea...

        3 Replies
        1. re: greygarious

          I never thought of a breakfast burrito! It would be so easy to switch things up from day to day.

          1. re: Laurenjo28

            I slightly undercook my scrambled eggs when I do breakfast burritos. This week I have some leftover Spanish chorizo that will go in them, along with potato and peppers of some sort. Have fun, be creative, and good for you for making yourself a healthy breakfast!!!

            1. re: Laurenjo28

              and if you're running even shorter on time, go for a breakfast quesadilla... you can do it in the microwave.. lay tortilla open faced with cheese, nuke for 30 secs or until cheese is gooey. let fold and rest 1 minute. can also add salsa, leftover shredded chicken or meat, onions, bacon, etc.

          2. One of my favorites is baked oatmeal - http://tastykitchen.com/recipes/break.... Filling, tasty, healthy, cheap, quick. I like to add dried cherries and walnuts or pecans :)

            1. This may sound too simple, but I would have ricotta on pumpernickel bread before school...spread jam over it, and finally top it with fresh raspberries. It looked like a pastry but was very healthy and filling.

              2 Replies
              1. re: Pixie Muse

                Holy cow this sounds amazing! I can't eat breakfast but it would be a great mid afternoon snack!

                1. re: Pixie Muse

                  mmmm ricotta.... who needs the bread... ricotta is lovely mixed with a little sugar, dash of cinnamon and vanilla...

                2. Frozen french toast. After making cool on a bakers rack. Then put it on a cookie sheet (single layer) and freeze about 1-2 hours. Place in Zip locks and put back in the freezer. To reheat you can toast or microwave (not my favorite way). Try different variations of bread and/or add cinnamon or what ever flavoring you like.
                  Breakfast Tortilla Roll Ups. Make scrambled eggs with your favorite ingredients, green onions, cheese, jalapenos, ham sausage, bacon etc. Put on a flour or corn tortilla and add hot sauce or salsa. Roll up and wrap in plastic wrap and freeze. Reheat in the oven or micro.

                  1. I make a frittata on Sundays and eat it all week. Today I made one with spinach, onions, garlic and halved cherry tomatoes.

                    1. Breakfast "Trifle" - in a travel mug or portable container, layer ricotta cheese (or yogurt) mixed with sugar, cinnamon and vanilla, some toasted oats and wheat germ, apricot or whatever flavor you prefer preserves, layer and repeat!

                      Toasted Scooped and Filled Bagels - over the weekend, slice a bunch of bagels and scoop their middles out (save and use as bread crumbs or in meatloaf, etc or give to the dog ;) ). freeze these shells. take one or two out the night before to thaw in fridge. fill the shells with a layer of shredded cheese. toast til golden and gooey, then fill/top with cottage cheese and/or salsa.

                      Hash Brown Cups - like mini quiches - saute grated potatoes with onions and seasonings. render some turkey or regular bacon and dice. put potatoes and bacon in the bottoms of muffin cups to create a crust. sprinkle with a little cheese. bake at 350 for 5 minutes to set slightly, then cool while you mix the eggs. mix eggs with a little milk, S & P, and seasonings of choice. fill potato crusts and bake til set. you can freeze em.

                      OR... covet the dinner left-overs :)
                      have a great first year of high school!