- [Jennifer] Hey everybody and
welcome to The Family Fudge. I'm Jennifer and today I'm
talking about breakfast. Now I love sharing breakfast ideas and I've shared a lot of my
favorite go-to breakfast ideas on this channel, but in
today's video I'm actually gonna be focusing on
breakfast freezer meals. And I'm gonna be sharing
eight all new recipes. I've never shared these before, they're all super delicious, super easy, and kid-friendly too. And, you guys, I am super
excited about today's video because it is in collaboration with two of my favorite YouTube ladies, Kimmy from She's In Her Apron, and Jamerrrill Stewart. They both have so many awesome recipes. You'll definitely want to check them out. Over on Kimmy's channel
she also shares lots of cleaning motivation, grocery hauls, and lots of fun day in the life videos. Then over on Jamerrill's
channel, she specializes in large family recipes,
mega big grocery hauls, and she also shares
lots of home school mom day in the life videos. So I'm gonna go ahead and put a link to their channels in the
description box below. So when you're done here, definitely go check them out. Now if this is your first
time on this channel, I share lots and lots of lunch ideas. I also share grocery hauls, easy recipes, and family travel vlogs. So I invite you to hit
that red subscribe button so you can become part of our family. All of these recipes will be available on thefamilyfudge.com if
you'd like to print them out and make them yourself. First up I'm going to be
making two different versions of what I like to call breakfast spirals. Now these are a lot like
making cinnamon rolls, but there's no cinnamon
and these are not sweet. These are definitely savory. I'm going to use this crescent dough. Now I really like the crescent sheet dough because it's all one big piece, but if you can't find this, you can totally use a
regular crescent dough. You'll just have to pinch
the seams together first. I'm going to start this recipe
by crisping up my bacon. Now I'm using pre-cooked bacon
here, definitely a shortcut. I'm just going to pop
this into the microwave for a couple of minutes and
when it's nice and crispy, I'm gonna go ahead and chop it up. Next it's time to scramble the eggs. I'm going to cook these
in a little bit of butter. I'm going to add some
salt and pepper to taste. Then, when they're done,
I'm going to use my spatula to break them up into really small pieces. That way, these can fit better
into my breakfast spirals. Next I'm going to open up my can of dough and I'm going to roll this
out onto a floured surface. Now I don't want my dough to be too thin, so I'm just rolling this out a bit. And now it's time to add the filling. First I'm going to add some
shredded cheddar cheese and I'll go ahead and spread that out. Next I'm adding the scrambled eggs. This is about three scrambled eggs here, and finally I'm gonna top this all off with the bacon crumbles. Now before I roll this up, I'm
going to take my rolling pin and gently press my
ingredients just a little bit. Then I'm going to roll this whole thing up as tightly as I can. Now, like I said, this is a lot like making cinnamon rolls. Now, to make sure these
breakfast spirals don't stick, I'm gonna go ahead and spray them with a little bit of non-stick spray. Now all I have to do is cut this into eight mostly even pieces
and then add them into my pan. So now that my kid-friendly
version is done, I'm going to set that aside and prepare another version
that is more to my tastes. Now this is pretty much the same process as the first version, but instead of adding cheddar cheese, I'm gonna add some Gruyere cheese. I'll top that with the scrambled eggs followed by the bacon crumbles and then to spice this up a bit, I'm also gonna sprinkle a
little bit of red peppers flakes all over the top. And then, just because
I enjoy them so much, I'm also gonna sprinkle just a handful of chopped green onion. And then, just like before, I'm gonna press this into
the dough just a little bit and then roll it up. I'm gonna cut this into
eight pieces as well and then add it to my pan. So today I went ahead
and made four batches of these breakfast spirals, and I'm actually gonna freeze them in the same pans they're
gonna cook in later. So that'll be super convenient. Next I'm gonna go ahead and write exactly what they are on the top. I'm gonna write the date and then they're ready for the freezer. Now when you want to cook these, you can just take them out
of the freezer, unwrap them, and you can pop them into
the oven completely frozen. You don't have to thaw them first. I'm gonna cook these at 350
for about 10 to 12 minutes or until they're lightly golden brown. And these are looking so good! Now I like to serve these
warm right out of the oven. I really like to eat these with salsa, but my kids prefer to
dip these in ketchup. Okay guys, next up I'm going to be making two different
breakfast casseroles. Now, so many of you have
asked me to show you exactly what I do with all the leftover crusts that I cut off of my kid's sandwiches and now I can finally show you. Now normally for these recipes I like to use 9x13 aluminum pan, but this time instead of
using the disposable pans, I picked up four of these
smaller pans from Walmart. Now for my breakfast casseroles, I am gonna be making a sweet
version and a savory version. And I'm gonna go ahead
and make the sweet version of the breakfast casserole first. Now, of course, this recipe starts off with the bread crusts. Whenever I'm making lunches, I go ahead and save the
crusts in a Ziploc bag and when my Ziploc bag is full, then I'm ready to make these recipes. Before I add these into my pans, I do wanna go ahead and chop them up just a little bit more just
to make sure that these are bite-sized pieces. I'll go ahead and add
those right in there. Next to a medium-sized mixing bowl, I'm gonna go ahead and add
two cups of milk followed by five eggs, two tablespoons of sugar, half a teaspoon of salt,
one teaspoon of vanilla, and one teaspoon of cinnamon. Now I'm going to whisk
this all up together, then I'm going to very carefully
pour it all over the bread. Half in this pan and half in that pan. Now I do wanna go ahead and press this bread down a little bit, sort of mix it all around
and now that is pretty much all there is to this sweet version of my breakfast casserole. At this point I'm not going to bake it. I'm just gonna go ahead and
wrap it in some plastic wrap. You could also add a layer
of foil if you wanted to. And then I'm gonna
place it in the freezer. Now moving onto the savory version of the breakfast casserole. For this recipe, I'm gonna
start by sauteing some peppers, onions, and mushrooms and I'm just gonna cook
these until they're softened. Now I'm gonna go ahead and set these aside and get the bread ready. Now I'm not sure if I said this before, but this is about 11 pieces of bread. If you don't have bread crumbs, you could totally use any
kind of bread you want. You just wanna cut it up
and get it into the pan. Next I'm going to add
some cooked, cubed ham right on top of the bread. I'm using about a cup of ham and I'm just dividing it
between the two different pans. Next I'm gonna go ahead
and add those onions and peppers and mushrooms. These are smelling so good. I did go ahead and
season these a little bit with salt and pepper
as I was cooking them, so they have a lot of good flavor already. Next it's time to pour on the egg mixture, and this egg mixture is pretty similar to the one in my last recipe, but, obviously, I'm not
gonna be adding any cinnamon or sugar to this. It's basically just eggs,
milk, salt, and pepper. Once that is whisked all together, I'm just gonna pour it all over the bread. And then the very last
thing I'm going to do is top it with some
shredded cheddar cheese and I'm not skimping on the cheese. I'm gonna use about a cup here. Now at this point I'm
not going to cook this. I'm actually going to
wrap it in some saran wrap and stick it into the freezer. Now when you're ready to cook
these breakfast casseroles, all you have to do is grab
them directly from the freezer, remove the plastic wrap
and pop them into the oven and these are both gonna
take about 45 to 50 minutes at 350 degrees or basically until they are solid in the center. Now for my sweet casserole, I like to drizzle a
little bit of maple syrup directly on the top or you could also add some powdered sugar,
that would be delicious. This casserole is seriously good, it tastes just like french toast. And then the savory casserole doesn't need anything else added to
it, but if you wanted to, you could add a little bit of hot sauce, that would be yummy. Next up I'm going to be
making two different versions of breakfast biscuit bombs. Now if I had to pick a favorite
freezer breakfast meal, this would definitely be my number one. It is so, so good. Now to make these you're going to need a can of jumbo flaky biscuits. That part is kind of important and you'll see why later. Now for these, my first step is going to be to prepare the filling
for these biscuit bombs and I'm gonna go ahead and make the kid-friendly version first. To my pan here I went ahead and added a little bit of butter and
once that is nice and melted, I'm gonna go ahead and crack
five eggs into this pan. I'll go ahead and scramble those up, I'll add some salt and pepper and then just before the eggs are done, I'm going to add in one cup of cooked, cubed ham and about one cup
of shredded cheddar cheese. I'm gonna stir that to combine and when the cheese is melted, I'll be ready for the next step. On a greased baking sheet, I'm gonna go ahead and
set out my biscuits. Then I'm going to take each one and I'm going to very
gently pull them apart right in the middle, but not all the way. I'm really just trying to create a pocket for our filling. And this is really why you wanna
get the flaky biscuit dough 'cause I'm not quite sure
that regular biscuit dough will pull apart so easily. So basically I'm going to
fill each biscuit with as much of this filling as I can
and then to close them up I'm going to pinch the edge just like this to make sure that it's sealed. Now I'm going to repeat this
for all of the other biscuits and when they're all done,
they're ready for the oven. Now these are gonna take about 18 to 20 minutes at 350 degrees. Now while those are cooking, I'm gonna go ahead and
prepare the second version of the breakfast bomb. And this is definitely a
version that I would prefer. This one's gonna start off very similar to the first version
with just a few changes. With this version, after I cook the eggs, instead of adding cheddar cheese, I'm gonna be adding pepper jack cheese. And then I'm also gonna mix
in a few chopped green onions. This is not really an ingredient that my kids would enjoy,
but I definitely do. So now that this is ready to go, I'm gonna go ahead and fill the biscuits the same way as the first ones. I'm trying my best to divide this evenly amongst all eight biscuits. So now that these are all filled and they're sealed on the
edges, they're almost done. But before I stick these into the oven, I'm going to brush a
little bit of egg wash on the top of each one. This is gonna make each
biscuit look really nice and brown on top and
it's also gonna help our Everything But The Bagel
seasoning stick to the top. If you've never tried this seasoning, I definitely recommend it. There's onion and garlic in
there, it is really good. I'm just gonna sprinkle a little bit on the top of each little biscuit. Now usually I like to serve
these piping hot right out of the oven, but if I want to put these in the freezer, I'm gonna go ahead and let
them cool down completely. There are two different
ways you can freeze these. One way is to wrap them individually in a little bit of plastic wrap or you can actually stick the entire tray into the freezer and after about an hour, it will be frozen enough. you can actually put all of the biscuits in a freezer bag together
and they won't stick. And then you could store them just like that for up to three months. Now when you want to reheat them, you can just pull them out
of the freezer, unwrap them. I like to cover mine with a paper towel, and then stick them in the microwave for about one to two minutes
or, if you wanted to, you could go ahead and
reheat these in the oven or the toaster oven. That way it does take
a little bit more time, but it will also leave
you with a flakier biscuit which is always a good thing in my book. (optimistic music) And finally, I'm going to be making some instant pot breakfast burritos. Now there are lots of different ways to make breakfast burritos, but this one you might
not have seen before. Now to make these quick and easy, I'm going to be using some of these all-natural sausage crumbles. I really like the turkey sausage for this. It's a lot less greasy. But if you don't wanna use sausage, you could also use ham or bacon. Now I am gonna be making
two different versions of these breakfast burritos
and in version number one, I'm gonna start by cracking
10 eggs into my bowl. Now I know that seems like a lot of eggs, but this recipe does make
10 breakfast burritos. Next I'm gonna be adding three tablespoons of Half & Half followed
by a teaspoon of salt and a quarter teaspoon of pepper. I'm gonna go ahead and mix this all up and then set it aside. Now at this point you
definitely could go ahead and cook these eggs on the stove, but for today's recipe, I'm gonna cook these in my instant pot. To cook the eggs I'm gonna be using these really cool silicone trays. These are very long and
deep which make them the perfect size for our burrito. Now I actually found these on Amazon, but if you don't have these pans, you could also use a silicone
egg bite tray as well. To my silicone trays I'm gonna start by adding about two tablespoons of the sausage crumbles
into each little section. Then I'm going to very carefully pour the egg mixture on top. I'm going to try fill
these as evenly as I can, and you really only wanna
fill these up about halfway. You definitely don't wanna
overfill these little sections or you might end up with a big
mess inside your instant pot. So that is everything in version one of my breakfast burrito. Now let's move onto version two. For version two, my egg mixture starts
out exactly the same. The only difference is I'm gonna go ahead and spice this up just a little bit by adding two tablespoons
of chopped, green chilis. I just love the combination
of eggs and chilis and cheese, it is so good especially
in breakfast burritos. So then just like version one, I went ahead and added two tablespoons of turkey sausage
crumbles in here followed by my egg mixture and then
lastly I'm gonna add just a few pieces of chopped
green onion right on the top. This is gonna add a lot
of really yummy flavor, but it's also gonna help
me tell the difference between the spicy eggs
and the non-spicy eggs. Now this next part can be a little tricky, especially if you've
never done this before, but what you're going to wanna do is actually stack up these trays on the wire rack that
came with my instant pot. I did go ahead and alternate each tray so they wouldn't be
nestled inside each other, and I also added a small
layer of aluminum foil and that's pretty much just to keep the water out of trays. Now before you add these eggs down inside, you definitely wanna add one cup of water. Then I'm gonna go ahead and add
the lid onto my instant pot. I'm going to make sure that
the valve is on sealing, not venting, and then I'm gonna cook this on manual for 12 minutes. Then I'm going to let it naturally release for eight minutes. Now, check it out you guys. Here's how they look when they are done, and, surprisingly,
these eggs pop right out and they stay together in this really interesting
rectangle shape. So now that my eggs are all done, it's time to wrap up
the breakfast burritos. Now anytime I'm making breakfast burritos, I do like to go ahead and soften
my tortillas a little bit. I just add a damp paper towel to the top and then pop them in the
microwave for about 30 seconds. That way they're nice and
soft and easy to roll up. So in breakfast burrito
version number one, I'm gonna go ahead and add
plenty of cheese followed by my eggs and then I'll
wrap them up just like that. These are definitely the
ones that my kids prefer. And then in version number two
I'll start with my tortilla. I'll top this with a little bit of cheese, then I'm gonna add a spoonful
of salsa followed by the eggs and these are the ones that
I added those green chilis and the green onions to and then I'm' just
going to wrap it all up. Now to freeze these, what I like to do is line
them up on a cookie sheet and then place the entire cookie sheet into the freezer for about an hour or two. Once the burritos are frozen enough, I can go ahead and add them
to a galloon freezer bag and then these will
stay good in the freezer for a long time but, honestly, these don't last very long in my house because we love them. Now to reheat these burritos,
it's actually really easy. I'll just take a frozen one
directly out of the bag, wrap it in a paper towel and then pop it into the microwave. Usually this takes about one
to two minutes to reheat fully and then it's ready to enjoy. And, speaking of enjoy, don't forget to go check
out Kimmy's video over at She's In Her Apron as well as Jamerrill's video over on her channel. I cannot wait to see what
delicious freezer breakfast ideas they come up with. Thank you so much for watching, and I'll see you in my next video.
