Question about freezing food

[livingfatfree]

Hello All

I am getting ready to restart the Atkins and one of the issues that I have is breakfast since I don't have time in the morning to make breakfast. I read that someone made omelets and froze them. How do I do that?

Also, are there any ideas for fast breakfasts?

thanks

[livinlarge]

After cooling, I toss them right into ziplock bags & throw into the freezer. Nuke em when I'm ready to eat. I make a week's worth at a time.

Precook bacon & sausage
Make some oopsies
Have some left overs (nothing says breakfast has to be just bacon & eggs) I'll snatch anything out of the fridge from the night before

[ljguitar]

Originally Posted by livingfatfree

...I am getting ready to restart the Atkins and one of the issues that I have is breakfast since I don't have time in the morning to make breakfast. I read that someone made omelets and froze them. How do I do that?

Hi lff...
First things first - hello and welcome to the group.

I bet you could find things that are not frozen and do the job just as well...

We bake our bacon (thick bacon) in the oven (on cooling racks over a foil lined baking pan), 1.5-2 pounds at a time. Twenty-five to thirty minutes at 425°F, and then we cut it into half length and put it in quart ziplocks in the fridge to grab in the morning. The foil lined pan is easy to clean - just roll up the foil after the bacon fat solidifies upon cooling.

Pre-cooked bacon can be purchased from Sam's Club or any other large food warehouse and probably your favorite grocer.

Sausage patties can be purchased pre-cooked and frozen. Bacon can be purchased pre-cooked as well.

Oopsie rolls take about 45 minutes to make a week's worth and they can be stored in the fridge for that long without spoiling and would make great egg, sausage/bacon patties.

I bet you could just pre-fry small egg rounds and refrigerate them too (don't think there would be a need to freeze them if you make a week's worth).

No need to freeze these...
Also, 1-minute-muffins take one minute to make...no need to freeze. (1 Egg and Flaxmeal)

Same with mock Danish...except they take 1 minute 30 seconds. (1 egg and 2 ounces cream cheese).

[Kris T.]

A good rule of thumb I use is to freze no more than what we can eat up in 2 weeks. I'm always worried about losing power (and food), plus, I don't think things taste good when they've been frozen that long..except for things you bake like chicken or beef.

I make a crustless quiche every other week and cut it up and freeze individual slices.

When I'm starving and rushed, I will sometimes heat up leftovers from dinner...chicken, etc. I will sometimes make a double batch of dinner and portion it out into Pyrex dishes with lids to keep in the fridge for quick breakfasts for me. (trying to eliminate the use of Ziploc bags.)

Larry had some good ideas too!

[pocahontas]

I am not a huge breakfast eater as I prefer a big ol’ mug of coffee to food first thing in the morning . I do make myself eat something after my coffee though and some of my staples are:

hb eggs – either grab and go or make a couple devilled eggs
fage yogurt with berries
bacon – we cook a couple lbs and keep in the refrigerator for quick access
quiche or cheesecake – sometimes I will make one of these and I am set for the week and just take a slice with me out the door

[coconutmilk]

Mini quiche freeze pretty well and you can add anything you like to them.

Also you can mix up whatever you want for an omelet put in a zippy bag, pop in the freezer. When you want one, thaw the night before, drop in a pot of boiling water while your getting dressed and whoa la you have an omelet in a bag.

breakfast burritos made on Lavash bread or tortillas freeze wonderfully.

Me I eat whatever was left over from dinner the night before. I love eggs believe me, but I have them in the evening more often than breakfast.

I make a coconut flaxbread that freezes very well. We eat it with cream cheese. I have many variations but this is one of our favorites.

[jimzgrl]

Originally Posted by coconutmilk

I make a coconut flaxbread that freezes very well. We eat it with cream cheese. I have many variations but this is one of our favorites.

Please tell me how to make coconut flaxbread????

[coconutmilk]

The link will take you right to my recipe. It's really very easy and I keep it or one of my many variation on hand all the time. Right now it's cinnamon pecan.

[jimzgrl]

Thank you!!!

[magic maker]

Sounds delish?!! Do you happen to have the carb count/nutritional info? Thanks!

[coconutmilk]

YOur welcome

The original recipe makes 12 servings of .8 net carbs each with 5 grams of fiber.
The cinnamon pecan comes in at right at 1 net carb with just a touch over 5 grams of fiber
The coconut with coconut milk is 1.75 net carb not sure the fiber but it would be right at 6 grams per slice
I've started making the coconut bread more often with the DaVinci Coconut syrup instead of the coconut milk and no vanilla which brings the carb count back down to just under 1.5 net carbs. Even with a full oz of cream cheese that brings the grand total up to 2.5 and I usually have 2 pieces. 5 net carbs isn't bad for a very filling breakfast.