Freezer Breakfast Bowls – The Broke Girl Blog

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I hate the morning. Those that have lived with me, travelled with me, worked with me or even just tried to talk to me in the morning know this fact very well. I’m just not my most friendly in the morning, and my extreme morning productivity is really only born out of the internal rage I feel about needing to be out of bed before I feel ready to be.

For this reason, I try to have my breakfasts ready before I go to bed. Sometimes that means having a guacamole pack, bread and a hard-boiled egg or two ready to throw in my bag on my way to the office, and sometimes it means pulling a pre-made meal out of the freezer like my freezer egg wraps! Nothing makes morning rage worse than hanger. These easy italiano breakfast bowls are freezer-friendly and perfect for busy mornings.

Italiano Breakfast Bowls

$16.43 for ~12-13 bowls or $1.26 per serving

4 Potatoes- $2.24

1 tray of Italian sausage ~$9

8 eggs- $1.60

¼ cup of italiano cheese- $0.75

2 zucchini- $2.44

½ an onion- $0.40

Pantry staples: 1 tbs of tomato paste, hot sauce, Italian spices, olive oil, salt and pepper

Start by washing and chopping your potatoes into a medium sized chunk. Put them on an aluminum foil lined cookie sheet, drizzle with olive oil and season with salt and pepper and bake at 350 degrees until cooked through and crispy.

Once your potatoes are in the oven (just pull them out to cool when they’re done), it’s time to work on that Italian sausage. You just want to fry it up in a large pan until its cooked and finely crumbled, then remove it from the pan to a plate lined with paper towel to cool completely. I’ve said before, the trick to freezing breakfast items is to have everything completely cooled, then refrigerated for 2 hours, and then put in the freezer to freeze in order to avoid condensation ice. That ice will make your eggs rubbery and the entire meal watery upon defrosting and heating. AKA gross.

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Next, crack your eggs into a bowl, whisk and add your hot sauce and Italian cheese. Scramble cook them and remove to another plate to cool. Chop up your onions and zucchini, then place the onions to soften in a pan on the stove. Add Italian seasoning to your preference- once they’re softened then you can add in your zucchini and cook down about half way before adding your tomato paste and cooking it out while they finish cooking. (These pictures are of a batch where I used crushed tinned tomatoes and spaghetti freezer veggie mix… it was what I had around but I like the version I described in the ingredients list much better.) Then, put this mix in a bowl to cool.

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Once everything is nicely cool, take out 12 containers and split everything amongst the 12 containers. I tried to make mine look pretty for these pictures but honestly just split it up and put them in the fridge to cool for 2-3 hours and then pop them in the freezer until you are ready to eat one! Mine usually gets defrosted in my work bag for about an hour and then microwaved for 2-3 minutes.

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