I’m not a morning person. So making breakfast for my family in the morning usually doesn’t happen. Most days it’s a “fend for yourself” or cereal breakfast. But I am learning that it doesn’t have to be that way. A lot of breakfast meals can be made ahead and reheated when ready to eat. I decided to try Egg & Cheese Biscuits today.
I had a carton of Garden Vegetable Egg Beaters in the fridge from a previous Publix sale, which I believe cost me $0.35 after sale and coupons.
Using this great tip on cooking eggs, I filled each cup of a muffin tin about 3/4 full with the Egg Beaters. (Make sure to lightly coat with cooking spray.) Then I popped the eggs in the oven on 350 degrees for 15 minutes. I also placed a can of Pillsbury whole wheat biscuits in the oven at the same time.
I let the eggs and biscuits cool for a bit. Then I cut the biscuits in half and gently spooned out the eggs. On a cookie sheet, I layered the biscuit bottom, egg, shredded cheddar cheese, and the biscuit top. I placed the cookie sheet in the freezer for about an hour.
Using plastic wrap, I wrapped each biscuit sandwich individually and placed in a gallon freezer bag. Then I made sure to label the bag with some tape and popped back into the freezer.
To reheat, you can place in oven at 350 degrees for 25 minutes or so. Or you can place in the microwave for about 1.5 minutes and then finish in a toaster oven. You probably don’t want to completely reheat in the microwave, as the breakfast biscuits will probably come out soggy.
See? Breakfast doesn’t have to be so difficult. Even if you aren’t a morning person, like myself! 
