This is exactly the type of recipe I need right now … so I’m excited to share these Make-Ahead Egg Biscuit Bites with you in today’s new post!
Why Make-Ahead Recipes Are Key
Lately, it seems like all my girls do is come and go with very little time at home in between. They’re back in the school building five days a week (!!) plus juggling clinics and tryouts this month for both their school and travel sport (cheer), upcoming end-of-grade tests, tutoring, and more. It definitely feels like our normal, busy life is officially back and here to stay!
And, rather than cringing when they grab a packaged bar for breakfast on the go or a snack between school and sports, I’ve decided I need to step up my homemade food game with some appealing items that they’ll want to take instead!
So today, I’m sharing the Make-Ahead Egg Biscuit Bites they’ve been loving (and I do serve with a little fresh fruit on the side … always pushing the produce around here!). You can store them either in the fridge for a few days or in the freezer for later, and they are not hard to prepare!
Assembling the Make-Ahead Egg Biscuit Bites
How to Freeze, Defrost, and Reheat Egg Biscuit Bites
Putting them away in the freezer is the easy part, but there are a couple of ways to do it.
How to freeze:
Wrap each individual Egg Biscuit in a strip of parchment paper, carefully place them in one big freezer-safe bag together (don’t forget to mark the contents and date), and freeze.
How to defrost and reheat:
I personally pull out any frozen breakfast items the night before (whether it’s a biscuit, burrito, muffins, waffles, or pancakes) and let it defrost slowly in the fridge overnight. Then heat it up in the microwave for about 20 to 30 seconds.
If you weren’t able to defrost overnight, then reheat it in the microwave on 50% power for a little longer.
You can also heat it in the toaster oven at 350 for 3 to 5 minutes. You can take the top of the biscuit off for more even reheating.
Other Make-Ahead Breakfast Recipe Ideas
Here are some more freezer-friendly breakfast recipes that use whole-wheat and are perfect to grab and go.
Make-Ahead Egg Biscuit Bites
5 from 1 vote
Skip the highly-processed, packaged, grab-and-go items and make these easy Make-Ahead Egg Biscuit Bites instead. They’re freezer-friendly and perfect for busy mornings.
12slicescheese, small square slices (variety of choice, cheddar or jack recommended)
For the Eggs
Preheat oven to 325 degrees F. Generously grease a square 8″ or 9″ baking dish with butter and set aside.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until well mixed and uniform in color. Pour the egg mixture into the greased baking dish and bake until set and no longer runny, 15 – 20 minutes. Cut into twelve rectangles.
For the Biscuits
Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands—just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.
Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1″ thick and use a knife to cut the dough into twelve squares (folding together the scraps at the end for the last piece).
Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes.
For the Bacon (can substitute ham or sausage)
Preheat oven to 450 degrees F (can bake at the same time as the biscuits). Line a baking sheet with foil and top with a metal baking/cooling rack.
Lay the bacon across the rack in a single layer. Bake for 12 to 18 minutes, depending on the thickness of the bacon and how crispy you like it.
Slice the top off of each biscuit and layer the bottom piece with the egg pieces, bacon, and cheese. Place the top piece back on and store in the fridge or wrap with parchment, place in freezer-safe bag, and store in the freezer for a rainy day.
* Percent Daily Values are based on a 2000 calorie diet.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!