Breakfast Freezer Meals
Breakfast Freezer Meals -Homemade Waffles, Raisin Scones, and Chocolate Chip Muffins and how to freeze them for quick and easy freezer meals.

January is all about getting more organized, and here’s a great way to make mornings run a bit more smoothly. I spent a few days doing a little baking and have breakfast freezer meals prepared for weeks. We made pumpkin spice waffles, raisin scones, and oatmeal chocolate chip muffins.
Muffins
The muffins were easy. I made oatmeal chocolate chip muffins find the recipe here.
Get Our Free Easy Favourites Cookbook
We've collected some of our very favourite recipes that are easy to make and put them together in a mini cookbook. Get it free for a limited time!
After they cooled I put them in ziplock bags and put them in the freezer. The night before I can pull them out, and enjoy them in the morning, or send them with my girls to school for one of their snacks. Freeze several in a large ziplock bag, or individually in a small ziplock bag.
Waffles
My sweet husband made a double batch of pumpkin spice waffles -get our recipe here. After they’re baked, just spread them out on a cookie sheet, so they’re not touching and put them into the freezer for a couple hours to freeze.
Once they’re frozen, you can put them into a ziplock bag together, and they won’t stick together. Store in the freezer, and then just like an Eggo waffle, take one out of the freezer and pop into a toaster to warm up for a delicious breakfast fast.
My girls love one of these for breakfast on a school morning and it’s so easy.
Lastly, I made a batch of raisin scones.
Raisin Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 6 tbsp cold butter -cut into pieces
- 1/2 cup raisins
- 1 egg
- 1/2 cup heavy cream
Instructions
- 1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
- 2. Cut in the butter, until the mixture resembles oatmeal texture.
- 3. Stir in the raisins.
- 4. Whisk together in a separate bowl the egg, and cream. Add to the dry and ingredients and stir into a dough.
- 5. Divide the dough in half, and flatten into a disk about 3/4 inch thick. Cut the round into 4 wedges. Repeat with the other half of the dough.
- 6. At this point you can freeze the dough to bake later.
- 7. To cook from frozen, pre-heat oven to 425 F and bake dough from frozen on a cookie sheet for 20-25 min. If cooking right away, and not from frozen dough, reduce the cooking time to 15-20 min. OPTIONAL -brush the scones with some cream or milk and sprinkle with sugar before baking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 63mgSodium: 339mgCarbohydrates: 41gFiber: 1gSugar: 15gProtein: 5g
I made the scones, but didn’t bake them. I placed them on a cookie sheet and put them in the freezer for a few hours to freeze, then once they’re frozen place in a ziplock bag. On a morning when you’d like one, place the frozen, raw scone on a cookie sheet and bake at about 425 F for about 20-25 mins. (which is about 5 min. more than the original recipe, when they’re not frozen).
With breakfast this yummy, and easy, in your freezer, life really is a party!
You might also like our Easy Food Processor Scones recipe here.
Also check out our Jelly Donut Pancake recipe here.
You might also enjoy our Blueberry Scones recipe here.