I want to bake some bake goods and pastries that I can freeze and reheat for a relaxing morning prep.
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Oh, you should make these! Great to make ahead. You can even freeze the raw scones and bake off whenever you need!
Cynthia is a trusted source on Bread/Baking.
Perhaps try these. You can make the dough the day before, then bake them just in time to serve warm with coffee.
A clafoutis! I am not sure how far ahead you want to bake, but a day or two early make this up. Keep it in the fridge and you have a real treat for an easy going laid back breakfast. I have used this recipe:
If you are feeling creative, use blueberries and a touch of nutmeg in place of the cherries and almond flavoring.
I know this is classically a dessert, but eggs and fruit say breakfast to me.
The baked oatmeal recipe with yogurt and all the extra almonds on this site is wonderful. I've adjusted it to my own tastes -- plain yogurt instead of vanilla, dried cranberries by the handful and when I'm out of muesli, just plain rolled oats -- but it is seriously good. Make it the night before, heat it gently in the microwave - or not -- and enjoy.
A homemade baguette slices in large chunks, french or irish butter, and either a homemade marmalade or a guava jelly.
Scones are perfect to freeze before baking. Also, fritattas are fantastic a day after baking! Use some goats milk gouda, spinach, leeks, and tomatoes with eggs and whites, bake it up and keep in the fridge for a day or two. Serve at room temp. like in Europe. Viola!
Both banana and pumpkin bread freeze beautifully. Freeze a whole loaf, or you could bake them in cupcake wrappers and pop them in the freezer then defrost individual portions as needed. Another idea is to make a breakfast strata (chunks of bread, layered with with grated cheese and other fixings as you like then doused with an egg and milk custard. The mixture sits in the fridge over night, and in the morning, you just pop it in the oven until it gets slightly brown and puffy. Have a look at this one: http://www.epicurious.com... -- I like it with fresh salsa and it is great for company too. The basic recipe also lends itself to many variations, for example with goat cheese and asparagus).
(And the creamiest, too.)
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