Breakfast & lunch freezer prep for my kids as a sahm this summer!

Ingredients

• 4 pieces English Muffins (split in half)
• 8 large Eggs (room temperature)
• 8 oz Shredded Cheddar Cheese (divided for muffins and rolls)
• 8 slices Deli Ham Slices (thinly sliced)
• 4 pieces Hawaiian Rolls (split horizontally)
• 4 slices Cheddar Cheese Slices (same cheese as shredded, for rolls)
• 8 slices White Sandwich Bread (soft, square slices)
• 4 tbsp Peanut Butter (smooth or crunchy)
• 4 tbsp Fruit Jelly (any flavor you like)
• 2 cups Cooked Oatmeal (leftover, cooled)
• 2 tbsp Chia Seeds (raw)
• 2 tbsp Flax Seeds (ground)
• 2 cups Almond Milk (unsweetened)
• 1 cup Frozen Blueberries (unsweetened)

Instructions

1. Gather Ingredients & Equipment

   Lay out all ingredients, measuring spoons, knife, cutting board, muffin tin, baking sheet, sandwich press, freezer bags, and storage containers.

   Time: PT5M

2. Prep English Muffins

   Split the English muffins in half and set aside. If you like a lightly toasted base, toast the halves for 1‑2 minutes.

   Time: PT5M

3. Cook Eggs in Muffin Tin

   Preheat the oven to 350°F. Lightly grease the muffin tin, crack one egg into each cup, and bake until the whites are set and yolks are just firm, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

4. Assemble Egg McMuffins

   On the bottom half of each English muffin place a slice of cheddar cheese, a slice of ham, then a baked egg. Top with the muffin’s upper half.

   Time: PT5M

5. Freeze Egg McMuffins

   Wrap each assembled McMuffin in a small piece of parchment paper, place two per freezer bag, label, and lay flat in the freezer.

   Time: PT3M

6. Make Ham & Cheese Hawaiian Roll Sandwiches

   Split each Hawaiian roll horizontally, layer a slice of ham and a slice of cheddar cheese on the bottom half, then close the roll.

   Time: PT5M

7. Freeze Hawaiian Roll Sandwiches

   Wrap each sandwich in parchment paper, place two per freezer bag, label, and freeze flat.

   Time: PT2M

8. Prepare DIY Uncrustables

   Spread peanut butter on both sides of one slice of bread, spread jelly on the opposite slice, place the two slices together, and press in the sandwich press for 1‑2 minutes until sealed and lightly toasted.

   Time: PT5M

9. Freeze Uncrustables

   Allow the pressed sandwiches to cool for a minute, then wrap each in parchment and place in freezer bags. Freeze flat.

   Time: PT2M

10. Portion Oatmeal Breakfast Bowls

    Divide the cooked oatmeal into four storage containers. Top each with ½ tbsp chia seeds, ½ tbsp ground flax, a handful of frozen blueberries, and pour ½ cup almond milk over the top.

    Time: PT5M

11. Store Oatmeal Bowls

    Place the oatmeal containers in the refrigerator. They are ready to eat cold or can be warmed in the microwave.

    Time: PT1M

12. Clean Up

    Wash all used utensils, bowls, and the sandwich press. Wipe down countertops and store equipment.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

2g