Recipe for freezable protein breakfast?

Smoothies? Cereal bars? In both cases you'd have to make your own to take control of the sugar. Would freezing omlets work I wonder?

Try baking bran muffins with lots of nuts added. It can be good complex carbs and protein.

Just don't bake too many or some might end up casualities of freezer burn

I've got it! Breakfast "cups" that are virtually zero, or very low, carb:

Makes 6 "muffins"

12 slices turkey bacon
1.5 C. egg substitute
Your veggies/cheese of choice

Cook bacon until it's almost done but still pliable. In the muffin tin (spray with a bit of Pam), line each muffin cup with two slices of the bacon so the entire side of the muffin cup is lined with bacon. In a bowl, mix the egg substitute with basically anything you want: I've used spinach, but you can also use asparagus tips, broccoli, whatever. Stir in a bit of shredded cheese (I use fat-free feta crumbles). Pour into each cup, about 1/4 C of the mixture. Sprinkle more cheese on top. Bake at 350 for about a half hour. Let cool a bit, then freeze individually! I love these.

Please note that the egg substitute RISES---I had a mess because I added more of the substitute than I should've. But they're great!

The protein pancake recipe is from Body for life cookbook, they are very good and yes they freeze. The second I have is a vegetable quiche and its protein also and very good and I would throw them in the freezer as well.

Protein Pancakes:
1/4 cup oats
6 egg whites, or egg beaters
3 scoop of a protein powder, I used a no carb one and used the recomeneded serving
1 cp cottage cheese, fat free
4 splenda packets
cinnomon
put all in blender, put eggs and cottage cheese in first, doesnt mix as well with oats stuck in the blender part. Blend till creamy, pour and cook like pancakes on griddle. The whole batch came to 26 gr. carbs 74gr protein, 2 gr. fat and 425 calories. Adjust where needed. I would eat 2 usually.

Vegetable quiceh cups:
1 package (10 ounces) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Directions
Step: 1 Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheeses may be used.

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I bet you could make a healthier version of an egg muffin sandwich and freeze.....they do have them in the freezer section of the grocery stores (not healthy ones).....

Hmmm.....I'm gonna have to try it for myself.....

I'm thinking low cal english muffin, canadian bacon or turkey bacon, and cooked egg/egg beaters (omelet like)....assemble and freeze....microwave to heat....

I had that same thought tonight - I was thinking about breakfast burrito. Egg, cheese, turkey sausage, and peppers, wrapped in a low fat tortilla. I wonder if they'd freeze well?

Maybe freeze just the mixture that you would put in the tortilla, microwave that, then add it to a tortilla. I just wonder if you froze the whole thing that when it cooks the tortilla might get soggy.

The protein pancake recipe is from Body for life cookbook, they are very good and yes they freeze. The second I have is a vegetable quiche and its protein also and very good and I would throw them in the freezer as well.

Protein Pancakes:
1/4 cup oats
6 egg whites, or egg beaters
3 scoop of a protein powder, I used a no carb one and used the recomeneded serving
1 cp cottage cheese, fat free
4 splenda packets
cinnomon
put all in blender, put eggs and cottage cheese in first, doesnt mix as well with oats stuck in the blender part. Blend till creamy, pour and cook like pancakes on griddle. The whole batch came to 26 gr. carbs 74gr protein, 2 gr. fat and 425 calories. Adjust where needed. I would eat 2 usually.

Vegetable quiceh cups:
1 package (10 ounces) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Directions
Step: 1 Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheeses may be used.

Please, what is the nutritional info on the quiche? thanks sounds yummy

To rnroadrunner, you know I am not sure what the nutritional content is, when I went back in my recipe file I had only got 6 cups with that original recipe and then I might have doubled it the next time. The only real calories would be maybe the spinach, eggs and cheese. Then just divide by how many muffin cups you got out of it. I know it was very low, you can probably add other things for variety. hhmmmm, I think I will make some tomaro.

mmmmm bump.

Awesome! I'm always looking for easy to make breakfast items! I'll have to try the pancakes and the egg cups!

Breakfast burritos freeze wonderfully!! I pull them out the night before and refrigerate then just microwave for 30-45 seconds in the morning!