4 Easy Breakfasts  •  Freezer-Friendly  •  Low-Mental-Load Mornings

Homemade Freezer Waffles

Make a batch of homemade waffles, cool them completely, and freeze them for breakfasts that can go straight from the freezer to the toaster. Pair them with eggs, fruit, yogurt, or another easy breakfast side when you want a more complete meal.

Ingredients:

0.5x

1x

2x

4x

 

For the Homemade Waffles

•   2 cups all-purpose flour
•   2 tbsp granulated sugar
•   1 tbsp baking powder
•   1/2 tsp salt
•   2 large eggs
•   1 3/4 cups milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract

 

For the Strawberry Pineapple Smoothie

•   2 cups frozen strawberries
•   1 20 oz can pineapple chunks (in 100% pineapple juice)

 

For the Blueberry Muffins

•   2 cups all-purpose flour
•   2 tsp baking powder
•   1/2 tsp salt
•   1/2 cup granulated sugar
•   2 large eggs
•   1 cup milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract
•   1 1/2 cups blueberries (fresh or frozen)

 

For the Banana Bread Muffins

•   3 ripe bananas
•   1/2 cup unsalted butter
•   1/2 cup brown sugar
•   2 large eggs
•   1 tsp vanilla extract
•   1 1/2 cups all-purpose flour
•   1 tsp baking soda
•   1/2 tsp baking powder
•   1/2 tsp ground cumin
•   1/4 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your waffle maker according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently stir until combined. A few small lumps are fine; avoid overmixing.
5. Lightly grease the waffle maker if needed. Add the amount of batter recommended for your waffle maker and cook until the waffle is golden brown and releases easily.
6. Repeat with the remaining batter.
7. Place the cooked waffles in a single layer on a wire rack and allow them to cool completely. This helps prevent excess moisture from making the waffles soggy in the freezer.
8. Once cooled, place the waffles in a freezer-safe bag or container. If stacking them, place parchment or wax paper between the waffles to make individual portions easier to remove.
9. Freeze until needed.
10. To reheat, place a frozen waffle directly into the toaster or toaster oven and toast until hot and lightly crisp.

Strawberry Pineapple Smoothie

This simple smoothie keeps breakfast prep about as easy as possible. Frozen strawberries and canned pineapple with its juice are all you need for a fruity breakfast or snack that comes together quickly.

Ingredients:

0.5x

1x

2x

4x

 

For the Homemade Waffles

•   2 cups all-purpose flour
•   2 tbsp granulated sugar
•   1 tbsp baking powder
•   1/2 tsp salt
•   2 large eggs
•   1 3/4 cups milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract

 

For the Strawberry Pineapple Smoothie

•   2 cups frozen strawberries
•   1 20 oz can pineapple chunks (in 100% pineapple juice)

 

For the Blueberry Muffins

•   2 cups all-purpose flour
•   2 tsp baking powder
•   1/2 tsp salt
•   1/2 cup granulated sugar
•   2 large eggs
•   1 cup milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract
•   1 1/2 cups blueberries (fresh or frozen)

 

For the Banana Bread Muffins

•   3 ripe bananas
•   1/2 cup unsalted butter
•   1/2 cup brown sugar
•   2 large eggs
•   1 tsp vanilla extract
•   1 1/2 cups all-purpose flour
•   1 tsp baking soda
•   1/2 tsp baking powder
•   1/2 tsp ground cumin
•   1/4 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the frozen strawberries to a blender.
2. Pour the entire can of pineapple, including the pineapple chunks and juice, into the blender.
3. Blend until completely smooth.
4. If the smoothie is thicker than you prefer, add a small amount of water or additional pineapple juice and blend again until it reaches your desired consistency.
5. Serve immediately.
6. For an even faster breakfast, portion the frozen strawberries into freezer bags or containers ahead of time. When ready to make the smoothie, empty one portion into the blender, add the canned pineapple and its juice, and blend.

Homemade Blueberry Freezer Muffins

A freezer full of muffins makes it easier to grab breakfast without starting from scratch. These simple homemade blueberry muffins can be frozen individually so you can thaw or warm only what your family needs.

Ingredients:

0.5x

1x

2x

4x

 

For the Homemade Waffles

•   2 cups all-purpose flour
•   2 tbsp granulated sugar
•   1 tbsp baking powder
•   1/2 tsp salt
•   2 large eggs
•   1 3/4 cups milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract

 

For the Strawberry Pineapple Smoothie

•   2 cups frozen strawberries
•   1 20 oz can pineapple chunks (in 100% pineapple juice)

 

For the Blueberry Muffins

•   2 cups all-purpose flour
•   2 tsp baking powder
•   1/2 tsp salt
•   1/2 cup granulated sugar
•   2 large eggs
•   1 cup milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract
•   1 1/2 cups blueberries (fresh or frozen)

 

For the Banana Bread Muffins

•   3 ripe bananas
•   1/2 cup unsalted butter
•   1/2 cup brown sugar
•   2 large eggs
•   1 tsp vanilla extract
•   1 1/2 cups all-purpose flour
•   1 tsp baking soda
•   1/2 tsp baking powder
•   1/2 tsp ground cumin
•   1/4 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
9. Place the cooled muffins in a freezer-safe bag or airtight container and freeze.
10. To serve, remove as many muffins as needed and thaw at room temperature or reheat gently in the microwave until warmed through.

Homemade Banana Bread Freezer Muffins

Banana bread muffins turn a familiar breakfast favorite into easy individual portions. Freeze the cooled muffins together and pull out only what you need for a quick breakfast, snack, or something easy to hand to hungry kids.

Ingredients:

0.5x

1x

2x

4x

 

For the Homemade Waffles

•   2 cups all-purpose flour
•   2 tbsp granulated sugar
•   1 tbsp baking powder
•   1/2 tsp salt
•   2 large eggs
•   1 3/4 cups milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract

 

For the Strawberry Pineapple Smoothie

•   2 cups frozen strawberries
•   1 20 oz can pineapple chunks (in 100% pineapple juice)

 

For the Blueberry Muffins

•   2 cups all-purpose flour
•   2 tsp baking powder
•   1/2 tsp salt
•   1/2 cup granulated sugar
•   2 large eggs
•   1 cup milk
•   1/2 cup unsalted butter (melted)
•   1 tsp vanilla extract
•   1 1/2 cups blueberries (fresh or frozen)

 

For the Banana Bread Muffins

•   3 ripe bananas
•   1/2 cup unsalted butter
•   1/2 cup brown sugar
•   2 large eggs
•   1 tsp vanilla extract
•   1 1/2 cups all-purpose flour
•   1 tsp baking soda
•   1/2 tsp baking powder
•   1/2 tsp ground cumin
•   1/4 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
2. Add the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract to a large bowl. Whisk until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the banana mixture and gently stir until just combined. Avoid overmixing the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack.
8. Cool completely before freezing.
9. Place the muffins in a freezer-safe bag or airtight container and freeze until needed.
10. To serve, remove individual muffins as needed and thaw at room temperature or gently reheat in the microwave until warmed through.

Make Postpartum Breakfast Easier

The goal isn’t to create an elaborate breakfast routine. Keep a few easy freezer options ready and pair them with simple foods your household already enjoys, such as eggs, fruit, yogurt, breakfast meat, or bagels. Having several choices available can make feeding yourself and the rest of the family require less planning on busy mornings.