# Frozen Breakfast Cubes > Collection of savory and sweet frozen breakfast recipes designed to fill silicone molds. All recipes can be easily doubled for more meal prep. **Note:** All recipes are designed to fill 6, 1/2 cup silicone molds, which is 1, 1/2 cup supercube mold, but can easily be converted for the 1 cup molds as well, depending on your preference. Each is doubled for more meal prep. --- ## SAVORY RECIPES ### Sweet Potato Hash **Ingredients:** - 3 medium sweet potatoes - 2 red bell peppers - 1 large onion - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon smokey chipotle powder or bbq spice - 2 teaspoons salt **Instructions:** 1. Peel and dice your sweet potato into small pieces, about 1 inch cubes. 2. Wash and dice your pepper and onion to be slightly larger than the sweet potato since they will cook faster. 3. Put your cut veggies on a sheet tray, then season with olive oil, garlic powder, paprika, salt and pepper and mix well to make sure they are thoroughly coated. 4. Place into a 425 degree oven for 20 minutes then flip the tray and cook for another 7-10 minutes or until the veggies are slightly softened and start to brown on the edge. 5. Let cool completely, then place the hash into 1 cup molds filling all the way to the top, pressing down lightly. 6. Freeze in the molds overnight. To reheat, place in the microwave for 5-7 minutes or until fully defrosted. --- ### Hashbrowns **Ingredients:** - 3 large Idaho potatoes - 4 tablespoons butter - 1 tablespoon flour - 1 tablespoon olive oil - 1 tablespoon corn starch **Instructions:** 1. Using a box grater, grate 3 large Idaho potatoes into cold water and rinse once before cooking. 2. Add to a pot with cold water and salt then place on medium high heat until the mixture comes to a simmer and the potatoes cook slightly and appear translucent, about 10 minutes. 3. Remove the par cooked potatoes from the pot, strain, and let cool slightly. With a towel, squeeze out any remaining liquid. 4. Once cooled and dry, add your flour, corn starch, and olive oil and mix well. 5. Place the mold into the freezer until the hash browns are fully frozen, overnight. 6. Remove from the molds and spray with a high heat oil spray, we used avocado oil. 7. Air fry at 350 degrees for 15 minutes, then flip and air fry again for 15 more minutes. It might seem that it is going to fall apart, but trust the process and keep cooking. It will get brown and crispy! --- ### Crispy Polenta Cakes **Ingredients:** - 1/2 onion - Box of crimini mushrooms - 1/2 LB bacon - 1 bag of spinach - 1 cup of polenta - 3 cups H2O (For a creamier end product, add 6 cups of water) (Sub 1/2 the water with milk for an even creamier polenta) **Instructions:** 1. First prepare your ingredients. Dice your onion, slice the mushrooms, and cut the bacon into 1 inch squares. 2. To a small pan, add your bacon on low heat and begin to render the fat. As it stirring occasionally. Once the bacon is crispy and brown, remove from the pan and strain the fat. Put both aside. 3. Turn the pan up to medium high heat and add your sliced mushrooms and a pinch of salt. Let all the water evaporate out, about 5-6 minutes then set aside as well. 4. To a medium sized pot, add in half your bacon fat and the onions and cook until translucent. Add back your mushrooms and bacon and stir. 5. Measure your polenta then add into the pot and toast slightly. Add the water and mix well. Immediately add your spinach and continue to stir frequently. Add salt and pepper to taste, stirring every 5 to prevent burning. 6. Pour the mixture into your molds, filling all the way to the top and let set. Make sure it is completely cooled before covering and freezing. Freeze overnight. 7. To reheat, place in the air fryer for 10 minutes at 375, then flip and fry for another 5 minutes. 8. For the creamier option, place into the microwave and cook for 7 minutes. You can always add some more liquid here if it feels too stiff. --- ### Cheesy Egg Bites **Ingredients:** - 6 large eggs - 1/2 cup cottage cheese - 1/4 cup scallion (about 3 scallions) - 1/4 cup cheddar cheese - 2 teaspoons salt **Instructions:** 1. Start by prepping your ingredients for the egg cups, chop your scallions, and grate the cheddar cheese. 2. In a large bowl, crack in your eggs, then add your cottage cheese, cheddar, scallions, and salt then whisk well. 3. Pour the egg mixture into the silicone molds and fill to the cup and 1/2 line. 4. Place the silicone mold and bake at 375 degrees F for 20 minutes or until the eggs are puffed and completely set. (They will puff up and over the mold but will settle back down once cooled.) 5. To reheat, place in the microwave for 7 minutes or until warm and fluffy and enjoy! --- ### Breakfast Sausage **Note:** This recipe fills a standard 1 cup mold **Ingredients:** - 1 LB pork - 1 teaspoon chopped sage - 1 teaspoon warming spices (we used 5 spice but nutmeg or clove would work well) - 1 tablespoon maple syrup - 2 teaspoons salt - 1 tablespoon olive oil - 1 teaspoon pepper **Instructions:** 1. To a bowl, add your pork, herbs, spices, maple syrup, salt, olive oil, and pepper and mix well until everything is fully incorporated. 2. Press your pork mixture evenly into the 1/2 cup silicone molds making sure to press out any air bubbles. Try your best to flatten the top. 3. Place in the freezer in the molds and let freeze completely overnight. 4. Once frozen, remove from molds and pop into the air fryer at 375 degrees F for 12-14 minutes. --- ## SWEET RECIPES ### Apple Pie Oatmeal **Ingredients:** - 5 small apple or 3 large (any variety will do) - 3 tablespoons butter - 2-3 tablespoons maple syrup - 1 teaspoon cinnamon - Pinch of salt - 1 cups oatmeal - 2 cups water **Instructions:** 1. Peel and chop your apples into small bite sized pieces, but large enough that they will maintain texture. 2. In a small pot on medium heat, add your butter, apples, maple syrup, cinnamon, and a pinch of salt and cook until the apples soften and the liquid begins to thicken, about 10 minutes. 3. Remove the apples from the pot and set aside to cool slightly. 4. Rinse your pot, then add 1 cup of oatmeal, and 2 cups of water and cook on medium heat, about 10-15 minutes, stirring frequently, then remove from the stove and let cool slightly. 5. To your molds, add just enough apples to cover the bottom, about 3 TBSP then cover with the oatmeal. 6. Repeat this step until all the molds are filled, then freeze overnight. 7. To reheat, remove from molds and place in the microwave for 5 minutes. Stir and microwave for another 3 minutes if necessary. **Additional Option:** - 1 banana - 1/2 cup blueberry jam - 1/2 cup granola 1. Prep your fruit by slicing into rounds, about 1/2 inch thick. 2. Place the fruit in one layer at the bottom of the silicone molds, ratio is up to you so if you want more fruit, add another layer before adding the yogurt. 3. In a bowl, add your yogurt and jam and lightly swirl the two together. 4. Scoop the swirled yogurt mixture into the molds filling almost to the top but leaving some room. 5. Add the granola as a final layer and press into the yogurt lightly before freezing so it doesn't fall off. 6. Place into the freezer in the molds overnight. 7. Remove from molds and enjoy immediately as a frozen snack or let defrost slightly, about 10 minutes, for a softer bite. --- ### Granola **Ingredients:** - 2 cup of oats - 1/4 cup of chia seed - 1/4 cup of flax seeds - 1/4 cup hemp seeds - 1/4 cup pumpkin seeds - 1/4 cup of dried coconut - 1/4 cup of coconut oil - 1/4 cup of maple syrup - Pinch of cinnamon - Pinch of salt **Instructions:** 1. In a large bowl combine the oats, chia seeds, flax, hemp seeds, & dried coconut. Toss to combine and set aside. 2. In a smaller bowl combine the coconut oil, maple syrup, cinnamon, and salt. Place into the air fryer at 350F for 2 minutes until it has melted. After 2 minutes, stir to break up the coconut oil some more. 3. Once it has melted, pour over your oat mixture and mix well to ensure that every oat is well coated. 4. Place a parchment paper in your airfare so that none of the mixture falls through the holes. Pour your oat mixture into the air fryer and bake at 290F for 15 minutes then 270F for 30 minutes. Be sure you are watching your granola after the 30 minutes are up because it can go from golden brown to burnt in a matter of seconds. I air fried mine for another 5 minutes and it was perfect. Alternatively, place in the oven at 350 degrees for 30 minutes, stirring every 5 to prevent burning. 5. Take it out and cool it down on a sheet pan. Store in an airtight container. --- ### Coconut Chia Rice Pudding **Ingredients:** - 1 cup white basmati rice - 1 tablespoon chia seeds - 2 tablespoons maple syrup - 1 can coconut milk - 1/2 pint of blueberries - 3-4 cups water **Instructions:** 1. To a rice cooker, add your rice, half can of coconut milk, and enough water to fill the "porridge" line for 1 cup. If you don't have a rice cooker, just double the water you'd normally use for 1 cup of rice. 2. Cook using the porridge option until fully cooked, but still slightly liquidy and creamy. If it seems like there isn't much liquid left, don't worry we are adding more. 3. Remove from the rice cooker and add in the rest of your coconut milk, maple syrup, chia seeds, and the fresh blueberries. 4. Stir to combine, then place in the silicone molds, filling all the way to the top. 5. Place in the freezer overnight or until completely frozen. This recipe makes slightly more than the others and works really well with the 1 cup molds. 6. To reheat, place in the microwave for 6 minutes. If the pudding is too thick, you can always add a splash of coconut or milk of your choice. --- ### Blueberry-Banana-Lemon Muffins **Ingredients:** - 2 bananas - 2 eggs - 1/2 cup yogurt - 4 tablespoons melted butter - 1/4 cup coconut sugar - 1/4 cup honey - 2 teaspoons baking powder - Zest and juice of half a lemon - 1 1/4 cup whole wheat flour **Instructions:** 1. Mash your bananas in a bowl then add your yogurt, lemon zest, juice and eggs and mix. 2. Add your honey and coconut sugar and mix well. The honey may clump, but just keep whisking until incorporated. 3. In a separate bowl, add your flour, baking powder and salt. 4. Dump the dry ingredients into the bowl and incorporate slowly with a spatula until it just comes together. 5. Place into your 1/2 cup silicone molds filled 3/4 of the way. 6. Bake at 350 degrees F for 20-25 minutes, flipping the tray halfway through. 7. To reheat, place in the microwave for 7 minutes for a softer muffin or the airfryer for 10 minutes at 375 degrees for a crispier result. --- ### Protein Smoothie Cubes **Ingredients:** - 1-2 cups of milk per cube - 4 bananas - 1/2 cup plain yogurt - 1/3 cup peanut butter - 2 tablespoons cocoa powder - 1/3 cup hemp hearts - 6 medjool dates - 1 teaspoon vanilla extract - 1 teaspoon cinnamon **Instructions:** 1. Add all your ingredients to a blender and blend well until completely smooth. 2. Pour mixture into your 1/2 cup molds and fill to the top. Freeze completely overnight. 3. To use the cubes, add 1-2 cups of milk of your choice per cube. 4. Blend well again in a blender, serve and enjoy! --- ## Notes - Souper Cubes Silicone Soup Freezer Molds recommended: - 1/2 cup size - 1 cup size - 2 cup size - These recipes are designed for meal prep and can be stored frozen for several weeks - Reheating methods vary by recipe - some work best in microwave, others in air fryer