It happens every year: Mid-November hits and the deluge of out-of-town guests starts arriving on my doorstep for the first of several holiday celebrations.
In years past, I found myself condemned to the kitchen, my guests socializing without me in the living room while I slaved to prepare a homemade meal – a tradition I was desperate to break, without sacrificing the homemade touches my friends and family have come to expect.
Are you like me? Well rest easy, ambitious friend – freeze and bake breakfasts have you covered. We reached out to some of our favorite bloggers, to share their favorite crowd-pleasers. From quiche to breakfast Nanaimo bars, this post is your one-stop destination for make-ahead morning confections.
“Scones are my favorite baked treat to pair with my morning coffee, not to mention they are the best baked goods to make and freeze ahead. This recipe is my dream scone! It has perfect texture, a wonderful taste, and although I made the original recipe with rhubarb, it’s a great base recipe to use for any of your favorite scone mix-ins. For the holidays I can’t wait to make apple-cinnamon and cranberry-walnut versions for my family.”
In the mood for scones but looking for something a little different? Try Julianne Bayer’s take on a King Arthur Flour classic, Cranberry Walnut Scones (adapted from King Arthur Flour’s Maple Walnut Scones.)
Julianne (of Beyond Frosting) says:
“Scones make a great last-minute treat when guests pop in unexpectedly. You can bake these ahead of time and freeze them. For any frozen pastry, I like to freeze them on a sheet pan before sealing in an airtight bag or container. This helps to prevent them from getting freezer burn. To thaw, simply remove the scones from the bag and lay out a single layer on some paper towels. The paper towels will help to absorb any excess moisture. You can prepare the glaze in a matter of minutes, and glaze the scones as if you just made them! If you want, you can even warm them in the oven before glazing.”
If you’re craving something more decadent, you won’t find a more indulgent treat than Jessie Oleson Moore’s Breakfast Nanaimo Bars. Hailing from a blog called Cake Spy, would you expect less?
Jessie explains her sweet breakfast confection this way:
“When company’s coming, it’s the perfect reason to celebrate with an indulgent morning treat that’s a little bit naughty but very, very nice. These amazing breakfast and brunch-friendly Nanaimo bars can be made ahead and frozen for up to two months, which means that you can simply thaw them before guests arrive and prepare yourself to enjoy all the compliments on these triple layer treats.”
“When I am entertaining, I love serving homemade foods, but I like it to be as stress-free and relaxed as possible. This rustic and delicious Leek, Mushroom and Gruyère Quiche freezes and reheats very well. It’s great for many palates, because it’s not overly rich and is filled with just the right amount of vegetable goodness. You can quickly heat this quiche, add a small side salad, and you have the perfect meal!”
“My mother made this blueberry cake all year round,” says Cathy. “It’s not too sweet and it’s positively bursting with berries. The recipe lends itself to freezing, maintaining a tender crumb and moist cake even when reheated. It’s truly a superb breakfast, but also a great addition to the dinner table. It takes just a little time and effort today to have these favorite foods in the freezer this holiday season.”
Do you have a favorite King Arthur Flour recipe that you like to freeze and reheat for holiday company? Share a link to it in the comments below. Happy Baking!