Double Duty Dinners: Egg-cellent Brunch Meals

Posted by Marianne Thomas | 3/27/2009 09:00:00 AM | | 0 comments »

Double Duty Dinners is a new feature here at The New Frugal Mom. Each week, I'm making two dinners at the same time when I have a free 45 minutes to 1 hour during the week or the weekend (mostly the weekend). I'll prep, cook, then freeze them for the following week and tell you just how easy or difficult the process was so you can try it, too!

As Easter approaches, you can expect eggs to go on sale at your local grocery store. Grab an extra dozen, find a free hour, and you can easily whip up the two brunch meals I made last night for my freezer.

Bacon Cheese Frittata

Authentic Mexican Breakfast Tacos

The best part about these recipes? They're versatile so you can easily substitute ingredients to make them to your particular taste and they're hearty enough to be paired with a soup or salad for an easy dinner.

Here's what I started with:

I used what I had on hand. I substituted Italian sausage for the chorizo in the Mexican Taco recipe as well as using ham instead of bacon in the frittata recipe. And rather than corn tortillas, I used the last of the whole wheat ones in my freezer.

I started at 8:45 pm; after spending a few minutes gathering ingredients, I started on the frittata first. Even with beating the eggs and chopping the ingredients, prepping the frittata recipe took only ten minutes.

Here it is going into the oven:

Then I started on the Mexican Breakfast Tacos. I already had the sausage cooked so I only needed to whip up the eggs and scramble them. Rather than making open faced tacos, I opted to make enchiladas because they'd freeze more easily.

Assembling the enchiladas:

And then I lucked into finding some green enchilada sauce (I think I could drink this stuff, I love it that much!) in my freezer, so I poured that over the finished breakfast enchiladas and tossed the last of the (1) cup of cheese I used on top.


Meanwhile, the frittata took longer than the recipe's suggested time of 25 minutes to cook; after an extra 15 minutes it was done. I cleaned up while it finished.


Once it cooled, I cut it into wedges and packed it into freezer bags. Easy!

Altogether, from gathering the ingredients, to prepping, cooking, and cleaning up, making these brunch meals took me less than an hour. The ingredients I had on hand, meaning I had no additional out of pocket cost.

And now I have (2) great brunch meals waiting to be enjoyed during the upcoming holiday weekend - less stress for me and more time to chat with the gang. Sounds like a win-win to me!

If you *love* the idea of cooking ahead and freezing your meals, go visit my friends Tricia and Cortney at Once A Month Mom; they really do cook a month of meals for their freezers in one day and they show you just how you and a friend can do it, too!

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