We recently had breakfast for dinner and I made twelve bacon egg and cheese bagels instead of six. This is the way I always cook. I plan to freezer cook by making an abundance and freezing our leftovers. I fry turkey bacon, whisk eggs, pour into my English muffin ring and sandwich cooked egg between whole wheat bagel thins I’ve purchased at the thrift outlet. My five-year-old won’t let me forget the cheese and she’ll grab handful to place on top of the hot egg. Together, we accomplish a lot in the kitchen because my 15-year-old stays late after school virtually every night.
I’ll take help where I can get it. 
Our new bar becomes an assembly line for a lot of breakfast bagels. We prefer ours warmed up in the toaster oven to re-crisp the bacon and make sure the bread isn’t soggy. I’ll thaw out a few at a time the night before when I know we need a grab and go breakfast.
Click here to see all the assembly details.
Do you freezer cook breakfast?