Batch, Bake and Be Ready: Stress-Free Breakfast Biscuits for Busy Days

October is here, and if your calendar is anything like mine, it’s already buzzing with activities and events. The holidays are just around the corner, which means now is the perfect time to get ahead in the kitchen — so you can enjoy a little peace (and dare I say quiet?) later.

One of my favorite strategies? Making a few batches of breakfast biscuits that are freezer-friendly and easy to grab and go when mornings get hectic. Bake them on a weekend, stash them in the fridge or freezer, and suddenly those rushed mornings or surprise weekend guests are stress-free.

Starting your day with protein helps keep your energy steady and hunger at bay, which is especially important on busy mornings. Each of these breakfast biscuits packs about 13 grams of protein from eggs, sausage and cheese, giving you a hearty, satisfying start. The addition of sweet potatoes adds fiber, vitamin A and antioxidants, making these biscuits not just tasty, but nourishing too.

You can enjoy these biscuits straight from the fridge, warmed in the oven, air fryer or microwave. Store them in a sealed container in the refrigerator for up to five days or freeze for up to three months. To reheat, bake or air fry from the fridge at 325 F for about five minutes. From the freezer, either defrost in the fridge for eight hours before baking or air frying at 325 F for five minutes, or bake/air fry frozen for 10-12 minutes.

SWEET POTATO MAPLE SAUSAGE BREAKFAST BISCUITS Yield: 15 biscuits Total Time: 50 minutes 1 tablespoon coconut oil or olive oil 1 1/2 cups grated sweet potato (grated using the large holes of a box grater) 1 medium sweet onion, finely diced 16 ounces ground maple sausage, pork or chicken 1 tablespoon maple syrup 6 eggs 1 1/2 cups blanched almond flour 1 1/4 cups whole wheat flour 2 teaspoons baking powder 1 cup grated sharp cheddar cheese, divided

Preheat oven to 400 F and line a baking sheet with parchment paper. In a skillet over medium heat, cook the grated sweet potato and onion in coconut oil for about seven minutes, until softened. Push veggies to the side, add ground pork and cook, stirring, until fully cooked, about seven minutes. Transfer to a large bowl, drizzle with maple syrup and let cool for 15 minutes.

Whisk eggs and stir into the cooled pork mixture.

In another bowl, combine almond flour, whole wheat flour and baking powder; add to pork mixture and stir until combined. Mix in 1/2 cup shredded cheese.

Scoop 1/4 cup portions onto the baking sheet, gently flatten with wet fingertips, and sprinkle remaining cheese on top.

Bake for 14 minutes, until firm and lightly browned. Cool before serving.

Flour Swap: If you don’t have almond flour or prefer not to use it, you can substitute all-purpose flour 1:1 (use a gluten-free 1:1 blend if needed). You can also swap the whole wheat flour 1:1 with all-purpose flour for a milder flavor and lighter texture.

Freezing Tips: Wrap each cooled biscuit individually in parchment or wax paper, then place them in a sealed freezer-safe container or bag. This prevents sticking and makes it easy to grab just one or two at a time. Freeze for up to three months.

Just look at you! Smart, satisfied and stress-free, no scrambling, no extra dishes and plenty of time for that first glorious sip of coffee. ***

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]

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