Bacon & Egg Breakfast Bread- Hearty, Healthy, “Make Ahead” Morning Meal! (Freezer Friendly)

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This loaf has a truly unique flavor and texture. The polenta gives it a coarseness and chew that is surprisingly pleasant, while not being gritty thanks to the whole wheat pastry flour. The fragrant and sweet maple syrup is cut by chunks of salty, smokey bacon. With 7g of protein, breakfast is served!

Need more Make Ahead Breakfast ideas? Try Whole Wheat Blueberry Scones (162 cal each) or Banana-Apple Bran Muffins, 200cal & the size of your fist!

So, Monday…we meet again.

Weekday mornings are tough. Well, to be honest every morning is tough when you have Fibromyalgia. But, I still want to be able to provide my husband with a hearty breakfast to get him through his often long days savin’ lives and takin’ names! (Traditional gender roles, I know. But part of feminism and being a modern woman includes being able to choose the role I want in my marriage. I’m just sayin’.) Over the years I have found ways to work around the impossible grogginess and pain that greet me each morning. Basically, I’ve learned to “make ahead.”

All images & content are copyright protected. DO NOT use images without prior permission. To republish recipe, link back and use proper attribution such as “adapted from HeDoesXrayIDoFood.com”. Thank you.

When I’m feeling well on an afternoon, I take advantage and throw this loaf together. Once its baked & cooled I slice it for my hubby to enjoy when he is up before the sun (& me). Given he has to be at the hospital waaaaayyy before his patients get to him, breakfast needs to be quick, hearty, and edible while walking to the subway/el train/ or shuttle. With this loaf, his belly and brain are well fueled and I get to sleep soundly knowing that I have contributed to making his day a little easier.

Scroll down to see my tip for making this loaf last all week!

All images & content are copyright protected. DO NOT use images without prior permission. To republish recipe, link back and use proper attribution such as “adapted from HeDoesXrayIDoFood.com”. Thank you.

*Make ahead note #1-

I like to make this for my husband’s weekdays breakfasts. So I make this, cut it into slices, individually wrap, then freeze in a freezer bag. Then I pull out a piece the night before, let it defrost in the refrigerator, and its ready to go for him in the morning. It’s a great grab & go breakfast that he likes to eat on the train into work.

*Make ahead note #2-

If you are making this for company or for a weekend breakfast, you can prep the bacon and hard boiled eggs (unpeeled) ahead of time and just leave in the fridge. You can even measure out the pastry flour, polenta, and salt, then cover with plastic wrap and pop in the fridge as well. (The whole wheat flour and polenta can turn rancid if its warm out, so just to be safe keep them cold.) Do not add the leavening agents (baking soda/baking powder) ahead of time. When mixed together with salt, they can weaken and not allow your loaf to rise.

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