Back-to-School Freezer Prep with Borden Cheese
Make back-to-school mornings stress-free with this freezer prep featuring three kid-friendly recipes made with Borden Cheese: homemade hamburger mac, cheesy bacon egg bites, and crispy BBQ chicken pockets. Perfect for lunchboxes or easy weeknight dinners!
Creator: Leslie Stokes
Back-to-school season means one thing: chaos. Between early alarms, missing shoes, and last-minute permission slips, packing a healthy lunch can feel impossible. That’s why this year I decided to get ahead of the game and do a Back-to-School Freezer Prep session featuring three easy, kid-approved recipes—all made with Borden Cheese.
Cheese is basically the secret weapon of lunch prep in my house. My kids will eat just about anything if it’s cheesy, and I love that Borden’s cheese melts perfectly, has great flavor, and makes my recipes feel comforting without being complicated.
First up: Homemade Hamburger Mac. This recipe is my healthy spin on boxed hamburger helper, but way better. It’s creamy, cheesy, and packed with protein from lean ground beef. I freeze it in single-serving containers so I can pop one into a thermos in the morning, and it’s ready for lunch.
Next: Cheesy Bacon Egg Bites. Think Starbucks sous vide eggs but baked at home. These are so versatile—swap the bacon for spinach or sausage, use any of Borden’s cheeses, and you’ve got endless flavor combos.
And the grand finale: BBQ Chicken Pockets. These were such a hit that my kids were sneaking them before they even cooled. The trick is layering Borden Jalapeño Jack cheese with shredded chicken and BBQ sauce, folding it into a tortilla, then crisping them in the oven with a second pan on top. It’s the hack that keeps them golden and crispy without frying.
With this prep, my freezer is stocked with lunches that are balanced, protein-packed, and most importantly—kid-approved. Come Monday morning, I’ll be sipping my coffee instead of stressing over what to pack.
Freezer & Reheating Instructions
Homemade Hamburger Mac
To Freeze:
Cool completely before portioning into airtight freezer-safe containers (individual lunch portions work best).
Freeze for up to 3 months.
To Reheat:
From frozen: Microwave 2–3 minutes, stirring halfway.
From thawed (overnight in fridge): Microwave 1–2 minutes.
Add a splash of milk when reheating to bring back the creaminess.
Pack in a thermos to stay warm for school lunch.
Cheesy Bacon Egg Bites
To Freeze:
Cool completely after baking.
Flash freeze on a baking sheet for 1 hour, then transfer to a freezer bag or airtight container.
Freeze for up to 2 months.
To Reheat:
From frozen: Microwave 30–60 seconds until warmed through.
From thawed: Microwave 20–30 seconds.
For best texture, reheat in an air fryer at 350°F for 3–4 minutes.
Crispy BBQ Chicken Pockets
To Freeze:
Cool completely after baking.
Wrap individually in parchment or foil and place in a freezer bag.
Freeze for up to 3 months.
To Reheat:
From frozen:
Air Fryer: 375°F for 6–8 minutes until crisp.
Oven: 375°F for 10–12 minutes on a baking sheet.
From thawed (overnight in fridge):
Air Fryer: 375°F for 4–5 minutes.
Microwave: 1–2 minutes (softer texture, not as crisp).
Pro Tip: Reheat in the air fryer or oven for best crispiness—perfect for keeping that golden crunch in lunchboxes.
Homemade Hamburger Mac
Ingredients
- 1 lb lean ground beef
- 1 ½ cups elbow macaroni or gluten-free pasta
- 2 cups low-sodium beef broth
- 1 ½ cups milk
- 1 cup Borden Sharp Cheddar shredded
- 1 onion finely diced (optional)
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp pepper
Let's Make It
- Brown beef in a large skillet, add onion & garlic, cook until softened.
- Stir in tomato paste and seasonings.
- Add macaroni, broth, and milk. Simmer 8–10 minutes until pasta is tender.
- Remove from heat, stir in cheese until creamy.
- Cool, portion into freezer containers.
Cheesy Bacon Egg Bites
Ingredients
- 8 large eggs
- 1/2 cup cottage cheese
- 1 cup Borden Sharp Cheddar shredded
- 4 strips cooked bacon crumbled
- Salt & pepper to taste
Let's Make It
- Preheat oven to 375°F. Grease muffin tin or silicone muffin tin (no need to spray if using).
- With a hand blender, blend the eggs, milk, cottage cheese, salt, and pepper.
- Divide into muffin cups.
- Add in the cheese and bacon.
- Bake 20–25 minutes until set. Cool before freezing.
Crispy BBQ Chicken Pockets
Ingredients
- 8 flour tortillas
- 8 Borden Jalapeño Jack cheese slices halved
- 3 cups shredded cooked chicken
- ½ cup BBQ sauce
- Olive oil spray
Let's Make It
- Preheat oven to 400°F. Line a baking sheet with parchment and spray lightly with olive oil.
- Take each tortilla and cut a ½-inch triangle out of opposite sides—this simple hack makes folding easier and prevents the pockets from being too bulky.
- Place half a slice of cheese in the center, add shredded chicken and a spoonful of BBQ sauce, then layer the other half slice of cheese on top.
- Fold the tortilla edges inward to form a pocket.
- Arrange folded pockets seam side down on the baking sheet. Spray tops with olive oil.
- Place another baking sheet on top of the pockets to weigh them down and help them crisp evenly.
- Bake for 10–12 minutes, flipping once if needed, until golden brown and crispy.
- Cool before freezing, or serve warm.
Nutrition Facts
Hamburger Mac
Nutrition (per serving, 6 servings): ~360 calories | 27g protein | 32g carbs | 14g fat | 2g fiber
Egg Bites
220 calories, 22g protein, 1g carbs, 13g fat
Chicken Pockets
235 calories, 22.5g protein, 16g carbs, 9g fat
