Simple Make-Ahead Breakfast Pastries for Any Morning

In a mixing bowl, combine the *cottage cheese*, *egg*, rice flour, *vanilla* and sweetener. Stir until you have a smooth dough.

Add the *raisins* that have been soaked in hot water, mixing gently until they are evenly distributed. Use a glass or pastry cutter to form the *pancakes* and lay them on parchment paper.

Carefully place the pancakes into a container and store them in the freezer for later use.

Start by making the same dough as the cheese pancakes. *Mix the cottage cheese*, *egg*, rice flour, and *poppy seeds* together until smooth.

On parchment paper, form small pastries making a slight indentation in the center. For the filling, mix the soft cheese with starch and sweetener until smooth, then spoon it into the indented pastries.

Top the filling with *frozen cherries* and freeze the pastries for future breakfasts.

Sauté the *mushrooms* and *spinach* lightly in a pan until they are cooked. Cut the tortillas in half and place a mixture of turkey ham, spinach, mushrooms, *cheese*, and *cream cheese* in the center of each half.

Fold the edges of the tortilla towards the center like an envelope. Dip each wrap into a beaten egg followed by coating with *corn flakes* for a crunchy texture.

Place the wraps on parchment paper and freeze them until ready to enjoy.

Prepare the same cottage cheese dough, adding *salt* along with the other ingredients. Form a base for the pastries as you did with the poppy seed version.

Spread a layer of *tomato sauce* in the center. Add pieces of *turkey ham*, *cheese*, and *pickles* on top.

Freeze the assembled pastries before vacuum sealing for a quick meal whenever you're ready!