“Make-ahead and Freeze” Breakfast Sandwiches

“Make-ahead and Freeze” Breakfast Sandwiches

This was one of my earliest blog posts and is by far my most popular. Lately I’ve been sifting through earlier work, checking recipes and re-taking photos. This recipe got lost in the shuffle of my day-to-day, as my husband went gluten free and my babies weren’t old enough to enjoy breakfast sandwiches but time is indeed a thief, and my 2nd grader is as much a fan of breakfast sandwiches as I am of saving time.

What I remembered as an hour of work is actually much less; this came together in 30 minutes. Breakfast right now for my kids rotates every other day between shakes and frozen pancakes. If I add these sandwiches to the rotation, I’ll get two weeks out of each batch.

Some of you may be wondering why I would make something that Jimmy Dean already makes. Well, I like that I can make these with Ezekiel Bread English muffins, organic ham and cheese, and eggs from the West Chester growers’ market. These things matter to me. If they don’t matter to you, then this probably seems like a waste of time!

One tip. I toast the English Muffins ahead for two reasons. First, it dehydrates the bread so it freezes better. Second, you can easily reheat the whole sandwich and be on your way. That being said, I highly recommend, when ready to eat, that you re-toast the English muffin and just microwave the eggs/cheese/meat portion, then put it all back together before eating. It technically takes no extra time, just a smidge more work. If interested in a healthier version, Click here for my updated healthy version, full of veggies and whole grains.

“Make-ahead and Freeze” Breakfast Sandwiches

Makes 12

12 English muffins (or bagels)

12 slices cheese (American, Cheddar and Swiss varieties melt the best)

12 eggs (or 3 cups egg substitute)

1/4 c. milk

1 1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

12 slices meat, cooked (bacon, turkey bacon, ham, turkey, pork roll)

1. Set muffins into rimmed baking sheet and bake in 300 degree oven for 15-20 minutes.

2. Once muffins are toasted, lay them out in a line. Place cheese on the top slice.

3. Place cooked meat on the bottom half of each muffin.

5. In a medium bowl, beat eggs and milk with fork. Add salt and pepper.

6. Place a large nonstick skillet over medium heat and melt 1 tbsp. butter.

7. Pour about half of egg mixture into pan. Let it cook, scrambling slightly with spatula until it begins to set.

8. Divide eggs into six sections and flip each section. Once eggs are cooked, put on top of the bacon and close the sandwich.

9. Continue with the second half of the egg mixture and the second tbsp. butter.

10. Once sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.

11. Wrap each sandwich in a sheet of paper towel and place in a zippered bag. When the bag is full, store in the freezer.

12. When ready to eat, remove sandwich and microwave in paper towel for 30 seconds. Remove muffin/bread slices and place in toaster. Microwave egg/cheese/meat for 2 minutes on 80% power (or 1 minute 30 seconds on full power). Re-assemble sandwich and eat. If you’re in a rush, you can just microwave the whole sandwich on 80% power for 2 1/2 minutes. 

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