Make Ahead Breakfast Sandwiches
I made these for breakfast one morning thinking there would be enough to freeze. Um, nope. But we were able to take them in the car the following morning as we drove 8 hours to Kentucky. I popped the foil wrapped sandwiches in the oven as soon as I got up and minutes later they were perfect for eating.
Ingredients
dozen eggs, best quality you can find - here’s an article I wrote to help you decide what is quality.
1/4 c cream or milk
1t sea salt or Trader Joe’s has a mushroom salt that is great for eggs
additional spices as you prefer: paprika, red pepper flakes, etc
big squeeze of mustard - trust me.
meat: Canadian bacon, bacon, ham, etc
9-12 slices of cheese or shredded
12 English muffins
butter
Instructions
Whisk eggs, cream, salt, spices and mustard in large bowl. Pour into a greased 9x13 pan. Bake at 350 until top is set, about 15-25 minutes, depending on your oven and cookware.
While eggs are baking, toast English muffins (only if you’re eating right away). Then slather with butter.
Once eggs are out of oven, lay (or sprinkle) cheese over eggs. The residual heat will melt cheese. Cut into 12 squares. I did 4 rows of 3 columns.
Freezing: Cut English muffins open and butter each side. Lay meat of choice inside then egg/cheese mixture. Wrap in foil.
To reheat: place foil package in cold oven or toaster oven. Set oven to 350. Once oven is preheated the breakfast sandwich should be warm through, about 10-15 minutes.
Dinner
Try this one pot meal this week: Sausage Chicken Rice (veg).
Life is hard, food doesn’t have to be.
Julie