Last week I mentioned that I’ve been making breakfast sandwiches and freezing them. That way I have a quick and easy breakfast every morning. I have no excuse to skip! I wanted to show you how I make them. It’s super easy. Once the eggs were done, I assembled 12 sandwiches in less than 15 minutes!
For my breakfast sandwiches, you need 10 eggs, 12 sausage patties (I used turkey, it’s healthier) and 12 whole grain English muffins. You can use whatever proteins you want: bacon, egg whites, ham, tofu, etc.
Crack the eggs in to a large bowl, add 1/3 cup of milk and season with salt and pepper to taste. Beat them. We’re making mini quiches! Fill each muffin tin approximately 2/3s of the way up. If you want to add cheese, cooked mushrooms, spinach, now is the time to add them. I just kept mine simple this time around. Then bake at 350F for about 10 minutes or until puffy and slightly jiggly in the center. They will finish cooking as they cool.
While the mini-quiches are cooling, open up your English muffins and set them out assembly line style. Top each muffin with a sausage patty, then put a mini-quiche on top. You can top with a slice of cheese if you want too. My patties were still frozen which was ok because I will freeze the entire breakfast sandwich after. No need to defrost.
Once your sandwiches are assembled, close them up and wrap them in foil (or your preferred method of wrapping them up.) I froze half and put the rest in the freezer.
To reheat, remove from foil and microwave for about a minute or so (if frozen, they’ll take longer). I then throw mine in the toaster over for about 2 minutes to crisp up the muffin. I also put hot sauce on my egg to spice it up.
When I ran out of breakfast sandwiches last week, I realized I was more tempted to skip breakfast. Which I don’t want to do. So I’m glad I have more on hand!
Do you make breakfast ahead of time? What do you make?