Fast. Easy. Breakfast. Breakfast Sandwiches
October 14th, 2009 by katie
I love a nice, light yogurt parfait in the mornings. But some mornings, a cup of yogurt just isn’t going to cut it. I like to have heartier breakfast fare stashed in the freezer for those occasions. These sandwiches are so easy and delicious you’ll want to keep a large stash on hand for grab and go convenience on busy mornings. This is one of those convenience food swaps that takes a few minutes to prep but if you are going to make one you might as well make a dozen.
Breakfast Sandwiches
makes 12 sandwiches, prep 10 min, cook time 20 minutes- 12 english muffins or mini bagels
- 1 pound bacon or 12 sausage patties
- 12 eggs
- 3 cups shredded cheese or 12 slices of cheese
- Toast english muffins or bagels, set aside.
- Cut bacon in half and cook or cook sausage patties. Set aside.
- Grease a muffin tin and either crack an egg into each muffin space and lightly beat or beat eggs together in a bowl and pour into each space.
- Bake eggs at 400°F for 10 minutes or until almost done.
- When eggs are almost set cover each egg with 1/4 cup shredded cheese.
- Return to the oven until cheese is melted.
- Remove egg/cheese muffins and allow to cool.
- Assemble sandwiches and allow to cool completely.
- Wrap in plastic wrap, then store in a freezer bag in the freezer.
- To reheat, unwrap and microwave for 1 minute to 1 minute 30 seconds, checking every 30 seconds.
These are also good in the refrigerator if you will eat them within a week. Just warm up for 30 seconds in the microwave.
October 14th, 2009 at 10:09 am
This is genius! I really need to make an effort to do this. I have been getting up with my husband and making him an egg sandwich in the morning, but it would be sooooo much easier if I had the eggs on hand already. And he would REALLY appreciate the addition of sausage or bacon. Yummy!
October 14th, 2009 at 1:53 pm
So so SMART! Why hasn’t anyone else (except McDonalds) thought of this?
Each day I become an even bigger fan of your practical, simple solutions to universal culinary dilemmas.
p.s. The chicken soup came out great. I’ll send you a photo after I get them off my camera.
October 14th, 2009 at 7:40 pm
That is fabulous! I’ll be making these this weekend. I usually eat weight watchers microwave breakfast sandwiches but this HAS to be healthier or at the very least less sodium than the frozen things that cost $1.50 per sandwich!
October 15th, 2009 at 5:50 am
awesome idea!!
October 15th, 2009 at 9:04 am
What a clever idea cooking the eggs in the muffin tins! I’m always looking for breakfast ideas for my husband to take on the run. I can’t wait to surprise him with these little gems!
October 15th, 2009 at 12:51 pm
Great idea! I stumbled upon your site through foodgawker today and I spent my lunch hour browing previous entries. Great site! I saw your post for chicken stock…I make mine and freeze it in ice cube trays and pop them into the large bag. Works perfectly.
October 27th, 2009 at 10:02 am
I LOVE those breakfast sammies!! I’ve never tried making extra for later… I’ll definitely have to give that a try!
March 18th, 2011 at 11:34 pm
I make these for a snack shack i run at a local auction company. Although I make a few changes. I cook everything on a grill, starting with sausage patties, and grill some onions. then i put some butter or marginerin on the grill, throw my egg rings on and put the eggs on the grill, popping the yolks. when the eggs have a nice little layer of crispy browness on them. I stick a burger bun on the grill for a few seconds just to toat it. then i put my egg on top of my sausage, my grilled onions on the egg, and cover it w/ swiss cheese or someother. the people really seem to enjoy it alot!
June 1st, 2015 at 5:26 pm
do you think I could make these with biscuits?
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