Frozen Breakfast Sandwiches

The main things I craved while I was pregnant with the minion were fruit and breakfast sandwiches.  The fruit was easy, but the breakfast sandwiches made me feel guilty every time we stopped at a fast food restaurant.  So I started making my own.  Recently I decided I should try to freeze them so on rushed mornings, I can still have a yummy breakfast.  The first time I made them, I tried to do the eggs in a pan, the way I normally cook fried eggs.  But these needed to be sandwich shaped, so the second time, I baked them.

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Breakfast Sandwiches for Freezing

12 eggs

12 English muffins

12 slices of cheese (Swiss works well, cheddar gets really greasy)

12 pieces of ham/bacon/sausage if desired

Crack eggs into a 9×13 pan and scramble.  Bake at 350° for 10-15 minutes.  Let cool at least a little bit.  Cut up eggs into 12 rectangles.  Assemble sandwiches with one rectangle of eggs, one slice of cheese, and meat if desired.  Wrap in wax paper and store sandwiches in the plastic bags the English muffins came in.  Freeze.

To reheat, take one sandwich out of bag, no need to unwrap, microwave for 4 minutes at 50% power.  Let sit for about a minute and enjoy!

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You can add a lot of things to the eggs, I’ve done paprika so far, but I have the idea to do about anything that you can put in an omelet, mushrooms, tomatoes, parsley, avocado, hot peppers.    Also after you’ve cooked it, you can add fresh veggies.  I’m thinking tomatoes and sprouts.  What would you add to yours?

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Cheesy Banana Pepper Spread

I’m not a huge fan of banana peppers but my dad gave me some of his extra plants and I ended up with a bunch of banana peppers.  We’ve been eating some, but I figured the best way to eat something you don’t really like is to cover it in cheese.

Cheesy Banana Pepper Spread

5 banana peppers chopped

8 oz. cream cheese

2 cups shredded cheese

2 heels of bread (for breadcrumbs)

Olive oil

Black pepper

Soften the cream cheese in the microwave for about 15-30 seconds.  Add in chopped banana peppers and 1 1/2 cup shredded cheese.  Mix well.  Top with final 1/2 cup cheese, bread crumbs, and black pepper.  Drizzle olive oil over top and bake at 250° for about 10 minutes.

It’s a really good spread on crackers, but we think it would go great with seafood.  Possibly chopped up shrimp in it as a sort of shrimp salad type thing.  You could also use more peppers or different types of peppers.  I don’t have a great picture, but it really was good.

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Brinner Stuffed Potatoes

So I really like brinner.  Ok, I love brinner.  That’s breakfast for dinner for those of you who haven’t discovered this amazingness yet.

Most people do something like eggs, bacon and pancakes for brinner.  And, of course,  grits here in the south.  and these are great, but what about stuffed potatoes?

Brinner Stuffed Potatoes

2 Irish potatoes (each half of a potato equals one serving, so adjust accordingly)

3 eggs

2 slices bacon

chopped up veggies or whatever you like in omelets (we did green bell pepper)

shredded cheese

Scramble your eggs with whatever veggies you’re adding.  Cook your bacon to crispy goodness.  Microwave each potato about 5 minutes and don’t forget to poke holes in your potatoes before microwaving.  Carefully (the potatoes are hot) cut them in half.  I suggest doing them length ways even though we did them the other way.  Scoop out the inner potato leaving a thin layer around the skin.  Then fill the potato with the scrambled eggs and veggies.  Top with half a strip of bacon and shredded cheese and bake at 350° for about 5 minutes.  Basically you just want to heat everything up and melt the cheese.  Enjoy!

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