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.
Breakfast Sandwiches for Freezing
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!
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?
I really don’t like mayonnaise, but I do like egg salad. Here’s my version that doesn’t use mayo along with my serving suggestion of a sandwich.
Egg Salad Sandwiches
6 hard boiled or baked eggs
3/4 cup dill pickles (we made these from cucumbers from the garden last summer)
1 1/2 cup cottage cheese
6 or so leaves of arugula lettuce (about the only thing that sprouted in our garden this winter)
12 slices of sandwich bread (bonus points for homemade bread)
Chop the eggs and pickles into small chunks and then mix them and the cottage cheese together in a big bowl. You can play around with the ratios to taste. Make 6 sandwiches with a scoop of the egg salad and a layer of arugula leaf.
I think it turned out really well. My dad, who doesn’t like egg salad, even said it was “alright”. Since his highest endorsement is “pretty good”, I’ll take that as a compliment.
I love hard boiled eggs but they can be kind of hit or miss when cooking them. Especially when using fresh eggs. I have heard the tip to put a bit of baking soda in the water when you boil fresh eggs and it will make them easier to peel but it’s never worked for me. Luckily, there is a solution. Bake them. The finished egg is just like a hard boiled egg but so much easier to make.
Put your eggs in a muffin tin to keep them from rolling around and breaking.
Preheat your oven to 325° and bake for 30 minutes.
When they are done, remove the eggs (with a potholder, they are hot) from the muffin tin and place in a bowl of ice water. Done. That’s it and then you can enjoy yummy hard ‘boiled’ eggs.
My dad has been trying to keep chickens. He has a chicken tractor that they stay in at night, but they are let out during the day.
Last year he had 6 and this year he got 4 more. They were all gotten by either a fox, stray cat, or car. The hero knew he was wanting to get more and while on his way to work he saw a yard sale that was selling chickens. So my dad bought 2 hens for $5 each and got two eggs the day he bought them. They are a bit more ‘gamey’ breed than he has had before so he hopes that they will be better at defending themselves.
It’s been about a week since he got them and so far they have been doing great and at least one of them lays an egg each day. He hasn’t let them out during the day yet so they haven’t had to survive in the wild yet. Hopefully they will do fine. Especially because we get their extra eggs!