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?