Make Ahead Breakfast Sandwiches

My husband and I have been cracking down on our spending recently. We’ve desperately needed to find ways to cut costs! A couple of things we’ve found that help tremendously are meal prepping and making more meals from scratch rather than buying pre-made and/or frozen items.

Oftentimes we would buy those frozen breakfast sandwiches offered at grocery stores. They’re great when you’re in a rush during the work week. But, the calories and the cost can add up. So, I’ve started making these same sandwiches at home and freezing them. Not only are we saving money by doing this, we’re cutting out calories and additives that make up those frozen sandwiches. And my homemade ones taste even better!

By taking just an hour or two on the weekend to prep these sandwiches, you can have a quick breakfast in the mornings and feel good about what you’re eating.

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You could prep these Make Ahead Breakfast Sandwiches with any of your favorite things: mini bagels, English muffins, croissants, bacon, sausage, etc. Our go-to are English muffins with bacon or sausage patties, egg, and cheese. Delish I’m telling you!

We make our eggs the Pioneer Woman way. But simple fried eggs would work too! Also, when I use bacon I like to cook it in the oven to save time. Its cooking along while I’m making the eggs.

We usually prep about 10 at a time so that we both can have one each morning of the week. Feel free to change that amount based on what your family needs. These keep in the freezer for a whole month. Try them out this weekend!

 

Make Ahead Breakfast Sandwiches

Ingredients

  • 10 English Muffins, or bread base of choice
  • 10 sausage patties or 20 strips of bacon (1 lb. is fine)
  • 10-12 eggs
  • 10 slices cheddar cheese
  • Salt and Pepper
  • Plastic wrap + Freezer bags

 

Directions

**Again, we make our eggs the Pioneer Woman way, so check out her site for details or follow along below.

For the eggs:

  1. Melt a tbsp of butter in a small skillet on medium heat.
  2. In a medium-sized bowl, add your eggs, a splash of water and a few sprinkles of salt and pepper. Beat until well combined.
  3. Pour just enough egg to cover the bottom of your pan and cook for about 1 minute.
  4. Flip egg over and cook the other side for 10-30 seconds (depends how hot your skillet gets; you want the eggs to be firm but not overcooked).
  5. Fold your egg in half then quarters and set aside.
  6. Repeat until you have 10 folded eggs.

If using sausage, follow instructions on package.

If using bacon:

  1. Preheat oven to 425 degrees.
  2. Line a large cookie sheet with foil.
  3. Lay strips of bacon on foil. They can overlap a little if needed.
  4. Bake for 15-20 minutes, or until bacon reaches desired crispness.
  5. Drain on paper towel-lined plate.

To assemble:

  1. Split English muffins, bagels, or whatever you’re using in half.
  2. Add a folded egg.
  3. Top with a slice of cheddar cheese (I buy the blocks of cheddar when they’re on sale and slice that up, but pre-sliced cheese would work too).
  4. Top with a sausage patty or two strips of bacon.
  5. Let sandwiches cool on counter for about 30 minutes.*
  6. Wrap each sandwich in plastic wrap and store in freezer bags.
  7. Freeze for up to 1 month.
  8. To reheat, line a microwave-safe plate with a paper towel and heat on high for 1 1/2 – 2 minutes (The egg takes the longest to warm up. I check mine after 1 1/2 minutes and add additional time as needed).

*You want the sandwiches to cool completely before freezing. Otherwise, when you wrap them up the steam will cause condensation on the plastic wrap, which will then cause ice to form on the sandwiches. This will make the sandwiches soggy when re-heated.

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