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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Cinnamon Rolls

Happy Sunday everyone!

I hope you all have had a fabulous weekend so far! I know I have. The only downside to Sunday is knowing Monday is right around the corner… #ihatemondays. Luckily, this will be a short week of work due to the holiday, and boy am I excited about this holiday! I LOVE Thanksgiving – time with family and all the delicious food I get to enjoy – you just can’t beat it. And eating for two this year will make it even better! Ha!

Oh, and I can’t forget¬†BLACK FRIDAY shopping!!!! Yes, the hubs and are two of the crazy people who are ALL OVER THAT every year! And I’m not letting my prego belly hold me back this year. I’ll take a nap in the car if I have to! LOL

But, don’t let me get ahead of myself. Thanksgiving is still a few days away, and today is all about a yummy recipe I made this weekend. One you might like to make for your breakfast crowd Thanksgiving morning ūüėČ

This Friday we celebrated my hubby’s 25th birthday. We had a great day full of yummy food, family, and fun! The hubs isn’t big on birthday cake, so instead I made him one of his very favorite sweet treats: Cinnamon Rolls.

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To be exact, I made Ali @ Gimme Some Oven’s 1-Hour Cinnamon Rolls,¬†and they were absolutely delicious! Thanks for the recipe, Ali!

If you are an experienced baker, it probably would only take you about an hour to make these, as her recipe says. However, this was only the second time I’ve made cinnamon rolls, so I was constantly checking the directions to make sure I did every step right. I made a couple mistakes and had to re-do some things, but I was still able¬†to make them in about 2 hours. Much quicker than the first time I made cinnamon rolls!

I suggest you go check out Ali’s recipe and gorgeous pictures! They’ll inspire you to make these yourself. My pictures don’t do these tasty treats justice, but I’m just a newbie here. It’ll come in time!

Cinnamon Rolls

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Ingredients

For the Dough:

  • 1 cup of milk (I used skim)
  • 1/4 cup butter
  • 3 – 3 1/2 cups AP flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 envelope instant or rapid rise yeast (about 2 1/4 tsp.)
  • 1 egg

For the Filling:

  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 tbsp. ground cinnamon
  • 4 tbsp. butter, (completely) softened*

*If you are using butter straight from the fridge, you can easily soften it in the microwave. Place on a microwave-safe plate and cook on high-heat, turning each side to cook for 5 seconds each until softened. Mine started to melt a little before it was finished, but it did not hurt the recipe.

For the Icing:

  • 1/4 cup butter, melted
  • 1 tsp. vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 tbsp. milk

**Ali also provides a recipe for a Cream Cheese Icing, but we preferred the Standard Icing recipe. You can find both on her site.

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Directions

To Make the Dough and Filling:

  1. Combine the milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm, but not hot.  If needed, let the mixture sit for a few minutes until it is just warm but not hot.
  2. In a separate bowl, whisk together 3 cups of the flour (save the rest), sugar, and salt until combined.
  3. At this point, if you have a stand mixer, you can check out Ali’s site for directions. However, I do not have one, so I made the dough by hand, and that’s the directions I’ll be providing.¬†In a large bowl, add the yeast and warm milk mixture and stir to combine.
  4. Add the flour mixture and egg. Stir with a spoon until it begins to form a dough. When it becomes difficult to use the spoon, switch to your hands to combine.
  5. After its combined, if the dough is sticking to the sides of the bowl, add the remainder of the flour, 1/4 cup at a time (1/2 cup total is what you should have left).
  6. Once combined, knead the dough for 5-7 minutes. When finished, cover the bowl with a damp towel and let rest for 10 minutes.
  7. In the meantime, make your filling by whisking together your cinnamon and sugars (do not add the softened butter; this is one of the mistakes I made by not reading the directions carefully).
  8. When the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough into a large rectangle, about 14 x 9 inches in size.
  9. Use a knife or pastry spatula to spread the softened butter evenly across the dough. Then, sprinkle the cinnamon-sugar mixture evenly across the dough.
  10. Beginning at the 14-inch edge, tightly roll up the dough. Give the final seam a little pinch to hold it closed.
  11. Use a sharp knife to cut the dough into 11-12 even slices (Ali provides directions on how to use dental floss to make clean cuts. A sharp knife worked fine for me).
  12. Grease a 9 x 13 inch baking dish or pie plate with butter or baking spray (I used a 9 x 13 pan). Place each roll in the pan, cover with a damp towel, and let sit in a warm area for 25 minutes to rise.
  13. Preheat your oven to 350 degrees F. When the rolls are ready, place on the middle oven rack and bake for 15-20 minutes, until the rolls are golden and cooked through (my oven took 19 minutes).
  14. Let cool for about 5 minutes before drizzling with your icing.

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To Make the Icing:

  1. Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tbsp. or two of milk until its to the desired consistency (I added about 3 tbsp. but could have just added 2 tbsp.). If the icing  becomes too thin, add a tbsp. or two of powdered sugar to thicken.
  2. Drizzle over your cooled cinnamon rolls and dig in!

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After the heavy eating we did Friday, hubby and I just split a roll for dessert that night. Saturday morning we each devoured a couple with our coffee. Delish!

Hope you guys enjoy the recipe and the rest of your weekend!

Cinnamon Cake

One thing I absolutely love for breakfast are cinnamon rolls. They are so sweet and decadent, and the cinnamon filling is just to die for! The only downside is how long they take to put together. Having to knead the dough, waiting for it to rise, cutting them into slices; its just a lot of work. When you have the time, its totally worth it to make them. But, what about when its already Saturday or Sunday¬†morning and you don’t want to wait for 2+ hours to have breakfast? After all, you want your morning coffee NOW! Well, today I have just the recipe for you! It has all the cinnamon goodness of those rolls, but the “sweet” thing about it is it only takes¬†about 5 minutes to throw together. Yes, you read right!

This Cinnamon Cake is one you will make over and over again. I was so happy to come across this recipe on the Budget Savvy Diva’s website. She definitely created a winner!

My husband and I love to have this cake straight out of the oven for dessert, or enjoy it for a couple mornings with our coffee. Pop a slice in the microwave for a few seconds and its breakfast time!

All the ingredients are things¬†you more than likely have on hand. You can add some chopped walnuts on top for that extra crunch if you’d like. My husband doesn’t care for nuts, so you’ll notice in the picture that I left them out. And as I said, this¬†cake only takes about 5 minutes to put together, and only 30 minutes to bake. You’ll be in sweet cinnamon heaven in no time!

Hope you guys enjoy!

Cinnamon Cake

Cinnamon Cake

Ingredients
  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 2 tsp. vanilla
  • 2 1/2 tsp. baking powder
  • Pinch of salt
  • 1 large egg

Topping:

  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 cup melted butter
  • chopped walnuts (optional)
Directions
  1. Preheat oven to 350 degrees.
  2. Grease a 13√ó9 pan with butter or cooking spray.
  3. In a large bowl, mix all cake ingredients and pour evenly into greased pan.
  4. Mix together the brown sugar and cinnamon and sprinkle it over the cake batter.
  5. Drizzle the melted butter over the top. (The butter will cause¬†the brown sugar mixture to start to sink into the cake batter. It’s what will give it the “swirl” throughout the cake after its baked. Don’t skip this step!) If you’re using walnuts, sprinkle those over the top.
  6. Bake for 25-30 minutes, or until a cake tester/toothpick inserted comes out clean.