Freezer Friendly Breakfast Sandwiches

6 Jan

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Happy New Year to all of you – hope it’s been treating you well so far! We’re off to a great start in our home and can’t believe that in a few months we’ll get to finally meet our little one. Something that my dear husband already accomplished this year was running a full marathon on New Years Eve morning and then a half marathon on New Years Day. What an ambitious guy – I’m proud to say the least!

The two or three weeks leading up to the races, he strove to eat really well to get his body ready for the task at hand. One thing I wanted to make for his quick and healthy breakfasts were sandwiches that you can make ahead, freeze, and reheat. I found a recipe online that ended up being a keeper. You simply bake an egg in a ramekin, cook some turkey bacon, pile them onto an English muffin, freeze, and zap in the microwave for an awesome on-the-go breakfast. The only problem is that I got hooked on them too, so now have to make even more!

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The beautiful thing is that you can personalize these with a variety of things depending on what you like or how healthy you want to make it. You could use a biscuit instead of a muffin, ham, Canadian bacon, or sausage instead of turkey bacon, or even add a slice of your favorite cheese.

These are definitely becoming a staple in our house – they’re delicious, easy to make in bulk, and much cheaper than store bought sandwiches. Hope you enjoy too!

Freezer Friendly Breakfast Sandwiches

Ingredients:
6 large eggs
Salt & pepper, to taste
6 English muffins
6 slices turkey bacon

Yield: 6 sandwiches

Directions:
Preheat oven to 350 degrees. Spray ramekins with nonstick spray. Crack one egg into each ramekin and use a fork to break the yolk and mix the egg a bit.

Bake the eggs for 15 minutes, until set. Let them cool for about 10 minutes and gently slide the eggs out of the ramekins. Sprinkle with a little salt & pepper, if wanted.

Cook the bacon in the oven or on the stovetop according to package directions. Let it cool completely.

Slice the English muffins and cut each piece of bacon in half. Put one egg on each muffin and top with a slice of bacon. (you could also add cheese at this point)

Wrap each sandwich individually in plastic wrap and freeze. To reheat, remove the sandwiches from the plastic wrap and wrap in a paper towel. Microwave for 1 minute on 50% power. Flip the sandwich over and microwave for 1 more minute on regular power. Enjoy!

Source: Slightly adapted from Flying on Jess Fuel

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One Response to “Freezer Friendly Breakfast Sandwiches”

  1. Karen Bradshaw January 10, 2014 at 8:53 pm #

    Hey Becky,

    Won’t the muffins need to be toasted?

    PS Keep posting your pics – I can’t wait to meet your little one.

    Sent from my iPad

    >

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