Make Ahead Breakfast Sandwiches
These Make Ahead Breakfast Sandwiches are a quick, satisfying a.m. meal. Easy to assemble and perfect for busy mornings.
- 6 large eggs
- 1/2 cup milk (you will use less if cooking eggs in ramekins)
- salt & pepper
- 6 strips bacon You can substitute sausage patties or sliced ham
- 6 English muffins or bagels
- butter as needed
- 6 slices cheese I used cheddar
Prepare eggs.Method #1: Whisk together six eggs with a half-cup milk and a generous pinch of salt and pepper. Pour the egg mixture into a 9x13 baking dish coated generously with cooking spray (or it will stick!). Bake at 350 degrees F for 15-20 minutes or until set. Then cut the eggs into squares or into rounds using a 3-inch biscuit cutter. Method #2: In a ramekin coated with cooking spray, mix together 1 egg, 1 tablespoon milk, and a pinch salt and pepper. Repeat with other ramekins and bake on a tray at 350 degrees for 15 minutes or until set. (Or you can microwave each egg for one minute using a single ramekin--I found that easier and faster than baking them all at once.)
Place bacon on a baking sheet lined with foil and bake at 425 degrees F for 10-15 minutes or until desired doneness.
Slice the English muffins or bagels, toast in the oven to give them some crispness, then spread with butter.
Layer one egg, one slice of cheese, and one strip of bacon (broken in half) onto the bottom of each English muffin or bagel, and top with the other half. Wrap each one in foil and place in a container in the fridge if you're eating them within the next couple of days. Or place the wrapped sandwiches in a freezer bag and freeze them.
To reheat: If the sandwiches are frozen, defrost them overnight in the fridge. Heat them in the oven, on the middle rack and still wrapped in foil, at 400 degrees F for about 10-15 minutes or until the inside is hot and melty. If you don't want to turn on your oven, take the top off the sandwich and toast it, and reheat the bottom of the sandwich in the microwave.