It’s true. Most moms today fuel up on caffeine, chaos and probably a few choice cuss words in the morning as they rush to get their littles out the door for school. As a mom-on-the-go I am always looking for easy ways to feed my family healthy meals before school. Breakfast is the most important meal of the day and often times gets skipped (totally guilty of this) or substituted for cereal bars or sugary substitutes.
That’s why I love making breakfast sandwiches and taking the stress out of weekday breakfast.
There are two ways I make breakfast sandwiches. Either I make a large platter of scrabbled eggs that I cut out with biscuit cutters or I cook individual eggs “over well”. I also only use farm-raised eggs, as the yolks are rich and delicious and local bacon, as the bacon is thicker and much more tastier!
So, forget fueling up on caffeine, chaos and cuss words (well…maybe not the caffeine) and make your mornings a whole lot happier with a little bit of prep work once a week. Enjoy!
Make Ahead Freezer Breakfast Sandwiches (AKA: Mom’s McMuffins)
Makes 6 sandwiches
10 large farm-raised eggs
1 cup whole milk
½ tsp. pepper
1 teaspoon kosher salt
½ tsp. chives
6 slices farm-raised bacon, deli slices of ham or sausage patties
6 slices cheese, like cheddar, Monterey jack, or Swiss
6 whole wheat English muffins, bagels, toast or croissant rolls
Preheat the oven to 375°F.
Make the eggs:
In a large bowl whisk the eggs together with the milk and seasonings. Grease a 9×13 baking pan and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, about 25 to 30 minutes. Cool completely.
Or, you can fry an egg (my preferred method). Warm a skillet and melt the butter: Place the pan over medium heat. Crack the egg into a measuring cup and gently tip it into the skillet. You can crack the egg directly into the skillet if you prefer. Let the egg cook for a few minutes: Let the egg gently cook without moving it. The whites will start to set after a few minutes, followed by the yolk. Next flip the egg over and cook for a minute on the other side and remove to plate.
Make the bacon:
Line a baking sheet with foil and place bacon slices on foil. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. Transfer the bacon to a plate lined with paper towels to drain and cool. Cut each piece in half.
Slice the cheese:
Slice 6 pieces of cheese, my favorite to use is a sharp cheddar, and lay on a plate.
Toast the English muffins:
When the eggs and the bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
Cut out the egg rounds:
Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter and cut 6 rounds out of the eggs. Use the egg scraps for more sandwiches or they can go in salads, stir-fries, or other quick meals during the week.
Assemble the sandwiches:
Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon (if using). Finish by adding the muffin tops.
Wrap the sandwiches for freezing:
Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container. Freeze for up to 1 month.
How to reheat frozen breakfast sandwiches
Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. Heat at full power for 1 1/2 minutes (every microwave is different so you will have to see what works for you), or until the cheese is melted and the egg is warmed through.
Or take a little extra time and heat up in the oven. Preheat oven to 375 degree and place egg sandwich on a baking sheet and cook for 25 minutes.