“Make-ahead and Freeze” Breakfast Sandwiches

Sep 14th

There are three proven factors or commonalities among people who are obese. 1, excessive TV watching. 2, eating fast food at least once a week. 3, skipping breakfast. True story.

You might ask, how can NOT eating make you fat? Well, think of your metabolism like a camp fire. You can’t let it go out and then think it will spark into flames when you throw eight logs on at once. You’ve gotta keep it going by adding small amounts more frequently. If you are eating every 3 hours, your body will trust that it will always have energy to expend and won’t go into “storing” mode. You kick start this fire by eating within your first 60 minutes of waking.

I don’t think I’ve ever missed breakfast. Like, ever. I love breakfast. New baby in the house and breakfast has changed. I’m grabbing it when I can, and not always within the first hour of waking up. Likewise for the husband. Without me up ensuring a solid breakfast, I’ve seen Wawa bags in the trash with chocolate milk bottles and those “Naked” drinks. He likes a liquid calorie breakfast.

An idea! There are aisles and aisles of frozen breakfast options at the store. I can do that! Breakfast is now no more than 2 minutes away! Read and see…

“Make-ahead and Freeze” Breakfast Sandwiches

Makes 12

12 whole wheat English muffins (2 bags) (or W.W bagels, bread, sandwich thins)

12 slices cheese (American, cheddar, Swiss, Provolone)

12 eggs (or 3 c. egg substitute)

1/4 c. milk, half and half, or cream

1 and 1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

12 slices meat (bacon, turkey bacon, ham, turkey, pork roll)

1. Toast English muffins by broiling. To broil, set oven to broil and make sure your oven rack is set to the top. Lay out muffins face up on a cookie sheet. Set on top rack and leave door slightly open. Keep an eye so they don’t burn.


2. Once muffins are toasted, lay them out in a line. Put cheese on the top slices of the muffins.

3. Cook bacon in the microwave (if you know what’s good for you). To do this, lay a paper towel or two on a plate. Lay out bacon on top (touching but not overlapping). Top bacon with paper towel. Microwave 1 minute per slice of bacon. Let cool slightly.


4. Split bacon in half and put on the bottom half of each muffin.

5. Beat eggs and milk with fork. Add salt and pepper.

6. Bring a large nonstick skillet to medium heat and add 1 tbsp. butter.

7. Pour about half of egg mixture into pan. Let it cook, swirling slightly with spatula until it begins to set.

8. Divide eggs into six sections and flip each section. Once eggs are cooked, put on top of the bacon and close the sandwich.

9. Continue with the second half of the egg mixture and the second tbsp. butter.

10. Once sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.

11. Wrap each sandwich in a sheet of paper towel and place in a zippered bag. When the bag is full, store in the freezer.

12. When ready to eat, remove sandwich and microwave in paper towel for 1 minute or until heated through.

Want to make the super low calorie version? Use 100 calorie whole wheat sandwich thins, 3 c. egg beaters (or egg whites) instead of the dozen eggs, fat free cheese or laughing cow light cheese wedges, and either turkey bacon or a slice of deli ham/turkey. You’d be looking at a just under 200 calorie breakfast. The one I made above clocks in around 320. This is a VERY easy breakfast to personalize, though the concept stays the same. Enjoy!

“Make-ahead and Freeze” Breakfast Sandwiches

Makes 12

12 whole wheat English muffins (2 bags) (or W.W bagels, bread, sandwich thins)

12 slices cheese (American, cheddar, Swiss, Provolone)

12 eggs (or 3 c. egg substitute)

1/4 c. milk, half and half, or cream

1 and 1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

12 slices meat (bacon, turkey bacon, ham, turkey, pork roll)

1. Toast English muffins by broiling. To broil, set oven to broil and make sure your oven rack is set to the top. Lay out muffins face up on a cookie sheet. Set on top rack and leave door slightly open. Keep an eye so they don’t burn.

2. Once muffins are toasted, lay them out in a line. Put cheese on the top slices of the muffins.

3. Cook bacon in the microwave (if you know what’s good for you). To do this, lay a paper towel or two on a plate. Lay out bacon on top (touching but not overlapping). Top bacon with paper towel. Microwave 1 minute per slice of bacon. Let cool slightly.

4. Split bacon in half and put on the bottom half of each muffin.

5. Beat eggs and milk with fork. Add salt and pepper.

6. Bring a large nonstick skillet to medium heat and add 1 tbsp. butter.

7. Pour about half of egg mixture into pan. Let it cook, swirling slightly with spatula until it begins to set.

8. Divide eggs into six sections and flip each section. Once eggs are cooked, put on top of the bacon and close the sandwich.

9. Continue with the second half of the egg mixture and the second tbsp. butter.

10. Once sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.

11. Wrap each sandwich in a sheet of paper towel and place in a zippered bag. Store bags in the freezer.

12. When ready to eat, remove sandwich from freezer and microwave in paper towel for 1 minute or until heated through.

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