Make Ahead Breakfast Sandwiches

{Recipe} Make Ahead Breakfast Sandwiches

I struggle with what to eat for breakfast on a day-to-day basis. I love breakfast food. Waffle bars are the equivalent of chocolate fountains as far as I’m concerned and Pancake Pantry’s sweet potato pancakes are hard to beat. But I can’t eat waffles and pancakes every day. Not only are they not diet-friendly, they’re hard to eat on the go.

I leave my apartment by seven every morning so whatever I have for breakfast has to be something I can take with me and eat once I’m at work. It also has to be healthy. Lately, I’ve been keeping oatmeal in my desk cabinet. Not awful, but there are only so many days a girl can eat oatmeal.

Enter – Make Ahead Breakfast Sandwiches.

I found the recipe on Pinterest (of course) and decided to give it a shot. I’m a big fan of making meals ahead of time and have been doing so for lunch and dinner for a while so why not breakfast too?

Make Ahead Breakfast Sandwiches

Ingredients: 

(makes six)
English Muffins (I used whole wheat)
Turkey Bacon
Cheese (I used provolone)
Eggs (1 yolk, 5 egg whites)
Red Pepper (optional)
Black Pepper to taste

1) Preheat oven to 350 and spray six tins of a muffin pan with nonstick spray.
2) Lay six pieces of bacon on a cookie sheet and bake for six minutes.
3) If you choose to add red pepper, go ahead and dice one while the bacon is in the oven. Red pepper adds a sweet flavor but you can add whatever you’d like to the eggs – green peppers, spinach or even onions could be good too.
4) In a bowl, scramble eggs. I chose to use just one yolk and the rest egg whites to make it healthier. Add in red pepper and black pepper to taste then whisk together.
5) Fill each of your six muffin tins 1/4-1/2 full with the egg mixture.
6) Take out bacon and turn it over on the cookie sheet. Return back to the oven on a lower rack and add in the muffin tin on a higher rack. Cook for 9 minutes. Eggs may require a little longer.
7) Once cooked, remove and let cool.

Putting them together is super easy. I used whole wheat English muffins and only half the slice of provolone. Break a piece of bacon in half, add cheese and an egg muffin.

Once you’ve put your sandwich together, wrap tightly in wax paper, taping closed. For good measure, I also wrapped a layer of saran wrap around the sandwich once the wax paper was on. Then, put your sandwiches in the freezer!

I wasn’t sure what to expect this morning when I pulled my first sandwich out. After a little car drama, I ended up at home for the day so I took my sandwich out of my bag and popped it into the microwave for about two minutes, 30 seconds. It was delicious!

My breakfast dilemma has been solved – a quick, healthy breakfast on the go that took less than an hour on a Sunday afternoon to prep ahead of time.

What do you eat for breakfast during the week? I need ideas!

Happy Monday, y’all!

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