For one of our Sunday breakfasts a couple months ago, Mark and I had decided to create homemade english muffin breakfast sandwiches and they turned out wonderfully. They were much leaner than the ones from fast-food restaurants but just as tasty. Upon further research I discovered that we could freeze them individually, which was the perfect solution to lazy Sunday morning breakfasts and unexpected travel.
So if you like McDonald's breakfasts as much as Mark try this simple, make ahead meal.
|Mark's with Turkey|
|Mine with Squash and Chard|
English Muffin Breakfast Sandwiches
Adapted slightly from here
8 english muffins (I use whole wheat)
16 slices of bacon (or 8 sausage patties, ham, etc)
Cheese (your choice)
Preheat oven to 350 degrees.
Lightly spray 8 slots in a muffin tin with cooking spray.
Crack an egg into each slot.
While you are waiting for your oven to preheat, cook whichever meat you want to go into the sandwiches and set aside.
Place eggs in the oven and bake for 12-15 minutes, depending on how "done" you want your eggs to be.
While the eggs are baking, slice your english muffins and place them onto a baking sheet. Put desired amount of cheese onto half of the sliced open english muffin. When eggs have 3-5 minutes left, place baking sheet on bottom row of oven to melt the cheese and toast the english muffins.
Once eggs and english muffins are out of the oven, its time to assemble the sandwiches. Place meat on cheesy side of english muffin, and top with baked egg and the other half of the muffin.
Place baking sheet full of sandwiches in the freezer for an hour. After the hour is over, take them out and wrap them individually in foil. Place all of them in a large freezer-friendly ziplock bag and put back in the freezer.
Either put in the oven at 350 degrees and allow to warm for 20-30 minutes OR put on a plate and microwave for 2 minutes.
**Can be made vegetarian by using veggie sausage patties and non dairy cheese.