Make Ahead Breakfast Sandwiches {Freeze + Microwave}
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Recipe type: Breakfast, Make-Ahead
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 breakfast sandwiches
 
With less than a half-hour investment on a Sunday, have a week’s worth of delicious and healthy breakfast, that will keep you full until lunch time. Change up the fillings to your taste!
Ingredients
  • 6 whole wheat English muffins
  • eggs {I like one egg and one egg white per sandwich, but you may need less if you have a lot of mix-ins. For your first batch, try 5 whole eggs and 5 egg whites and see how it goes for you}
  • .25 c shredded mozzarella cheese
  • .25 c skim milk (optional)
  • salt and pepper to taste {I don't need any when I use salty/seasoned sausage}
  • 1 - 1.5 chicken sausage links (about .25 lb)
  • handful of baby spinach, roughly chopped
Instructions
  1. Split the English muffins and lay out the bottoms (larger/wider half). Stack the tops to the side. You may use 5 or you may use all 6, depending on how much filling you end up with.
  2. Prepare the eggs and egg whites by cracking them into a large bowl; whisk until uniform with the cheese, and milk if you are using it. Set this bowl to the side.
  3. Heat a large skillet or saute pan over medium-high heat.
  4. Cook any meat in the pan first. I like to use raw chicken sausage, removing the meat from the casing and breaking it up as it cooks.
  5. When the meat is cooked through, add the spinach and cook until wilted.
  6. Push the filling to the side of the pan, and lower the heat to medium.
  7. Spray the pan with olive oil cooking spray. Add the eggs (with the cheese and milk).
  8. Push the filling around to be evenly distributed over the eggs. Top with salt and pepper, if using.
  9. Don't over-scramble the eggs; just slowly stir around the edges, sometimes through the middle, flipping and turning as necessary, to cook the eggs to your liking. I like to use a stiff silicone spatula for the scrambling.
  10. When the eggs are done, remove the pan from heat and let the eggs cool.
  11. When the eggs are cool, using a very large spoon or a ⅓ cup measuring cup, scoop large chunks of the egg onto the bottoms of the English muffins. Top with the tops.
  12. Wrap the sandwiches individually in saran wrap, very tightly. Store in the freezer in a gallon-sized freezer ziplock bag.
  13. When you are ready to eat a sandwich, remove from the saran wrap and wrap in a paper towel. Microwave for 1:45 to 2:00 and enjoy!
Notes
Ideas for filling: Most anything you would enjoy in an omelette or a scramble, such as red peppers (roasted or sauteed), sauteed mushrooms and onions, leftover chicken or steak pieces, and various cheeses.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2016/05/22/make-ahead-breakfast-sandwiches-freeze-microwave/