Summer is just about over. No more lazy mornings, breakfast at 10:00 a.m., slowing drinking my cup of coffee while browsing through Facebook, it’s back to real life. School starts back next Tuesday, which also means that fall sports for the kids are in full swing, homework is back, I am back to working on a semi-regular basis and the calendar is going to be CRAZY! That all equates to crazy hectic mornings trying to make sure that everyone gets out of the house with everything they need for the entire day (including practices after school) and hopefully that is with a tummy full of something other than a sugary pop tart. The only way that I survive our crazy schedules is by planning ahead. I have a few mellow mornings left so I am using them to pre-cook breakfast items to go in the freezer, starting with Bacon and Egg Breakfast Sandwiches!
It is really very easy and actually pretty quick to throw together as long as you multi-task a bit…
First and foremost, get the bacon going in the oven. Pre-heat the oven to 375 and line a couple of cookie sheets with foil for easier clean up. I buy thick cut bacon and cut the strips in half before cooking them so that they come out “sandwich size” when they finish cooking. Line the bacon up on the pans in a single layer and throw them in the oven for about 20 minutes. Keep an eye on them because the cooking time varies depending on how thick the bacon is cut.
While the bacon is cooking, warm up a skillet and put it in a pat of butter. I cooked the eggs for our sandwiches over-medium-ish (clearly it was very precise). You can fry them or scramble them… totally up to you. My skillet is pretty good-sized and I can cook 4-5 eggs at a time.
The final part of the multi-tasking is toasting up the english muffins. In between flipping eggs and checking on bacon, lightly toast up some english muffins in your toaster. When one is finished toasting lay it out on a large cutting board or work surface “assembly line style” and place a piece of sliced cheese on the bottom half. I opted for super quick and easy american cheese slices, but you can really step up the yumminess of these sandwiches with different cheese options (pepper jack would be awesome).
By the time you have all of the english muffins toasted up and cheesed, the eggs and bacon should be done and all that is left is assembly.
Place an egg on the cheese, top with a few slices of bacon, put on the lid, and you are good to go. Wrap up each sandwich individually with plastic wrap and put them in a gallon size bag for the freezer.
When you are ready to eat on a busy morning: grab a sandwich from the freezer, put it directly in the microwave for 2 or 3 minutes (time varies based on microwave), and enjoy!
Start to Finish Time: 30 minutes
Makes 10 Sandwiches
Package of Bacon (with each slice cut in half)
10 Slices of Cheese (I used American)
10 Enlgish Muffins
1 tablespoon of Butter