Make Ahead Breakfast

I've made these in the past. In fact, they have been a staple for a long time now. You can the post where I originally shared them here.

Breakfast Egg Sandwiches

Ingredients:

English muffins
Eggs
Canadian bacon slices
Shredded cheese
Salt and pepper

Directions:

Halve and toast English muffin. Top with one slice of Canadian bacon. Set aside.

Crack one egg into a small, microwave-safe bowl. Whisk the egg with a fork and season with salt and pepper, to taste. Microwave for 30 seconds. Remove from microwave and top with about 1 tbsp. shredded cheese. Microwave for another 30 seconds.

Using a fork or a spoon, remove egg intact and place on the half of the English muffin without Canadian bacon. Top with the the Canadian bacon and other half of English muffin.

Serve immediately or let cool and wrap with plastic wrap, place in a freezer zip top bag and freeze. Thaw breakfast sandwiches as needed and reheat in the microwave, or reheat in the microwave from frozen.

Source: I saw the idea for this online years ago and changed up the cooking method to fit my needs.

Notes: You can make this with English muffins, croissants, bagels, or simply toast. You can also use two eggs instead of one if you want something more filling, or to fit it to a larger croissant or bagel.

I like to buy a 12 pack of English muffins and make a big batch for freezing all at once.

Here are some step-by-step pictures:

 

Above: Crack egg into a small microwave-safe bowl.

Above: Season with salt and pepper.

 

Above: Scramble eggs with a fork.

 

Above: Microwave for 30 seconds.

 

Above: Add shredded cheese and microwave for another 30 seconds.

 

Above: Remove from bowl with a fork or spoon being careful to keep egg intact.

  

  

Above: Top with Canadian bacon and other half of English muffin.

 

Above: Your breakfast sandwich is now ready to eat, or you can wrap it in plastic wrap and freeze it for later.

  

  

Above: Store in the freezer in a freezer bag until ready.