Breakfast Sandwiches
For 1 to eat right now:
English Muffin
Sausage, Bacon, or Canadian Bacon cooked
Sliced Cheese (I prefer a sharp Cheddar)
Egg
OPTIONAL: any other toppings you'd like! See above for ideas!
Set oven to warm. Carefully separate the English muffin into two halves. Add sliced cheese and choice of breakfast meat to the English Muffin and make a sandwich. Wrap sandwich with foil and place into warm oven.
Cook egg to your personal preference. Scrambled eggs work well. OR, eggs over medium or hard work well too. I DO NOT recommend over-easy eggs. It's too messy. The eggs should just ooze slightly when you bite into the sandwich, not explode over your hands, face and clothes. When the eggs are cooked to your liking, remove foil wrapped sandwich from oven. Unwrap, separate sandwich (the cheese should be all melty, gooey) add egg, make into a sandwich and enjoy!!
For 12 to save in the freezer:
English Muffins
Sausage, Bacon, or Canadian Bacon cooked
Sliced Cheese (I prefer a sharp Cheddar)
12 Eggs
Assemble sandwiches with meat and cheese. Cook eggs to your preference. Scrambled eggs and eggs over hard work best for make ahead freezer friendly sandwiches. Add one egg to each breakfast sandwich. LET COOL! When cool, place into freezer friendly plastic bags, and place in freezer.
When ready to eat: Remove from freezer, place into microwave for 2 minutes. Let cool for 1 minute, enjoy!
Amazing Hannah!
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