Make Ahead Breakfast Sandwiches
Five more weeks until baby girl arrives (hopefully less) and 6-7 more weeks until kitchen renovation starts. It’s a complete understatement when I say, “I’m stocking my freezer.” Anything and everything is being made in batches for this long road we have in front of us… casseroles, muffins, black bean burgers, spinach burgers, fish sticks, meatballs, soups, cookies, waffles, pancakes, quiches…. I’m certain I’m going overboard.
I’ve added these “Make Ahead Breakfast Sandwiches” to the list because a breakfast sandwich can cover any meal… or large snack for a postpartum mama.
Today I made 12 and I know that they won’t last until the baby comes or until construction starts. So, I’ll certainly be making more… perhaps in a much larger batch.
My husband loves taking these to work and we’ve even been gobbling them up on busy Sunday mornings before church (that 9am service comes fast!).
Are they are easy? Yes!
Are they are delicious? Yes!
Are they are versatile? Yes! Use whatever veggies you have on hand in the egg bake, whatever cheese you like, and experiment with Canadian bacon, sausage, or ham.
Are they fastest thing to make? No. But you’re future self will love you.
Make Ahead Breakfast Sandwiches
Ingredients
- 1 pound of bacon, strips cut in half
- 1 yellow onion, diced
- 5 ounces fresh baby spinach
- 10 large eggs
- 3 cups egg whites
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices cheese (we like American... it's oooey gooey good)
- 12 English muffins (we like Trader Joes whole wheat)
Instructions
- Preheat oven to 350 degrees and spray 2, 8-inch or 9-inch pans with cooking spray. Set aside
- In a large skillet over medium heat, cook the bacon until crisp. Set aside on a paper towel.
- Drain most of the grease from the pan. In that same pan, cook the diced onions until translucent (about 5-8 minutes) and add the spinach and cook until wilted. Set aside to cool.
- In a large bowl, whisk the eggs, egg whites, milk, salt and pepper until combined. Add the cooled spinach and onion mixture. Stir to combine.
- Divide the egg mixture into the 2 prepared pans (about 3.5 cups in each pan). Bake for 20-25 minutes until the eggs are set. Remove from the oven and allow to cool completely.
- Once the eggs have cooled, cut each pan into 6 rectangles. They will be large and hang off the sides of the English muffin... but that's okay! If you want perfection, use a biscuit cutter to make perfect circles.
- To assemble the sandwiches layer the egg, 2-3 slices of bacon and cheese on the English muffin. Wrap tightly with foil and freeze!
Notes
Reheating from frozen (in toaster oven): Set the oven to 425. Bake the sandwich in the foil for 20 minutes. Then take it out of the foil, open up the sandwich so its open-faced and bake it for an additional 8-10 minutes.
Reheating from frozen (in the microwave): Remove foil and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave it for 30-60 seconds on high until warm.
Thawing overnight in the fridge and then reheating: Set your toaster oven to 425 and bake it for 8-10 minutes in the foil. If the inside isn't hot after 8-10 minutes, unwrap the foil, make the sandwich open-faced and bake it for an additional 3-5 minutes.
Adapted from bakeandbakon.com