Egg and Cheese Breakfast Sandwiches
Whole wheat breakfast sandwiches with perfectly cooked eggs and cheddar cheese. Simple, delicious, and easy to freeze for later!
Whole wheat breakfast sandwiches with perfectly cooked eggs and cheddar cheese. Simple, delicious, and easy to freeze for later!
- Carbohydrate 25.4977333333333 g
- Cholesterol 176.25 mg
- Fat 5.10496666666667 g
- Fiber 1.995 g
- Protein 10.2975666666667 g
- Saturated Fat 1.70906 g
- Serving Size 1 1 Sandwiche (99g)
- Sodium 300.583333333333 mg
- Sugar 23.5027333333333 g
- Trans Fat 0.737903333333334 g
- Calories 189 calories
Step-by-step
- Lightly oil a muffin tin and crack an egg in each tin.
- Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Depending on your egg size, start checking them early to make sure they are cooked through. Try not to overcook them!
- Slice all the muffins and toast them in the oven for 10 minutes or you can toast them one at a time if you want.
- Add an egg, grated cheese, and any protein or veggies that you want to each sandwich.
- If you want to eat one right away, I recommend sticking it in the oven as a sandwich for 5-10 minutes to melt the cheese and everything.
- You can also stick all your sandwiches on a baking sheet and stick it in the freezer. Leave them in the freezer until they are frozen, about an hour. Then wrap each sandwich individually in plastic or foil and store all the individually wrapped sandwiches in a freezer safe bag.
- When reheating, you can microwave if you’re in a hurry, but it’ll make the muffin soggy. If you can plan ahead a bit, bake the sandwich at 350 degrees for about 25 minutes. You can even keep it wrapped in the foil if you used foil to store the sandwiches.
Egg and Cheese Breakfast Sandwiches: A Busy Mom's Best Friend
Mornings. The chaotic symphony of school lunches, rushing kids, and the ever-present pressure to get everyone out the door on time. Sound familiar? For years, I felt like breakfast was the first casualty of my busy mornings. Toast? Cereal? Sometimes, if I was lucky, a granola bar snatched from the pantry. But those weren't fueling my family, and certainly weren't setting the tone for a productive day. Then, I discovered the magic of make-ahead breakfast sandwiches.
These Egg and Cheese Breakfast Sandwiches are my secret weapon against the morning madness. They're incredibly easy to prepare, incredibly versatile, and incredibly satisfying. The best part? I can make a batch on the weekend, freeze them, and then grab one from the freezer each morning for a quick, healthy, and delicious breakfast. No more frantic scrambles for something edible; just grab and go!
Why this recipe works:
Convenience: The ability to freeze these sandwiches is a game-changer. I usually bake a dozen on Sunday and they last us all week. It saves time and stress during the week which is a priceless benefit for any busy parent.
Customization: This recipe is incredibly versatile. I often add sauteed spinach, diced ham, or even leftover roasted vegetables to create different flavour combinations. Get creative and let your taste buds be your guide. Feel free to experiment with different cheeses too; pepper jack or Monterey Jack would be fantastic additions.
Nutrition: Unlike many fast-food breakfast sandwiches, these are made with wholesome ingredients. I use whole wheat English muffins for added fiber, and fresh eggs are packed with protein to keep you feeling full and energized.
Freezing Instructions:
Once you’ve assembled your sandwiches, place them on a baking sheet and freeze until solid (approximately 1 hour). This prevents them from sticking together. Once frozen, wrap each sandwich individually in plastic wrap or foil, then place them in a freezer-safe bag. They will last for up to 3 months in the freezer. To reheat, you can either bake them in the oven at 350°F for about 25 minutes (I recommend this method as it keeps them from getting soggy), or you can microwave them for a quicker, although less desirable option.
Beyond the Breakfast Table:
These aren't just for breakfast! They make a fantastic, quick lunch too. Pack one in your kids' lunchboxes, or enjoy one on the go for a satisfying midday meal. The versatility is truly incredible.
This simple recipe has become a staple in our home. It's a testament to the fact that healthy, delicious, and convenient breakfast doesn't have to be complicated. With a little weekend prep, you can conquer those chaotic mornings and start your day feeling energized and ready to take on anything. So ditch the drive-thru and embrace the simplicity (and deliciousness) of homemade breakfast sandwiches. You won't regret it!
Ingredients you'll need:
- Large eggs
- English muffins (whole wheat recommended)
- Cheese (cheddar, or your preferred type)
- Butter or olive oil (optional, for greasing the muffin tin)
