I grew up in Pennsylvania and Dave and met in college there. In our tiny college town we were lucky to have not one but two(!) Sheetz stores, the gas station equivalent to Amazon, carrying everything from gas to bait, including the MTO (made to order) food that makes Sheetz so awesome. Frequent study sessions were interrupted by a midnight run for nachos or subs. And even though I live over 300 miles from the nearest Sheetz (and will make travel plans around being able to stop at that particular Sheetz on the way to and from Pittsburgh), I swear by the joy that is a Schmuffin. It's my favorite MTO and no matter what time of day, it's the one that I must get every time I go there. While I've never had an Egg McMuffin, I just love that breakfast sandwich, especially with cheese and bacon (and all the other varied fixin's Sheetz lovingly will top it with). Now, whenever the craving strikes, we can reach right into the freezer. These make ahead egg sandwiches are perfect and totally customizable. If whole wheat English muffins aren't your thing, use a the regular kind. Or a mini bagel. Choose cheddar instead of American cheese. Fried egg or scrambled. Bacon or sausage. It's like an MTO station in my very own house! (Minus the other options. And the touch screen. And someone else making it for me. But otherwise, exactly the same.) In less than 20 minutes, I prepped a dozen sandwiches, wrapped them, labeled and into the freezer they went, ready for a quick pop in the microwave any morning, regardless of how busy we might be.
A few months ago I found a perfect quick egg sandwich from Lindsay at the Lean Green Bean for Dave to whip up in the mornings. But then it occurred to me that if I made a bunch of them for the freezer, then I would be able to have them in the mornings, since I usually pack my breakfast to have at work. Inspired by Lindsay, these sandwiches are perfect for the freezer, great for on the go and heat up to a delicious way to start the day. Do whatever makes you happy and build these sandwiches the way you want them. Once heated, dress them up with any condiment or fixin' to complete the at home MTO experience. Make the eggs and the meat (if you choose to add it), then build a little assembly line and get to work stacking and wrapping. In no time at all, you'll have a freezer full of breakfast sandwiches and be good to go.
Freezer Breakfast Sandwiches
salt and pepper, to taste
12 sausage patties, bacon slices, ham slices, Canadian bacon slices (or some combination, optional)
12 slices cheese
12 English muffins
Preheat a skillet over medium heat and spray with cooking spray. Cook eggs as desired (scrambled, sunny-side up, etc.) one at a time. Note: I did half scrambled, half "fried" (no extra fat) and cooked each egg in a round, silicone egg maker sprayed with cooking spray. This kept the size of the eggs uniform and perfectly sized for the muffins. Remove eggs to plate and set aside.
Cook sausage, bacon, etc. as desired or according to package instructions. Remove breakfast meat(s) to a plate and set aside.
Create an assembly line with the egg plate, meat plate, cheese and muffins.
Split muffins and lay on a piece of aluminum foil. Stack one half of the muffin with egg, meat and cheese. Cover with other half of muffin.
Wrap tightly in foil. Place in a labeled, sealed zip top bag to freeze.
To reheat from frozen, microwave at 50% power for 1 1/2 minutes. From thawed, microwave for 1 minute at full power. Top with desired condiments or toppings (ketchup, salsa, tomatoes, etc.)
Makes 1 dozen breakfast sandwiches.
The Cookie Princess
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