Making freezer-friendly breakfast sandwiches has saved Jimmy and I a lot of time and mental energy in the morning.
I usually prep a big batch two times a month and it makes our mornings a breeze. Here’s how I do it!
12 English muffins
12 slices cheddar cheese
12 slices deli ham
1. Preheat oven to 350 degrees and split the English muffins. Line a few cookie sheets with parchment paper. Lay the English muffins out in the cookie sheets and bake for about five minutes, or until toasted to your desired level of doneness.
2. While the English muffins are in the oven, begin frying a few eggs at a time. I usually crack two or three into a frying pan coated with cooking spray and heated to medium. Cook the eggs to your desired level of doneness and lay one on the bottom half of each English muffin. Repeat with the remaining eggs.
3. Place a slice of ham on top of each egg, and then add a slice of cheese on top of the ham.
4. Top the English muffins with the other half of each and wrap individually in aluminum foil or plastic wrap and put in a freezer safe gallon bag. To defrost, pull one or more sandwiches out the night before you need them and reheat in the microwave or oven. Enjoy!
-Sometimes I wrap Pillsbury crescent rolls around a cooked sausage link and slice of cheese and bake is directed on the package.
-Everything bagels with bacon, pepper jack cheese, and eggs are great.
-Jimmy also enjoys biscuits with either eggs, ham, or bacon.
-A tortilla filled with scrambled eggs, cheese, and diced peppers is a simple breakfast burrito.