I have a weak spot for fast food breakfast sandwiches. Sadly, they are absolutely terrible for you. Some are available in the freezer aisle, but they’re still processed – and a bit spendy. I decided to make ahead some for the week, and they turned out great!
- 6 whole wheat english muffins
- 6 extra large or jumbo eggs
- 6 slices of low sodium turkey bacon
- 6 slices cheddar cheese (or 12 half slices if cutting from a block of cheese)
- paper towels
- 6 sandwich-size plastic baggies
In a skillet over medium heat, cook each egg. I don’t have one of those fancy egg-sandwich-shaped gadgets, but I do have a series of circle cookie cutters. One happens to be the size of an english muffin, so I went with it. Crack each yolk with a fork, so that each bite of the sandwich gets a bit of white and yolk.
Cook each egg for two minutes. Flip and cook for an additional minute. After cooking for two minutes, I removed the cookie cutter (careful – it’s hot – use a paper towel). Then I carefully flipped the egg.
Slice open the english muffins. Cook the bacon and cut in half crosswise. I go the microwave route when cooking bacon, just because I hate getting grease everywhere. Layer the egg, bacon, and cheese on the bottom of the bread.
Once the sandwiches have cooled, fold a large paper towel in half and wrap around the sandwich. Place the wrapped sandwich in a plastic bag. Seal and freeze.
When you’re ready for breakfast: open the plastic bag. Microwave on defrost for 30 seconds on each side and for one additional minute on regular power. Be careful – the sandwich may be quite hot, depending on your microwave strength.
I know I should take the time to sit down and eat breakfast, but let’s face it – who has time for that? I like the plastic bag option, simply because I can heat my breakfast and throw the baggie in my purse. Enjoy!