Good Morning. July was quite the month over in the DDOP Home. We’ve got lots of exciting things happening, I did a Weight Watchers take over, which was such an amazing opportunity. My blog got so much exposure, and I am so grateful. (If you’re new around here, HEY THERE! Glad to have you. Hope you enjoy delicious food and lots of rambling.) We also took a small vacation to Lake Michigan! Eric’s family has owned an absolutely gorgeous property right on the lake for over 100 years. It was so good to relax and unwind. I had so much down time especially after Pepper went to bed that I didn’t even know what to do with myself. (No Netflix on the Lake! haha)
I am so glad I thought to stuff my recipe notebook in my bag at the last minute, so I was able to write some of my recipes and jot down ideas for new ones. The air was so crisp and cool at night that it reminded me so much of fall, so there’s lots of soups and fall comfort food on the way over here soon enough. I get so excited to be in the kitchen in the fall. Ya’ll know how much I LOVE cooking, but turning on the oven in the summer is such a sweaty bummer.
Even though I’ve been out of school for quite sometime. ( Approximately 10 Years actually. Eek has it really been that long?) and Pepper hasn’t entered the school season of her life yet. I still think of school back in session when it comes to fall. And I know many of you HAVE to think of school right now. Crock pot meals, quick breakfasts, anything a little quicker and easier to get you back into the swing of school season.
I’ve been making these freezer friendly breakfast sandwiches for a few years now, I love having them as a super easy and healthy (if you play your cards right) breakfast option. These are Eric’s absolute favorite. I make his with real eggs & a pork sausage patty because he needs a little more substance for his long work days, and he couldn’t care less about points or calories because he doesn’t need to watch his weight. (grumble) The best thing about these sandwiches is that they are completely customizable, I’ve done center cut bacon, turkey bacon, deli ham, Canadian bacon, turkey or chicken sausage patties, or just egg & cheese! Just remember, depending on the sandwich filings you use the WW points and calories could be more or less!
Eric and I have been so busy with the farm house that we have gotten into a terrible habit of grabbing breakfast sandwiches out and about. I usually grab a Egg White Delight or a Subway Egg & Ham Flat Bread on days that we just want to get straight to work on the house. This time around while grocery shopping I decided to do the math and see how much money we save by not grabbing breakfast at Mcdonalds, Subway, Dunkin Donuts, Etc. to make 12 sandwiches It’s about $20.00! How many sandwiches can I get for 20 bucks? I think 4ish. Maybe 5, Depending on where you go. So I’m calling that a serious WIN.
Now I’ll stop talking your ears off and I’ll show you how to make these guys:
Start off by pouring about 3 cups of egg beaters into a 9×13 sheet pan. Make sure the pan is sprayed fairly well all over and on the edges. Or you’ll have a serious mess. I’ve done that multiple times while in a rush. Trust me out of all the steps, you won’t want to skip that one. Pop the pan into a 350 degree preheated oven for 15 minutes.
*If you want you can use whole eggs too. Go ahead and whisk a dozen eggs together, Pour into the sprayed 9×13 pan. Pop into preheated 350 degree oven for 13 minutes instead of the 15 with the egg beaters.
Fry up your bacon!
I just love bacon. Set it aside on some paper towels to sop up some of that delicious extra grease.
I use these english muffins because they are only 2 Smart Points and 90 calories per muffin. I find mine at Walmart & Jewel Osco. Save the bags. You’ll need them later.
If you need to: take a moment and slice open your english muffins and set aside. Most muffins are pre-sliced. These ones are not.
After your eggs are done baking, cut into 12 squares. You’ll probably be able to cut them accurately. I don’t know what I was doing, not paying attention to cutting squares, that’s for sure.
Next, I make of an assembly line and I start building sandwiches. This recipe makes 12 sandwiches, but I normally double or even triple it so that there’s about a month worth of “work week/school week” breakfast sandwiches ready to go.
IMPORTANT: These items need to completely cool before you make the sandwiches up. You can let them set on the counter for about 20-25 minutes or place them in the fridge for 10 minutes.
Lay out all the english muffin bottoms
Layer your egg squares, followed by a piece of bacon (or whatever topping you choose)
Lay the cheese slice on top. Don’t worry. Your cheese slices might go rogue and not stay together while taking them out of the wrapper. Just plop them on there. It’ll be fine.
There we go, the sandwiches are all done!
How delicious do these all look?
I might have just ate one for a snack because, in a few minutes they will be designated breakfast sandwiches and I just wanted to eat one before that happened.
Use a square sheet of aluminum foill and wrap up the sandwiches one by one.
All done! (A cheese piece still decided to go rouge. It’s okay, I ate it.)
And here’s the part that I think saves these sandwiches from any type of freezer burn and also makes them stay nice and organized in the freezer.
These will stay good for 3 months in the freezer.
Here’s the thing:
I don’t like them straight from the freezer into the microwave. They just don’t heat thoroughly and I find myself having to disable the entire sandwich and heat some parts separately. I don’t know, I might be doing it wrong, but that’s okay. I do a lot of things wrong.
Here’s what I do: I usually take a entire pack of 6 out (or how ever many I am planning on eating that week) and let them thaw at least over night before you make one in the morning. I microwave them for about 50 seconds and they are good to go.
I’ve also popped them in the oven, still wrapped in foil, at 350 degrees for about 12 minutes.
Either way works beautifully!
I hope these sandwiches make those busy mornings a little more bearable and a lot more delicious.
- 12 light english muffins, I use Healthy Life Original
- 12 slices American Cheese made with Skim Milk, I use Kraft Brand
- 12 Slices Center Cut Bacon
- 3 cups Liquid Egg Substitute, I use Egg Beaters
- Salt & Pepper, to taste
- Cooking Spray, I use coconut oil spray
- Preheat oven to 350 degrees. Spray a 9x13 cooking sheet (with sides) with cooking spray. Be sure to get the sides.
- Pour 3 cups of the egg beaters into the pan and salt & pepper.
- Place in preheated oven for 15 minutes. Uncovered.
- While the eggs are cooking, fry up your bacon, and set aside.
- Separate your english muffins. Do not toss the english muffin bags.
- When your eggs are done, cut into 12 squares and transfer to a plate to cool faster.
- The eggs & bacon need to be completely cool or at least room temperature before assembling the sandwiches. Let sit for about 20-25 minutes or pop into refrigerator for about 10 minutes.
- Form an assembly line and build sandwiches. First the egg, then the bacon, followed by the cheese, and top with the other half of the english muffin.
- Lay out twelve squares of foil and start wrapping the sandwiches completely.
- Place 6 sandwiches each back into the english muffin bag and tie.
- Freeze for up 3 months. Before heating, Let the sandwich(es) thaw over night.
- Microwave for 50 seconds or pop them in a 350 degree oven for about 10 minutes.
- Serving Size: 1 Sandwich. 4 Smart Points, 4 Points Plus, 160 Calories, 1.5g fat, 23.5g carbs, 6g fiber, 16g protein