Make Ahead & Freeze: Breakfast Sandwiches

By Joanne OzugPublished: Nov 2, 2015

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Make-Ahead and Freeze Breakfast Sandwiches

These breakfast sandwiches can be made ahead and stored in the freezer, ready for a quick morning bite. You can use croissants or English muffins, bacon or ham, egg, and cheese! From Joanne Ozug of Fifteen Spatulas.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Cook Time:: 10 mins
Total Time:: 20 mins

Ingredients

3 Large Eggs
1 Tbsp. Water
Salt And Pepper
Butter, For Greasing Pan
4 English Muffins Or Mini Croissants
4 slices Black Forest Ham Or Cooked Bacon
4 slices Sharp Cheddar Cheese

Directions

To make the thin egg crepes, heat a small skillet over medium heat. In the meantime, whisk together the eggs, water, and a pinch of salt and pepper, until frothy and combined.

When the skillet is hot, grease the bottom with a thin coating of butter, then add just enough egg to cover the bottom of the pan. Cook for about one minute until the egg is mostly cooked through, then flip, and cook for another 15 seconds. Remove the egg crepe to a plate, and repeat the process with the remaining egg.

To assemble the sandwiches, slice the bread in half, and place a piece of ham (or bacon), cheddar cheese, and one egg crepe on each one. Place the assembled sandwiches into a zippered plastic bag, and store in the freezer for up to 6 weeks.

To reheat the sandwich, line a microwave-safe plate with a paper towel, and microwave each sandwich for 1 minute, until the cheese is melted and the sandwich is hot. Enjoy!

I happen to be one of those strange morning people who wakes up ready to work and gets going practically the second I jump out of bed. Well, on the weekdays, at least. On the weekends I’ll make a fresh, hot breakfast, like pancakes or waffles, and move at a more leisurely pace. But on weekday mornings, I usually want to eat something quick so I can apply all my morning energy to the tasks ahead.

These make-ahead breakfast sandwiches are one of my go-to morning bites. What’s nice about them is you can simply keep them in the freezer and pop them in the microwave whenever you need one. You can also vary the ingredients you use to keep things interesting. (Although I’m pretty sure I will always find ham or bacon + egg + cheese + an English muffin or croissant rather interesting. Yummy!)

Here’s a view of the ingredients I normally use for these sandwiches. For the bread, sometimes I use mini croissants, sometimes English muffins. And for the meat, I use bacon or black forest ham. You could do breakfast sausage patties or something else that strikes your fancy. There are certainly options!

To get started, we’re going to make the egg crepes. I prefer thin folds and layers of egg in my sandwiches as opposed to the “egg puck” that many fast food places make, and it’s really not as fussy as it might seem.

Combine eggs with salt, pepper, and a splash of water.

Whisk well until it’s combined and frothy on top.

Coat the bottom of a small skillet with butter, then add a very thin layer of the egg mixture to the pan.

Let the egg cook for about a minute, then flip and let the egg crepe finish cooking through, which shouldn’t take more than 10–15 seconds.

Once the egg crepes are all made, it’s time to assemble the sandwiches.

Layer on a slice of cheddar cheese and one egg crepe on the bottom half of an English muffin.

Add thick-cut bacon.

Or deli-sliced ham, if that’s more your style.

Put the top on, and repeat with all the sandwiches.

The sandwiches can now be placed into a resealable plastic bag to be frozen for up to 6 weeks.

When you’re ready to eat a sandwich, line a microwave-safe plate with a piece of paper towel and place the sandwich on top (the paper towel will keep the bottom of your bread from getting soggy). Microwave each sandwich for 1 minute, until the cheese is melted.