School starts soon, and my recipe for make ahead breakfast sandwiches will help ensure that no one in the family skips that all-important first meal of the day!
Listen up, all you parents out there who scramble around every morning, ensuring everyone is dressed and fed with clean teeth and filled backpacks: I’ve got one less thing for you to worry about! My recipe for make-ahead breakfast sandwiches is a simple grab-and-go breakfast for any family, be it a newly married couple all the way up to a family of four or more! Even better: it’s tasty and protein-packed! Now, if you are a single person who is always on the go and needs to eat as they move, you can alter some days with other types of protein-packed sustenance, for example, a healthy protein shake with protein powders for peanut lovers may be right up your alley, other times you may opt for these breakfast sandwiches on those days where a little bit more time is available.
Let’s face it, in the mornings I really struggle with crafting a breakfast that is quick, yet also packed with protein. I do not do well in the morning if I don’t have that protein at breakfast. There might be alternative ways through which the protein requirement could be satisfied, such as having a protein shake. You can Get More Information on how effective such supplements can be for people with protein-deficit diets. Perhaps you would be better served with a protein supplement in place of chicken from McDonald’s. However, I’ve devised a few ways to make sure I don’t have to run out to McDonald’s for that bacon, egg, and cheese bagel sandwich every morning on my way to work (yes, they are delicious. They have mayonnaise on them.)
Related: How to Make the Perfect Breakfast Burritos: Prep Yourself For Success All Week Long
My original go-to weekday breakfast recipe was my breakfast burritos, which I wrote about a while back, and which would be equally easy to whip up on Sundays for the whole family that week. But as I’m sure everyone knows, eating the same thing for breakfast every single day can get a little boring!
That’s why I try to not only switch up what I’m making for my “make ahead breakfast meal” every week, but switch up the toppings too. Lately I’ve been in love with today’s recipe for make ahead breakfast sandwiches. They feature beautifully marbled baked eggs, crispy bacon, creamy American cheese, and a fluffy English muffin. Assembling these on Sunday evenings makes the rest of the week a snap: just wrap each sandwich individually in tin foil or parchment paper and refrigerate. Then, come Monday (or Tuesday, or Wednesday…) morning, pop the sandwich on a plate and into the microwave (sans tin foil) for 50 seconds for a beautifully steamy breakfast English muffin sandwich that will definitely prevent your tummy from it’s usual mid-morning rumblings (at least I know it does for me!).
Related: Meal Planning
Now it’s your turn: what is your favorite tip for prepping for your morning routine every day? It could be related to school or work: share with me by commenting below!
- Nonstick cooking spray
- 10 large eggs
- Kosher salt
- Ground black pepper
- 10 slices of bacon
- 10 slices of your favorite cheese (like American, cheddar, or provolone)
- 10 English muffins
- 10 small ramekins (about the same size as your English muffins if possible, but no larger)
- Parchment paper or tin foil
- Heat oven to 375 degrees Fahrenheit.
- Generously coat ramekins with nonstick cooking spray and place on a baking sheet. Crack one egg into each ramekin, using a fork or a knife to pierce the yolk and stir it into the whites slightly, giving it a "marbled" appearance. Season lightly with salt and pepper. Bake in heated oven for 20 minutes, or until cooked through.**
- Line a baking sheet with tin foil. Arrange slices of bacon in one layer so they do not overlap. Bake in heated oven for 14 minutes, until crispy and cooked through. Cut bacon slices in half when finished cooking.**
- To assemble sandwiches, remove eggs from ramekins (they should slide out easily, or use a butter knife to scrape around the sides of the dish until the egg releases). Top English muffin bottom with one cooked egg, 2 bacon halves, 1 slice of cheese, and the top of the English muffin. Wrap each sandwich individually in either parchment paper or tin foil.
- Store sandwiches together in a large Ziplock bag for the week. To cook sandwiches, remove one sandwich from the bag. If wrapped in parchment paper, simply microwave for 50-60 seconds until cheese is melted. If wrapped in tin foil, unwrap sandwich and place on a paper towel lined plate. Microwave for 50-60 seconds until cheese is melted. Enjoy!
- (**Note: Bacon and eggs can be cooked at the same time in the oven. Just keep in mind they have different cooking times, and be sure to switch the locations of the trays half way through.)
- This recipe makes enough breakfast sandwiches for one regular 5-day work week for 2 people. Adjust accordingly if your family is bigger or smaller, or you have more or less work (or school!) days! If you'd like to make it healthier, you can omit the bacon or use just 1/2 a bacon slice per sandwich.
