Freezer Breakfast Sandwiches

 

My kids love breakfast sandwiches (the Egg McMuffin type), and I figured there should be a way to make them at home with decent ingredients and for less money than the ones in the freezer section of the grocery store. Enter these microwave prep breakfast sandwiches, which you can make with sausage, bacon, or ham. The quantities below make 5 sandwiches, but I ended up making a dozen sausage sandwiches, since they keep so well in the freezer.

I made some changes, since I didn’t actually want to prep everything in the microwave (I’ll warm up the frozen sandwiches in the microwave, but I won’t cook eggs and meat in there!). So for my version, I used a greased silicone muffin tin for the eggs and baked them at 350 °F for 20 minutes. I left some of them whole and stirred the others right in the tin to mix the whites and yolks, because the Fox doesn’t like egg yolks if he can see them clearly. My sausage patties were already cooked.

2 sausage patties
2 slices ham, quartered
5 eggs
1 splash milk
salt, to taste
pepper, to taste
2 slices of bacon, sliced in half width-wise
5 English muffins, halved
5 slices lactose-free cheddar cheese
fresh spinach

On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center. (See the note on prep above – I cannot, in good conscience, recommend cooking eggs in a mug.)

Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed. Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.

Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn’t burn.

Drain the bacon of its fat, then set aside.

Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.

To assemble, layer your sandwich as you’d like with the meat, egg, cheese, and spinach. Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up to 1 month.

When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes (my microwave is pretty powerful, and 60 to 90 seconds does the trick for me). Cool for 1 minute, then unwrap the paper towel. Enjoy! [Update: The Engineer recommends microwaving the sandwich for 60 seconds, then taking out the egg and microwaving it an extra 20 seconds before reassembling the sandwich.] [Updated update: I came across a slightly different recipe on <a href="https://tastesbetterfromscratch.com/freezer-breakfast-sandwiches">Tastes Better From Scratch</a> and it has great reheating instructions: “Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through. You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.”]