On The Go Breakfast Sandwiches

For years I’ve watched my non-morning person of a husband scramble around the house trying to get ready for work and then at the last minute grab 2 chewy granola bars and call it “breakfast.” That is, until, I filled a little container in the fridge with these scrumptious breakfast sandwiches. Now every morning he grabs a sandwich, throws it in the microwave for a minute and runs out the door.

Yep, it’s a fast, healthy breakfast that doesn’t break the bank in the least.The best part is you can make them ahead and save yourself time and dishes (and not to mention oodles of preservatives from fast food restaurants or pre-packaged ones in the store.)

Start with a dozen eggs.
Get crackin’ and give them a little beat.
Then, evenly pour them into a greased muffin tin. Fill the eggs until they are about 3/4 full. I was feeling a little  indulgent and sprinkled a little cheese on top.
And bake at 350 for about 20-22 minutes.

Once the eggs are baked and cooled, the sandwich making possibilities are endless. I chose a whole wheat english muffin and a sausage patty, but you could do anything.

I wrapped mine tightly with plastic wrap and put 6 in the fridge for the week and the rest in a freezer bag and froze them for the next week. Easy as that!

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