Easy Breakfast Sandwich

                                                     
 
Up until recently Joel would get up extra early before work and make himself eggs and oatmeal for breakfast.

I, on the other hand, would either not eat breakfast or I would just grab whatever I could find in the pantry.

Well, gone are days of Joel having to get up extra early and Marissa not eating breakfast.

Thanks to these two pins: Freezer Breakfast Sandwiches   and  Frozen breakfast sandwiches to last 3 weeks  and inspiration from my mom's fresh homemade breakfast sandwiches, breakfast at our house is now a easy the entire week. 

I usually make 10 of these; 5 for Joel and 5 for me. Once done, I just pop them in the refrigerator and we enjoy a quick, filling breakfast every morning.

Breakfast Made Easy

For each sandwich:

100% extra virgin olive oil non-stick cooking spray 

1 English muffin (Thomas' English muffins)

2 eggs (large)

1 slice of cheese (Cheddar or Pepper Jack)

2 strips of bacon (Hormel Fully Cooked Bacon)

1. Heat oven to 350 degrees.

2. Spray one ramekin for each sandwich with cooking spray.

                                                  

3. Crack two eggs into each ramekin.

4. Pierce each egg yolk with a sharp knife.

                         
                                              

5. Cook eggs for 10-15 minutes or until set.

6. While the eggs are cooking cut squares of aluminum foil. 

                                           

 

7. Place an English muffin on each square.

8. On each English muffin place one slice of cheese and two strips of bacon.

                            

  9. Once the eggs are done slide them out of the ramekins to cool.

   

10. Once the eggs are cool, place them on an English muffin and wrap the whole sandwich in aluminum foil.

11. (Lastly, I mark each sandwich with an ‘M’ or a ‘J’ because sometimes I don’t put bacon on mine or Joel requests a type of cheese I don’t like).

                                      

To heat:

1. Remove the tin foil and wrap the sandwich in a paper towel.
2. Cook for 30 seconds in the microwave on 50% power and then for another 30 seconds on full power

I find doing this keeps the egg and bread from getting rubbery, but still melts the cheese and heats the sandwich thoroughly.

Nutrition

Calories: 295

Fat: 15g

Carbohydrates: 25g

Protein: 18g

What are your easy breakfast ideas?

Happy Breakfast!

Marissa 

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