The Best Breakfast Is Easy, Healthy and Affordable

The Best Breakfast
Is Easy, Healthy and Affordable

How to make freezer-friendly breakfast sandwiches that will save you money and time

Egg muffin breakfast sandwich with sausage.

Eating breakfast every morning is important, but what you choose to eat is likely even more important. If you want to prevent spikes in hunger pangs and stabilize your metabolism while starving off preventive weight gain, you need to make protein a big part of your day's first meal. But despite the best intentions, when the early morning comes and you're bleary eyed and under-caffeinated, who wants to cook?

That's where the genius of a make-ahead breakfast sandwich comes in. It's as convenient as heating up a Pop-Tart and as satisfying as the coffee shop fare you'd buy on the way to work. But these are actually wholesome, filling and way less expensive. Sure, you might find similar ones in the freezer case at the grocery store, but those are smaller, less flavorful and packed with unnecessary mystery ingredients and preservatives. Assembling a week's worth (or more) of your own breakfast sandwiches will take you less than an hour. And trust us, come morning, you're going to be very happy. Here's all you have to do.

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1

Choose Your Bread

An English muffin will never let you down and holds up well, but most breads freeze and reheat well. So consider a soft kaiser roll, a bagel (if you want something heartier) or a tortilla (for a low-carb wrap or quesadilla).

English Muffin

English muffing

Soft Roll

Soft roll

Bagel

Bagel

Tortilla

Tortilla

Biscuit

Biscuit

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2

Make Your Eggs

Baking your eggs is pretty much foolproof. One pan will make a week's worth of sandwiches and it also allows you to cook your bacon or sausage patties in the oven at the same time.

Baking pan cooked eggs

Ingredients

10
large eggs

¾
cup milk

1
tsp
salt

Technique

1

Whisk the eggs together with the milk and salt in a large mixing bowl.

2

Spray a 9 x 13 baking pan with cooking spray and pour the eggs into the pan.

3

Place on your oven's lower rack and bake at 375°F for 25 to 30 minutes (until a knife inserted in the middle comes out clean).

4

Let cool completely and then slice into six to eight squares (or use a biscuit cutter or the top of a glass to cut into rounds).

Pro tip: Want to add a little flavor (and nutritional punch)? Mix in finely diced veggies: peppers, onions, mushrooms, even spinach or broccoli.

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3

Add a Filling Combination

While bacon or sausage are the gold standard for breakfast sandwiches, this is where making them at home pays off. You can customize them with the flavors you love the most. Here are some recommendations, and don't forget to add accents like a dash of hot sauce, a drizzle of maple syrup or a swipe of honey butter.

Bacon +
Cheddar

Bacon and cheddar breakfast sandwich

Bacon +
Cheddar

Sausage +
Pepper Jack

Sausage and pepper jack breakfast sandwich

Sausage +
Pepper Jack

Ham +
Swiss

Ham and swiss breakfast sandwich

Ham +
Swiss

Baked Sweet Potato +
Smoked Gouda

Baked sweet potat and smoked gouda breakfast sandwich

Baked Sweet Potato +
Smoked Gouda

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4

Wrap and Freeze

Make sure all of your ingredients have fully cooled before assembling (this will prevent any steam getting trapped and turning into ice crystals). Assemble all the sandwiches and wrap each one individually in foil. Store them all in a resealable plastic bag or container. These will last up to three months in the freezer.

5

Reheat

Take the sandwich out of the foil and wrap it in a paper towel (this will soak up any moisture as it reheats). Then pop it in the microwave for about a minute (and then in 30-second intervals if it's not warmed through). The eggs are surprisingly soft and the cheese comes out satisfyingly melty.

Wrap your breakfast sandwiches in foil and freeze

Pro tip: If you've got a little more time and would like your English muffin or bagel top to have a bit of crunch, toss it in the toaster while the rest of the sandwich heats in the microwave.

5

Reheat

Take the sandwich out of the foil and wrap it in a paper towel (this will soak up any moisture as it thaws). Then pop it in the microwave for about a minute (and then in 30-second intervals if it's not warmed through). The eggs are surprisingly soft and the cheese comes out satisfyingly melty.

Pro tip: If you've got a little more time and would like your English muffin or bagel top to have a bit of crunch, toss it in the toaster while the rest of the sandwich heats in the microwave.

McDonald's Egg McMuffin breakfast sandwich

FYI

The Egg McMuffin, arguably the world's most famous breakfast sandwich, was invented in 1972 by Santa Barbara franchise owner Herb Peterson. It was made to resemble eggs benedict, and was originally served open faced.

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