30 day semi-healthy challenge Breakfast Healthy

30 Semi-Healthy Days – Day 13: Make Ahead Breakfast Sandwiches

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It looks like Saturday is going to be my day off every week since that’s the second one I have missed now! Everyone needs a day off so I’m just going to go with that. I love any recipe that starts out with “make ahead” because I am a HUGE stress case. If I am trying to get something done last minute, it’s not a matter of if I will have a breakdown but when it will happen. It doesn’t matter if it’s related to cooking or anything else. I just don’t do well with spur of the moment things. When I cook a meal for someone, I do all of my prep work hours before dinner and just keep it stored in plastic bags or containers in the fridge. I do not want to be chopping or searching for ingredients when it’s go time, or crazy Laura will come out. That’s why this recipe is totally perfect for me. Half the time I just end up having a granola bar or no breakfast at all because I am such a mess in the mornings so a make ahead breakfast is ideal.

I have made these make ahead breakfast sandwiches before and really loved how they turned out. It really is the perfect grab and go breakfast. Just make them on Sunday, and then you can toss them in the microwave for about 2 minutes in the morning, and voila! 

As some of you may know, I don’t really care too much for eggs unless they are scrambled in a breakfast taco. I don’t do well with yolks so as long as they are all mixed up, and you can’t tell the yolk from the white then I am usually OK. I actually really love these breakfast sandwiches because I added lots of extra good stuff so they don’t taste too eggy. They are also smothered in cheese so that doesn’t hurt. I made a vegetarian version with some baked tofu (you can just by it pre-packaged at any grocery store), and I also made a version with some Canadian bacon for my husband. He tells me that those ones are also good so I will take his word for it. You could really put anything with this recipe (bacon, sausage, any other herbs or spices). 

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Make Ahead Breakfast Sandwiches (makes 6)
10 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
2 green onions, sliced
1/2 jalapeno, diced
1 bunch cilantro, chopped
Baked tofu, Canadian bacon, bacon or sausage
6 english muffins
6 slices American (or any kind) cheese

Preheat oven to 375 degrees F.

Beat the 10 eggs in a bowl with the salt, pepper and red pepper flakes and set aside.

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Grease a 9 x 13 baking pan and sprinkle the green onions, jalapeno and cilantro across the bottom.

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Pour the eggs into the pan.

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Bake at 375 degrees F. for about 25 minutes until a knife comes out clean.

Toast the english muffins by adding them to the oven in the last 5 minutes of baking.

Cut 6 circles out of the baked eggs using a glass or round cookie cutter.

If you are adding tofu or meat, just cook it according to package instructions or heat it up ahead of time to add to the sandwich. I cooked the tofu and Canadian bacon for about 1 minute on each side on a pan over medium heat.

Top each english muffin with the egg, tofu/meat and a slide of cheese. 

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Wrap in foil and store in the freezer. Place on a paper towel and microwave for 2 minutes to reheat in the morning.

30 Semi-Healthy Days - Day 13: Make Ahead Breakfast Sandwiches
 
Ingredients
  • 10 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 2 green onions, sliced
  • ½ jalapeno, diced
  • 1 bunch cilantro, chopped
  • Baked tofu, Canadian bacon, bacon or sausage
  • 6 english muffins
  • 6 slices American (or any kind) cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Beat the 10 eggs in a bowl with the salt, pepper and red pepper flakes and set aside.
  3. Grease a 9 x 13 baking pan and sprinkle the green onions, jalapeno and cilantro across the bottom.
  4. Pour the eggs into the pan.
  5. Bake at 375 degrees F. for about 25 minutes until a knife comes out clean.
  6. Toast the english muffins by adding them to the oven in the last 5 minutes of baking.
  7. Cut 6 circles out of the baked eggs using a glass or round cookie cutter.
  8. If you are adding tofu or meat, just cook it according to package instructions or heat it up ahead of time to add to the sandwich. I cooked the tofu and Canadian bacon for about 1 minute on each side on a pan over medium heat.
  9. Top each english muffin with the egg, tofu/meat and a slide of cheese.
  10. Wrap in foil and store in the freezer. Place on a paper towel and microwave for 2 minutes to reheat in the morning.

 

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