Post by Loupy on Feb 2, 2013 22:30:31 GMT -7
“Make-ahead and Freeze” Breakfast Sandwiches
Photo via Pinterest
Want to make the super low calorie version? Use 100 calorie whole wheat sandwich thins, 3 c. egg beaters (or egg whites) instead of the dozen eggs, fat free cheese or laughing cow light cheese wedges, and either turkey bacon or a slice of deli ham/turkey. You’d be looking at a just under 200 calorie breakfast. The one I made below clocks in around 320. This is a VERY easy breakfast to personalize, though the concept stays the same. Enjoy!
Makes 12
Ingredients:
12 whole wheat English muffins (2 bags) (or W.W bagels, bread, sandwich thins)
12 slices cheese (American, cheddar, Swiss, Provolone)
12 eggs (or 3 c. egg substitute)
1/4 c. milk, half and half, or cream
1 and 1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
12 slices meat (bacon, turkey bacon, ham, turkey, pork roll)
Instructions:
1. Toast English muffins by broiling. To broil, set oven to broil and make sure your oven rack is set to the top.
Lay out muffins face up on a cookie sheet.
Set on top rack and leave door slightly open.
Keep an eye so they don’t burn.
2. Once muffins are toasted, lay them out in a line.
Put cheese on the top slices of the muffins.
3. Cook bacon in the microwave (if you know what’s good for you).
To do this, lay a paper towel or two on a plate.
Lay out bacon on top (touching but not overlapping).
Top bacon with paper towel.
Microwave 1 minute per slice of bacon.
Let cool slightly.
4. Split bacon in half and put on the bottom half of each muffin.
5. Beat eggs and milk with fork. Add salt and pepper.
6. Bring a large nonstick skillet to medium heat and add 1 tbsp. butter.
7. Pour about half of egg mixture into pan. Let it cook, swirling slightly with spatula until it begins to set.
8. Divide eggs into six sections and flip each section.
Once eggs are cooked, put on top of the bacon and close the sandwich.
9. Continue with the second half of the egg mixture and the second tbsp. butter.
10. Once sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.
11. Wrap each sandwich in a sheet of paper towel and place in a zippered bag.
Store bags in the freezer.
12. When ready to eat, remove sandwich from freezer and microwave in paper towel for 1 minute or until heated through.
Copyright 2012. Home Beccanomics
Photo via Pinterest
Want to make the super low calorie version? Use 100 calorie whole wheat sandwich thins, 3 c. egg beaters (or egg whites) instead of the dozen eggs, fat free cheese or laughing cow light cheese wedges, and either turkey bacon or a slice of deli ham/turkey. You’d be looking at a just under 200 calorie breakfast. The one I made below clocks in around 320. This is a VERY easy breakfast to personalize, though the concept stays the same. Enjoy!
Makes 12
Ingredients:
12 whole wheat English muffins (2 bags) (or W.W bagels, bread, sandwich thins)
12 slices cheese (American, cheddar, Swiss, Provolone)
12 eggs (or 3 c. egg substitute)
1/4 c. milk, half and half, or cream
1 and 1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
12 slices meat (bacon, turkey bacon, ham, turkey, pork roll)
Instructions:
1. Toast English muffins by broiling. To broil, set oven to broil and make sure your oven rack is set to the top.
Lay out muffins face up on a cookie sheet.
Set on top rack and leave door slightly open.
Keep an eye so they don’t burn.
2. Once muffins are toasted, lay them out in a line.
Put cheese on the top slices of the muffins.
3. Cook bacon in the microwave (if you know what’s good for you).
To do this, lay a paper towel or two on a plate.
Lay out bacon on top (touching but not overlapping).
Top bacon with paper towel.
Microwave 1 minute per slice of bacon.
Let cool slightly.
4. Split bacon in half and put on the bottom half of each muffin.
5. Beat eggs and milk with fork. Add salt and pepper.
6. Bring a large nonstick skillet to medium heat and add 1 tbsp. butter.
7. Pour about half of egg mixture into pan. Let it cook, swirling slightly with spatula until it begins to set.
8. Divide eggs into six sections and flip each section.
Once eggs are cooked, put on top of the bacon and close the sandwich.
9. Continue with the second half of the egg mixture and the second tbsp. butter.
10. Once sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.
11. Wrap each sandwich in a sheet of paper towel and place in a zippered bag.
Store bags in the freezer.
12. When ready to eat, remove sandwich from freezer and microwave in paper towel for 1 minute or until heated through.
Copyright 2012. Home Beccanomics
