I am not organized in the morning. I love grab-and-go options for breakfast, especially if I am being active, e.g. biking to work. This post is an example of how I put together breakfast sandwiches that I can throw into my bag and microwave at work.
You will need:
- English muffins or small buns
- Eggs (5 for every 6 sandwiches you want to make)
- Seasoning (I use garlic salt)
- Vegetable to mix with the eggs (optional, I use spinach or chopped peppers)
- Condiments (I like grainy mustard, and often add cheese)
- Spray oil for the muffin tin
- A muffin tin
Preheat the oven to 400 F. Mix the eggs, seasoning and vegetables in a bowl and whisk together. Spray the muffin tin, and fill each pan about 2/3 full.
Bake for about 20 minutes, or until the eggs are risen and browning. They will come out really poofy, but will deflate. Allow them to cool a little.
While they are cooling, prepare your english muffins. I like to add some grainy mustard to both sides and add some cheese as well. This week I had some leftover american cheese slices (don’t judge!).
Assemble the sandwiches and wrap in plastic wrap. I think this is the best method to make them compact and keep them from getting stale in the freezer, as well as for ease of transport, but I’d love to get away from the plastic wrap. If you have any suggestions, please comment below!
Once assembled, I put them back in the english muffin bag and put them in the freezer. They reheat with 1 minute in the microwave.
With clearance muffins and not taking into account the cheese or mustard, I was able to make a batch of 12 for $4.00, or around $0.33 each. It’s not a huge breakfast, but paired with a cup of tea it keeps me going until lunch time.