Make-Ahead Breakfast Sandwiches
Recipe - Bloomington
Make-Ahead Breakfast Sandwiches
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
6 eggs
1 tbsp butter
4 slices cheddar or American cheese
6 slices bacon, cooked and halved
4 English muffins, split
Directions
- In medium bowl, whisk eggs, plus salt and pepper to taste. In 10-inch nonstick skillet, melt butter over medium heat. Add eggs and cook, stirring occasionally, until starting to set up evenly. Do not stir often to avoid scrambled texture. Reduce heat to medium-low and continue to cook 4–5 minutes, until set. Invert onto cutting board and use 31/2-inch cutter to cut out 4 egg rounds.
- Place one slice cheese, one egg round, and three pieces of bacon on botto of English muffin; add top half. Repeat with remaining muffins.
- Cool completely; wrap each sandwich in heavy-duty foil. Place sandwiches in 1-gallon zip-top freezer bag. Freeze at least 8 hours.
- Thaw sandwiches before preparing. Place sandwiches, still wrapped in foil, in skillet over high heat on camp stove. Cover and cook 8–12 minutes, turning every 3 minutes, until hot in center (at least 165°F).
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cub Eggs, Large, 12 Each
$5.49$0.46 each
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Essential Everyday Cheese, Medium Cheddar, Sliced, 10 Each
$2.50 was $3.49$0.25 each
Essential Everyday Bacon, Hardwood Smoked, 16 Ounce
$6.99$0.44/oz
Thomas' Original English Muffins, 6 count, 6 Each
$3.99 was $5.29$0.67 each
Directions
- In medium bowl, whisk eggs, plus salt and pepper to taste. In 10-inch nonstick skillet, melt butter over medium heat. Add eggs and cook, stirring occasionally, until starting to set up evenly. Do not stir often to avoid scrambled texture. Reduce heat to medium-low and continue to cook 4–5 minutes, until set. Invert onto cutting board and use 31/2-inch cutter to cut out 4 egg rounds.
- Place one slice cheese, one egg round, and three pieces of bacon on botto of English muffin; add top half. Repeat with remaining muffins.
- Cool completely; wrap each sandwich in heavy-duty foil. Place sandwiches in 1-gallon zip-top freezer bag. Freeze at least 8 hours.
- Thaw sandwiches before preparing. Place sandwiches, still wrapped in foil, in skillet over high heat on camp stove. Cover and cook 8–12 minutes, turning every 3 minutes, until hot in center (at least 165°F).