make ahead breakfast sandwiches
I'd like to make breakfast sandwiches using toast or thin bagels in the morning but making the eggy part ahead of time. I am thinking I can scramble eggs mixed in cooked veggies, perhaps throwing in some greek yogurt, cheese and a bit of chopped ham, bacon, sausage. What's the best way to make them a uniform size? Would the egg part be ok to freeze and reheat? Any other innovative ideas I can use? I've been given a nonstick flat griddle pan with six indentations that can be used to make pancakes - is this something worth using?
I usually get up at 5:15 a.m. and eat breakfast early and I don't get to eat again until noon so I like the hearty sandwich to tide me over till my lunchtime sandwich and fruit.
How about breakfast burritos instead? I've tried the recipe in the first link, but there are lots of ways to go:
I'll ignore trying to give you recipes. You'll get tons of ideas and what not. So we'll just look at cooking.
I'm assuming you'll want round for bagels and square for bread. So here are some ideas.
Muffin tin fritatas work great. I have large silicone muffin tins and they work great. May be a bit small for putting on a bagel though. But great if you want a fritata sans bread. If you do have muffin tins large enough, just make them thinner.
You may also try finding some decent sized ramekins at a dollar store or something. Cook them in a water bath and you should be fine.
As for making square ones it's easier. I have a square frying pan that I can cut into 1/4s and they work well. Conversely, you could always pour into a lasagna dish, bake and cut to size.
I make a recipe using pillsbury biscuits. i used low fat cream cheese in place of the full fat version. Once these are baked and cooled I then toss them into the freezer. I take one out the night before (in the fridge) and they are perfect.
5 slices bacon, crisply cooked and finely crumbled
1 package (8 oz) cream cheese, softened
2 tablespoons milk
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) Pillsbury® Golden Lays® refrigerated biscuits (8biscuits)
Heat oven to 375F. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions; set aside.
Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Place bacon in the bottom of the dough -lined muffin cups. Spoon about 2 tablespoons of the cheese mixture over the bacon.
Bake for 21 to 26 minutes or until filling is set and edges of biscuits are golden brown.
I've seen recipes on Allrecipes.com, Pinterest and in other places for frittatas baked in muffin tins. I've made a couple of the recipes and they were quite tasty and convenient. One had frozen hash browns pressed into the bottom of the muffin tin. that one wasn't so great as the hash browns were supposed to crisp and didn't. DH wasn't a fan of the frittata, so we stick with baked oatmeal for our grab and go breakfasts.
I've also seen posts (on the weight watchers board mostly) from people who pre-make breakfast sandwiches or burritos, freeze them individually and reheat as needed. So, I think freezing the egg parts would not be an issue - I like your idea to just freeze the egg actually because it seems to me the toast/eng muffin/whatever would get soggy.