Breakfast Sandwiches - Freezer Meal

If you are like me, one of your favorite meals of the day is breakfast. It’s so much my favorite that I can eat breakfast foods for lunch and dinner too! Like most other moms I know, I barely have time to run a brush through my hair and find clothes that match before dashing out the door to work each day. Most days I don’t have breakfast before I leave for work, so if I don’t remember to pack and apple and some yogurt, I’ve got a long wait until lunchtime.

In the past I’ve made a few different freezer breakfast meals that I can bring along to work and keep in the freezer to microwave on crazy days. I’ve done Bacon and Egg Breakfast Muffins , Breakfast Burritos, plus the usual type of baked breakfast (banana bread muffins, etc). This time I wanted to pull together a quick and easy (to prep) breakfast sandwich that’s easy and healthy at the same time.

I picked up the essential ingredients (all four of them!) and got to work yesterday. All in, this task took me about 20 minutes, including cooking and packaging time!

Breakfast Sandwiches – Freezer meal

Ingredients
1 package of a dozen English muffins
1 dozen eggs
1 package of deli ham
12 slices of cheese
Salt and pepper

Instructions

Preheat oven to 375F. Spray a muffin tin with cooking spray. Crack an egg into each muffin cup, use a fork to slightly beat the egg. Season with salt and pepper and bake in the oven for approximately 15 minutes, until the egg whites are cooked through.

While the eggs are baking away, slice the English muffins in half and put a slice of cheese and some ham on one half of the muffin. When the eggs are finished baking, put one egg on each of the muffin halves. Top with the English muffin top.

Wrap each breakfast sandwich in Saran wrap and store them in a Ziploc bag. When you are ready to eat them, unwrap from the Saran wrap and microwave for approximately 1:45-2 minutes.

Easy peasy, lemon squeezy! Hope you enjoyed this recipe! I had my first breakfast sandwich at work today and it was fantastic!!

Thanks for stopping by today, I really appreciate it!

Tex Mex Breakfast Burritos (Freezer Meal)

Earlier this year I made a big batch of tex-mex style breakfast burritos, and they turned out fantastic. I decided to make another batch this week and put them in the freezer for quick and easy breakfasts on the go.
I enlisted my friend, and once the kids were snug in their beds got to work making a month’s worth of breakfast wraps! I found a great recipe for these on Once A Month Mom (an awesome site devoted to big batch cooking) and made a few changes to the ingredients to suit our taste.

This recipe made 35 regular tortillas filled with breakfast wrapped goodness, but would have made about 40 (too bad I ran out of tortillas!!). We had the leftovers the next morning over English muffins, so delicious!
Tex Mex Breakfast Burritos
Ingredients
1 – 1kg package hash brown potatoes
36 eggs (or the equivalent in Egg Beaters – a 16 ounce package of Egg Beaters = 8 eggs)
1/2 cup butter, divided
36 -40 flour tortillas
2 - 15 ounce cans of black beans, drained and rinsed
2 cups onion, chopped
6 cups bell pepper, chopped
2 cups Cheddar cheese, shredded
2 cups Jalapeno Jack cheese, shredded
2 tsp garlic powder (I use this, it's awesome)
2 tsp black pepper
1 tsp salt
Instructions

In one pan, melt ¼ cup butter and cook package of hash brown potatoes until desired consistency is reached (for me, that’s golden and crispy).

In another pan, combine the eggs, onion, peppers, salt and pepper. If using whole eggs, gently whisk the eggs before cooking. When the eggs are cooked to your satisfaction, remove from heat.
At this stage, when making big batch meals, I break out my massive turkey roasting pan. It’s a great size for mixing big batches of ingredients together without filling multiple bowls and trying to mix everything evenly.

In your big bowl or turkey roasting pan, mix together the eggs & peppers mixture, the hash browns and the two cans of black beans (drained and rinsed) Mix well.
This time when I made the burritos, I added the cheese at this stage. I won’t be doing that next time; it made it a little gloopy when scooping the egg mixture into the tortillas.

Lay out your tortillas in a big line, or all over your countertop, or table or whatever works for you. 

Scoop a heaping 1/3 cup of filling onto each tortilla, sprinkle with cheese and start wrapping!

Wrap the completed burritos individually in wax paper, and place in a large freezer bag. 

When it’s time to eat them, remove from the wax paper, place on a piece of paper towel and microwave for 1 ½ to 2 minutes. Serve with salsa or ketchup, and enjoy!

Breakfast Muffins

This week I made one of my favorite bulk cooking breakfast recipes. I was down in the states last week and eggs were on sale for $1.18 for an 18 pack! Since I bought two packs I thought I better get to making a big batch of breakfast food!
A friend of mine from high school (thanks Kim!) mentioned this recipe on Facebook last year and I knew that these would be an instant favorite. I have made them a few times since then and they are always snapped up in a few minutes.

This week two dozen of these babies made into my office for breakfast. I put them in the oven just in time for them to be ready when I was walking out the door, so I got to work and they were still warm and delicious.

This recipe can be modified to any taste, made vegetarian or not, with added veggies, or not, however you want to make them, they'll turn out great!
Breakfast Muffins
(this recipe made 30 muffins)
Ingredients
2 boxes Stove Top stuffing
30 eggs
1/2 cup real bacon bits (or crumbled cooked breakfast sausage, or veggie sausage, or anything really)
2 cups grated cheese


Instructions
Make stove top according to package directions.

Spray your muffin tins with A LOT of Pam. I mean A LOT!! This is a sticky mess when you take them out of the pan if you don`t really spray your pan. Trust me on this one.

Scoop 1-2 tbsp of stove top into a muffin tin, and press down into the pan. Make sure not to over fill these, because the eggs take up a lot of space in the pan!

Crack an egg into each muffin cup.

Sprinkle bacon pieces (or sausage, or anything else that you like) over the top and add some grated cheese.

Bake in a 400F oven for about 20 minutes, until the yolk is cooked through.

Serve hot and delicious.
Hope you enjoy this recipe!