Breakfast Sandwich Meal Prep Recipe By Tasty Food

MICROWAVE PREP BREAKFAST SANDWICHES RECIPE BY TASTY

Steps:

• On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
• Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
• Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
• Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn't burn.
• Drain the bacon of its fat, then set aside.
• Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
• To assemble, layer your sandwich as you'd like with the meat, egg, cheese, and spinach.
• Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
• When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
• Enjoy!

THE GREAT CANADIAN BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Preheat oven to 400F
• In a large non-stick frying pan over medium heat, melt 1 tbsp butter. Crack in egg, season with salt and pepper and fry for 3-4 minutes. Add peameal bacon halfway through, cooking about 1 minute per side. Drizzle maple syrup over top of bacon and egg and continue cooking for an additional 2-3 minutes, flipping bacon to become coated in maple syrup.
• Cut open the Montreal style bagel and spread each side with remaining salted butter. Place butter side up on a baking sheet. Place a slice of cheddar on each half. Transfer to a 400F oven for 3-4 minutes or until the cheese has melted.
• Remove from the oven. Stack bacon, egg and tomato on one bagel half, season tomato with salt and pepper. Finally add all dressed chips and top with the remaining bagel half, enjoy!

HEALTHY BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the egg, spinach, red bell pepper, black pepper, and salt.
• Heat a nonstick pan over medium heat. Place a greased mason jar lid right-side up in the pan. Slowly pour the egg mixture into the lid. Cover the pan and cook for 3 minutes, until the egg has set on the bottom.
• Remove the cover and use a fork pull the lid off of the egg. Flip the egg and cook for another 3 minutes, until cooked through.
• Place the egg patty on the English muffin and top with the sliced avocado.
• Enjoy!

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

KETO BREAKFAST SANDWICHES RECIPE BY TASTY

Steps:

• In a liquid measuring cup, lightly beat the eggs.
• Grease a 10-inch (23 cm) pan with nonstick spray. Place 2 mason jar lids in the pan and heat over medium heat. Add ¼ of the beaten eggs to each lid and season each with ¼ teaspoon salt and ⅛ teaspoon pepper. Cover the pan with a lid and cook for 3-4 minutes, until the eggs are fluffy and set. Repeat with the remaining eggs, salt, and pepper.
• Add the sausage patties to the pan and cook over medium heat for 1-2 minutes, flipping once, until browned and warmed through.
• Trim the cheddar cheese slices to fit the size of the mason jar lid.
• To assemble the sandwiches, stack the sausage and cheddar on 2 of the egg rounds. Top with the other egg rounds.
• Serve warm.
• Enjoy!