Easy Microwave Breakfast Sandwich 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!

EASY MICROWAVE BREAKFAST SANDWICH

Steps:

• In small cup, platic bowl or ramiken melt butter in microwave for 10-15 seconds.
• Add egg to butter in the bowl and beat well.
• Mix in milk and hot sauce.
• Add diced onion, pepper and ham to taste (as you would an omelete).
• Season with salt and pepper.
• Cover dish with paper towel, or lid for bowl (do not seal completely) and microwave on high for 1 minute and 30 seconds.
• Toast english muffin.
• Remove bowl from microwave and loosen egg with spoon around the edges (which should be solid and fluffy).
• Dump egg onto english muffin, top with cheese and serve hot.

MICROWAVED EGG BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Crack the egg into the mug then season with salt and pepper.
• Beat the egg.
• Place the mug in the microwave and cover with a wet paper towel.
• Cook for approximately 30-40 seconds.
• Toast the English muffin. Then top with the egg, tomato, avocado, and spinach.
• Enjoy!

FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack., Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom., Cut eggs into 12 portions. Layer muffin bottoms with an egg portion, a cheese slice (tearing cheese to fit) and Canadian bacon. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container., To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.

MICROWAVE EGG SANDWICH

Steps:

• Place Canadian bacon on bottom of a 6-oz. ramekin or custard cup coated with cooking spray. Pour egg substitute over top. Microwave, uncovered, on high for 30 seconds; stir. Microwave 15-30 seconds or until egg is almost set. Top with salsa; sprinkle with cheese. Microwave just until cheese is melted, about 10 seconds., Line bottom of English muffin with spinach. Place egg and Canadian bacon over spinach; replace English muffin top.