Make Ahead Bacon And Cheese Breakfast Sandwiches Food

FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 325 degrees. Generously grease a 9x13'' pan
• Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
• Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don't over-cook.
• Remove from oven and allow to cool before cutting into 12 squares.
• Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

MAKE-AHEAD FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350℉.
• Grease a large, rimmed baking sheet with butter. Set aside.
• In a large bowl, whisk together eggs and milk. Season with salt and pepper.
• Pour whisked egg mixture into the prepared baking sheet and bake for 10-12 minutes or until the egg is set and slightly puffed no longer jiggly in the center.
• While the eggs are baking, place 12 English muffin halves face-up on another large baking sheet. Top each with 1 slice of bacon (cut into 2 pieces) or a slice of ham. Top each muffin with a slice of cheese.
• Using a knife to cut the eggs into 12 equal portions. Top each muffin with an egg patty and the other half of the English muffin. Allow egg sandwiches to cool for 20 minutes before wrapping each one with foil. Place wrapped sandwiches back on the baking sheet and freeze until solid. Transfer sandwiches to a large plastic zip-top bag or another freezer-safe container for storage.
• Store up to 3 months in the freezer.

MAKE AHEAD BREAKFAST SANDWICHES

Steps:

• Bake biscuits according to package directions.
• While biscuits are baking start browning sausage.
• In a mixing bowl combine eggs dry mustard and pepper.
• Add egg mixture to the browned sausage and cook until eggs are done.
• After biscuits have cooled cut them in half and spread with butter.
• Sprinkle buttered biscuits with garlic salt (DON'T add the salt to the eggs while they are cooking, the salt will make the eggs rubbery).
• Cut cheddar cheese slices into fourths.
• Put one fourth of cheese slice on bottom half of biscuit.
• Spoon a small amount of cooked egg and sausage mixture onto the bottom half of each biscuit (on top of cheese).
• Place another fourth of a cheese slice on top of the egg and sausage mixture (putting the cheese on this way "glues" the sandwich together when it is reheated).
• Place top of biscuit onto sandwich.
• Wrap each sandwich in wax paper and put them in large freezer bags.
• Place them in the freezer.
• To reheat, leave sandwich in wax paper and microwave on high for approximately one minute to a minute and a half.