Make And Freeze Bacon Egg Cheese Sandwiches For School Mornings Food

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.

FREEZER FRIENDLY BREAKFAST EGG SANDWICHES

Steps:

• Heat the oven to 375F.
• In a large bowl, beat together your eggs before adding in milk, salt, and pepper.
• Once mixed, pour into a 10.5" x 7.5" baking dish (sprayed with non-stick). Set aside.
• On a large sheet pan, place your bacon strips on evenly.
• Set an alarm for the oven for 35 minutes. At the 20 minute mark, pull out your bacon and let cool. Let the eggs cook until the 35 minutes are up.
• Cut your eggs into 6 equal pieces and your bacon strips in half.
• Finally, assemble your breakfast sandwich in the order you wish it to be.

MAKE-AHEAD BACON AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour 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 drinking glass to cut out 6 rounds. (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 bacon, one slice of Cheddar 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 AND FREEZE BACON, EGG & CHEESE SANDWICHES FOR SCHOOL MORNINGS

Steps:

• Preheat the George Forman or table top grill. Crack the eggs into a medium mixing bowl then whisk in the kosher salt, hot sauce, and maple syrup. Heat a nonstick pan over medium high heat and pour in the oil. Add the eggs and mix with rubber spatula until eggs are fully cooked. Split the 6 English muffins and evenly divide the cooked eggs onto the 6 halves. Put 1 strip of cooked bacon on top of the eggs then top with the cheese evenly divided between the six muffins. Place the top of each muffin on the cheese and lightly press down to make sure your filing doesn't fall out. Then place three muffins on the grill and carefully close the top. Grill for about 7 minutes or until the cheese is melted and the muffin is crisp. Repeat with the other three muffins.