Breakfast Sandwiches for the Week
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Recipe Intro From kalejunkie
You can make 6 (or 12) breakfast sandwiches in under 30 minutes that you can enjoy all week or FREEZE for months! And of course you can customize these any way you like it.
The KEY (for me) is not to add any wet ingredients to the sandwich until I am ready to eat them — such as hot sauce, avocado, etc.
I also really like using a silicone donut pan to make the egg portion (thx to my girl @choosingbalance for teaching me that) bc they fit perfectly on top of the English muffin, but you can also make the eggs in a casserole dish and cut squares after its done cooking.
- Recipe Card
Recipe Card
ingredients
- 6 English muffins
- 6 eggs
- 6 slices turkey bacon
- 1 tomato, chopped
- 1/3 red onion, chopped
- Handful spinach, chopped
- Salt and pepper
Method
Step 1
Prepare bacon in the oven. I do this at 400 for 15-17 minutes until crispy.
Step 2
Next, prepare the egg mixture. Whisk the eggs and then add all of your fillings. Transfer to a greased donut tin or casserole dish.
Step 3
Bake 20-25 minutes until the eggs are cooked through.
Step 4
Transfer to an english muffin and add bacon.
Step 5
Cover and wrap in foil and store in the freezer for up to 3 months. Reheat when ready to enjoy and add any condiments you like.