How do I make eggs for breakfast sandwiches?

You have some options as to how to prepare the eggs. Most often, we fry them , either free-form or in a ring (a cookie cutter that’s around the same size as the muffins). Tip: make sure your pan is preheated to medium-high; the high heat keeps the eggs from spreading too much, so they fit better on the muffin. You can also make these sandwiches with poached, scrambled or baked eggs.

Can breakfast sandwiches be frozen and reheated?

Yes, they can easily be wrapped and frozen, and taste just like new when reheated. They’re handy to have on hand for guests, and great for camping, too.

How exactly do I wrap and freeze them?

1. Prepare all your sandwiches. 2. Place a 15-inch long sheet of waxed paper on the kitchen counter, and place a prepared sandwich the middle. 3. Gather the long sides together up over the sandwich and fold over, then keep folding until tight around the muffin. 4. Tuck in the shorter ends that are sticking out and wrap under. Flip the sandwich over and fold the ends over each other. 5. Repeat with remaining sandwiches. 6. Place in a freezer zip-top baggie and freeze for one month.

How do I reheat them?

There are a few ways you can reheat the frozen sandwiches. (I suggest thawing them in the refrigerator first, but they can be reheated frozen, too.) > Microwave oven - remove waxed paper, wrap sandwich in damp paper towel and place in microwave. (If still frozen, first heat on 50% power for around 60 seconds, and then turn over.) Heat for around 50 seconds to 1 minute, or until heated through. > Conventional oven - Remove waxed paper, wrap in foil, and heat in a 375-degree preheated oven for around 20 minutes or until heated through. (Will take longer if still frozen.) > Camping - remove waxed paper, wrap in foil and place on heated grill for around 15 minutes.

Breakfast Sandwiches with Egg | A Well-Seasoned Kitchen

Name: Breakfast Sandwiches with Egg
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 Sourdough English muffins, split; 4 teaspoons butter; 2 large eggs; 2 turkey sausage patties; 2 slices sharp Cheddar cheese

Ingredients

Scale

2 Sourdough English muffins, split
4 teaspoons butter
2 large eggs
2 turkey sausage patties
2 slices sharp Cheddar cheese

[See variations in Notes below.]

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Instructions

Toast English muffins. Spread with butter. Set aside and keep warm.
Grease a large nonstick skillet or griddle and heat to medium-high. (see Tip below.)
Crack eggs into prepared pan and fry as desired. (I like mine over-hard, Robert likes his over-easy.)
Reduce heat to low, place cheese slice on top of each egg, cover and cook for around 1 minute, just until cheese is melted.
While the eggs are cooking, heat the sausage patties in the microwave.
Assemble as follows: place half an English muffin on each plate. Top with egg/cheese, sausage, then second half of muffin.
Serve immediately or cool, wrap and freeze. (See directions in post for wrapping, freezing and reheating.)

Notes

Ingredient variations: you can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
Eggs – fried, poached, scrambled or baked
Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoke

Tip on frying eggs: make sure your pan is preheated to medium-high, and hot before adding the eggs. The high heat keeps the eggs from spreading too much, so they fit better on the muffin.

Author: (By Lee Clayton Roper)
Category: breakfast and brunch, make ahead, freeze
Method: quick and easy