I’ve made these a few times, but only just now remembered to photograph them for the blog.
Inspired by this recipe, I’ve started making breakfast sandwiches to store in the freezer. In the morning it’s a simple matter to grab them, reheat and enjoy.
Even better, you can mix and match ingredients. Sometimes I add loads of fresh spinach or sun dried tomatoes, though the version I’m sharing below is pretty traditional.
To speed things up even more during the Big Cook Day, I scramble eggs (whole eggs, egg substitute or egg whites) in the oven. Simply mix the equivalent of six eggs, add 1/2 cup low-fat milk and (a Hayley favorite) add a teaspoon (or so) of Tabasco. Bake at 350F in a greased dish for 8 minutes, stir with an oven-safe spatula, then bake for 8 minutes more or until set to your desired level of firmness.
You can easily double this recipe, by the way, to make scrambled eggs for a crowd.
Anyway, load your eggs and whatever fixings you want on whole wheat English muffins.
Don’t these look amazing?
To keep in the freezer, just pop into freezer-safe containers and store for up to two months.
