Breakfast Sandwiches

We found this recipe on the blog “Exploring Domesticity” and thought it would be the perfect make-ahead, on-the-road recipe.

According to the blog, these make-ahead breakfast sandwiches can be frozen and then eaten for up to three weeks.

This blogger has a lot of great make-ahead recipes.  Be sure to check out her site for more idea.

Make-ahead mini pizzas.

Ingredients:Breakfast Sandwiches

1 Package Sliced Cheese

2 Packages of English Muffins

1 Package of Pre-Cooked Sausage Patties

1 Large Carton of Egg Beaters (or egg substitute)

Seasoning (Green onions, salt, pepper, green peppers– whatever you want to season your eggs)

*Healthy Substitutions: turkey sausage, 2% cheese, whole-wheat English muffins, egg whites Egg Beaters

 Directions:

Pour egg substitute into a jelly pan, add seasoning and bake at 350 for 15 minutes.

Open English muffins and begin assembling sausage and cheese on muffins.

Once eggs have cooked, let them cool for 15 minutes, then cut them to English muffin size. You can use a round cookie or muffin cutter.

Add egg patty to English muffin, sausage and cheese to complete breakfast sandwich.

Wrap sandwiches individually with aluminum foil.

You can stack the individually wrapped sandwiches back in the English muffin bag for easy keeping.

*When you’re ready to eat one, the blogger recommends removing the sausage and heating it alone for 30 seconds, then adding the whole sandwich and cooking an additional 30 seconds.