It’s no secret around my house that the kitchen is one of my favorite places to be. Surrounded by mint green subway tile, when I’m in there, I’m in my zone. It’s a place of great memories with my kids as we make breakfast every morning, eat raw cookie dough like the rogues we are, dance to whatever music is playing on the record player and where we create meals to share and gather around.
Today, I’m sharing one of my favorite (and easiest) breakfast recipes! The best thing about this breakfast is that you can make them ahead, freeze them and pull them out when you need them! It’s a win/win all the way around. And my children LOVE them. So that’s always a plus.
So, here we go. Easy, prepare ahead breakfast sandwiches.
1 Package of English Muffins
Non-stick cooking spray
6 slices of cooked bacon or turkey bacon (You can also alternate with ham slices – my kids love both versions!)
6 slices of American cheese
Heat up a griddle or skillet to medium heat or 350 degrees and preheat your oven to 350 degrees.
Spray ramekins very well and crack one egg into each one. With a fork, lightly break the yolk and salt and pepper. Place ramekins on a baking pan and bake for 10-15 minutes until eggs are well done.
While eggs cook, cook the bacon and break slices in half.
Using a bread or serrated knife, cut the English Muffins in half.
Assemble the sandwiches by layering 1 egg, 1 slice of cheese and bacon slices (or ham slices).
If freezing : let sandwiches cool completely and wrap individually in plastic wrap. Place wrapped sandwiches in a large zip-lock bag and freeze. To prepare frozen sandwiches, unwrap and microwave for 30 seconds to 1 minute until warm.
If preparing fresh: Place sandwiches open faced in the oven for 3-5 minutes to melt cheese and toast the muffins.