Among the blogosphere of Thanksgiving side dishes…I bring you a step-by-step guide for making healthy, freezable breakfast sandwiches!
I discovered the healing powers of the breakfast sandwich as everyone should. Hungover and in college. There were two spots right on campus - one called University Market, fondly known as “uni mini” - that you could get breakfast sandwiches all hours of the day. You could also get a variety of side dishes with these breakfast sandwiches, such as mozzarella sticks or french fries. Better than gatorade and an Advil, let me tell you. I also have fond memories of me and Nate rolling out of bed when we first started dating to go to Bethesda Bagel (best bagels in DC!!) and got breakfast sandwiches there - I was so head over heels it was probably the only thing I ate all day.
Well, I currently can’t remember the last breakfast sandwich I had (sad!!) but breakfast sandwiches sans gluten/dairy are..not real breakfast sandwiches. However, I’ve been making them EVERY WEEK for Nate to bring to work. He often runs in the morning and then bikes to work, and I’m sure there is nothing better than warming up one of these hearty breakfast sandwiches to dive into once he’s there. I’ll make a big batch at the beginning of each week and send him off with them! Warms my heart to get texts like “these breakfast sandwiches are ON POINT!!” and knowing that he’s getting a lot of good calories in. Since this is such a staple in my Sunday cooking process, I wanted to share my tips and tricks for making freezable breakfast sandwiches.
Variations are endless. I’ve done with english muffins, bagels, or breakfast burritos. I’ve added lots of veggies at times. What I keep the same is good ingredients - pasture raised eggs, organic cheeses and meats, and whole grain (usually gluten free) breads. I’ve listed the rest of my tips below!
Tip 1: After cooking the eggs, bring all ingredients to room temperature - bread, eggs, cheese, and meat. The eggs will continue to emit moisture (especially if you cook them with veggies) so I often put a towel underneath a colander with the eggs in them while they come to room temp. This helps everything freeze evenly.
Tip 2: Scrambled eggs don’t come in perfectly round breakfast sandwich shapes like they do in Egg McMuffins. By sandwiching the eggs between the ham and cheese and then quickly wrapping them up, everything freezes nicely together!
Tip 3: Saran wrap is a b*tch. Wrap the sandwiches like a present and then quickly flip them over on the side that is all bunched up with the wrap.
Tip 4: Pack all of the breakfast sandwiches in the bag that the bagels/tortillas/english muffins came in! Eco friendly storage.
Tip 5: This comes from Nate. When you reheat in the microwave, zap for a minute or two, and then let it sit for a bit before zapping again for a minute or two. That will help defrost all of the way through, instead of just scorching the outside and leaving the inside froze.
Okay, okay - just because Thanksgiving is coming up - what a GREAT use of leftover sliced turkey breast instead of ham! And because New Year’s Eve is coming up - might as well get your hangover cure ready now!
- 5 eggs
- 4 bagels or english muffins (I use Udi's gluten free or Food 4 Life gluten free)
- 4 slices organic cheese (I use Whole Foods pepper jack or smoked gouda)
- 8 slices nitrate-free, preservative-free ham or canadian bacon
- Olive oil or butter for cooking the eggs
- In a medium pan, scramble the eggs in a little butter or oil oil until cooked through
- Allow for larger pieces of the eggs to group together - will make for easier sandwich making
- Pour the eggs into a colander and place over a paper towel
- Remove the bagels/english muffins, cheese, and ham from the fridge. Bring all ingredients relatively close to room temp (usually about 15 minutes)
- Set up your breakfast sandwich making station!
- On one half of a bagel, place a slice of cheese
- On the other half, place 2 pieces of ham or canadian bacon
- Divide the eggs into four portions, and place an equal portion on the bottom bagel on top of the ham or cheese
- Finish your sandwich by placing the other half on top
- Using a large piece of saran wrap, tightly wrap the breakfast sandwich
- Repeat for the rest of the sandwiches
- Optional - store in the bag the bagels/english muffins came in
- Place in freezer, and reheat when ready to eat!
If you like this, you’ll love: Ultimate Breakfast Bars
Thanks for stopping by! 
