I’m always in a hurry in the morning and don’t really have time to make something or stop by somewhere for a quick bite. Luckily the Kitchn has a recipe for a breakfast sandwich that I can make ahead of time and throw in the the microwave at work.
You could call this an upgraded version of an egg muffin with its thick-cut bacon and fluffy egg topped with thick cheddar cheese, but all in all the recipe is incredibly freezer friendly, and a few minutes in the microwave will give you a breakfast sandwich that’ll make you the envy of the office or just make the commute to work less stressful. You can see what goes into it from the photo above, but the full recipe is at the link below, and it’s even easier to make than you might think.
The eggs are the tricky part. You want them nice and fluffy, and you’ll make a huge 9×13 baking pan full of eggs, then cut them out with a cookie cutter or a jar lid to get the circles that’ll go on your sandwiches. From there, cook up that thick-cut bacon (but not too cooked, so it’s not leathery when you heat up your sandwich) and assemble the whole thing. Wrap it up in foil (or parchment paper, whatever you prefer) and stash them in an airtight bag in the freezer until you need one.
There’s more to this, of course, but not much. Best of all, they freeze for up to a month… not that they’ll stick around that long.
Hit the link below for the step by step.
How to Make Freezer-Friendly Breakfast Sandwiches | The Kitchn