Monday, July 18, 2011

Breakfast Sandwiches

Nothing starts off my day better than a warm, melty, toasty, EGG SANDWHICH. The construction of the sandwich itself is enough reason to name it an undisputed breakfast champion. The layering of flavor that occurs when the egg meets the cheese, stacked upon a perfectly buttered, toasted muffin is truly a morning delicacy.

During the week, I am always running late in the morning, so my unbelievably incredible fiancé makes my sandwich for me {reason 7,342,573 I am marrying him} and wraps it up in tin foil so I can grab it as I run out the door.  

However, I recently learned that these sandwiches are freezable, and reheat quite nice in less than 25 minutes!

Boasting a mere 150 calories per sandwich {and 3 weight watchers points}, and costing less than 61 cents each, the egg sandwich is a solid option to put into your breakfast rotation.


You Will Need:
{2} Packages of English Muffins {*Note: I stock up on these when they are on sale, buy one, get one free.} Cost = $2.10
{1} Carton of Eggs. Cost = $1.79
{1} Package of Shredded Cheddar Cheese {*Note: I also stock up on cheese when it’s on sale.} Cost = $2.00
Butter {optional}
Salt
Pepper

Total Cost: $5.89/12 = .49/each

 
Lightly grease a muffin tin and crack an egg into each cup.
 Bake for 15-20 minutes at 350 degrees
Slice each muffin in half and lay them out on a baking sheet.  Bake for about 10 minutes in the oven at 350 degrees.
Add a dab of butter to both sides of the muffin {I use butter spray} and assemble your sandwich!
 Continue assembling the rest of your sandwiches...
 Eat right away!
OR...Freeze for Later!

If you want to store these for later, stick all your sandwiches on a baking sheet and put them all in the freezer, uncovered and unwrapped.  Leave them in there for about an hour.  This will give them a chance to give off some moisture and also freeze a bit.  If you were to wrap them up right away then there would be all kinds of liquid that would condense.

But don’t forget about them or they’ll get freezer burned.  Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag.  They will keep for a few weeks without a problem.

To Reheat {from completely frozen to warm and melted} bake for 25 minutes at 350 degrees.

ENJOY!!!

9 comments:

  1. Ummm amazing! I am doing this immediately!

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  2. They look great! I make similar one's but I scramble my eggs, make bacon or turkey sausage, and use whole wheat toast.

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  3. Such a neat idea, I never thought to put eggs in the oven how simple is that?! Can't wait to try this :)

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  4. Oh my goodness! This is an absolutely amazing idea! I am definitely trying this recipe out! Thanks so much for sharing. Love your blog and I am your newest follower!

    xo

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  5. p.s. I made one for lunch today! :)

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  6. I know I'm late to the party but I just made these for the first time today. Amazing amazing amazing. I'll never cook an egg on the stove top again.

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