Behind the scenes with my make ahead breakfast sandwich

Speed up breakfast with this make ahead Egg and Cheese Sandwich. Great for crazy, busy mornings, before practice, or breakfast for dinner nights. 

Full disclosure: This recipe won’t help you find that one striped sock that mysteriously disappeared in the dryer, but it will help you make a quick and healthy breakfast your family and friends will love.❤️

Speed up breakfast with this make ahead Egg and Cheese Sandwich

With summer behind us, the leisurely mornings have disappeared.

Yes, you could pour another bowl of cereal.

You could drop something in the toaster.

You could have made overnight French toast. Yesterday. 🤷🏼‍♀️

Or you could eat something that tastes good and won’t find you scrounging for a snack in an hour. Something that takes the crazy out of morning. Or in my case, something that satisfies hungry friends.

I needed to feed buddies after a bike ride (here’s my recap of a Canada bike trip). I didn’t want hangry cyclists nor did I want to be stuck in the kitchen chopping and stirring while they were chatting in the other room.

How to make Green Onion, Egg and Cheese breakfast sandwiches for 12

The day before the bike brunch, I made a make-ahead breakfast sandwich. I baked a thin green onion omelet on a jelly roll pan that I cut in squares and layered with Cheddar cheese on whole-wheat English muffins. Within 30 minutes, I had 12 sandwiches stashed in the fridge in the original muffin bag.

scatter onions over sheet pan

bake 10 minutes, 350*F, rotate pan, bake a couple minutes more

cut into 24 squares

layer egg and cheese on English muffins

Cut to Day of Ride —while they were drinking coffee, I heated the sammies for 10 minutes at 350°F. When I delivered them with a big bowl of strawberries. Then I put them on the spot. I told ’em I was testing this recipe and needed their feedback.

They said things like:

  • these are delicious.
  • I like that they’re not messy.
  • oooo, like the green onion.
  • neat and easy to eat.

I liked a stress-free morning and that I could sit and enjoy my friends at the table.

Green onion added a spicy freshness. I used Cheddar cheese but Swiss or Pepper Jack would be good. Consider adding a slice of tomato or avocado or handful of spinach or arugula after heating. And the whole-wheat English muffins added some fiber.

These egg muffins are great for crazy, busy mornings, before practice, or breakfast for dinner nights. When made ahead, I like them warmed in the oven for 10 minutes to give the English muffin a bit of crunch.

ready for freezer.

From freezer to plate in less time than you can pour coffee and toast a pastry

If you’re a meal prepper, these egg muffins are also a freezer breakfast sandwich. Freeze in an airtight container. No need to wrap them in plastic or foil, that just wastes plastic and foil. Just grab one from the freezer, wrap in a paper towel to keep it from getting soggy and microwave at 50 percent power for 1 minute. Quicker than you can pour a cup of coffee and toast a pastry you’re eating a handheld, protein-rich breakfast.

What are some of your breakfast solutions? I’d love to hear in the comments.

Here are a few of mine:

Soul Food Connection: People love to join for a meal but often don’t want to plan it. How about you be the one that brings them together? Maybe it’s meet for dinner on Tuesday, a bike ride on Saturday or a potluck on Sunday.

P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here

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Egg and Cheese Sandwich

Speed up breakfast with this make ahead Egg and Cheese Sandwich. Great for crazy, busy mornings, before practice, or breakfast for dinner nights. 

  • Author: Judy
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon butter
  • ½ cup sliced green onions, about 12 onions
  • 12 large eggs
  • 1 tablespoon water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 Cheddar cheese slices, cut in half
  • 12 whole-wheat English muffins

Instructions

  • Spray a jellyroll pan (15x10x1) lightly with cooking spray, drop butter in pan, scatter onions over pan in a single layer. Place eggs in oven, set oven to 350°F.
  • Lay English muffin halves on a baking sheet to toast while the eggs are cooking.
  • Stir eggs, water, salt and pepper In a large bowl with a fork until well mixed.
  • When oven reaches 350°F, stir onions and carefully pour eggs into pan. Bake 10 minutes, rotate pan and if necessary bake 3-5 minutes more until eggs are set. The eggs will continue to cook after you take them from the oven.
  • Cut eggs into 4 rows by 5 rows, so you have 20 squares.
  • Layer one egg square, cheese, one more egg square on English muffin half.

Notes

  • Egg and cheese sandwiches can be made ahead and when refrigerated, will keep for up to 4 days. Or freeze in airtight container for up to 2 months.
  • To reheat, bake for 10 minutes at 350°F or if frozen, wrap in paper towel, microwave at 50% power for 1 minute.

Keywords: breakfast sandwich, hand held

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