Make-Ahead Meals to Make Mornings a Breeze
Having a warm meal at breakfast takes time.... until now. These make-ahead breakfast sandwiches are freezer-friendly; just make up a big batch when you have time so the kiddos can enjoy them when you don't have time.
1. Veggie-Packed Breakfast Sandwiches
These breakfast sandwiches sneak in a few veggies without sacrificing their scrumptious taste. To make these freezer-ready meals, dice several roasted red peppers and shred 1 or 2 cups fresh spinach. Crack 6 to 8 eggs into a bowl, then pour in 1/2 cup milk and add salt and pepper to taste. Add the peppers and spinach, then pour the mixture into a greased 9-inch baking dish. Bake for 30 minutes at 350F or until the eggs are cooked through. Tear slices of cheese and allow the cheese to melt atop the eggs as they cool. Once completely cool, spoon the egg mixture onto 6 to 8 English muffins. Wrap in plastic, then in freezer bags, and store them in the freezer. Reheat by removing all plastic, placing each sandwich in a paper towel and microwaving for 1 to 2 minutes or until completely heated through.
2. Meaty Breakfast Sandwiches
This recipe is for the family that likes different breakfast meats on their sandwiches. Whip up several varieties all at once so everyone can have their favorite for breakfast. Grease a large baking pan, then break 10 eggs into the pan. Pour in 1 cup milk, then add hearty dashes of salt and pepper. Whisk the mixture until well blended, then bake at 375 for 25 minutes or until the eggs are cooked through. While the eggs are cooking, place thick slices of ham or Canadian bacon on a foil-lined baking sheet, along with precooked breakfast sausage and precooked bacon. Heat those in the oven for 10 minutes or so. Butter 6 to 8 English muffins and place butter-side up on another baking sheet. Bake those for 5 minutes or just long enough to slightly toast the muffins and melt the butter. When everything cools, add the eggs and one breakfast meat to the sandwiches. Wrap the sandwiches in slightly damp paper towels, then parchment paper, then place them in freezer bags. Reheat in paper towels in the microwave for 2-3 minutes or until sandwiches are hot inside.
3. McYummy Breakfast Sandwiches
These freeze-ahead sandwiches will remind you of your favorite English muffin fast-food breakfast sandwich. Spray 8 egg ramekins with cooking spray or wipe the insides with coconut oil. Crack one egg into each ramekin, sprinkle in a dash of salt and pepper, then gently stir the egg with a fork, breaking the yolk. Bake at 350F for 15 minutes or until eggs are firm. Allow the eggs to cool completely. Open 8 English muffins and top 8 of the muffin halves with an egg, a slice of cheese and a slice or 2 of Canadian bacon. Place the other muffin half atop each assembled portion to complete the breakfast sandwich. Wrap in plastic wrap or parchment paper, then freeze. Reheat by microwaving each sandwich in a paper towel for 1 minute, rotating it and cooking for another 30 seconds or until thoroughly heated.
4. Turkey Sausage Breakfast Sandwiches
Turkey sausage offers a slightly healthier option for a morning breakfast meat. To make these sandwiches, fry 6 eggs and flip the eggs at least once, cooking until the egg yolk is firm. Transfer the eggs to a plate. Season 1 pound ground turkey with sage, thyme, salt, pepper and optionally fennel, working the seasonings in with your hands. Form 6 patties with the meat, then cook over medium-high heat in the original skillet until the meat is cooked through and firm. Once the sausage cools, assemble one egg and one sausage patty onto a toasted English muffin half or slice of toast, topping with another muffin half or toast slice. Wrap in plastic, then store in zippered freezer bags in the freezer. Reheat in paper towels in the microwave for 2 minutes or so, or until hot throughout.
5. Frozen Waffle Breakfast Sandwiches
Frozen waffles make the perfect "bread" for a breakfast sandwich. Plus, they make the sandwiches seem a little more special. To make these, whisk 10 eggs with a dash each of salt and pepper. Heat a pat of butter in a skillet, then pour in the eggs. Cook it until it resembles a thin omelette. Open a package of frozen waffles and place the waffles on a clean countertop. Scoop some of the egg onto half of the waffles, topping the egg with turkey slices. Add cheese, if desired. Top each assemblage with another waffle, then wrap in foil. Store the foil-wrapped sandwiches back in the resealable waffle bag. To reheat, place sandwiches in a toaster oven or regular oven and heat for about 15 minutes at 350F.
6. Vegan Breakfast Bagels
Vegan breakfast sandwiches can be every bit as tasty as the egg-based kind. Tofu makes an eggcellent substitute for scrambled eggs. To make these vegan sandwiches, cook frozen hash browns on a baking sheet in a 425F-oven for 25 minutes or according to package directions. As they cook, slice a tub of tofu into 1/2-inch thick slabs. Add 1 tablespoon coconut oil to a skillet and cook the tofu over medium heat. Sprinkle turmeric over the tofu as it cooks to give it a yellow color. Add salt or pepper to taste. Cook vegan breakfast sausage in the skillet at the same time, alongside the tofu. Allow the tofu and sausage to cool. Assemble tofu, hash brown and sausage on your favorite toasted bagel halves, then top with vegan cheese slices and the other half of each bagel. Wrap in plastic, then place in freezer bags to store in the freezer. Reheat by wrapping each bagel in paper towels and warming in the microwave for 2 to 3 minutes or until heated through.
Kathy Adams is an award-winning writer. She enjoys writing about new ways to decorate and come up with healthy meals and natural alternatives to household chemicals. She's written numerous articles for paint and decor companies, as well as grocery chains. Her writing appears on sites by Kroger, Black + Decker, Hunker, Landlordology, SFGate and USA Today Travel, among others.