I’m sure we’re not the only family out there with busy mornings. In fact, I’d venture to say that most of the world is rushing out the door in the morning. So much to do, so little time! Our days start early (my first alarm goes off at 6:10), and there are three people to get out the door – dressed, fed, and ready to go.
To make it easier, I do everything I possibly can to be prepared. One thing that’s helped a lot are these premade breakfast sandwiches. Genius, I tell you. I started making them a few months back on a weekend, making a big batch and freezing them individually, and they’ve been a lifesaver for us. We usually take them out of the freezer and put them into the fridge the night before to let them thaw, but you can microwave them straight from the freezer too. So easy, good, and quick!
The great thing about these sandwiches is that they’re completely customize-able. We make ours with turkey sausage and light english muffins to make them healthier, but if you want pork sausage and biscuits, that’s fine too! We also pick different cheeses – lately it’s been cheddar for me and pepperjack for Chris. Feel free to customize yours how you like! I originally got this recipe from the ladies at Favorite Family Recipes, but I’ve changed mine slightly from theirs. Enjoy!
- 24 English Muffins, (I like to use the Thomas' Light Multi Grain ones)
- 2 (16 oz) packaged tubes of Turkey Breakfast Sausage
- 9 eggs
- 9 egg whites
- 1 cup skim milk
- Salt and Pepper to taste
- Additional Seasoning to taste - anything you like! Customize it! Seasoned salt in place of regular salt is good, as well as italian or cajun seasoning, and maybe some red pepper flakes if you like a little kick to it!
- 24 slices of cheese - I like the reduced fat packs from Target that come in a 12 pack - allows two different flavors!
- Pre-heat oven to 375 degrees.
- On a rimmed half sheet pan or jelly roll pan, press the turkey sausage until it's completely flat. It will completely cover the bottom of the pan. Make sure you press this out as flat as you can (sometimes I even go up the sides a bit), since this WILL shrink in the oven.
- Bake for 15 minutes or until cooked through. Let cool.
- Beat together the eggs, egg whites, milk, and any seasoning you like.
- Generously spray another rimmed half sheet pan or jelly roll pan will cooking spray. Pour the egg mixture onto the pan and carefully place in the oven. (Sometimes I place the pan on the rack in the oven, then pour, so there's less chance for a spill since all I have to do is push it in and close the oven.
- Bake for 15 minutes or until the eggs are set. Let cool.
- This is totally optional, but I like to toast my muffins. Set your oven on broil and place the opened english muffins on a sheet pan beneath it until they're toasted - time will depend on your oven.
- Cut the sausage and eggs in to 24 squares.
- Set up an assembly line with all the pieces and start putting them together! Place a square of sausage and egg on the bottom of the english muffin, top with a slice of cheese, and add the top of the muffin.
- Once assembled, package them with whatever works for you - I tend to put each sandwich in a zip sandwich bag, then place those bags in freezer bags. Saves some money since freezer bags are expensive, and I can re-use the freezer bags!
- To eat straight from the freezer, take it out of the packaging, wrap in a paper towel, and microwave for 1 min 30 seconds on defrost (30%). Turn it over and microwave on high for another minute or so. If you take it out of the freezer the night before to defrost, you generally only need to microwave on high for about a minute to a minute and a half. Easy peasy!