Make Ahead Breakfast Sandwiches

When time is short twenty-somethings often turn to expensive alternatives for convenience.

I had a roommate who worked a physically demanding job in the summer and he needed a hot breakfast and coffee to start his day. Rather than waste precious sleeping hours making breakfast in the morning he chose to grab a fast-food sausage and egg sandwich several days a week on his way to work.

The idea of fast food makes me cringe but I knew my rommate was pressed for time and energy.  In an effort to help him save time I suggested that he buy the breakfast sandwiches in the frozen food section.  After looking at the price in the grocery store and asking him what he spent on the fast-food sandwiches, I decided I could make them ahead of time myself for less money, preservatives, and calories.

McDonald's Breakfast Sandwiches

{Bacon, Egg, and Cheese Biscuit}

420 Calories
$3.15 a sandwich

Holiday Gas Station Breakfast Sandwiches

{Sausage, Egg, and Cheese Muffin}

390 Calories
$2.20 a sandwich

Jimmy Dean Breakfast Sandwiches 

{Sausage, Egg, and Cheese Muffin}

350 Calories
$6.10 for 4 sandwiches or $1.53 a sandwich

Homemade Breakfast Sandwiches

{Bacon, Egg, and Cheese Muffin}

287 Calories
$14.25 for 12 sandwiches or $1.19 a sandwich

FACT:  If you had the homemade sandwiches 4 days a week, in one year you would have saved:

$400 and 27,664 calories over McDonald's 

$210 and 21,400 calories over Holiday Gas Station

$70 and 13,100 calories over Jimmy Dean 

DIY Tastier, Cheaper, and Healthier Breakfast Sandwiches

Yields a dozen sandwiches.

1 dozen eggs

1/2-3/4 lb of bacon (12 slices)

1 brick of cheddar

2 packages of English muffins

Cooking spray

Plastic wrap

Gallon plastic bags

Fry bacon in a pan over medium heat.  Remove and pat dry with a paper towel. Set aside.

Lightly coat a new frying pan with cooking spray or a little leftover bacon grease. Warm on a medium stove until a drop of water sizzles lightly. Crack eggs into frying pan so that they have room to cook evenly, 3 eggs is typical for most pans.

Cook eggs until the whites start to turn opaque on the underside, lightly break the yokes on top so that they mix with the whites. Once you can cleanly put a spatula under the eggs, flip them and cook for a few more minutes until they are no longer runny.

While the second side of the egg is cooking put a few slices of cheese on top of each egg. When the egg is done and the cheese is slightly melted remove them from the pan to cool on a plate.  Repeat until you have the full dozen cooked.

Slice English muffins. Layer the cooled egg and cheese with a split slice of bacon between the muffin slices.

Once the sandwiches have cooled significantly (this prevents freezer burn) wrap each individual sandwich with plastic wrap.  Place them in quart freezer bags and freeze for up to two months.

To prepare, unwrap the sandwich from the plastic wrap (save for the next batch to avoid waste) and wrap in a single paper towel. Microwave on high for one minute.  Enjoy!

Here's hoping you can save some money, time, and taste buds by making your breakfasts homemade ahead of time!

Love for all-

Whit