make ahead breakfast: cheese, egg, canadian bacon, and muffin
These excellent little breakfast sandwiches can be made with any kind of meat you prefer – or none at all. I like using American cheese singles and Canadian bacon in this recipe. They freeze very well and reheat in minutes in the microwave. Put them on the table or brown bag them if you just can’t stomach breakfast first thing. Put a little fruit on the side and a cup of fat-free milk.
Prep Time: 20 minutes
Cook Time: 10 minutes
INGREDIENTS
12 English muffins, split with a fork
12 slices Canadian bacon
12 slices American cheese
12 eggs
3 Tbsp. butter
DIRECTIONS
- Cook the eggs as desired on a nonstick skillet, using 2 Tbsp. of butter. Over-hard and scrambles work best. If you have one, use a cooking ring so the egg is formed to fit the muffin.
- Make sandwiches with the English muffins, Canadian bacon, cheese and cooked eggs.
- Cool sandwiches in the refrigerator. When cool, wrap each in a microwave-safe paper towel, or waxed paper, and freeze.
- Package them into heavy duty ziplock freezer bags.
- To heat, slightly unwrap the paper towel and microwave on high for one to two minutes until the cheese is melted and the sandwich is hot.
12 sandwiches
