I’ve got a secret weakness for breakfast sandwiches, but I rarely make them at home as the prep requires me to break my rule of no more than one pan on the stove top before 7 in the morning. It’s hard to justify the effort to make one or two sandwiches before the sun comes up and it never occurred to me to make a big batch and freeze them.
But I’ve been busily stocking my freezer these past couple of weeks and noticed a real absence of easy meals for first thing in the morning. In brainstorming ideas for breakfast essentials that would be nice to have on hand, I thought about breakfast sandwiches and a quick Google search revealed that I should have been freezing these sandwiches for a long, long time.
Eggs may seem a weird thing to freeze, but they actually hold up quite well. Pairing them with a homemade buttermilk biscuit, bacon or Canadian bacon, and a little Gouda cheese yields an on-the-go breakfast sandwich that is sure to make everyone happy.
These sandwiches do require a little effort to assemble so be sure that you microwave them as directed in the recipe to make sure that they turn out as good as possible. The microwave expert in our house (aka my husband) timed these out and the result is a piping hot sandwich that seems freshly made. Breakfast may have just gotten easy, but keeping your freezer stocked with these sandwiches may prove to be a bigger challenge. Happy cooking!
Freezer-Friendly Breakfast Sandwiches – Printer Friendly Recipe
Makes 10 Sandwiches
I had to eat a lot of breakfast sandwiches before I thought to make my own homemade version. Fortunately others caught on more quickly. A homemade biscuit sends these sandwiches over the top and you can’t beat this easy way for cooking eggs from the Kitchn’s website: http://www.thekitchn.com/how-to-make-freezerfriendly-breakfast-sandwiches-cooking-lessons-from-the-kitchn-215888. The Kitchn recipe uses English Muffins for their sandwiches which is a great shortcut if looking to reduce prep time as you stock your freezer.
Special thanks to the microwave expert in my house (also known as my husband) for figuring out the ideal settings for reheating these sandwiches.
10 homemade buttermilk biscuits (see recipe below)
10 extra-large eggs
1 cup 2 % milk
1 teaspoon kosher salt
Freshly ground black pepper, to taste
10 slices cooked thick-cut bacon, Canadian bacon, or a combination of the two
10 slices Gouda cheese (or your favorite cheese!)
Special Equipment: 8 x 12-inch glass casserole dish, 3 or 4-inch round cutter ( optional – if using, use same size used for biscuits), aluminum foil and 2 freezer bags
Preheat the oven to 375 degrees. Spray the casserole dish with cooking spray. In a medium bowl, beat the eggs, milk, kosher salt and freshly ground black pepper together until well-combined. Pour the beaten eggs into the casserole dish.
Bake for 20 to 25 minutes until the eggs are just set. Remove from the oven and let cool. Once cool, use a knife to cut the egg into 10 squares or use the round cutter for perfectly-sized portions. If using a round cutter, you most likely will only be able to get 7 or 8 round circles. Save the scraps as you will use them to build the remaining 2 or 3 less-than-perfect, but still delicious, sandwiches.
Cut the biscuits in half crosswise using a serrated knife and stack with a square (or round) of egg, bacon or Canadian bacon, and a slice of Gouda cheese. Wrap each breakfast sandwich in foil and freeze in a freezer bag.
To serve, remove a sandwich from its foil and wrap in a paper towel. Microwave at 30% power for 2 minutes. Turn the sandwich over and microwave for 95 seconds (1 minute and 35 seconds) at 100% power. Enjoy!
Makes about 10 large biscuits
3 ½ cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons cold unsalted butter, cut into small pieces
1 ½ cups buttermilk
Preheat the oven to 450 degrees.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Using a pastry blender or two forks cut in the cold butter until the butter is in small pieces. Stir in the buttermilk until just incorporated. Turn the dough out on the counter and pull it together using your hands.
Roll the dough out until it is about 1-inch thick. Use a 3- or 4-inch round cutter to cut out the biscuits. Do not turn the cutter when cutting out the biscuits as they will not rise as well. Transfer the biscuit rounds to a small baking sheet. Make sure the biscuit rounds are touching each other and not spaced far apart.
Bake for 15 minutes or until golden brown. Serve immediately.