I have found that I eat a better breakfast on days I work if I have something already prepared and ready to go. I try to avoid fast-food breakfasts, although I don’t mind Subway’s breakfast sandwiches! It is easy to make those in a healthy way. Still, that is money spent when I have breakfast items at home…just not enough time in the morning to prepare it.
As I’ve started searching more for a variety of recipes for all meals, I’ve found so many choices for make-ahead breakfasts!
This is the first I’ve tried. I found the post on The Yummy Life, another food blog. I changed it a bit, but not by much. TYL did not scramble their eggs, I did. TYL used Canadian bacon, I used thin sausage patties (husband’s preference.) Finally, I did not use deli wax paper for freezer storage…I used the roll of wax paper I already had in the cupboard, and it is much cheaper from what I can tell. 🙂
So, here goes!
Make-Ahead Healthy (If you want!) English Muffins with Cheese, Sausage and Egg
- 100% whole wheat English muffins, toasted, if you like
- whole eggs — you can use Egg Beaters or all egg whites, if you prefer
- sliced cheese — I used regular cheddar cheese that comes in ultra-thin slices, only 45 calories per slice; you can also use reduced-fat cheese, but it doesn’t melt as well.
- Canadian bacon slices, cooked sausage patties (healthier version…turkey sausage)
(NOTES: If you haven’t cooked your sausage/prepared the meat yet, do so while baking the eggs. And if you like to toast your English muffins, do so before assembly.) 🙂
REHEAT IN MICROWAVE. If thawed, 40-60 seconds at full power. If frozen, 3 minutes at half power, turning over after each minute.
REHEAT IN OVEN. In 350 degree oven, place on baking sheet and heat for 15 to 20 minutes if thawed; 30-40 minutes if frozen.