Make Ahead Bacon And Cheese Breakfast Sandwiches Recipes
FREEZER BREAKFAST SANDWICHES
Freezer Breakfast Sandwiches made with baked eggs and topped with cheese, sausage, bacon, or ham on an English muffin. These make-ahead breakfast sandwiches are easy and delicious.
Provided by Lauren Allen
Categories Breakfast
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Generously grease a 9x13'' pan
- Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
- Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don't over-cook.
- Remove from oven and allow to cool before cutting into 12 squares.
- Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 207 mg, Sodium 953 mg, Fiber 1 g, ServingSize 1 serving
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
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- Beat the eggs, milk, salt, and pepper together in a large bowl using a fork, whisk, or hand mixer. Pour into the prepared pan and bake for 18-22 minutes, just until set in the center. Do not overcook. Cool before cutting into 12 squares.
- Separate the muffin halves and arrange cut side up on a baking sheet. Brush with melted butter, then toast in the oven for 5-8 minutes, just until lightly toasted and crisp around the edges.
- Top 12 of the english muffin halves with the eggs, cheese, and meat of your choice, then top with the other muffin halves to make 12 sandwiches.
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- Preheat the oven to 375F. Grease a 8×11 inch glass baking dish well with non-stick cooking spray or coconut oil. Whisk eggs, milk, and seasonings (I do 1/4 tsp each salt, pepper and garlic powder) in a bowl and then pour into the baking dish. Cook for 20-25 minutes, until eggs are fully cooked and the center is no longer jiggly. Cut into 6 equal slices, and set aside to cool.
- While the eggs are cooking, make the bacon on the stovetop (or your preferred method). Heat a deep skillet or Dutch oven over medium heat. When hot, add strips of bacon. Using tongs, flip after a couple minutes, let them cook through to your desired crispness, and then place on a plate lined with paper towels. Repeat with remaining bacon. TIP: After cooking, fold the bacon into a V shape on the paper towels while hot and pliable (see photo above). The bacon will cool and slightly harden in this shape, and fit perfectly onto your sandwich. Set aside to cool.
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