So, we all should eat breakfast, or so I have heard. I’ve also heard that sometimes we should also feed it to other members of our families. Well, to that end, I am obsessed with making and freezing a boatload of breakfast sandwiches a week or two in advance, so we can just whip them out and microwave them in the morning. It makes life easier for me, and it also ensures that my husband, who needs a lot of calories for his “diet” (he has that diet where you have to eat a lot of stuff to not waste away, sigh), and who also takes our kid to school every morning, has a filling breakfast at his disposal. Also, these are delicious with or without sriracha, but it makes him happy to have a little spice and it makes me happy to oblige.
Get my recipe for Freezer Sriracha Breakfast Sandwiches after the jump…
Freezer Sriracha Breakfast Sandwiches Recipe
Makes 6 breakfast sandwiches
3/4 cup milk
1 bunch of scallions, green parts only, chopped
1 tbls thyme
salt and pepper, to taste
Turkey (or pork) sausage patties, 12 small or six large patties
6 english muffins
6 slices cheddar cheese (or whatever cheese you like)
Start by pre-heating your oven to 350.
Butter (or spray with nom-stick cooking spray) a 9″x13″ pan
In a large mixing bowl whisk eggs, milk, scallions, thyme, and salt and pepper
Pour into prepared pan
Bake for about 45 minutes. Your eggs will rise and then fall when you remove them from the oven.
Fry your sausage patties on the stove. Remove from heat and drain fat, then let them cool on paper towels.
In the last five to ten minutes of baking (or separately in a toaster), toast the english muffins (separated into tops and bottoms).
When the eggs have sunken and cooled a bit, use a cup about the size of an english muffin to cut circle shapes.
Remove toasted english muffins from the oven. Place a circle of egg onto the bottom of each english muffin. Add one or two pieces of sausage, depending on their size. Add a slice of cheese. Squeeze a dash of mayo and a serving of sriracha (amount to your taste) on top. Cover with the top of the english muffin.
Wrap each breakfast sandwich in tin foil and place in the freezer.
In the morning (or late at night, whatever your pleasure), remove a sandwich from the freezer. Discard the foil, then wrap in a moist paper towel and microwave for between 90 seconds and 2 1/2 minutes depending on your microwave. Let cool for a few seconds, then eat.
OMG, aren’t you so glad you made these last week? You know you are.