the perfect egg sandwich

Who has taken advantage of McDonald's all day breakfast? I am not going to lie, I love their egg white sandwich, so I may have gotten that once (or twice)! Honestly, I eat fast food, maybe once every 3 months, but I love a good egg sandwich. Today's #freezerlovefriday is here to meet your breakfast sandwich craving! 



There are great egg sandwiches in the frozen section, but it is much cheaper to make your own and you know what is going into them! There are a few different ways to cook the eggs. One option is to whisk your eggs together, pour into a 9X9 pan and bake for 30 minutes at 350º. When they are completely cooked through, you can use a circle cookie cutter and cut out 6 circles. Or you can cook in the microwave using ramekins. I opted for the microwave option and after a few explosion, came up with the following recipe! 

The Perfect Egg Sandwich 

Yields 6 Sandwiches 

Ingredients:

6 eggs 

6 slices of cheddar cheese

6 turkey patties or 6 slices of bacon

6 english muffins

Directions:

Grease a ramekin thoroughly. 

Crack an egg in the ramekin and add a tsp of milk. Mix with a spoon. 

Microwave for 45 seconds on 50% power level 

**times may vary, as well as power levels**

Repeat for all 6 eggs 

Let cool completely. 

Cook turkey patties and/or bacon 

Let cool completely

Cut english muffins in half.

Assemble sandwich with egg on bottom, than meat and lastly cheese slice. 

First wrap the sandwiches in wax paper and than wrap in foil. I like to put mine in a ziplock baggie for an extra level of protection.

Freeze for up to two months.

Reheating:

When reheating, leave the wax paper on and microwave for 2 minutes. Or remove wax paper and use a convection oven, wrap in foil and heat on 350º for 10-12 minutes. I prefer to use the convection oven for reheating because it gives the muffins a bit of a crunchiness, but if a microwave is all you have that works just as well.  

Happy freezing, 

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