Thursday, January 28, 2016

Breakfast Sandwich Amendment!

Due to clamoring from my sisters from another mister (ie Meg and Anna), I am making a bonus mini-post to expand upon my breakfast sandwiches from yesterday.



If you want to make sandwiches to freeze

So I made a bunch of these guys awhile back based on this freezer breakfast sandwich post from Macheesemo.  This recipe is great if you want to make several sandwiches at once to freeze, although I will say that I used whole wheat English muffins and they were kinda meh.  Regardless, they are definitely a lifesaver on busy mornings.

Freezing Instructions:  I let each sandwich cool for a bit and wrapped them tightly and individually in foil, then stuck them all in the same gallon ziplock.  I went a little anal with it and wrote the calorie count/reheating instructions on the ziplock just in case I'm not home and Eric wants to know how to reheat one.  You don't have to do that, but it worked well for us.

Reheating Instructions:  I only reheat mine in the oven because in my opinion they taste better that way.  I simply heat the oven to 350 and grab the sandwiches from the freezer (still wrapped in foil) and let them hang out in the oven while I am having coffee and getting ready for work.  I usually let them warm up for 35-50 minutes in the oven, then pull them out literally before we walk out of the door.  I keep them in their foil wraps and stick them in a paper bag and voila, breakfast at work.  Obviously you could eat it as soon as you pull it from the oven but we eat at work, and they are usually still nice and warm after our 20 minute commute.

I know that recipe I linked you to talks about microwaving the sandwiches to reheat them, but in my humble opinion the one time I tried to do it the sandwich was disgusting.  The cheese got all weird and oily and made the bread soggy, the egg tasted weird and the texture of the bread was weird.  An oven reheat is the way to go, and to me it's less effort than the microwave despite it taking longer.

If you want to make sandwiches fresh for that day

The picture that I posted at the top of the post is what I do if I only want to make 1-2 sandwiches that morning and involves my ramekin method for cooking the eggs.  The egg disc that results is the perfect size for an English muffin.  There is no recipe, it's just one of my things I've free balled.  For one sandwich,  beat 2 eggs, pour them into a ramekin that's sprayed well with cooking spray and stick the ramekin in an oven at 350 degrees.  Your eggs will need to bake for anywhere from 12 to 20 minutes depending on your oven.  Check the eggs after 12 minutes.  Basically you want the center to be not soupy, but don't want the eggs so well done that they turn that disgusting weird grey color that overcooked eggs take on.  The egg disc should come out easily if you've sprayed the ramekin properly.

Build your sandwich however you like.  I like plain old egg and cheese, but sometimes I get feisty and put a piece of bacon or slice of ham on top.  Now, the next step is important if you are using cheese.  If you aren't, disregard.

Reduce your oven temp to 300 degrees.  Wrap your sandwich in foil and stick it back in the oven for 10-20 minutes.  This will melt the cheese and get the sandwich scalding hot.  Since I eat breakfast at work I like to get the food as hot as I can so that will stay warm during our commute.  If you are eating the sandwich right away, you may just want to have it in the oven for 10 minutes as opposed to 20.

I hope that clears up any breakfast sandwich questions, but if not, feel free to leave me questions in the comments and I'll answer them!

3 comments:

  1. Thank you! You are the best :)

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  2. Don't know why I never thought about this....but I'm SOOOO going to do this. That is a perfect plan for me in my weird 'eating/food' living situation!

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  3. I agree - reheating in a microwave never works out for me either. Thanks for the amendment :)

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