How To Batch Prep Breakfast Sandwiches for the entire week (or even month) so that you have a healthy grab-n' go breakfast option.
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Ok guys.. so this is a post I am SO SO SO excited about. Since I blog about things that I am making and eating in my real life, you may have noticed that I am officially having a moment with batch-prepping. In other words, if you are already making something, why not make LOTS of it and save some for later?
Most of my batch prepping looks something like this... Double the recipe I'm making for dinner and then portion the leftovers into individual containers that I can eat for lunch throughout the week. It has really helped eliminate impulsive unhealthy snacking and lunch choices throughout the day.
These breakfast sandwiches are a little different. First of all, these aren't for me, they're for Joe. While I'm perfectly happy with avocado toast and some ALL the coffee in the morning, he likes something a little more filling. Unfortunately for him, his wife isn't an early rising domestic goddess that whips up eggs, sausage, biscuits and gravy each morning (or really any morning for that matter).
I have always found prepping breakfast sandwiches to be tedious (so I rarely did it). First toast all the bread, then cook all the sausage patties, fry eggs 1 at a time for what seems like hours.. you get the idea! You guys, yesterday I saw a video on my Facebook page and breakfast around here is forever changed.
Cook eggs (with sausage and veggies) on a sheet pan, slice it up and throw it on a sandwich. Where has this been all my life? Check out how simple this is!
Start by chopping your veggies, spraying your sheet pan and mixing up the egg mixture.
Next, poor the egg mixture into the sheet pan, bake, cool and then cut out circles! I used a wide mouth mason jar and the circles were perfect for my English muffins. Cutting circles took a little time and wasted quite a bit of egg. If you aren't going for looks you can always just slice the eggs into squares. It may not fit the bread perfectly, but the taste is all the same!
Slice English Muffins in half, build your sandwiches, wrap em up, date em and freeze.
To serve, pop them in the oven or the microwave until they are nice and toasty and load em up with all your favorite good for you things. I like smashed avocado, hot sauce and baby spinach leaves.
Time Saving Tips and Tricks:
Prep: If you're using veggies they can be chopped ahead of time. You can also pre-cook sausage and store it in the fridge for 1-2 days.
Make Ahead: Of course!!! That's the point of batch prepping.
Freezer: Yes! These sandwiches are completely freezer friendly. Just make sure that you don't skip the step of blotting the eggs with a paper towel prior to freezing.
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How To Batch Prep Breakfast Sandwiches
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12-16 sandwiches 1x
Ingredients
- 1 bell pepper, diced
- 1 small onion, diced
- 7 oz. pre-cooked turkey sausage (I used Applegate)
- 8 eggs
- 1 ½ cups milk
- 1 tsp salt
- ½ tsp pepper
- 12 - 16 whole-grain English muffins
- 8 slices cheese, thin sliced
- Optional Toppings: spinach, guacamole, sliced avocado, hot sauce
Instructions
- Heat oven to 325 and coat a 12"x16" rimmed baking sheet with non-stick spray. Chop peppers, onions and turkey sausage. Scatter chopped veggies and sausage on prepared baking sheet.
- In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk to combine. Pour egg mixture onto rimmed baking sheet. Bake until eggs are solid, about 30 minutes. Remove from oven and allow eggs to cool completely.
- Blot eggs with a paper towel to remove excess moisture. Use the top of a wide mouth mason jar to cut out egg circles (or just slice eggs into squares using a sharp knife).
- Build breakfast sandwiches by layering English muffin bottom, cheese, egg, and English muffin top.
- Wrap each sandwich in plastic wrap and use a sharpie to write date. Store in freezer.
- To serve, pop sandwich into the microwave or oven until warmed through. Add spinach, mashed avocado and a hot sauce.
Helpful Hints:
- If you don't want to use pre-cooked turkey sausage you could definitely cook your own in a skillet. I used Applegate sausage links that were pre-cooked because it saved time.
- For the English muffins, I suggest Ezekiel Whole Grain Sprouted English Muffins. You can find them in the freezer section of most grocery stores.
- If you are making these sandwiches for kids (or if you just don't like veggies in your eggs), skip the peppers and onions.
- Before placing egg circles onto the ezekiel bread make sure they are completely cool and that you have held them between a paper towel and squeezed gently to remove moisture. When you go to heat up your sandwich you will be so glad that you didn't skip this step.
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Leah says
Delicious and so easy to make! It’s been a goal of mine for a while to start eating a better breakfast to prepare myself for the day. These sandwiches were a great way to do that and I felt so good during the prep. My mom and I worked on them together and each customized them (I don’t eat red meat and she used a sausage patty). Overall fantastic recipe: easy, fun, and scrumptious!
Bailey Sissom says
Yay! I'm so glad that they turned out well for you. Meal prepping is a lot like exercising (in my opinion)... not the most fun while you're doing it, but feels great after!
Rachel Horman says
Could you make the eggs without milk?
Bailey Sissom says
Absolutely!!!
Julia says
In your post, How to Batch Prep Breakfast Sandwiches, you say, "Cutting circles took a little time and wasted quite a bit of egg." I like the idea of the grab and go breakfast sandwiches but I cringed to think you threw the egg away. Please, darling, it may be OK to discard good food if you are a princess and the staff can take it home, but people are hungry out there. Maybe you did something with the leftover egg that you forgot to tell us. I also like your turkey sausage very much. Thank you for that.
Bailey Sissom says
No worries!!!! I definitely didn't throw out the eggs:) We had breakfast for dinner that night and our eggs were a little funny shaped, lol!!! SO glad that the sausage turned out well:)
Zina Henry says
Do you have to freeze these sandwiches? Could I prep them and place in the fridge if I am going to eat them every day for a week?
★★★★★
Bailey Sissom says
I would guess that they would get a little soggy in the fridge for a week. That said.. I've never tried it! If you do, report back to us:)
Barbara says
I've made these but the eggs always puff up in the oven like pizza dough causing the eggs to gather in the middle of the pan and leaving the edges thin. How do I get them to just stay flat and come out even?
Bailey Sissom says
Hmmmm... I've never had that problem. Maybe try a different pan?
Melody says
A good way to use the leftover egg/veggie/meat pieces would be to gather up the scraps and make breakfast burritos out of them. Just chop them a little smaller, toss in with salsa, cheese, guacamole, wrap in a tortillas and no waste!
Bailey Sissom says
Great suggestion!!!
Trish says
I made these before and there was one big problem, how can you heat them up without causing the muffins from becoming soft and/or soggy???
We like our muffins nice and crispy.
Bailey Sissom says
Hey Trish! They definitely aren't as crispy when reheated, but there are a couple things you can do to improve the texture. Make sure that the eggs are completely frozen before you put them onto the bread AND you can freeze the bread before adding the cooled eggs. Hope this helps!
Mr. P.C. Racette says
Made 18 of them. They look great. Have yet to eat 1 though. Thank you for posting the awesome recipe.
#adhdrecipe
★★★★★
Dom says
Pour the egg mixture. Not poor.