Freezer Breakfast Sandwiches

Taking responsibility for my life has mostly happened in my head. Sometimes, though, it’s entirely practical. Like freezer breakfast sandwiches.

I actually make these for Eric to take to work with him. He has an hour-and-twenty-minute commute each way. So he is gone before 6 a.m., coffee in tow. But he usually waits until he gets to work for breakfast.

Now, his office has oatmeal free for the taking in the break room every day. And for years, he ate that … every day. And one day, he mentioned it would be nice to do something different. So I did.

The Iterations

An iteration just means a repetition, a form or variation of the original. My original for Eric was freezer breakfast burritos.

And they worked: scrambled eggs, a sausage/onion/green pepper mixture, and shredded cheese wrapped up in a tortilla. They were good. (I had to work hard not to eat all the sausage mixture before the burritos were filled–yum!)

But the breakfast burritos had some drawbacks. One, they usually ended up smaller than I intended. So Eric would take two sometimes, which meant I ran out faster. It actually took a lot of scrambled eggs to fill them. And well, I already mentioned how not all the sausage mixture made it inside the tortillas. Also, other meats didn’t work as well. Sausage patties or bacon (even crumbled) didn’t strike the right chord.

So I moved to sandwiches. And those have worked out pretty well.

They allow for some variation. We’ve done bagels and english muffins; I’ve used bacon and sausage (not together). Size is even flexible: mini bagel with a microwave sausage patty or full size all around. Even better, a single sandwich is large enough to fill up my six-foot husband, so they last longer. And he can take one out of the freezer when he leaves, let it thaw in the car beside him on his commute, and then prep it once he gets to work.

The Process

So here’s how I make freezer breakfast sandwiches. (Recipe below)

I start with the hot foods, cooking the meat (if needed) on my griddle while I make the eggs. I cook each egg flat in a small pan so I can fold it later.  It takes about 30 minutes to get it all done (maybe a little longer for a full dozen eggs). Let everything cool. 

 

Now you’re ready to get started.

 

Eric has access to both a microwave and a toaster or toaster oven at work. He was having difficulty heating the insides without melting the cheese completely away. So we worked out this solution: I pack the meat and eggs in wax paper and then stack them with a slice of cheese inside the bread. Then I wrap the entire sandwich in Press and Seal being sure to push out as much air as I can.

  

Now I can pack them in the original bread bags or in zip-top bags, whatever is easier. And into the freezer they go. When Eric gets one to work, he removes the bread to toast it, heats the egg and meat in the microwave and then reassembles everything with the cheese so that it’s all melty and warm and yummy.

 

It’s not so hard, and I usually make them a dozen at a time. It’s a nice break from oatmeal for Eric, and it’s a practical way to own my life and help out my husband. Enjoy!