Yesterday when I got home from work I decided I was going to make turkey club wraps for dinner. Now I know that wasn’t on this week’s menu plan but we all know that menu plans don’t always go as planned. Anyway, I figured since I was already making bacon, I would make all of it, and use some of the slices to put together my breakfast sandwiches for the week.
Doing so inspired me to put together another basic freezer cooking technique and recipe post for you. The first one, in case you missed it, was on freezing and reheating rice.
I like to make and freeze my breakfast sandwiches ahead of time because it helps keep my kitchen clean during the work week and it also gives me more time to enjoy the morning stress free. Well not completely stress free but it does reduce it. Not to mention the calories that I save by making my own breakfast sandwiches are substantial.
Fast Food vs. Homemade
A McDonald’s bacon, egg, and cheese breakfast sandwich has 420 calories, 23 grams of fat, 235mg of cholesterol, 1160mg of sodium, and 37g of carbs. Not to mention that all the ingredients are completely processed, filled with preservatives, and who knows what else. Yikes and that is just their basic sandwich!
Did you ever read the book Food Matters by Mark Bittman? If not you should. I did and it completely opened my eyes to processed food.
If you make that same sandwich at home (and I hope you do) with fresh nutritious ingredients you will end up with a breakfast sandwich that has roughly 295 calories, 26g of carbs, 16g of fat, 690mg of sodium. Big difference. You could even reduce the calories and fat even more and cut the the sodium in half by decreasing or eliminating the cheese.
You are in control! That is the best part of making your own breakfast. You know exactly what ingredients are being put into your body with no worries of mystery meat. Furthermore, I know it will taste much better than any fast food meal.
Let me show you how easy it is to make, freeze, and reheat a homemade delicious breakfast sandwich.
If you are looking for more freezer cooking recipes along with freezer cooking tips and techniques then I recommend checking out my favorite freezer cooking cookbook 30 Day Gourmet’s BIG Book of Freezer Cooking. You can see my complete review here.
How to Make a Basic Bacon, Egg, and Cheese Breakfast Sandwich
1 slice bacon
1 large egg
1 slice sharp american cheese
1 100 calorie high fiber English muffin (I use Thomas’)
**These ingredients make 1 sandwich. Increase the ingredients for the number of servings you want to make.
Step 1. Cook bacon. You can either pan fry it or cook in the oven at 400 for 10 – 11 minutes or until desired crispiness.
Step 2. Cook eggs. Break yoke and cook until set. You don’t have to break the yoke you could just cook them over hard. I used the griddle side of my indoor grill but you can easily use a pan.
Step 3. After you flip the eggs, cook for about 30 more seconds then add the cheese. Let sit for about 1 minute.
Step 4. Place one egg with cheese with a slice of bacon in-between an untoasted english muffin.
How to Freeze a Breakfast Sandwich
Step 1. Once the sandwich is slightly cooled wrap tightly in plastic wrap.
Step 2. Place wrapped sandwiches in labeled freezer bag.
How to Reheat a Frozen Breakfast Sandwich
To reheat your breakfast sandwich you can take it directly from the freezer unwrap the plastic wrap and then wrap loosely in a paper towel. Place in the microwave for 1 minute. Check sandwich and heat more if necessary. Be careful biting into it because with many items heated in the microwave there could be hot spots.
That’s it for preparing, freezing, and reheating your homemade breakfast sandwiches.
Now you can enjoy a homemade breakfast quickly and on the run every morning by taking only about 30 minutes on a Sunday to put these healthy sandwiches together.