Most of us grew up eating cold cereal for a quick and easy breakfast. As a Real Food lover though I learned early on that pretty much all cereals go through an extrusion process that warps the nutrients into toxic sludge. Well, that doesn’t leave many other options for quick, easy breakfasts.
Since I eat eggs in some form every morning, and honestly it can get pretty boring, I decided to combine my freezer cooking with a delicious change up in my egg routine. One way that both Penelope and I love to eat our breakfast is a breakfast sandwich inspired by my mini freezer quiches.
To start, I buttered my pan like ca-razy. I don’t use PAM, so I melted some real, raw butter and then slathered the pan. I learned my lesson with the quiches.
Then I cracked my eggs and put one egg in each cup and scrambled them a bit. In hindsight, I should have scrambled all the eggs at once and poured them in. Live and learn.
They cooked up and looked like this.
Then I took one slice of sprouted english muffin and a slice of cheese and toasted them in the oven to melt the cheese and toast the bread. I have been learning a lot about sourdough bread and, from here on out, I will use homemade sourdough bread. I think it is the healthiest bread available.
I cooked up some sausage from a local farm. Layer it all up and make a sandwich. I can’t eat a huge breakfast first thing, plus I try to limit my grain intake, so I only used one slice of english muffin.
Then roll those puppies up in some tin foil.
Label and bag them up. Place in your freezer. You can take one out of the freezer and put in the fridge before bed to have it ready to go in the morning. Heat up in the microwave for about 30-60 seconds or in the oven at 350 for 10 minutes or until warm.
These make my mornings so much smoother, especially now that Penelope goes to preschool 5 mornings a week. Hope they help your morning too!