Hello, my name is April and I share my life over at Gingerbread. I’m a wife, mother and general DIY kinda girl. I love using my hands to create things from pallet art to 5 minute salsa.
I am constantly drinking coffee, looking for garage sales and a new project I can start. My motto is “make crazy messes and have big adventures”, and that pretty much sums up my blog! You’ll find recipes, crafts and DIY projects. Oh ya, I also say “swoon” a lot, it’s my favorite word!
I am sooooo not a morning person. I could easily put the kids to bed and stay up until midnight blogging, crafting, reading or just watching T.V.. This routine makes it like impossible to wake up and be a good little wifey and make breakfast for the hubs. I would love to, but it’s just so not gonna happen!
I thought a happy compromise would be these freezable breakfast sandwiches that can be made in bulk, frozen and baked or microwaved when eaten. You can make them to your liking.…with sausage, ham, bacon or tofu instead of eggs or meat. They are delish and super easy.
You will need:
> English Muffins
> Sliced Cheese
> Pre-sliced round ham or sausage
> Butter spray
> Cupcake tin
1. Preheat oven to 300 degrees. Spray your muffin tin with butter spray and drop one egg in each well. Bake at 300 degrees for about 25–30 minutes or until completely cooked.
2. While your eggs are baking toast your English muffins.
3. Your eggs should slide very easily from the muffin tin. Let cool and assemble your breakfast sandwiches. Wrap them in freezer paper and store in an air tight container.
To reheat: Wrap the breakfast sandwiches up in paper towel and microwave them for one minute increments in the microwave. Super simple! ;)
I can’t wait to steal one of these in the morning and enjoy with a cup of coffee! Next time I’m going to double the recipe for sure.