Make Ahead Breakfast Sandwiches

Although I only had four responses, I had a very hard time picking which suggested topic to address first. In order to stall until I could make a decision, I chose something that I had already given some thought.

I'm not sure about you, but in our home there is a constant struggle of what is available for hubby (or anyone who refuses to spend more than 2 minutes) to eat for breakfast.  There has become a very high demand for a "healthy, fast, grab-and-go" sort of breakfast and apparently people get sick of the same, Costco-sized, pack of power bars (go figure).  Well, I discovered a new speciality to add to the mix:  Breakfast Sandwiches.  It's a play on the famous (or infamous) "Egg McMuffin," but this version surpasses said "sandwhich" by far!!

Being that my goal is to achieve "Betty Crocker" status (or maybe because I'm just cheap), I make my own whole wheat English muffins using this recipe.  Here are the differences between what I do and the recipe:

• Where it says "knead on a lightly floured surface until smooth and elastic", I do what Aubrey once did: pat my KitchenAid on the top and say "good mixer."  No need to take the dough out to knead when you have a K.A.- just use the dough hook for about 6-8 min.  You can add flour or water, a tiny bit at a time, depending on if your dough is too sticky or too dry.  If it's perfect, then well, you're better at measuring than me.  
• You can alter the flours to your liking.  Personally, I was going for a more whole wheat so I did an even 2 cups white, 2 cups wheat.  Again, you may need to add water or flour during the kneading process.  

I have yet to find whole wheat ones in bulk and the $4/6 pack is adding up quickly when you're going through two a day...Anyways.  Feel free to pick up a regular pack from Costco (remember, they freeze!) and save yourself a lot of time and energy, haha.

Here are my little guys on the griddle

Once you have your English muffins, the rest is easy peasy!

THE EGG:
I happen to be making a lot of these at a time so here is my method to the madness:

• I make mine in muffin pans.  Yes, muffin pans.  Go with me here.  Spray the pans and preheat your oven to 350.  Decide how many you are going to make, and crack that many eggs into a bowl.  Scramble them up a bit and divide them evenly amongst the cavities.  If you're doubting your division capabilities, crack an egg into each cavity and scramble them up inside the cavity instead.  Hush, I did this the first time...You can also cook your eggs "over easy."  This is even simpler!  Just crack the egg into the cavity.
• The cook time will be somewhere around 8-10 min.  If you choose "over easy," be careful not to over bake, or the bottoms of the yolks will cook and well, they aren't over "easy" anymore are they?

You can see that I tried both options.  I learned two things: more Pam, and we PERSONALLY like the scrambled better.  

THE ASSEMBLY:

Pay attention, this is complicated.  

1. Muffin, egg, cheese, bacon, muffin.  Got it??  

  

Alas, a 4 ingredient (instead of 55-like a certain chain that shall remain unnamed) Breakfast Sandwich.

Now all you have to do is seal them up and store them either in the fridge or freezer!  Obviously, things are typically better when they're not frozen, so I put about 4 in the fridge (or however many you think your family can go through before they go bad) and the rest I seal up tight and throw in the freezer.  *Insert plug to plead the necessity of a food sealer here* 

Enjoy!  Any questions?