I know that if we skip breakfast, by mid-morning, we get a touch HANGRY. Because hangry isn’t a good look for me, ( or for you either! ) the whole situation got me thinking- What about making breakfast ahead of time? MAKE AHEAD BREAKFAST EGGERS!!
MAKE AHEAD BREAKFAST EGGERS
What are make-ahead breakfast eggers you ask?
Well first, let’s ask, how cool would it be to have a private chef?
Unless you’re Oprah and have a kazillion dollars or you robbed a bank (in which case is much less desirable way to have your breakfast made for you when your land your butt in prison), we all can’t afford a private chef who cuts the crusts off our toasts.
HOWEVER !! There is IS a way to ALMOST have your breakfast made for you in a private cheffy sorta way. It’s called………. MAKE AHEAD 🙂
Which brings me to today’s recipe.
These cute Breakfast Eggers are like having the private chef who has your breakfast ready, lickity split – or maybe even quick like going through the drive-thru without the driving part. While you have to do a bit of cooking ahead of time yourself and there’s no chef to make them for you, you can still smile and pretend one did when putting together this quick breakfast!
It’s almost as good………. Almost.
Yep.. So go ahead. Pretend that you’re a high roller with a private chef! You go on with your bad self and EAT that perfectly made Breakfast Egger! Just remember to take the paper napkin bib out of the neckline of your shirt before you go to bust your butt at work for the day, Highroller 🙂
HOW TO MAKE THESE BREAKFAST SANDWICHES
In a bowl, combine the sausage meat, ½ cup of the cheese and onion. Add the seasonings, mix well and divide into 6 portions in the bowl.
Take each portion and roll into a meatball. Place each portion inside a large, greased muffin tin.
Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.
Crack an egg into each cup, placing it on top of the sausage.
Top each muffin cup with the remaining cheese, and bake for approximately 18 minutes until the cheese is melted and egg is cooked. Let cool slightly before taking them out of the pan.
CAN I USE JUST EGG WHITES?
Absolutely. Having the yolk is not mandatory, and in fact, if using liquid egg whites is something you prefer, go for it!
Another cool tip would be to add a bit of onion or chives to the eggs before you cook them for added flavor.
Can I use bagels instead of English Muffins?
You sure can. Bagels are a bit denser in texture, but they will hold up incredibly well for these breakfast sandwiches.
You could even use a tortilla wrap and wrap the sausage egg muffin up in those. They would work really well and even MORE perfect for handheld, on the go eating!
How To Store These Make-Ahead Breakfast Eggers
The most convenient way would be to wrap each sandwich in a piece of kitchen towel and then wrap that in some plastic wrap.
This recipe makes 6 breakfast muffins, so when all are wrapped individually, I would put all sandwiches into a freezer-safe bag, seal it tight, and freeze. That way, you can pull them out individually, and they are protected against that crazy nasty freezer burn!
Upping The Nutrition On These Bad Boy Sausage Egg Muffins
When you reheat the breakfast eggers, grab a bit of lettuce, or spinach and pile it on top of the sandwich. Replace the top and voila!
You have increased the nutrition of your breakfast egger by hardly trying! I don’t suggest you freeze the breakfast muffins with the greens, and the texture might be a bit wonky when you reheat them.
The best advice is to add them after you reheat.
How Can I Reheat These Breakfast Egger Muffins?
The quickest way would be for about 60 seconds (depending on the power) in the microwave. You could also use a toaster oven which would probably take about 5 – 7 minutes from frozen.
If you were to heat up all six at one time, I would unwrap them all, place them in an oven-safe baking dish, cover with some foil and reheat them for about 8 – 10 minutes at 300. You could also add a small oven-safe dish of water on the shelf next to the breakfast muffins to add a bit more moisture so they don’t dry out.
When you make these delicious make-ahead breakfast eggers, you’ll see the convenience of having them ready to go in a snap is like having your own private chef!
Well… kinda. (We can all pretend, can’t we? ) lol
Looking For More Make-Ahead Breakfast Ideas?
If you are, take a peek at this Peaches and Coconut Steel Cut Oat recipe and this super delicious Apple Cinnamon Oatmeal recipe (with video!) as well. Both can be portioned out, froze, and reheated for busy chilly mornings!!
Let me know how you switched this awesome breakfast McMuffin type sandwich recipe up to make them your own! I’d love to hear about it!
**DON’T FORGET TO PIN THIS BREAKFAST EGGERS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR SAVE AND USE FOR LATER!!**
- 6 Eggs
- 6 English Muffins
- ½ lb Sausage meat
- ¼ c Onion, chopped
- 1 c Cheddar cheese, shredded
- ½ tsp Garlic powder
- ½ tsp Seasoning Salt
- Preheat oven to 350
- In a bowl, combine sausage meat, ½ cup of the cheese and onion. Add garlic powder and seasoning salt. Mix well and divide into 6 portions in the bowl.
- Take each portion and roll into a meatball. Place each portion inside a large, greased muffin tin. Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.
- Crack and egg into each cup, placing it on top of the sausage.
- Top each muffin cup with the remaining ½ cup of cheese, divided.
- Bake for approximately 18 minutes until the cheese is melted and egg is cooked.
- Let cool slightly before taking them out of the pan. Meanwhile, toast an English muffin and butter it if you wish, then place the egg/sausage patty on top. Enjoy!
- Note: To freeze these individually, simply wrap in plastic wrap separately and microwave for busy mornings!
For increased nutrition, after reheating, add some spinach or lettuce to the sandwich!
Try adding some diced onion or chives to the cracked egg on top.
For best results in freezing, wrap the sandwich in some kitchen paper, then plastic wrap. Put all sandwiches into a freezer-safe bag to seal in moisture and keep out freezer burn.
Amount Per Serving:Calories: 446 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 245mg Sodium: 911mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 25g