Over the past few months, maybe even the past year, I’ve been trying to get into making and freezing meals ahead of time. I’ve had some moderate success, mostly with casserole-type things like baked ziti or the chicken spinach pesto casserole that Andrew loves, or single-serving things like my adorable and delicious chicken pot pies.
But all of that is for dinner, and breakfast casseroles, for me, leave something to be desired (especially leftover). So, after recently having tried Jimmy Dean breakfast sandwiches and finding the frozen cheese to be a bit gross, I thought I’d try making my own.
I followed this recipe for the basic procedure, but I used mostly different ingredients, because I’m picky and I was also trying to mimic the Jimmy Dean sandwiches I like.
- 2 packages Thomas whole wheat English muffins (12 muffins in all)
- 1 large carton Egg Beaters (I used the Original kind, but you could use another flavor/style if you wanted!)
- Sharp white cheddar cheese, thinly sliced (I used Kraft Extra Sharp White Cheddar)
- 1 package Canadian bacon, sliced
Step 1: Pour the carton of Egg Beaters into (a) shallow pan(s) and bake for 15-20 minutes at 350°. I ended up using one 9×13 pyrex dish and two 8×8 dishes. It worked okay, but in the future I could probably get away with using the 9×13 and only one of the 8x8s and make thicker egg “patties.” I’d have to cook them for longer, though. (I was surprised at how long it takes eggs to bake!)
Step 2: Slice your muffins. Put the tops aside and place the bottoms cut-side up on a cookie sheet. Bake these for about 10 minutes at 350°.
Step 3: Make your egg “patties.” Remove the eggs from the oven, let them cool a little bit (this is where I made a mistake) and cut circles with a cookie cutter. I was lucky enough to have a circular cookie cutter that was almost exactly the size of an English muffin, so that worked out really well. What worked out less well is that the cookie cutter is plastic, and it was surprisingly difficult to get through the egg with only a plastic cookie cutter.
Step 4: Assemble your sandwiches. I put a little bit of butter on the bottom halves of the muffins before adding anything else. Then, I added the Canadian bacon (I only had 10 slices for 12 muffins, sad panda):
The egg “patties”:
And finally, the muffin tops:
Step 5: Put another little bit of butter on the tops of the muffins and bake the sandwiches for 10 minutes at 350°. This is where I diverged from the procedure from the linked recipe: that recipe didn’t call for MORE baking of the sandwiches, which I thought was odd. Plus, I wanted my cheese to melt completely pre-freeze so it would bind the sandwiches together—I found it a little gross that I could separate each frozen component of the Jimmy Dean sandwich, plus I figured they’d be easier to wrap if they were fully cheese-bound.
Something I found from the linked recipe that WAS really helpful, though, was the suggestion to put the sandwiches in the freezer for about an hour before wrapping them to make sure they were able to release a bit of moisture first. This isn’t something I would have thought of on my own, and based on the fact that the sandwiches were still a bit crunchy even after being in the microwave, I’m going to go ahead and say it was a really good idea!
Step 6: Wrap and freeze your sandwiches. I was able to fit all dozen of these in a 2-gallon Ziploc bag. (If you haven’t discovered these yet, you need to. They’re amazing.) I wrapped them in tinfoil first, and labeled the two sandwiches that didn’t have Canadian bacon on them with “EC.”
Reheating instructions: Unwrap sandwich (no tinfoil in the microwave, please) and microwave for about 90 seconds if frozen and about 1 minute if thawed. This is inexact because I’ve only tested it in one microwave that I don’t know the wattage of, but you guys are smart, I’m sure you can figure it out.
Bottom line: these sandwiches are surprisingly good. I’m pretty meh about all of the ingredients on their own, but together they make something great! I’m planning on trying variations with turkey sausage, turkey bacon, different cheeses…the sky is the limit!
What do you like best in your breakfast sandwiches? What would you want to add (or subtract) from these?by