If you read my post last week on boosting productivity with a morning routine, you know one of my resolutions is to have a heartier breakfast each day. I’m on the move pretty early in the mornings, so breakfast for me is usually whatever I can grab and go. My ideal breakfast, is something protein-rich to help keep me full until my first break. So, I took to Pinterest to search for quick but nourishing breakfast ideas. The first recipe I wanted to try was one for a breakfast sandwich. I modified the recipe a bit to eliminate the pork and diary ingredients. It took only 30 minutes to make a batch that will last in the freezer for the rest of the week. And because it’s so simple, you can easily make these while cooking Sunday dinner.
The ingredients you’ll need for this version are:
Plain English Muffins (Or Whole Wheat etc.)
Omega-3 Enriched Eggs (1 egg for each sandwich)
Salt and Pepper to taste
Daiya Cheddar Style Vegan Cheese Slices (Found at Whole Foods)
Wellshire Classic Turkey Breakfast strips (subbed for bacon. Found at Whole Foods)
Optional Garnish: Thinly Sliced Red Onions, Garlic and Tomato (can also add Spinach if you’d like)
In terms of special tools, you’ll need medium-sized ramekins (the ideally same size as your English muffins) and a baking sheet in order to easily transfer the ramekins in and out of the oven.
First, grease each ramekin with a small amount of oil or butter. This will help keep the egg from sticking to the ramekin in the end. Then crack 1 egg into each ramekin and remove the chalaze with a fork (the chalaze is the white substance attached to the yolk). Doing so will help break the yolk and help the eggs bake thoroughly. Season the eggs with salt and pepper (you can also mix in other ingredients like the diced garlic, red onions or spinach for omelette-style eggs). Place the eggs in to oven and bake at 350°F (that is 175°C) for about 20 minutes. To check if the eggs have cooked all the way through, I used a knife to cut slits into the middle of each ramekin to see if there was a still any liquid/uncooked egg remaining.
While the eggs are baking, you can prepare the other ingredients. I like my English muffins crispy, so I placed them in another baking sheet to toast for a few minutes. I also diced my vegetables and fried the turkey bacon while the eggs were in the oven. When the eggs are completely cooked, remove the eggs from the oven and let the ramekins cool. Once the ramekins are cool enough, run a fork along the edge and under the eggs to remove the eggs from the ramekins.
With everything now set, you can simply assemble the sandwiches. I wrapped each sandwich in parchment paper before placing the sandwiches in a large freezer bag. But you can freeze them in whatever you feel works best for you.
In the morning, you can take a sandwich out of the freezer and reheat using the microwave or bake in the oven. I was able to reheat my sandwich in the microwave, 1 ½ minutes per side, for a total of 3 minutes. That time may vary for you slightly depending on your microwave settings. Once the sandwich is warmed you can add the tomato slices or what other garnish you would like. I hope you enjoy this quick recipe and find it useful! Let me know what you think on Twitter or Instagram.