FREEZER BREAKFAST SANDWICHES RECIPE: HOW TO MAKE IT
On a busy morning, these freezer breakfast sandwiches save the day. A hearty combo of eggs, Canadian bacon and cheese will keep you fueled through lunchtime and beyond. —Christine Rukavena, Taste of Home Senior Editor
Provided by Taste of Home
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 12 sandwiches.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack., Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom., Cut eggs into 12 portions. Layer muffin bottoms with an egg portion, a cheese slice (tearing cheese to fit) and Canadian bacon. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container., To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.
Nutrition Facts : Calories 334 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 26g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 19g protein.
FRENCH DIP SANDWICHES RECIPE | ALLRECIPES
Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!
Provided by Giselle
Categories Beef Sandwiches
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours 0 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
- Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Nutrition Facts : Calories 372.5 calories, CarbohydrateContent 29.8 g, CholesterolContent 76.1 mg, FatContent 14.4 g, FiberContent 1.5 g, ProteinContent 29.6 g, SaturatedFatContent 5.3 g, SodiumContent 1172.9 mg, SugarContent 1.6 g
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Cuisine North America, Mexican
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