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.
SHEEPHERDER'S BREAKFAST RECIPE: HOW TO MAKE IT
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Provided by Taste of Home
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan., Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper., Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Nutrition Facts : Calories 354 calories, FatContent 22g fat (9g saturated fat), CholesterolContent 222mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 17g protein.
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