Editor’s Note: Here’s another blog post from our resident WCITK, Sara. As soon as I press submit, I’m going to make these egg sandwiches. I’m even older than Sara and it just hit me to duh, try it myself. A spoonful of prep work goes such a long way to simplifying mornings, doesn’t it??
By now, I think you have realized I enjoy cooking. But, like pretty much everybody, there are times that I just don’t wanna. Whether it be due to not wanting to dirty dishes or turn on the oven in the summer, or I am just freaking tired, it happens more than I would like to admit. A lot of time, that means mornings.
I am a morning person, but some days, I just don’t get nearly enough sleep. (Anyone else feel me on this? Everyone? Yeah, that’s what I thought.) There are some days when I have the time, energy, and will to make a fun omelet. But on the days that I don’t have all of that, I need something quick and easy.
I love premade breakfast sandwiches, but often they come with sausage or ham (two meats I don’t care for), plus they are so expensive! So a lot of times I pop two Eggos in the toaster and channel my inner Eleven. But that only sticks with you for so long, and if I am on my feet, I’m zapped of energy really fast. So I need something with protein, fat, and fiber.
One day, when I had a few glorious kid-free hours, I made 6 fried eggs, topped them with cheese, and stuck them on whole-wheat English muffins. I wrapped them in plastic and stuck them in the freezer. I was done in 20 minutes, tops.
I was 37 years old when it dawned on me that I could make my own breakfast sandwiches and freeze them. Not sure why I hadn’t figured it out before.
The next morning, as I flitted between getting myself and my daughter ready, I popped one of these bad boys in the microwave. A minute and a half later, I had a hot, homemade egg sandwich. And the only dirty dish I had that morning was the plate!
It was that morning that I realized I would always try to keep some of these in my freezer. Why make busy mornings more stressful than they need to be? This can also work for other meals of course. Find ones that freeze well, and when you make it, make a double batch. Freeze what you don’t eat. That way, on the nights that you can’t even look at your kitchen, you have a homemade meal just minutes away, thanks to your microwave. (Plus it’s a money saver over takeout.)
Here’s how I make my egg sandwiches, but get creative! Add meats or veggies, even herbs! The world is your oyster.
Crack 6 eggs in a bowl, add salt and pepper. Whisk the eggs until combined. Fry the egg mixture until the edges are firm. Flip and cook for a few more minutes. While the eggs are cooking, cut the english muffins in half. Add cheese to one side of the english muffin (I put about ¾ of an ounce on each sandwich). Once the eggs are done, cut into 6 pieces. Plop a piece of egg on top of the cheese. Top with the other half of english muffin. Wrap and freeze.
When ready to eat, remove the wrap and microwave for a minute and 15 seconds. Check to make sure the middle isn’t still cold, if it is, zap it for another 15 seconds.