Make-Ahead Breakfast Sandwiches


Recently I was inspired to make some make-ahead breakfast sandwiches to be able to grab a quick breakfast on the go, whether that was on my way to work or anywhere else. To be honest, I was inspired by my new deep freeze, which I can now do these kinds of things with.

Eggs are one of my favorite things in the world. Not only are they cheap, but they can be presented in so many different ways and used in so many different things. This application may not be the fanciest, but it certainly is tasty and versatile. This recipe is about 30-35 minutes to make, and about 15 minutes to cool and you have eight meals to show for it.

Make-Ahead Breakfast Sandwiches

Makes 8 for $11.72  (1.47 a serving)

Frozen Spinach -$0.68

Buns- $3.79 (I use these)

Monterey Jack slices – $2.89

Ham – $1.60

12 eggs- $2.76

hot sauce (if desired)


Step 1: Defrost your frozen spinach. If it’s in a block, you want roughly 1/4 of the block. If you’re lucky enough to have the frozen nob kind, you want 2 nobs. Start your oven on bake at 350 degrees.


Step 2: Crack your eggs into a bowl (or pyrex measuring cup if you’re me), add your frozen spinach and hot sauce, and vigorously mix it all together with a fork. Don’t try a whisk, that spinach will just wrap itself into it.



Step 3: Line a cupcake/muffin tin with liners and pour your mixture in. Pop them in the oven which should by now be preheated, and set a timer for 20 minutes.

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Step 4: This is where I’d recommend you do as I say, not what I did… I packaged the sandwiches up all together, but in reality I would use two baggies- one for the bun and cheese, and one for the eggs and ham. This way, there’s no moisture on the bun and while you heat up the eggs, you can toast your bun. So this step is really to put together the bun and cheese packages while the eggs bake.


Step 5: When the twenty minute timer goes off, check your eggs- if they’re fully set, then pull them out. If they’re not, pop them back in for another 3-5 minutes. Once your eggs are done cooking, pull them out and once cooled pop them in baggies. You may find that your eggs are tall and not really the same size as your bun. Don’t worry! Just score an X into the top and when you smush your sandwich, it will collapse outward.



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