Do you want to spend 15-20 minutes making a good breakfast for your kids? Or do you still want to sleep that extra 20 minutes and still give them a healthy breakfast? I know I sure do! I hate mornings, and I know I won’t get out of bed just to make a good breakfast. So that is why I started making these super Easy Make Ahead Breakfast Sandwiches.
I really love that these are actually easy to make. Honestly. And you can customize this recipe to whatever you have on hand. You can make these ahead of time and just heat them up as you need them.
The Easiest Way to Make the Eggs for these Breakfast Sandwiches
So many of these recipes now have you making the eggs in a muffin tin. And that’s fine. But I didn’t want to do that. It would make the egg way to high, and really, smaller than the actual english muffin, so I tried another way to make these eggs easily. And it worked! How? In a 9×13 pan.
First, you are going to want to dice up whatever vegetables you are going to use. I really like to use deli ham since its so easy, just ready to grab. Then whatever ever other vegetables you have on hand. If you make it like mine, then I just diced up onions, ham, tomatoes, peppers and spinach.
Heat up a small frying pan, throw your veggies in there(except for spinach) and saute until soft. About 5-10 minutes. I use my swiss diamond, small frying pan. This pan works extremely well, allowing me to saute these vegetables without adding fat. Yes, I can dump all my vegetables in there, and saute, with no issues!
Beat 12 eggs with 1/2 tsp each salt and pepper until frothy, stir in sauteed vegetables and spinach. Pour into a 9×13 pan, that is covered well with parchment paper. Parchment paper is almost essential. You can easy lift out the entire omelet and cut it to the size you want, without the mess! Bake for 17-25 minutes. Bake until set. It doesn’t matter if the top is still a little wet, actually, that is better.
While your omelet is baking slice 12 english muffins in half, butter both sides and place 1-2 slices cheese on one side. When I am cutting any bread, I love using this really good serrated knife. This knife is amazing, I use it for bread, buns, cakes… seriously everything. It is an extremely good knife. I’ve been using this same knife for 5 years, and its still in top shape.
Once your egg is done baking, lift out the eggs and cut into 12 pieces (3×4, don’t make the mistake that I did and cut it wrong) place 1 square on each egg muffin. Put the sandwich together, and bake on a sheet pan for 15 minutes, or until cheese melts, if you are eating them right away. Otherwise just wrap them up now.
Reheating Make Ahead Breakfast Sandwiches the Easy Way
When we need an easy breakfast, I just heat them in the microwave for 2 minutes, or until they are heated through.
I love them, and my kids love them! Plus they are pretty easy to make so it’s a win-win! This way I can still give my kids a good breakfast, and get my sleep. Who doesn’t want that? Unless your super mom of course, and love getting up early, then, please- go make them a good breakfast!
Get this recipe done the quickest with these very handy kitchen tools
- 12 eggs
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 onion
- 1 pepper
- 1 tomato
- 3 c spinach
- 12 slices cheese
- 12 english muffins
Preheat oven to 350 degrees.
Whisk eggs with salt and pepper. Chop vegetables,except for spinach and saute.
Chop spinach and add directly to eggs. Add remaining vegetables.
Line a 9x13 with parchment paper and pour in egg mixture. Bake at 350 degrees for 17-25 minutes, or until set. Its best if the top of the egg is left wet. Lift out egg and cut into 12 squares.
Spread butter onto each side of the english muffin and add 1 slice of cheese. Top with egg and remaining half of the english muffin.
If eating them right away bake another 15 minutes. Otherwise, wrap and freeze and heat as needed.