This post was sponsored by Sargento® Foods as a part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
Oh my goodness! Who loves delicious breakfast ideas? I know we do at my house. I also know that out of necessity weekday breakfasts are often quick and boring. Today, I’ve got a fun idea for you of 6 different Egg Sandwich Recipes that you can customize to the tastes of your family and that you can freeze and use for uber delicious weekday breakfasts as well. My favorite thing….cooking two for one!
I absolutely love when I can cook something and that I can get two uses out of it or I can freeze part of it to use later. I love when I have a bunch of meals stockpiled in my freezer. It makes the busy weeknights so much easier. The things that I do to make our weekday breakfasts easier. I just don’t think of it all that often. I know I shared the recipe with you a few years ago for our delicious breakfast egg sandwiches, but we have gone pork free, so I needed to come up with a different alternative. Instead of only coming up with one alternative, I came up with 6 that really have endless possibilities. Love it!
Start with your fresh ingredients. Pick things that you know your family will love and eat. I’ve got a full recipe at the end of this post so use it as a springboard of ideas and make things that you know your kids will eat.
I started with chopped red peppers, red onions, spinach, tomatoes, cubed turkey meatballs (I buy them fully cooked), and chicken apple sausage (which is also fully cooked). Just make sure whatever meat you decide to add, if any, is fully cooked.
Start by mixing up your egg base. That will be the eggs, salt, pepper, and milk. Then add in whatever veggies and meat you are adding to your eggs. I found that 1/4 cup of veggies worked well and 1/2 cup of meat worked well in all of our various combinations. Don’t forget to add the delicious Sargento® Cheese. I used either the Sargento® Shredded Sharp Cheddar Cheese or the Sargento® Shredded 4 Cheese Mexican. I do recommend having 2 types of cheese just to vary the tastes you get. For us, the sharp Cheddar and the Mexican cheeses worked great with any of the combinations of ingredients I selected.
As I have told you before, we are a family of cheese addicts, so any meal that has cheese is likely to be a success. We love knowing that Sargento® Shredded Cheeses is always shredded from blocks of real, natural cheese. Yum!
Pour your egg mixture into your muffin tin. I used a jumbo muffin tin for this recipe. You can modify this to a regular muffin tin, using the instructions in my Breakfast sandwich recipe if you want smaller portions.
I have a teenager who is growing very quickly and eating me out of house and home. She is. always. hungry. I wanted to get two eggs into each sandwich, so I might possibly fill her up.
When you cook them, they will puff up in the oven. I’ve never had any trouble with them dripping down all over the oven, but just in case, put your muffin tin onto a rimmed baking sheet.
After you remove them from the oven, they will deflate. That is supposed to happen.
Now you get to have fun with all of the variations you can make.
This egg sandwich recipe has chicken sausage, red onion, and Sargento® Shredded Sharp Cheddar Cheese on an English muffin.
Another variation very similar to the last, chicken sausage, red onion, Sargento® Shredded Sharp Cheddar Cheese on an English muffin with a pesto drizzle on top.
My kids really liked the chicken sausage with the red onion and the Sargento® Shredded Sharp Cheddar Cheese, so we did another variation by putting this one on some sourdough bread that was cut into rounds and toasted.
Yum! How about an all veggie egg sandwich!? So delicious. It has red onion, red pepper, tomato, spinach, Sargento® Shredded 4 Cheese Mexican on an English muffin and is topped with sliced green onions and extra cheese.
We seem to love turkey meatballs at our house. They have become our substitute for bacon and pepperoni in lots of things. So, I made this variation with diced turkey meatballs, red onions, tomato, and Sargento® Shredded 4 Cheese Mexican on sourdough toast rounds. Then for a final touch, I added a drizzle of pesto and a few more tomatoes. Yum!
All in all, I came up with at least 6 different variations from the ingredients I knew my girls would eat. This would be so easy to tailor to your family and make things you know they will like.
If you want to save them in the freezer for future easy weekday breakfast ideas, just let them cool down. Wrap each sandwich in plastic wrap and place them in a freezer bag.
When you are ready to eat them, remove from plastic wrap and defrost in the microwave. Then place in the toaster oven and warm by either using the toast cycle or cooking at 350 degrees for 5-10 minutes. That way you will end with a crisp sandwich, not a microwave soggy sandwich. Add any additional toppings and enjoy!
This is also a great idea for a make your own brunch bar. Just mix up the eggs and add the cheese. Pour that into the muffin tin. Then let people sprinkle in their own toppings into their eggs. Bake and serve. Easy peasy way to personalize for everyone to enjoy.
So, to get this great tasting meal started, just head to the store and grab 2 bags of Sargento® Shredded Cheese shredded -great tasting meals start with cheese shredded fresh off the block. While you are there get the other ingredients you will need.
The toughest choice you will need to make is how you want to do your egg sandwich recipes. As a breakfast bar brunch or for a fun weekend meal that gets saved for easy weekday breakfasts? Tough choices….I think I go for both!
Oh, and by the way, my strategy worked. My hungry teenager texted me from school and said, “I love the egg sandwich!!! Yeah and I’m full!! You have worked a teenage miracle!!” 🙂 Job well done!
Just click below to get your printable copy of this recipe.