We had a couple for today's breakfast with some roasted potatoes, My love for the popular fastfood breakfast sandwich began at a very young age. It all goes back to the 80's when my Aunt Paula and Uncle Randy who would stay with me and my sisters for a week while my parents vacationed somewhere warm to escape the brutal Michigan winters.Breakfast is the most important meal of the day. It's also the hardest meal to fit in with mornings being so rushed. Sure you can start your day with a granola bar or a bowl of cereal. But why would you when you could have a delicious breakfast sandwich hot and ready to eat in less time then you could pour milk into your cereal?, and Spinach Freezer Breakfast SandwichesTo assemble the sandwiches, and wrap 'em up for later! I recommend storing these in a large resealable container or plastic bag for max freshness.
The best part?, Mucho Love!The tricky part of making perfect breakfast sandwiches is in the egg. There are a few ways to make the eggs. I'll go through your options and then tell you what we use. You can scramble a large batch of eggs and put a spoonful on each sandwich, it will stick to the sandwich when microwaving it.These are AHMAZING!!! I did the eggs in a mug separately from the meats as the eggs didn't cook the first time around. I also made biscuits from another Tasty recipe and used those instead of English muffins. It's the perfect make-ahead breakfast for when you have no time in the morning. Plus you can customize them with whatever you want/have on hand!!We value your privacyBake. Preheat oven to 450 degrees F. Individually wrap each sandwich in foil and transfer to a baking sheet. Bake in the oven for 15-20 minutes, 25 to 30 minutes. Cool completely.
Total: 4 Smart Points Each 🙂Before I started working, and !I decided to make my own breakfast sausage patties with a mixture of ground pork and ground beef (beef and pork mince) and flavored it very simply with salt, I knew that they were the real deal.Can't want to try these!Tiffany, I really hope that helps! (And you're not a pain!)One more question. I think you said the cheese you use is 1 sp. I had the hardest time finding cheese thats 1 sp. I scanned every single package of sliced cheese I could find. Borden singles. Kraft Singles. Lucerne Singles. Sargento. I tried from the “fancier” stuff in the resealable bags to the “cheaper” stuff like Kraft singles. It all scanned in at 2 sp (or more) per slice of cheese. Do you know exactly which cheese you use that is just 1 sp? I finally found a Sargento Ultra Thin Swiss for 1 sp but honestly the slice of cheese is so thin (like tissue paper) I didn't really even taste it so might not be worth even using that one. Wondering which specific cheese you use for 1 sp? THANK YOU SO MUCH! Sorry for being such a pain!Hi Christy! I'm so happy you liked the sammies despite a couple technical difficulties!