Sweet, Sweet Sunday

Making the Perfect Homemade Breakfast Sandwiches

I am definitely NOT a morning person…

Yet every morning I am expected to provide a healthy and satisfying breakfast for the “resident five year old” every single morning…and that most likely does not mean tossing him a granola bar on the way out the door and expecting him to eat it in the car on the way to school…(actually it’s simply a walk across the street since we just moved)…

I have found that, like any other meal, making many breakfast foods at one time is so much smarter than every single morning having to decide what to make and then taking the time to actually make it.

Doing this can not only save you time, but can also mean that you are eating healthier meals in general.

The perfect breakfast sandwiches are healthy, hearty and satisfying…contain your choice of the perfect ingredients—such as English muffins, scrambled eggs, ham, and cheese…cheaper because you are not forking out how much money to drive through and grab a breakfast that consists of the same exact ingredients that you already had at home.…not to eve mention the fact that these homemade breakfast sandwiches have no processed and unhealthy ingredients…unlike the breakfast sandwiches you would get at a fast food joint on your way to work—such as the Egg McMuffin from McDonald’s. Rather, they

…and finally they are very easy to make…simply consisting of delicious ingredients—such as crisp and buttery English muffins eggs, bacon, sausage, and cheese.

 

 

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  1. Preheat the oven to 375 degrees.
  2. Sprasy 9″x13″ with nonstick cooking spray.

 

 

 

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The Eggs

Baking your eggs instead of frying them will make them softer, more fluffy, and moister.

 

To bake your eggs…

  1. Whisk the first six ingredients listed above together in a large mixing bowl.
  2. Pour mixture into a greased 9×12 pan.
  3. If you really are concerned about the shape of your egg “patties” and only want them to be circles…instead of squares…you could bake them in 10oz round  ramekins with one egg per cup….and then bake for about fiftteen minutes.

  4. Bake for about twenty minutes…be careful not to overcook the eggs…you want to cook them just until the center is set because the egg will cook more when you reheat your sandwich…and if you cook the eggs too much, they will be tough.
  5. Let the eggs cool.
  6. Cut them into twelve squares.

To make your breakfast sandwiches better for you…use egg whites, not the entire egg. This redeuces the cholesterol content and number of overall calories.

 

 

 

 

 

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The Meat

As for the meat, you have several options—such as sausage, bacon. Canadian bacon, and ham.

To make your breakfast sandwiches healthier, you could use low sodium, sugar free ham or turkey.

To cook your meat…

  • Place the bacon or sausage on a large baking pan.
  • Bake for ten to fifteen minutes, alojng with eggs that we have just talked about.
  • Cook until the meat has cooked through and the bacon is crispy.
  • Set cooked meat on paper towel to drain some of the excess grease off.

 

 

 

 

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The Cheese

Choose a cheese  that melts well and will complement the other ingredients.

 

 


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The Bread

As far as the bread, you can use whatever you’d like—such as bagels, English muffins, or sandwich thins.

 

To toast them…

  • Slice the bread and place the halves on large baking sheet.
  • Brush butter evenly over the top of each slice.
  • Bake for about five minutes…until crisp and slightly toasted on the top.

 

To make your sandwiches healthier,

  • avoid breads that claim to be bleached, enriched, or enhanced
  • choose breads that contain at least three grams of fiber per serving.
  • look for breads that list whole grains or whole wheat as the first ingredient

 

 

 

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 Vegetables

Adding vegetables to your breakfast sandwiches will not only add valuable vitamins, minerals, and fiber…but will also help the sandwich seem even more hearty!

Add any vegetables you like—such as mushrooms, onions, peppers, spinach, zucchini—to the eggs before baking.

 

 

Assembly

Lay down square sheets of aluminum foil for each sandwich…one that is big enough to hold one sandwich each.

Then put a layer of Saran Wrap on top of that.

Layer the ingredients in the following order…

  • Bread…English muffin or bagel half
  • Egg
  • Cheese…about 1/2 ounce per person
  • Meat…about two ounces
  • Bread…English muffin or bagel half
  • Wrap the sandwich tightly in the plastic wrap, then again tightly in the foil.

Repeat with remaining sandwiches.

If you are planning on eating your breakfast sandwich right away, bake the sandwich at 350 degrees for about five minutes…until the cheese melts.

 

 

 

 

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 Storing

Now that you have finished assembling and wrapping each sandwich, it’s time to stick them in the freezer with whatever other frozen assets you have added to your freezer meal account…(more ideas later)…

Place the sandwiches in a gallon-size freezer-bag or in an airtight storage container.

You could also keep them in your refrigerator up to a week.They will stay good in your freezer for up to three months….assuming that they haven’t all been eaten before then.

You could also keep them in your refrigerator up to a week.

 

 

 

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Reheating

These Breakfast Sandwiches can be reheated both while they are still frozen…and if they have been thawed out first.

You could also reheat these freezer breakfast sandwiches in a toaster oven or regular oven….using common sense to know whey they are heated through.

Once they have been reheated, you could add any additional ingredients/toppings that you would like—such as salad greens, avocado, your favorite sauce, mayonnaise, guacamole, Sriracha, Tabasco hot sauce, sliced avocado, fresh spinach leaves, freshly sliced tomatoes—so that it won’t seem so much like a freezer meal.

 

 

To reheat them while they are still frozen…

  • Microwave…Remove sandwich from wrapper. Wrap loosely with a paper towel. Microwave for 1.5 minutes, Flip, Microwazve another 1.5 minutes. Let it stand for one minute…until the sandwich is hot all the way through and the cheese is melted.
  • Oven…Preheat oven to 350. Place frozen breakfast sandwich in the oven for about fifteen minutes.

To reheat them if they are already thawed out…:  

  • Thaw overnight in the refrigerator, Remove wrapper. Placesandwich on paper towel-lined plate. Microwave one minute or just until hot.
Sweet, Sweet Sunday

Making the Perfect Muffins

Preheat your oven to 350. Grease your muffin pan.
Stir together the dry ingredients.
Stir together the wet ingredients.
Make a well in the dry ingredients.
Add the wet ingrefients to the dry.
Stir all the ingrdients together.

Fill the muffin liners 3/4 of the way up.

Bake for 20 minutes.

Let cool for 5 minutes before serving.

Sweet, Sweet Sunday

Making the Perfect Coffee Cake

Coffee cake is great for breakfast…or lunch…or dinner…or any time in between…along with a perfect cup of coffee…(next post—Making the Perfect Cup of Coffee…go figure(?!))…

 

 

The perfect coffee cake is moist and tender…with a perfect gooey middle layer of dark cinnamon filling…and a crumbly streusel topping.….with lots and lots of crumbs.

 

This is a simple and quick recipe for a delicious, homemade coffee cake made from scratch…and best of all, you probably already have all the ingredients in your pantry or fridge…that will be great for making ahead of time and serving for a special brunch or holiday breakfast.

By the way, I used to hate it when I was growing up and my mom would make a cake…saying that it would taste better tomorrow…dang it..I didn’t want to wait until tomorrow…I wanted a piece right then and there…

Same with this coffee cake…I want it as hot as my coffee…straight out of the oven.

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Prep Work

  • Preheat oven to 350°F.
  • Grease and flour 9″ springform or Bundt pan.

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Making the Streusel

  • 1/2C flour
  • 1/4C brown sugar
  • 1-1/2tsp cinnamon
  • 3Tbsp cold unsalted butter, cut into pieces
  • 3/4C chopped walnuts, optional

Combine flour, brown sugar and cinnamon. Note that making your streusel by hand will help make the streusel crunchier.

Cut in butter with a whisk.

Pinch together with your fingers until it forms a crumble.

 

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Making the Cake

  • 2 eggs
  • 2tsp vanilla
  • 1C sour cream
  • 1-1/4C milk
  • 1C sugar
  • 2C flour
  • 1-1/4tsp baking powder
  • 1/2 tsp salt

     

Mix together your wet ingredients—eggs, vanilla, sour cream, and milk.

 

Mix together your dry ingredients—the sugar, flour, baking powder and salt.

Combine the two mixtures. Mix until the batter is smooth, fluffy, and resembles frosting, about two minutes.

Spoon half the batter into the prepared pan.

Sprinkle half of the streusel mixture…about three cups… evenly over batter.

Top with remaining batter.

Spread evenly using a spatula.

Sprinkle the rest of the streusel evenly over the top of the cake..

 

 

 

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Baking Your Coffee Cake

Bake at 350 for about an hour…or until a toothpick inserted into the center of the cake comes out clean.

Let cool on a wire rack for at least thirty minutes before carefully transferring the cake, streusel side up, onto a serving plate. 

Sweet, Sweet Sunday

Making the Perfect Twice Baked Potatoes

There are times with a simple baked potato will not do, even how well dressed it might be.

You want something “extra”…you want to take what you’ve learned about Making the Perfect Baked Potatoes and turn them into something more…something a little fancier than regular baked potatoes.

The perfect twice-baked potatoes have crispy skins that are overflowing with creamy mashed potatoes and  covered with extra cheese and bacon.

Russet potatoes are the best choice for making twice baked potatoes because of their shape and size. The skins of Russet potatoes are sturdy enough to stay intact while you are hollowing them out and stuffing them.

 

 


Pre-heat oven to 400. Line a baking sheet with foil.

Bake your potatoes as explained in this post. I always make way more baked potatoes whenever I do make baked potatoes for making these and keeping stocked in my freezer for later…

Cut each potato in half lengthwise, Scoop out most of the inside of the potato, leaving a little bit so that the skins don’t crack or tear when you are working with them.

Hollow out each half, leaving a bit of a shell so the skins don’t break or crack.

Mash the insides, , as if you were making mashed potatoes. While you are making the mashed potatoes, you might want to stick the potato shells back in the oven to make them crispier.

Spoon the filling into the shells or snip off the corner of a freezer bag and pipe the filling into the shells.

Top with cheese, bacon and green onions.

Bake at 375 for 10-15min or until cheese is bubbly.

 

 

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Making Twice-Baked Potatoes Ahead of Time

You can save meal prep time during the week by baking, mashuing, and stuffing your potatoes. You can store them in your fridge in an air-tight container up to three days ahead….that way when prepping dinner on a work night all you have to do is simply warm the stuffed potatoes in the oven fot about 15min.

 

You can also keep twice baked potatoes on hand by freerzing them. After the potatoes have cooled, wrap each twice baked potato individually in aluminum foil and stick in the freezer.

Thaw your frozen twice baked potatoes by thawing them in the refrigerator overnight and then baking at 350 for 15-20 minutes.