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I am forever searching for anything that will save time, save money or save calories. These make-ahead breakfast sandwiches do all three, which makes them a win, win, win in my books!
I struggle to get a good breakfast in on busy mornings. When I need to pack up my two kids and race out the door to make the school bus, all bets are off. Both my husband and I appreciate having these quick and easy breakfast sandwiches to grab and go. I like to season them with Pink Himalayan salt. Pink Himalayan salt has a host of health benefits that make it better for you than the average table salt.
Normally, I am one of those people who does not like bacon. I will typically make my breakfast sandwiches without bacon or any meat. While I like them this way, I was really surprised by how good this chicken bacon was. I think my pregnancy with my son changed my taste buds a bit! Either way, these make-ahead breakfast sandwiches are great with or without the bacon! I use my flat grill to whip it up because I can do more at a time (saving more time, winning!). I absolutely love it for cooking pancakes, eggs, bacon and we’ve even cooked steaks on this bad boy a few times. It’s such a great tool to have in the kitchen.
What I love about these make-ahead breakfast sandwiches is the variety with which they can be made. The last batch I made had a few with spinach for some added nutrients and a few without. I even made some with egg whites only which were equally delicious!
Have a quick and easy breakfast that helps you survive busy mornings? Let me know in the comments below!
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Make-Ahead Breakfast Sandwiches
A quick and easy solution to hectic mornings!
- 4 large eggs
- 1 tsp Pink Himalayan salt
- pepper to taste
- 1 cup spinach chopped (optional)
- 1/2 cup onion chopped
Preheat the oven to 350 degrees.
In a bowl, add 4 eggs, salt, pepper, chopped onion and optionally, chopped spinach. Whisk together.
Pour mixture into a muffin tray. It should fill approximately 4, 3/4 of the way full depending on how much spinach was added.
Bake in the oven at 350 for 15 minutes. Let cool.
Place egg patties on whole wheat english muffins with cheese, chicken or turkey bacon. Place in fridge for busy mornings!
I keep these breakfast sandwiches in my fridge for 4 days. When taken out of the fridge in the morning, I like to microwave them for 45 seconds to melt the cheese.
If making the breakfast sandwich with only egg whites, use 1/4 cup egg whites for each egg.