My hunny is in the Army. That means he gets up before the sun comes up and comes home after it’s gone down. At least in the winter time. Not allowing himself a lot of time in the mornings to get ready to go in the name of sleep, he doesn’t always grab something for breakfast and ends up spending money. This isn’t going to work for me. So I made him a solution. Two actually.
The first one I made is essentially an Egg McMuffin, but it took a tenth of the time to make the batch, and I can freeze it! The second one is essentially a hot pocket with sausage, hashbrowns and egg inside. And I can freeze that too!
Both of the recipes I got from my new addiction, Pinterest, as links to others’ cooking blogs. The breakfast pockets (the first picture) was from BudgetGourmetMom.com, and the sandwiches were from Macheesmo.com.
So here’s the skinny on them:
The egg sandwiches are so simple. Get 12 english muffins (2 packs), slice them and lay them out on cookie sheets so they can be toasted. You need 12 large eggs and a muffin tin next. Crack one egg per pocket in the tin. Bake the muffins at 350 for 10 minutes, and the eggs at 350 for 20 minutes. Meaning, cook them at the same time and take the muffins out first. Grate up some good cheddar cheese, and when they’re done, combine the three – muffin, egg and cheese. The tricky part that I wouldn’t have figured out: If you’re going to freeze these for on the go breakfast like I did, put the finished muffins on a sheet tray and put them in the freezer uncovered and unwrapped for one hour. Then take them out and wrap them in foil. And if your hunny happens to have a toaster oven at work, he’s all set! A microwave works too, they just stay crispier when you do it in a toaster oven.
The breakfast pockets were a little more complicated, but worth it. Basically, you make a dough – let it rise. Cook up sausage and onion, then put in milk, egg, frozen hashbrowns and spices. Once your dough has risen, cut off little chunks, and roll them out flat on a floured surface. Put goodies in the middle, then fold and pinch them closed. Bake at (you guessed it!) 350, for about 20 minutes until they get golden brown on top. The recipe that she uses for the dough is perfect because it’s just a little sweet to offset the savory of the inside goodness. And if you’re going to freeze these ones too, then do the same thing. Line them up on a sheet tray and put them in the freezer uncovered and unwrapped for one hour. Then take them out and wrap them in foil.
Now lets see how long these last me before I have to make more to satiate his big appetite.