Quick Bacon, Egg and Cheese Sandwiches
Quick, easy and something that you can grab and eat on the go!
(Recipe created in partnership with Toufayan. All opinions are my own as usual)
This year I have enjoyed a wonderful relationship with Toufayan (rhymes with relin’) Bakeries and learned a lot about the company’s history and picked up some valuable tips. You may have already seen some of my other recipes I made using my new favorite pitas, tortillas and flat breads. By the way, did you know that their tortillas are gluten-free?
This time I wanted to share a few of my make ahead breakfast tips that make these quick bacon, egg and cheese sandwiches a real morning time saver. My oldest, the competitive swimmer that eats like 6 times a day, gets up at 4:45. Needless to say my husband gets him up and takes him to practice. At 6 am my youngest gets up for school. 2 kids, 2 different times to eat- but both very hungry.
Because I neither have the time nor energy to make a full blown and nutritious breakfast every morning I make a lot of things ahead of time. Pop them in the toaster oven or microwave and you are good to go. My kids can do this themselves- even my husband! (I kid…).
You may already be doing this and that’s great- let me know in the comments what YOU do to save time in the morning. I think that’s the best way to learn is to hear what others are doing that works.
Here are my tips on the best ways to make a sandwich ahead of time:
*At the beginning of the week BAKE a package of bacon, allow to drain, and store in the refrigerator for use all week. Big family? Then bake more bacon. The key is to allow it to drain on paper towels then store in a Ziplock bag. I line a cookie sheet in non-stick aluminum foil, place the bacon side by side without touching and bake at 350 until it has reached your desired level of doneness (at least 15 minutes). Drain, store and you are good. Try to stay out of it in a moment of weakness.
*Spray a ramekin or similar baking dish with non-stick spray, crack one egg into it, beat it with a fork, add a tiny bit of ingredients like salsa, shredded cheese or chopped bacon and stir. Microwave for 1 minute or until egg is set. Carefully use a fork to remove the egg round. You can now enjoy on a Pitette like you see below OR allow it to cool for a quick grab and go breakfast (or snack) item. I will do several of these at one time, cool on a cookie sheet or piece of waxed paper and store in a container in the refrigerator. They are simple to reheat and takes about 20 seconds. Think of it as an omelette or mini-crustless quiche.
*Take a moment to make a light fruit salad to eat from for 2-3 days. Chop peaches, pears, apples, grapes, plums- anything that won’t break down. Sprinkle with a bit of honey and a squeeze of lemon, toss and store in an airtight container. This makes a great topping to granola or yogurt.
*Lastly, if you want to assemble your sandwich ahead of time and cut even more time- place your egg round on an opened pitette. Wrap tightly with plastic wrap and store in the refrigerator. TO eat just unwrap, heat for 15-20 seconds and you are ready to chow down. The pitettes are the perfect texture to stand up to the egg rounds.
Here is an example of how WE enjoy Toufayan Pitettes:
In a small, round ramekin-style dish spray with non-stick spray. Beat in 2 eggs (1 if smaller dish), a bit of cheese and 1 strip of bacon, cut into strips. Heat in microwave 1 minute or until set.