Make Ahead Breakfast Sandwiches Recipes

Steps:

• Bake biscuits according to package directions.
• While biscuits are baking start browning sausage.
• In a mixing bowl combine eggs dry mustard and pepper.
• Add egg mixture to the browned sausage and cook until eggs are done.
• After biscuits have cooled cut them in half and spread with butter.
• Sprinkle buttered biscuits with garlic salt (DON'T add the salt to the eggs while they are cooking, the salt will make the eggs rubbery).
• Cut cheddar cheese slices into fourths.
• Put one fourth of cheese slice on bottom half of biscuit.
• Spoon a small amount of cooked egg and sausage mixture onto the bottom half of each biscuit (on top of cheese).
• Place another fourth of a cheese slice on top of the egg and sausage mixture (putting the cheese on this way "glues" the sandwich together when it is reheated).
• Place top of biscuit onto sandwich.
• Wrap each sandwich in wax paper and put them in large freezer bags.
• Place them in the freezer.
• To reheat, leave sandwich in wax paper and microwave on high for approximately one minute to a minute and a half.

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

Steps:

• Cook eggs in medium nonstick skillet on medium heat 2 to 3 min. or until set, stirring occasionally. Remove from heat.
• Cover bottom halves of muffins with Singles, ham, eggs, spinach and tomatoes.
• Spread mayo onto split sides of remaining muffin halves; place, mayo sides down, over sandwiches. Wrap individually in waxed paper or foil.
• Refrigerate until ready to serve.
• Place 1 unwrapped sandwich on microwaveable plate just before serving. Microwave on HIGH 1 min. or until heated through. Repeat with remaining sandwiches if necessary for additional servings.