Nifs Breakfast To Go Sandwich Oamc Recipes

Steps:

• Scramble eggs in a large skillet. If you want a uniform shape, cook in greased canning rings.
• Assemble sandwiches with one egg, one slice of meat, one slice of cheese.
• Wrap each sandwich individually in plastic wrap, then freeze and place in zip-top bags.

Steps:

• There are a few different ways that you can cook the eggs. I pierced each yolk, gently stirred each of them and used a plastic egg cooker in the microwave. OR you can lightly scramble each egg in a cup sprayed with cooking spray. OR you can lightly scramble each egg in a silicon muffin tin and bake them. OR you can lightly scramble each egg and cook in a tiny frying pan (I've seen them!). It's up to you how to cook them! You basically want them to end up being cooked through and slightly smaller than the size of the English muffin.
• While eggs are cooking, open each English muffin and lay them out.
• When the eggs are done, place each egg on the bottom half of the muffin.
• Add bacon to each muffin and top with cheese.
• Wrap each breakfast sandwich in plastic wrap. I placed the sandwiches in a large resealable bag and put them in the freezer.
• When cooking, placed wrapped sandwich in the microwave. Microwave on high for 30 to 45 seconds. Unwrap, turn over and cook on high for another 30 to 45 seconds.
• The cooking time varies on how frozen the sandwich is (fridge freezer or deep freezer) and the microwave.

Steps:

• Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
• Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
• Beat eggs and adobo seasoning in a bowl until light and frothy.
• Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
• Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

Steps:

• Slice each bagel in half.
• Lightly butter each side.
• To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
• On the bottom half of the bagel place cooked egg.
• Top each egg with approximately 1 Tablespoon grated cheese.
• Stack bacon on top.
• Complete sandwich with top of bagel.
• Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
• To serve, remove 1 bagel sandwich from bag and remove wrapping.
• Place upside down in microwave and heat for 30 seconds.
• Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.
• Eat warm.

Steps:

• Line muffin tins with paper liners, and set aside.
• Fry, crumble and drain sausage.
• Preheat oven to 375 degrees.
• Mix together bisquick, cornmeal, eggs, and milk.
• Add drained sausage, and cheese, and stir well.
• Ladle the filling into the prepared muffin tins, filling almost to top.
• Bake for 11-15 minutes.
• Allow to cool completely.
• Store in freezer in a large airtight container.
• Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
• Microwave on high for approx 90 seconds.