A make-ahead breakfast sandwich eliminates the need for a boring granola bar or fast food drive-thru. Make this egg sandwich up to a month ahead for speedy grab-and-go breakfast recipe.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
bake:
8 mins
total:
28 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges of pan. Coat foil with cooking spray. In a bowl whisk together the next five ingredients (through pepper). Pour mixture into prepared pan. Bake 8 to 10 minutes or until set. Using foil, lift out egg mixture. Cut into six rectangles.

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  • Meanwhile, lightly toast sandwich thins. Fill sandwich thins with eggs, Canadian bacon, and cheese. Wrap each sandwich in plastic wrap and place sandwiches in a resealable freezer bag. Seal and freeze up to 1 month.

  • To prepare, remove one or more sandwiches from freezer. Remove plastic and wrap sandwich in a paper towel. Microwave 1 1/2 to 2 minutes or until heated, turning once.

Out the Door

Keep your sandwich warm to go by wrapping in foil after heating.

Nutrition Facts

270 calories; fat 12g; cholesterol 267mg; saturated fat 5g; carbohydrates 24g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 3g; protein 20g; vitamin a 556.2IU; vitamin c 0.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 50.4mcg; vitamin b12 1.1mcg; sodium 410mg; potassium 196mg; calcium 221mg; iron 2.3mg.
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