Make-ahead Breakfast Sandwiches!

I made an amazing discovery – did you know that you can freeze and reheat breakfast sandwiches!? So of course I had to try it! I made eight of them and froze six. I just ate the first one and aside from the fact that I over-toasted the top of the muffin it worked out quite will!

This will help to ensure that I have food for the upcoming week. How did I make them?

  1. Caramelized some onions with sage, thyme, and pepper. I didn’t add salt because the bacon and cheese will do that for me later. I poured a dozen eggs (beaten)* on top and baked that whole concoction for about 20 minutes. Who knew that it took such a hot oven (450F) to bake eggs?

*although next time I will use 10 eggs.

2. It takes a slightly lower oven to cook bacon (375 F) but takes about as long. Bake it and put it on a paper towel to drain. That’s what’ll crisp it up. Also, do this on the top rack of your oven for greater success. I had to do some re-arranging mid-way through. You may prefer vegan bacon, (coconut bacon, tempeh bacon), peameal (Canadian), or none at all. All are fine. They’re your sandwiches, after all.

3. Toast your English muffins just a little bit. You can use the lower rack in your oven while you cook the bacon up top.

4. Assembly. Each muffin contains: 1/8th of the onion-egg (is this a frittata?), a slice of bacon broken in half (some got a bit extra) and a couple slices of cheese. Layer in standard sandwich format.
 Sorry for the weird perspective here! (I had to wedge in beside the fridge to take this picture).

Wrap each sandwich individually in tinfoil, put them together in a (clear) bag, and freeze. To reheat them take the tinfoil off and put your muffin on a paper towel. I microwaved it for 90 seconds but I think I’ll try reducing that to 75 or even 60 seconds the next time. I toasted the top half of the muffin in the toasted oven. I thought that I’d like the crunch but the texture was too different. I need to reduce the time there, too.

Pretty delicious, though! And now my breakfast woes are solved!

Bread

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Just some cracked wheat bread. It’s made with molasses so it’s really dark. This might be my favourite texture yet for homemade bread. Plus it’s a good way to use up some of my kasha. I made it before going to work the other day which was just cruel as my apartment smelled of freshly baked bread and I needed to run off before I could eat any. So I had some when I came home. I’ve been eating it with my pickled cheese. Divine! The second loaf is now in my freezer.

Mexican Casserole

Using the same cookbook, I also made a mexican casserole. This one was very spicy. This might be because I added three jalapeños, which turned out to be a bit much.

Yoghurt-spice sauce

Yoghurt-spice sauce

That’s on top of all of the spices in the yoghurt.

A glass bowl filled with kidney beans, rice, corn, and tomatoes all stirred with a wooden spoon

Filling

This filling really helped me raid my freezer. From it came corn, tomatoes, rice, and beans. The only fresh ingredient was the jalapeño! And I can buy them at the corner store, so it really wasn’t that much of a hardship.

A casserole dish filled with filling, comprising rice, kidney beans, corn, green onions, and tomatoes

Waiting to bake

1/4 of the finished casserole gone

All baked and delicious

This was all eaten in two days. It was pretty delicious!

It turns out that I’m much happier with food in my fridge. Apparently when my fridge is empty I get anxious, upset, and irritable. It’s stressful to think that I don’t have any food! I feel as though there’s a lesson in there.

Bake Fail!

Let me start off with this: I am usually a pretty decent bread maker. It’s one of the things that I like to make and that is usually quite successful. However when I say that I need to specify that it only applies to yeast breads. Take away the yeast and I get this sad excuse of an Irish soda bread.

Quick bread... too dry

Quick bread… too dry

I know why, too. It’s because I didn’t add enough liquid. Because I live on the shores of a big lake I’m used to living in a humid environment! But it’s been so dry lately that I couldn’t even add enough liquid to make the bread work. Oh well. I’ll still eat it, of course. It just needs a runnier jam!