recipe

breakfast sandwiches

We have successfully moved into our new apartment! I will post pictures as soon as everything is unpacked and looking pretty. Stay tuned. In the meantime, here’s a new recipe from the (new!) FFoB headquarters.

Weekday breakfasts are always tough. I love to make breakfast on the weekends, but when I’m pressed for time, I often end up skipping the Most Important Meal of the Day. If I’m teaching, this means that the students I see around 10:00 get a pretty hangry Mr. Rossi, and if I’m not teaching (during one of the breaks that us underworked and overpaid teachers get) it means I’m likely to pay $3 for a bagel somewhere. Neither situation is ideal.

So, a breakfast sandwich. This is a really flexible medium for quick morning meals, and it is very inexpensive. I got all the ingredients at the Safeway across the street from our apartment (living the dream, yo). You could do even better if you bought everything on sale, or at a discount grocery store.

The plan was to make 20 sandwiches (since my English muffins came in packs of 10). I made 10 with egg, ham and American cheese (per Sarah’s request) and 10 with egg, mozzarella and sauteed mushrooms.

Breakfast Sandwiches

Here are the prices I paid for each ingredient this morning, broken down by sandwich.

This is cheap food, folks.

Breakfast Sandwiches
(I know the “units” column is sort of confusing. Here, 1 unit = enough for one sandwich).

So the ham sandwiches cost $.93 each:

Breakfast Sandwiches

and the mushroom sandwiches cost $.98 each:

Breakfast Sandwiches

Not bad, right?

Anyway, back to the kitchen. First task is to cook 20 eggs (actually, I just used a carton of 18). You can bake the eggs in little ramekins, but even I don’t have 20 small bowls. I decided to bake them all in a baking dish.

Breakfast Sandwiches

Breakfast Sandwiches

This worked pretty well, but the pan was smaller than I would have liked, so I ended up having to slice it in half through the equator to get 20 sandwich-sized slices. For 20 eggs, I would recommend a larger pan (at least 9 x 13) so you have a thinner layer of egg. But really, it’s all gonna work fine.

Then I cut the ham into slices, sauteed the mushrooms aggressively (to get some good color) and ran the muffins under the broiler to toast them lightly. Then assemble and wrap in parchment paper!

Breakfast Sandwiches

Breakfast Sandwiches

Breakfast Sandwiches
(not sure where the focus went in this photo)

You can pack the wrapped sandwiches in a Ziploc bag and freeze them. They reheat beautifully in the microwave, oven, or toaster oven.

So go make some cheap breakfast sandwiches!

Breakfast Sandwiches with Egg and Cheese

makes 20 sandwiches (easily scaled up or down)

Ingredients

  • 1 stick butter
  • 18 large eggs
  • salt and pepper
  • 20 slices of any cheese
  • 20 1-oz slices of ham or Canadian bacon (get it cut thick), OR 20 medium-large cremini mushrooms (or, hell, use both!)
  • 20 English muffins, split with a fork

Directions

Preheat the oven to 350 degrees F. Melt the butter in the microwave or on the stovetop. Set aside.

Crack all the eggs in a large bowl, add 1 teaspoon salt and a lot of black pepper, and beat well with a whisk or immersion blender. Swirl 2 tablespoons of the melted butter (eyeball it) in a large baking dish and pour in the eegs. Bake until the middle of the pan is barely set, about 20 minutes. Remove from the oven and let cool, then dump your egg “cake” onto the countertop and cut into 20 squares.

If you are using ham, cut the ham into 20 sandwich-sized slices. If you are using the mushrooms, slice them about 1/4 inch thick. Saute with 1 tablespoon butter and a pinch of salt in a nonstick skillet over high heat, stirring occasionally, until well-browned. This takes about 5-6 minutes. Set aside.

Working with 10 at a time, lay out your split English muffins (split side up) on a baking sheet and brush with half the remaining butter. Broil until lightly colored, about 1 minute. Assemble the sandwiches! You can do this in any order, but I like to do: bottom piece of muffin, egg, ham and/or mushroom, and cheese on top. If you are eating right away, I like to put them back under the broiler so the cheese gets bubbly.

If you are freezing these, cut 20 big squares of parchment paper (my free parchment paper offer still stands, no joke), plastic wrap, or foil. Wrap each sandwich tightly and transfer to large Ziploc bags. Stash in the freezer.

To reheat unwrap the sandwich, microwave for 1 minute, heat in the toaster oven for 5-6 minutes, or heat in a 450 degree oven for about 10 minutes.

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2 thoughts on “breakfast sandwiches

  1. This is brilliant! I’ll have to make them, and then Matt will have no excuse to buy those damn Jimmy Dean things behind my back!

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