Inspired by this recipe, I've started making breakfast sandwiches to store in the freezer. In the morning it's a simple matter to grab them, reheat and enjoy.
Even better, you can mix and match ingredients. Sometimes I add loads of fresh spinach or sun dried tomatoes, though the version I'm sharing below is pretty traditional.
To speed things up even more during the Big Cook Day, I scramble eggs (whole eggs, egg substitute or egg whites) in the oven. Simply mix the equivalent of six eggs, add 1/2 cup low-fat milk and (a Hayley favorite) add a teaspoon (or so) of Tabasco. Bake at 350F in a greased dish for 8 minutes, stir with an oven-safe spatula, then bake for 8 minutes more or until set to your desired level of firmness.
You can easily double this recipe, by the way, to make scrambled eggs for a crowd.
Anyway, load your eggs and whatever fixings you want on whole wheat English muffins.
Don't these look amazing?
To keep in the freezer, just pop into freezer-safe containers and store for up to two months.
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