Weekend Breakfast Sandwich Bake (A Hidden $10 Meal!)

If you’ve been around here a while, you know my favorite kind of weekend is the kind that starts in the kitchen. A little coffee, a little music, and a few things prepped for the week ahead. Lately, though, I realized we’d fallen into a habit — grabbing boxes of frozen breakfast sandwiches and burritos “for convenience.” (You know the ones.)

Sometimes the solution is so obvious it’s almost funny. Why not just make them myself? So, during my weekend cooking spree, I tried it — and turns out, this one’s a keeper and a total money-saver.

Let’s Cook!

• Preheat the oven to 375 degrees and spray the bottom of an 9 x 13 baking dish with cooking spray.
• Sprinkle the meat, veggies, potatoes and cheese on the bottom of the pan.
• Beat the eggs and milk, adding salt and pepper.
• Pour over everything in the pan and bake until the eggs are set (about 20 minutes).
• When the eggs have cooled, cut into squares to fit on an English muffin.

To serve, toast the muffin. I like to butter mine lightly. Add a slice of cheese to one side of the muffin and one slice of the egg to the other muffin and toast for a couple minutes to warm the egg. Serve with some fresh fruit and enjoy.

These can also be made ahead of time and frozen (just skip the step where you melt the cheese and place it on top of the egg before wrapping). Microwave a minute at a time until everything is reheated. And wait, there’s more! You can also cut the baked egg mixture into rectangles and roll up in tortillas. Those can also be frozen too and reheated for a quick breakfast on the go.

Now instead of spending $8-$10 for a box of 4 sandwiches, I’m spending about $8 to make a dozen of these beauties (plus another couple dollars if you don’t have the English muffins or tortillas). If you give it a try, please share what combination of fillings you used because the possibilities are endless!

Eat well my friends!