Make Ahead Breakfast Sandwiches

breakfast-sand-01

by Liz

I have received a few emails regarding my breakfast sandwiches, so I thought I would share with you my ingredient list and process for this super easy, money saver.

Just by comparing a couple of lower priced store alternatives, compared to making these breakfast sandwiches at home, you can save quite a bit of money and make yourself a hearty, healthy start to any day.

Aldi breakfast sandwich, 4 ct. for $2.99 = 75 cents a sandwich.

Jimmy Dean Breakfast Sandwich 8 ct for $10.79 =1.35 a sandwich (Wal-Mart)

Homemade sandwich = 39 cents a sandwich

(All prices below are from Aldi)

Eggs .70/12= .06

Bagels $1.00/6= .17

Cheese $2.49/24= .10

Ham $2.99/50= .06

breakfast-sand-02

Ingredients:

1 package of 6 bagels (your choice of flavor)

½ dozen large eggs

Salt and pepper

12 thinly sliced pieces of deli ham

6 processed cheese slices (such as Kraft, Borden or store brand)

Directions:

breakfast-sand-03

1. Preheat oven to 300 degrees.  Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting. 

2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.

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3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.

4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.

5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.

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6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.

7. Reheat in microwave 20 to 30 seconds.

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Make Ahead Breakfast Sandwiches
Yields 6
Make yourself a hearty and healthy breakfast for on the go at a fraction of the price.
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643 calories
60 g
449 g
26 g
40 g
11 g
294 g
1639 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Yields
6
Amount Per Serving
Calories 643
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 449mg
150%
Sodium 1639mg
68%
Total Carbohydrates 60g
20%
Dietary Fiber 3g
13%
Sugars 1g
Protein 40g
Vitamin A
17%
Vitamin C
4%
Calcium
29%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package of 6 bagels (your choice of flavor)
  2. ½ dozen large eggs
  3. Salt and pepper
  4. 12 thinly sliced pieces of deli ham
  5. 6 processed cheese slices (such as Kraft, Borden or store brand)
Instructions
  1. Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting.
  2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.
  3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.
  4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.
  5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.
  6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.
  7. Reheat in microwave 20 to 30 seconds.
Lower calorie option
  1. Swap out regular bagels for thinly sliced bagels or low calorie English muffins.
  2. Use egg whites (make sure you save your yolks in fridge or freezer for future use).
  3. Use only ½ a processed cheese slice per sandwich.
beta
calories
643
fat
26g
protein
40g
carbs
60g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/
** A few notes:

 As for the bread component for these sandwiches, you can use whatever you like, bagels, English muffins, rolls, sandwich buns, Texas toast, etc… I don’t recommend thinly sliced sandwich bread as it tends to break easily and just makes a mess.

This goes for your meat option as well, ham slices are the cheapest, however, you can easily swap it out for bacon or sausage.

When it comes to cooking the eggs; personally, when eating fried eggs, I enjoy a runny yolk, but that really tends to get messy when eating this sandwich so I recommend breaking your yolks during the cooking process or cooking them to over hard. 

When choosing cheese slices for your sandwiches; I would not generally recommend processed cheese slices for many recipes, unlike real cheese, but the processed stuff seems to melt the best giving you a nice creamy flavor and texture.

Finally, if you choose to freeze your breakfast sandwiches, I highly recommend that a night or two before eating, you thaw what you need in the fridge. I have tried to reheat these sandwiches straight from the freezer and it takes almost 2 minutes, thereby; re-cooking some of the components and it makes the flavor and texture of the sandwich less than desirable.

***EXTRA NOTE:

If you are watching your calories, like me, simply swap out regular bagels for thinly sliced bagels or low calorie English muffins.

Use egg whites (make sure you save your yolks in fridge or freezer for future use).

Use only ½ a processed cheese slice per sandwich.

Sheppard’s Pie

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Growing up, I was finally introduced to this New England menu staple quite some time after my family had moved from New York to Massachusetts, however, it did not take long for it to become one of my mom’s most popular dishes. I am happy to say that, this classic dish remains popular with my own crew as they ask for it often.

Ingredients:

1 ½ pounds of potatoes, boiled and drained

¾ cup of milk

¼ cup margarine

1 teaspoon of salt

½ teaspoon of pepper

½ tablespoon garlic powder

1 pound ground turkey or beef

½ cup onion, diced

1-14 ounce can of creamed corn

1-12 ounce bag of frozen corn

Directions:

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1. In a large, non-stick skillet, add diced onion and saute on medium to high heat until translucent, about 3 minutes.

2. Add turkey or beef  to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.

3. Turn off heat and set aside.

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4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.

5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.

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6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.

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7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.

8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.

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9. Bake, covered with foil in a 350 degree oven for 40 minutes.

10. Uncover and cook additional 20 minutes, or until edges are lightly browned.

11. Serve hot.

Once it came out of the oven, my crew had attacked it so unfortunately, there are no pictures finished product.
Enjoy the printable recipe card below.




Sheppard's Pie
Serves 8
A classic New England staple that you and your family will love.
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311 calories
26 g
61 g
16 g
19 g
4 g
223 g
407 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
223g
Servings
8
Amount Per Serving
Calories 311
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 61mg
20%
Sodium 407mg
17%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
9%
Sugars 4g
Protein 19g
Vitamin A
8%
Vitamin C
13%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ pounds of potatoes, boiled and drained
  2. ¾ cup of milk
  3. ¼ cup margarine
  4. 1 teaspoon of salt
  5. ½ teaspoon of pepper
  6. ½ tablespoon garlic powder
  7. 1 pound ground turkey or beef
  8. ½ cup onion, diced
  9. 1-14 ounce can of creamed corn
  10. 1-12 ounce bag of frozen corn
Instructions
  1. In a large, non-stick skillet, add diced onion and sauté on medium to high heat until translucent, about 3 minutes.
  2. Add turkey or beef to onions and cook until browned. Use a fork to mash occasionally, to help the meat crumble and incorporate the onions.
  3. Turn off heat and set aside.
  4. In a large bowl, add potatoes, and then break up potatoes with a potato masher until well smashed.
  5. Add margarine, milk, salt, pepper and garlic powder to potatoes and stir until well combined and the margarine has melted.
  6. Spray a 9 x 13 baking dish with non cooking spray and add meat mixture to baking dish.
  7. Gently spread creamed corn on top of the meat mixture, then layer the frozen corn on top of the creamed corn.
  8. Spread mashed potato mixture on top of all and spread to coat entire baking dish.
  9. Bake, covered with foil in a 350 degree oven for 40 minutes.
  10. Uncover and cook additional 20 minutes, or until edges are lightly browned.
  11. Serve hot.
Notes
  1. I used ground turkey for my recipe but you can certainly use ground beef as well, however, you may need to drain the beef, before adding it to your baking pan.
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calories
311
fat
16g
protein
19g
carbs
26g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Rosemary and Parmesan Roasted Potatoes

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By Liz

In our house, we have never met a potato we did not like. While baked and mashed are a huge hit with my crew, whenever I make roasted potatoes, there is never a crumb left. I am sharing with you, one of my family’s favorite roasted potato recipes; give it a try sometime, I am sure it will become one of your family’s favorites as well!

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Ingredients:

2 pounds potatoes, cubed into 1” pieces

¼ cup extra virgin olive oil

1 tablespoon kosher salt

½ tablespoon ground black pepper

2 tablespoons fresh rosemary, chopped

¼ cup shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

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2. Under cool running water, scrub and clean potatoes.  Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.

3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.

4. Add in chopped rosemary and cheese and toss again until well coated.

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5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.

6. Bake for 60 to 75 minutes or until desired crispness has been achieved.

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7. Serve hot and enjoy!




Rosemary Parmesan Potatoes
Serves 8
An easy and tasty potato recipe the whole family will enjoy.
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161 calories
21 g
2 g
8 g
3 g
1 g
126 g
933 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
126g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 933mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 3g
Vitamin A
1%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds potatoes, cubed into 1” pieces
  2. ¼ cup extra virgin olive oil
  3. 1 tablespoon kosher salt
  4. ½ tablespoon ground black pepper
  5. 2 tablespoons fresh rosemary, chopped
  6. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Under cool running water, scrub and clean potatoes. Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.
  3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.
  4. Add in chopped rosemary and cheese and toss again until well coated.
  5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.
  6. Bake for 60 to 75 minutes or until desired crispness has been achieved.
  7. Serve hot and enjoy!
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calories
161
fat
8g
protein
3g
carbs
21g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/