Make Breakfast for Two Weeks in One Skillet
I love fast food breakfast. Few things bring me so much joy as an egg mcMuffin or an awful breakfast burrito, although I know they aren’t exactly good for my health. So instead of spending the morning driving – I don’t have a car – I decided to make myself a light and quick breakfast, and I made a lot of them .
Inspired by this article from The Kitchn , I whipped up a baking sheet of eggs to use for both my English muffin sandwiches and burritos. To make this part of huevo with your own hands , you will need:
- 9 eggs
- 3/4 cup whole milk
- Salt and pepper for flavor
- Any vegetables you want to add there (I used leftover frozen mushrooms and caramelized onions).
Whisk eggs and milk and season with salt and pepper. You can also add some nutritional yeast or even some poppy seeds or sesame seeds. Everything goes. Spray a 9×13 pan with cooking spray and sprinkle vegetables evenly. Bake the eggs at 375 ° F until a thin knife inserted in the middle is clean (about 15-20 minutes). You now have enough eggs to make eight breakfast sandwiches and nine breakfast burritos.
For sandwiches
Take a cookie cutter (or cookie glass) and cut out circles from the egg. Toast eight English muffins and place the egg circles on top of them.
Sprinkle the eggs on top with whatever cheese and meats you want. I chose Gourmet Ham for the meat, but you can also use Canadian bacon, pre-cooked bacon, grilled tofu, or skip the protein altogether. In terms of cheese, I followed the trash panda route and opted for American slices, but cheddar, smoked Gouda, Hawarty dill, or any other sliced cheese would do. (Note to the American: It freezes very well, but because of its low melting point, it creates a little (delicious) mess when you microwave your sandwich. It still tastes good, though.)
Wrap the sandwiches in aluminum foil, toss them in the freezer bag, and store in the freezer for up to a month.
For burritos
You may have noticed that cutting out these little circles left a whole egg. This is great news because you can use this excess for burritos. How to fill the tortilla is up to you, but I think you should pick at least one item from each of the following categories:
- Protein: roasted beans, breakfast sausage, chorizo, soirizo, ham, bacon, turkey, or soy curls. (For sausage, chorizo and bacon: pre-cook and dry on paper towels.)
- Cheese: Semi-hard melting cheeses like cheddar, jack pepper, hawarty, and gouda are best suited here.
- Vegetables and Herbs: In addition to vegetables already baked into eggs, you now have the chance to add bell peppers, hot chili peppers, spinach, green onions and cilantro.
- Potato. The potato gets its own mark on the list because it is so important. You can dice and fry your own little cubes, but I only buy frozen grated potato pancakes. Whichever potatoes you choose, be sure to cook them crispy and dry on paper towels before adding them to the burrito.
After all the ingredients are cooked, drained, chopped and chopped, take a tortilla, add a 3×1 inch strip of eggs and 2-3 tablespoons of each other filling. Wrap the whole thing in a tortilla, wrap it in aluminum foil, and toss it into a sandwich freezer bag.
In the morning
When you’re ready to eat your handy creations, take them out of the freezer, remove the foil, and microwave on a paper towel for two minutes give or take. (Start with a minute and a half and increase if necessary.) You can also reheat them in the toaster, it will take a little longer, but – especially in the case of the English muffin – will give you a better texture.