Freezer Breakfast Sandwiches

I was blessed to grow up in a home with a mother who loved to cook and was amazing at it.  She would go to the store multiple times a week on her way home, get fresh ingredients, come home and cook us up homemade from-scratch dinners on a regular basis.  Nothing was ever frozen and we rarely ate anything out of a box mix (except for maybe macaroni and cheese and brownies! Yum..) I wanted to do that for my family just like my mom did for us!

Then I grew up!!  Need I say more?  I realized that my mother is a kitchen goddess. So I still like to cook fresh homemade meals and I try to about once per week, but really... I like for meals to take up less of my time.  I grew up and I discovered the miracle that is the freezer.  So I'm always excited to find new meals that freeze well that can be pulled out, warmed up, and eaten in a jiffy.

My Bestie had her baby at a birthing center last month.  You get to eat food there if you want!  So when she was in labor at the center her husband called and said, "The only thing my wife wants is cornbread. Can you help us out with that?"  So cute.  So I whipped up a batch of corn muffins so that they were easy for her to grab and hold as needed and they worked out perfectly.  After baby was born I decided to supply them with some breakfasts since their church had dinner covered.  I wanted to again provide them something that could be easily grabbed but was delicious and filling.  So I made pumpkin muffins and breakfast sandwiches!  The beauty of them both is that they can be individually wrapped, put in a freezer bag, and when you're ready to grab one they can be heated up in about a minute and be eaten with one hand.  Perfect for the brand new mommy and daddy!

I used this pumpkin muffin reicpe,  but in half of the muffins I added chocolate chips and chopped pecans! Yum!

The new parents both have a love affair with bacon - so bacon, egg, and cheese biscuits it was!

To make 12:
12 Thomas' English Muffins - I used the original
1 dozen eggs
2 packages Hormel uncured bacon - or get cured, whatever floats your boat.  You will have some left over, so load up a few with extra bacon or make some extras.
12 slices white sharp cheddar - or other tasty cheese of choice
salt and pepper

Slice all the english muffins in half and lay the bottoms out on a rack with a paper towel underneath to catch crumbs.

Fry up the bacon,  pat off the grease on a paper towel, break each strip in half and place three half strips on each muffin bottom.

Fry the eggs a few at a time and break each yolk with the tip of a knife.  Salt and pepper the eggs.  When they're good and ready, flip them over.

Place a cheese slice on each egg.  Let the cheese start to melt.  Cook the egg until set (no runny center for these....like in this picture.  I got flip happy).

Place the eggs on top of the bacon.  Allow to cool.

You guessed it. Top them with muffin tops!

Wrap each individually in plastic wrap.  This is when you'll know if you didn't let them cook all the way through because the yolk will explode out when you press on the sandwich.  Live and learn.  Place them in labeled freezer bags and stick them in your freezer.

When you're ready to eat them just unwrap and microwave for 60-90 seconds!  These are really tasty - way better than fast food breakfast, and healthier for sure! I need to make some for myself with early morning clinicals starting soon.