Saturday 7 March 2015

Bacon and Eggers

Bacon and eggers are great make-ahead frozen sandwiches. They are perfect for busy days when the chaos is getting the better of you. I love to have these sammy's in my freezer. They are very high in protein and very filling. We have eaten them for breakfast, lunch and even supper. Really great for those days when everyone needs to be someplace different all at the same time. Just grab, heat and go. 

Here's how to do it.



Start with one pound of bacon. If you prefer, make these with ham or if you would rather have meatless, then skip this step.
My family loves bacon. I like to cook my bacon in the oven. On a tin foil lined baking pan lay the slices of bacon into a single layer. Bake at 305 degrees for 20-30 minutes or until the bacon is crispy.


Remove the bacon from the baking sheet onto a plate lined with paper towel. Let the bacon cool.


Next step. Bake the eggs. I have these 3 1/2 inch ramekins. If you do not have ramekins, you can use muffin tins. Spray them with cooking spray or oil. Crack one egg into each container.


Using a fork, gently scramble the yolks and whites. Sprinkle the top with salt and pepper and a bit of chopped green onion.


Bake the eggs in a 350 degree oven for 20 minutes or until the eggs have set.


Run a table knife around the side of the ramekins to loosen the egg from the container.


My family prefers these sandwiches made with buns. Use English muffins or anything else that your family would like. My guys like things plain. No sauces or spreads. Place the egg onto the bun.


We like old white cheddar cheese. Use whatever cheese your family likes. Please stay away from the super processed plastic cheese. Yucky!



Top the egg with a slice of bacon and a slice of cheese.



Freeze them in a plastic container


To serve, wrap them in tin foil and bake them for 10-15 minutes at 350 degrees or until they are heated through. Or microwave them, from frozen, for a minute or two.


Super fast, very filling, home-made. 
Add lettuce and/or tomato to make it even more nutritious.



Bacon and Eggers

1 pound lean bacon, cooked and cooled. Alternately, use ham or make meatless eggers
1 dozen buns, English muffins or equivalent
12 slices of cheese of choice
1 dozen eggs
2 green onions, chopped
salt and pepper

I like to cook my bacon in the oven. Lay bacon slices on a foil lined baking sheet. Bake at 350 degrees for 30 minutes or until it is crispy. Drain the bacon on a paper towel and let it cool. Next step is the eggs. Leave the oven at 350 degrees. Crack one egg into a well greased 3 inch ramekins or use muffin tins. Sprinkle each egg with salt and pepper. top with a pitch of green onion. Lightly scramble each egg with a fork. Bake the eggs for 20-30 minutes of until they have set. Let the eggs cool for 10-15 minutes.  Slice the buns in half. Put the egg on the bottom half. Top the egg with bacon and cheese. Replace the top half of the bun. Place the buns in a freezable plastic container. Freeze them until they are needed. To serve: microwave on high for 2-3 minutes or wrap with foil and bake from frozen at 350 degrees for 10-15 minutes or until they are heated through and the cheese has melted.

They can be eaten as is or add a piece of lettuce and a slice of tomato. My guys like to dip them in ketchup. YUM!