Do you cook breakfast every morning? Of course not. Who does that? There’s something about busy weekday mornings that leads to cutting some corners, and the corner I always cut? Breakfast.
As I wrote about here, I’m a coffee-as-breakfast kind of gal. A nice hot cup of good coffee with soy milk is usually enough to get me through to lunch. But because I’m trying to 1. Eat more vegetables, 2. Be less lazy, 3. Stop being so jittery in the morning, 4. Get my damn act together already, it was time for a change.
And by a change I mean being lazy in a creative way. By freezing easy breakfast options. So one weekend we cooked a big batch of these healthy double chocolate zucchini muffins from my lovely author, Monique, and a giant batch of freezeable ham and egg breakfast sliders.
These freezeable sandwiches will be your new breakfast best buds. For one, they are cute, and sometimes that’s the most important thing, right? But they’re also protein-packed, healthyish, easy, veggie-infused, and delicious. And cute. Did I mention that?
You can also go as high or as low as you want on these breakfast sliders. To get classy, try homemade sausage patties, chèvre, and a baguette cut into little squares. To get basic, do store-bought sausage and American cheese (yes, that stuff that comes individually wrapped and is shamelessly good on a breakfast sandwich). To make it lighter, skip the meat and cheese, and instead add a sprinkle of feta and green onions to the egg to make mini frittatas. To make them even more disgustingly cute, I dare you to try mini croissants or mini waffles. Do it.
Freezable Breakfast Sliders Recipe
Makes 12 sliders (But we doubled the recipe when we made them.)
Butter or olive oil for greasing muffin tin
12 eggs
½ cup milk
½ tsp salt
¼ tsp pepper
1 cup fresh chopped spinach
12 sesame seed slider buns
12 slices of smoked ham
6 slices of colby jack
Preheat oven to 350 degrees. Spread butter or a bit of olive oil into 12 cups of a muffin tin. Beat eggs, milk, salt, and pepper together in a bowl, then add the fresh spinach. Pour the mixture evenly into the muffin tin, then pop it into the oven. Bake for 7-12 minutes, but check often until eggs have firmed up but are not browned.
Once you’ve popped all of your mini egg muffins out of the tin, just assemble the sandwiches: one egg muffin, one slice of ham, and one slice of cheese per sandwich. Wrap each sandwich individually in plastic or foil, then double bag in large zip-top bag.
To reheat, open the frozen sandwich and place in the microwave on low power for 30-35 seconds. Eat while frantically combing your hair and looking for your lost earrings.
