As I’ve mentioned before, one of my goals with healthier eating is to make it quick and easy, which led to my “Lazy Girl” breakfast sandwich. I always say that I’m not really lazy, but that I do have different priorities. I don’t want to spend HOURS in the kitchen if I don’t have to. The easier I can make it, the more likely I will be to stick with it!!
We’ve all seen the frozen breakfast sandwiches at the grocery store, right? There are tons of varieties, ranging from AWFUL for you to not so bad for you! My issue with them was cost and satisfaction. Some of the sandwiches were small and left me wanting more. Some of the sandwiches were good except they didn’t have the exact flavor combination I wanted or they were too expensive. I figured it couldn’t be too hard to make my own. I really wasn’t sure how they would taste, but there was only one way to find out!!
As you can see, I didn’t have to cook anything for this sandwich – bonus!
I used to use the light multi-grain English Muffins by Thomas (name brand), but I found that I actually like the Acme store brand better. Even though these are not labeled as “light”, the stats are the same! Buying the store brand is even cheaper than buying the name brand at Sam’s Club or BJs! Look for English Muffins that are about 100 calories and the more fiber, the better.
I was worried that the English Muffin might be dry, so I used 1 wedge of the Laughing Cow light Garlic & Herb spreadable cheese. I just split the wedge in half and spread it over each side of the English Muffin.
Next, I added a sausage patty and a scrambled egg patty. The sausage is Jimmy Dean precooked turkey sausage. I buy this in bulk at BJs to keep the cost down. I buy the box of 24 and put what I don’t use in the freezer to use later. The large box comes in vacuum sealed pouches of 8 each, so it is easy to just throw the rest in the freezer!
The scrambled egg patty is from Wal-Mart. It’s in the freezer section near the other breakfast foods (waffles, etc.) At my Wal-Mart, they are always on the bottom shelf and sometimes hidden by other things, so you might have to dig for them! 🙂 I love that they are frozen because I can use just what I need and save the rest for later without worrying about them going bad. (I don’t like to eat the exact same thing every day, so I would hate to have to eat 9 in a row!)
After the egg, I added a piece of reduced fat pepper jack cheese. You can see that the cheese was so big, I folded the corners up to make it fit the English Muffin. I think 1/2 a slice would probably be enough, so I may experiment with that later.
After the cheese, I put the two sides together and put each sandwich into a labeled plastic bag. Then multiple sandwiches go into a large LABELED freezer bag. I put them in individual bags for convenience as well. Obviously I am only going to eat one at a time, so why should I have to thaw out multiple sandwiches just to eat one? If I bought them at the store, they would be individually packaged, so I want mine to be that way too! It doesn’t look too pretty in the picture, but it looks delicious once it is heated up.
I thaw out my sandwich in the fridge the night before I plan to eat it (based on my meal plan for the week). You might not have to, but I was just thought it might taste better. I microwave them 30-40 seconds per side. Sometimes the egg patty doesn’t get done as fast. I’m not sure why it varies from one sandwich to the next, but it does. Check your egg to see if you need to microwave it any longer. You don’t want to bite into cold eggs. 😉
- 1 100 calorie mutligrain English Muffin
- 1 wedge Laughing Cow light Garlic & Herb spreadable cheese
- 1 Jimmy Dean fully cooked turkey sausage patty
- 1 Timberridge Farms scrambled egg patty
- 1 slice Sargento reduced-fat pepper-jack cheese
- Spread the cheese wedge evenly onto each side of the English Muffin.
- Top with the sausage, egg, and cheese.
- Put the completed sandwich into a labeled plastic bag (or wrap in saran wrap).
- Put multiple sandwiches into a large labeled freezer bag.
- Store in freezer until ready to eat.
- Thaw in refrigerator overnight.
- Wrap in a paper towel (to help absorb moisture).
- Heat 30-40 seconds per side until all ingredients are heated throughout.
Cost per sandwich: $1.56
The ingredients are based on 1 sandwich, but I always make these up at least in batches of 6 in order to use the full package of English Muffins.
My favorite thing about this sandwich is that I can make up 6 (or more) at a time and put them in the freezer. This allows me to have yummy breakfast on the weekdays, when I would never take time to cook. This also keeps me from hitting the drive thru because I have my own version of a drive thru breakfast that fits into my calorie budget and is made to the exact flavor combination I want. I have other varieties of my breakfast sandwich that will be posted in the coming weeks, so watch out for those!