Make a pan of veggie-loaded eggs and wrap up these easy breakfast sandwiches and stick them in the freezer for the next time you need a breakfast-on-the-go or you have a crowd to feed.
MUM, I am trying to make sandwiches on Sunday that I can take to work for the whole week.
Are you now, how’s that going then?
Well not that well. Do you have any ideas?
Actually yes I do.
That’s how the breakfast sandwich started and this is how it has finished. There are a couple of steps but believe me a few steps on Sunday will save you on Monday, Tuesday, Wednesday…
I’ve used quite flat rolls in both wholewheat and white roll and I’ve also used soft style rolls. They need to be sturdy enough to withstand freezing and soft enough to be great reheated. i haven’t tried sourdough..yet, and can’t imagine how they might turn out but let me know if you do.
These breakfast sandwiches are really the best if you have access to a sandwich press, oven or even a microwave so the the cheese melts . You can see I have used grated sharp cheddar and that’s because I don’t like stringy tasteless Mozzarella cheese but hey, I am not going to judge if you do. You could also use sliced cheese if you prefer that but I am sticking to the classic cheddar for my melt and flavour but you could use Gruyere, Havarti or anything else you like. Get a production line going.
The trick is to make sure you don’t make them too thick. Bake the sliced egg nice and thin and don’t pile the ingredients too high. This makes time from freezer to plate less and if you melt a minute in the micro wave and then pop in a sandwich press or oven that there are no frozen bits inside. you can also put them into a fry pan and toast with the foil still on..(saves washing up)
I had dozens of these in the freezer. I also have lots of house guests and the stash I had was depleted in a very short time.
Give them a try and let me know how you go.
Making Breakfast Sandwiches for a CrowdTania Cusack
- 40 ml olive oil
- 1 small onion diced
- ½ cup red pepper diced
- ½ cup corn kernels cooked
- ½ cup chick peas cooked
- 1 Tablespoon oregano dried
- 6 eggs
- 125 ml milk
- 40 ml tomato sauce 2 tablespoons
- salt and pepper
- 12 flat bread rolls
- 500 gm grated cheddar cheese
- 24 slices of ham or more if you like
- 12 pieces of baking paper
- 12 pieces of foil
- You will need a dish approximately 30 x 23 cm or 9 x 12 inch. Mine is square. Grease with oil or butter. You'll also need a fry pan
- Set the oven to 190 C / 360 F.
- Start by making the egg frittata mixture. Heat a fry pan on medium and add the olive oil then the onion and saute till softened. Add the oregano, add red pepper and corn and saute for a couple of minutes without colouring before adding the chickpeas. Stir well.
- Pour the vegetables into the baking dish you prepared earlier
- Beat the eggs, milk, tomato sauce and salt and pepper together till well combined and pour over the vegetables spreading flat.
- Bake the frittata till just firm. Check at 15 minutes and leave in for longer if still not completely set. Depending on your oven it could take 15-25 minutes. (my oven is slow and not fan forced)
- Take the egg out and set aside to cool while you prepare the bread. Cut all the rolls down the middle and open them.
- Pile the slices of ham onto each roll. Top with grated cheese and then a slice of frittata. You should get at least 12 squares from your dish (23 x 30 cm). Measure them out evenly before slicing into squares.
- Once filled put the top on the sandwich and wrap in baking paper and then foil.
- The sandwiches can be popped into the oven in the foil and paper jacket once defrosted for a few hours. This is my favourite way to eat them. When you open them the cheese is melted and hot.They are also fantastic defrosted and popped onto a sandwich press unwrapped.They can also go into a fry pan to be toasted on both sides with the foil on. this saves on washing up. If you need to microwave them, take out of the foil and unwrap a bit before microwaving. This method will give you a very soft melty roll if that's your thing
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.