I started out my day making breakfast sandwiches for this morning and for the workweek. I enjoy making homemade breakfast sandwiches. While the versions I make aren’t healthy, I like to believe they are less bad than those you buy at the store. Making them myself gives me control of what they are made with and they aren’t filled with preservatives.
I start by making a batch of buttermilk biscuits. While those are baking, I cook up the eggs. When I first started making these, I wanted to cook the eggs so they would fit on the biscuit. I tried them a few different ways- Scrambled and piled on, fried and folded, and then I thought of the rings for my canning jars. They worked real nice. I whisk the egg and then pour it into a very well greased ring. I have to hold it down until the egg has set just a bit. Otherwise, it will run out the bottom of the ring.
Once it has set up and cooked most of the way through, you can remove the ring. Flip it when ready and cook the other side.
Let the egg and biscuits cool before assembling.
My husband likes ham, egg and cheese. My daughter likes sausage, egg and cheese.
I like just sausage and cheese.
You can make them however you like. You could also use bagels, bagel thins, English muffins, store bought biscuits, etc. You could use just egg whites, turkey sausage, bacon or add veggies. The possibilities are numerous!
When you have them put together, wrap them up and label them along with the date. This lets you know how long they’ve been in the fridge or freezer.
They reheat best from a thawed state. We like to pull them out of the freezer the night before and let them thaw in the fidge. Then remove them from the foil and wrap them in a paper towel and reheat in the microwave for about a minute.