Make Ahead Freezer Friendly Breakfast Sandwiches

• Meat

  • 12 Slices Bacon, center cut

• Refrigerated

  • 3 cups Liquid egg substitute

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 12 English muffins, light

• Dairy

  • 12 slices American cheese made with skim milk

Found on dailydoseofpepper.com

Description

Ingredients

• 12 light english muffins, I use Healthy Life Original
• 12 slices American Cheese made with Skim Milk, I use Kraft Brand
• 12 Slices Center Cut Bacon
• 3 cups Liquid Egg Substitute, I use Egg Beaters
• Salt & Pepper, to taste
• Cooking Spray, I use coconut oil spray

Directions

• Preheat oven to 350 degrees. Spray a 9x13 cooking sheet (with sides) with cooking spray. Be sure to get the sides. Pour 3 cups of the egg beaters into the pan and salt & pepper. Place in preheated oven for 15 minutes. Uncovered. While the eggs are cooking, fry up your bacon, and set aside. Separate your english muffins. Do not toss the english muffin bags. When your eggs are done, cut into 12 squares and transfer to a plate to cool faster. The eggs & bacon need to be completely cool or at least room temperature before assembling the sandwiches. Let sit for about 20-25 minutes or pop into refrigerator for about 10 minutes. Form an assembly line and build sandwiches. First the egg, then the bacon, followed by the cheese, and top with the other half of the english muffin. Lay out twelve squares of foil and start wrapping the sandwiches completely. Place 6 sandwiches each back into the english muffin bag and tie. Freeze for up 3 months. Before heating, Let the sandwich(es) thaw over night. Microwave for 50 seconds or pop them in a 350 degree oven for about 10 minutes. Enjoy!