Breakfast Sandwiches. Morning control

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Breakfast sandwiches with coffee

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.

Breakfast Sandwiches…….

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……….

Breakfast sandwiches with cheese and corn

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.

Breakfast sandwiches with cheese

 

Breakfast-sandwiches-full-of-cheese-and-frittata.

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)

Breakfast-sandwiches-pan-fried.

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.

5.0 from 1 reviews
Breakfast Sandwiches
 
My Kitchen Stories: 
These are great stored in the freezer for fast breakfasts on the go at work or on the job somewhere else. Let them defrost and then pop them into a sandwich press or grill and bingo instant breakfast (or lunch). Australian tablespoon measurements 1T = 20 ml
Ingredients
  • 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
Instructions
  1. 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
  2. Set the oven to 190 C / 360 F.
  3. 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.
  4. Pour the vegetables into the baking dish you prepared earlier
  5. Beat the eggs, milk, tomato sauce and salt and pepper together till well combined and pour over the vegetables spreading flat.
  6. 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)
  7. Take the egg out and set aside to cool while you prepare the bread. Cut all the rolls down the middle and open them.
  8. 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.
  9. Once filled put the top on the sandwich and wrap in baking paper and then foil.
  10. 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
Notes
You could add finely cut bacon to your eggs if you want to skip the ham. Just toss 2 finely chopped rashers in with the onions and saute. This will take a little longer as the bacon needs to be heated through well.
www.mykitchenstories.com.au

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