You'll love the convenience of these make ahead breakfast sandwiches that freeze great and taste even better
- 10 Refrigerated biscuits like Pillsbury
- 1 pound deli ham or 10 slices, you'll probably have leftover
- 12 large eggs
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 10 slices cheddar cheese or about 8 ounces
- 1/2 cup milk or water
- 5 Tablespoons unsalted butter divided
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Bring all ingredients together. Heat oven to 375 degrees. Bake muffins according to package, usually for 12-15 minutes.
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Butter or spray a 9” X 12” pan. Whisk eggs, milk, salt and pepper. Pour into prepared pan. Bake eggs for about 15-20 minutes or until eggs are set.
Remove eggs from oven and cut to fit biscuits.
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Cut biscuits in half. Butter, top with a slice of folded ham and a piece of cheese.
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If eating right away put back in oven at 350 degrees until cheese melts, about 5 minutes.
If freezing of storing in the refrigerator for the rest of the week, wrap in parchment paper, parchment or foil bag, plastic wrap or a baggie. To keep organized place the sandwiches in a
large gallon size freezer bag. Label with contents and date.To reheat, place on a paper towel and microwave. From the refrigerator for 30 seconds, from the freezer for 1 ½-2 minutes.
To cut the eggs, use a round 3 ½” cookie cutter if you want the eggs to look pretty
and fit the biscuit well. Then with the leftover eggs just fit several pieces on the biscuits. You should be able to get 10 freezer breakfast sandwiches. Or just cut with a
table knife into squares.
Eggs and biscuits cook at the same temperature so you can have both in the oven at
the same time.
Optional: Brush the tops of the biscuits with an egg wash (1 egg with a Tablespoon of
water). This does not affect the taste but makes the biscuits shiny and a little more golden in color.
To freshen up the make ahead breakfast sandwich top with a juicy tomato slice, fresh or pickled jalapenos, avocado, spinach, red peppers or add your favorite sauce like hot
sauce, comeback sauce or guacamole.