Now that school is back in full swing (well, here in Georgia at least), I have been racking my brain for easy, quick, healthy breakfast solutions. My son’s bus comes at 6:50am, which means we try to let him sleep the longest possible because it’s SO early!!! When we wake him up, he literally has 20 minutes to get ready and eat a decent breakfast. They don’t have lunch until the late morning, so I want to make sure he is eating something that fills him up until then. Enter Easy Make-Ahead Egg & Cheese Breakfast Sandwiches and we are #ReadyToRoll.
You only need a handful of ingredients, and they are super quick and easy to make. Go ahead and grab some Martin’s Potato Rolls (our favorite!), eggs, your favorite cheese, and some salt and pepper – super simple! You are going to crack your eggs in either ramekins, or large muffin tins (spray them with nonstick spray!), then bake them for about 10 minutes. You can place your eggs onto the Martin’s Potato Rolls, then top with a couple slices of your favorite cheese – my kids love colby jack, but any type would be delicious! After I assemble the sandwiches, I wrap them in plastic wrap as tight as possible. Then, pop them in the freezer! When you want to eat one in the morning, remove the plastic wrap and then loosely wrap the sandwich in a paper towel, and then cook on high for one minute – VOILA! Done!
These are really so easy to make, and using Martin’s Potato Rolls is super convenient and keeps the sandwich together really well. We usually heat them up, and then eat them on the walk to the bus stop. Considering it only takes about 20 minutes to prep these (including baking the eggs), it’s a great way to have breakfast ready to go for the following week. You can buy Martin’s Potato Rolls in an 8 or 12 pack; just go ahead and make them all and then you will be #ReadytoRoll in the morning!
- 8 pack Martin’s Potato Rolls
- 8 large eggs
- nonstick spray
- salt and pepper
- 8 slices cheese
- plastic wrap
- 1. Preheat oven to 375 degrees. Spray 8 ramekins or a large muffin tin with nonstick spray. Crack each egg into the ramekin or muffin pan. Pierce yolk with fork for all eggs. Sprinkle a dash of salt and pepper on top of egg. Place into oven and bake for about 12 minutes, or until eggs are set. Remove from oven, use a spatula to scoop eggs out and allow to cool a few minutes.
- 2. Open up the Martin’s Potato Rolls, then place an egg and cheese slice onto each roll. Close the top. Wrap the egg sandwich tightly with plastic wrap and place into the freezer.
- 3. When you eat: remove from plastic wrap and loosely wrap in a paper towel. Place into microwave and cook on high for 1 minute or up to 1 minutes 30 seconds, depending on microwave (start with 1 min). Remove from paper towel and enjoy! Careful – it’s hot!
This post is sponsored by Martin’s Potato Rolls, however all opinions are my own.
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