Description
These breakfast sandwiches can be made ahead and stored in the freezer, ready for a quick morning bite. You can use croissants or English muffins, bacon or ham, egg, and cheese!
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- 3 Large Eggs
- 1 Tablespoon Water
- Salt And Pepper
- Butter, For Greasing Pan
- 4 English Muffins Or Mini Croissants
- 4 slices Black Forest Ham Or Cooked Bacon
- 4 slices Sharp Cheddar Cheese
Preparation
To make the thin egg crepes, heat a small skillet over medium heat. In the meantime, whisk together the eggs, water, and a pinch of salt and pepper, until frothy and combined.
When the skillet is hot, grease the bottom with a thin coating of butter, then add just enough egg to cover the bottom of the pan. Cook for about one minute until the egg is mostly cooked through, then flip, and cook for another 15 seconds. Remove the egg crepe to a plate, and repeat the process with the remaining egg.
To assemble the sandwiches, slice the bread in half, and place a piece of ham (or bacon), cheddar cheese, and one egg crepe on each one. Place the assembled sandwiches into a zippered plastic bag, and store in the freezer for up to 6 weeks.
To reheat the sandwich, line a microwave-safe plate with a paper towel, and microwave each sandwich for 1 minute, until the cheese is melted and the sandwich is hot. Enjoy!
