One of the most difficult things about teaching has been sacrificing my mornings.
I am 1,934% a morning person, but I am a selective morning person at that. I want to wake up early so that I can get my coffee, sit with the Lord and my thoughts, and write. A common misconception that I had to set Presley straight on last week was that my morning writing is NOT the same as my blog writing. Morning writing is cathartic. It's conversational, and relationship-building.
You can ask my college roommates. I woke up at an unheavenly hour to do exactly that routine.
NOW, I still have to wake up at an unheavenly hour. The difference is, I wake up to rush rather than to slow down. It has been a really difficult adjustment. In fact, I still hate it and I'm three years in. Part of that is my scarcity vs. abundance mindset issues, but that is for another blog post.
I've started to hate the mornings slightly less because I've established some routines that allow me to have a tiny bit of time with the Lord in the mornings rather than rushing to make breakfast, lunch, coffee, get ready, and get out the door.
I do almost everything at night now, and I've added my breakfasts to the weekly food prep. It is VERY difficult to come up with a breakfast to make ahead of time that travels well and is quick to prepare in the morning.
Freezable breakfast sandwiches have been a success, so I thought I would share them with you. Like all great recipes, they began with a major Pinterest fail. So first, I give you the what-not-to-do portion of the recipe. (Why don't all recipes have a section like this?)
WHAT NOT TO DO
Do not use a mason jar lid to encourage your eggs into tiny spherical perfection. There's no such thing.
Here's what I did (just like Pinterest told me to):
I placed the mason jar lids into the pan. I scrambled my eggs. I poured the eggs into their little mason jar homes. Let me tell you, they did not cooperate. Eggs everywhere in the pan, splattering for dear life, which did not correspond to the shape of my potential sandwiches. I, of course, did not overreact at all, and immediately developed a rational solution.
Just kidding. I panicked. I tried to grab the metal lids with my hands and then yelled at them when they burned me. THEN I developed a rational solution.
WHAT WORKED FOR ME
I dramatically tossed those mason jar lids into the sink. They were not helpful. I scrambled some more eggs and poured them into the pan, thin-omelet-layer-style. Then, I went back to the guest bedroom to retrieve a widemouth mason jar lid. Half of our kitchen stuff still lives in the guest bedroom. It's great. When the eggs were cooked through, I slid them out onto a large plate, and then used the widemouth lid as a cookie cutter. You end of with some scraps, but it is fairly easy to pile those scraps onto one last sandwich at the end. This process was very easy, and the widemouth lid is the perfect size for the multigrain sandwich thins I used. Now for the actual recipe.
FREEZABLE BREAKFAST SANDWICHES
You will need:
- Multigrain Sandwich Thins
- Eggs (one egg per sandwich)
- Cheese of choice (sharp cheddar was what we had on hand)
- Sliced turkey (try to get the kind free of nitrites and nitrates--whatever those are)
- Crack eggs into a bowl, and scramble; add salt and pepper.
- Melt a pat of butter into a pan; pour egg scramble into a thin layer.
- While eggs cook through, take out sandwich thins and toast lightly in the oven.
- Create an assembly line with sandwich thins, turkey, cheese, and a spot for the eggs when they are ready.
- Slide the eggs out from the pan onto a plate or cutting board. Use widemouth mason jar lid to cut eggs into circles.
- Make your sandwiches. Sandwich thin, cheese, two slices of turkey, egg circle-thing, sandwich thin.
- Once all sandwiches are assembled, wrap each one in foil and flash freeze in one layer for a few hours.
- One frozen, pile the sandwiches into a freezer bag and label with the date.
In the morning, grab a sandwich from the freezer and wrap in a damp paper towel. Microwave for 60-90 seconds. Then re-wrap in the foil and take it with you to work! They are great even at room temperature.
What are your go-to, to-go breakfast recipes?