Let’s be real, some days it’s easier to grab a breakfast sandwich from a fast food place instead of making the kids breakfast. I don’t think I know a single mother who has said that school day mornings are smooth sailing, and her favorite time with her kids. I remember trying to get my four out of bed, dressed, hair done, breakfast made and eaten, lunches packed, and out the door in time for school.
This breakfast sandwich recipe will help you give the kids a hot breakfast, without taking a whole lot of time…which we all know is crucial on days when the kids can’t seem to find anything that’s right in front of them, and everything is making them even more cranky. Breathe deep, mama. Help is on the way.
Ingredients & Tools for a Breakfast Sandwich:
- Rings for Mason Jars, not the lid with the rubber seal, just the ring part that screws on to the jar
- Pam, or some other non-stick spray
- Canadian Bacon, Ham, Bacon…your choice of cooked meat
- English Muffins
- Any add-ins you may like, ie. diced veggies, Tabasco, sriracha, etc
Step 1: Preheat the oven to 450, line a baking sheet with foil, and then spray the lids with your non-stick cooking spray.
Step 2: Put the cooked meat into the bottom of the ring. I like Canadian bacon because its the perfect size, and seals into the lid!
Step 3: Crack the egg into the lid. If you’re adding anything into the eggs, you’ll want to beat them in a bowl, put in the add-ins, then pour them in the lids.
Step 4: Put the sheet tray in the oven until the eggs are cooked through. Between 10-15 minutes depending on your oven. Pro Tip: If I’m just doing one, I use the toaster oven. It’s usually quicker!
Step 5: Turn the egg and meat out onto an English muffin. Add cheese. Serve while the breakfast sandwich is still hot!
There you go! A quick and easy breakfast that you can toss in the oven to bake while you find your son’s shoe, your daughter’s homework, and your husband’s keys!