If you're a breakfast person, one of the hardest parts about Monday mornings is saying goodbye to weekend pancakes and leisurely brunches. Whether you’re trying to get out the door or packing the kids up for school, it’s necessary to cut corners and breakfast usually takes the first hit. Instead of bacon and eggs, you settle for an un-toasted bagel on your way to work and slow-cooking oatmeal becomes a hastily poured bowl of cereal. Favorites like multi-step breakfast sandwiches can be a challenge to make on busy mornings. Fortunately, breakfast sandwiches, stuffed with creamy scrambled eggs and melted cheese, also freeze well provided you keep a few things in mind. Freezing can alter the texture - egg yolks hold up better while whites can become rubbery – so make sure that your eggs are well scrambled before you cook them so that they don't separate. It's also important to undercook the eggs so they're slightly runny when you assemble and wrap. Use a low-moisture cheese like cheddar or American but leave the melting for the end. While the frozen sandwiches can be reheated in the microwave, defrost them in the refrigerator the night before and reheat in a toaster oven for better results and even cooking. Finally, sandwiches will keep well for up to 1 month so label and date the sandwiches before storing. It will mean taking a little extra time on weekends to prep breakfast but you'll be thankful you made the effort in the busy days ahead.
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