Make-Ahead Breakfasts

FREEZER BREAKFAST SANDWICHES

“We loved the breakfast sandwich,” said Rachel Staab, whose daughter also really liked the carrot cake breakfast cookie.

• 9 large eggs • 2 tablespoons milk • Kosher salt and freshly ground black pepper, to taste • 6 whole wheat English muffins, split • 12 slices deli ham • 6 slices cheddar cheese

1. Preheat oven to 375 F. Lightly oil a 9-by-13-inch pan. 2. In a bowl, whisk the eggs, milk, salt and pepper.

Pour into the greased pan and place into the oven.

Bake until eggs are cooked through, about 12 to 14 minutes. 3. Using a large round cookie cutter, cut six eggs from the pan (dice up the extra and use in the breakfast burrito recipe on the previous page). 4. Separate English muf n halves. Add egg round to one half. Top with two slices ham and one slice cheese, and then cover with the other muf n half to create a sandwich. Repeat with remaining English muf ns to make six sandwiches. 5. Wrap tightly in plastic wrap or waxed paper and place in a zip-top freezer bag. They can be stored in the freezer for three months. 6. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave and cook on 50% power for 1 to 2 minutes, or until heated through completely. (We found for better results, either thaw the sandwich in the refrigerator overnight or cut the frozen sandwich in half before warming.) 7. Serve immediately.

Adapted from damndelicious.net KILEY CRUSE PHOTOS, THE WORLD-HERALD