Breakfast Sandwiches for the Freezer

I came up with these as a quick and easy breakfast for my husband to take to work with him in the mornings. It saves us money since he doesn't have to get something at the cafe at work. You can make up a whole bunch at a time, and then put them in the freezer to be reheated later.

What you'll need to make 16 sandwiches:

2 packages of 8-count bagel thins or english muffins

16 slices of cheese (your choice)

1 quart of Egg Beaters or generic brand egg substitute

2 lbs of sausage (we use a chicken sausage)

First, make up the sausage patties. To keep the sausage from sticking to your hands, dip your hands into a little bowl of water before you roll up each ball. Press the balls onto a baking sheet that has been lined with foil and sprayed with cooking spray, making sure that the patties are as thin as possible, since they shrink when they cook. Get a griddle hot (350 degrees is good) and cook the patties for a few minutes on each side, until no longer pink in the middle. Set aside.

Next, make the eggs rounds. Get a frying pan hot over medium heat, spray with cooking spray, then add 1/4 cup of the eggbeaters. Salt and pepper to taste. Cook for about a minute on each side, pushing down the edges with a rubber spatula to help it flip easily. Set aside to cool.

Next I toast the bagel thins and get an assembly line all set up to put together the sandwiches.

Once the sandwiches are cooled, place in individual sandwich bags, then in a large gallon sized freezer bag and then straight into the freezer.

To reheat, put in microwave for 90 seconds on half power. (If you cook it on regular power, the cheese will melt too fast and get extremely hot, while the egg stays frozen inside.)

My husband loves these! and they are way better for you than the fast food versions. I think this version is under 300 calories per sandwich.