Make breakfast interesting again with these delicious breakfast sandwiches! English muffins topped with Canadian bacon, cheddar cheese slices and egg whites. These breakfast sandwiches easily freeze for quick warm-up during the week.
When I first met my husband, it was a rare day that he actually ate breakfast before work in the morning. And if he did eat breakfast beforehand, it would be a bowl of sugary cereal with milk, and absolutely no protein. After seven years of dating and two months of marriage, I’ve finally found a food that he’s willing to eat for breakfast, every day, that includes both carbs and protein: egg and ham sandwiches.
It all started when we made the move over here to Fort Worth. I was at the grocery store and I was trying to find something simple that we could just microwave while we were in the middle of packing all of our belongings. I found the Jimmy Dean Delights breakfast sandwich, which was an English muffin with Canadian bacon and American cheese. I bought a couple boxes and he really loved them. Every morning when we had them in the freezer, he would take one out and warm it up.
And in my opinion, a Jimmy Dean breakfast sandwich for breakfast is better than no breakfast at all. The only issue is the high sodium count and the price. I try to plan our lunches and dinners to have less sodium so that’s not really a big deal– the price is what’s the issue. Jimmy Dean sells four sandwiches for $6.
A pack of 6 English muffins costs $1.70, a pack of 18 cheddar slices is $3, egg whites are about $5 for a large carton, and the Canadian bacon (the most expensive part) is about $3.50 for 10 slices. After a lot of confusing math I figured out that it’s much cheaper to make these ourselves. I make 12-18 at a time and freeze them all, wrapped tightly in cling wrap and placed into a freezer bag.
Check out today’s video (my second ever video!!) for step by step instructions!
Here are the directions to make 6 breakfast sandwiches:
- 6 English muffins
- 6 slices Canadian bacon
- 6 slices of Cheddar cheese (avoid processed American)
- 1 cup egg whites, splash of milk
- salt + pepper
- cling wrap for freezing
- Slice the English muffins in half.
- Place a slice of Canadian bacon and cheese on top of each muffin.
- Pour the egg whites into a bowl and add a splash of milk. Whisk for a few seconds and season with salt and pepper.
- Heat a skillet on medium and spray with cooking spray. Add the egg whites and cook through. Remove and place on a cutting board. Use a biscuit cutter to cut six circles out.
- Place the egg white circles on top of each English muffin.
- Wrap each biscuit in plastic cling wrap and place in a freezer bag.