Breakfast, it’s the most important meal of the day but it can also be the hardest to prepare for. When my alarm goes off, I try to squeeze in every last second of sleep. This is probably due to the fact that I am covered in snuggly cats. Once I do get out of bed, I am usually cutting it pretty tight to get my butt out the door. If I am running really late, I will mix up a protein shake in a water bottle but that will only keep me full for a couple of hours. Sometimes I try to make oatmeal in a coffee mug and eat it as I drive, but I don’t recommend this as the amount of spilled oatmeal in my car is hitting toxic levels!
Enter the breakfast sandwich! To be honest, I have no clue why I didn’t think of this earlier. Full of protein to keep you full and carbs to give you a burst of energy, this sandwich is perfect for your busy morning! As an added bonus it’s super portable and freezes really well, so you can make a big batch and keep them in the freezer for a couple of weeks.
Sriracha Ham and Egg Breakfast Sandwich
6 whole grain English muffins
4 tablespoons Sriracha
6 slices cheddar cheese
6 slices deli ham
Heat oven to 350 degrees. Grease a muffin tin or 6 ramekins with olive oil.
Crack one egg into each muffin tin or ramekin. Using a fork, poke the yolk on each egg to break it. Bake in oven for 10-15 minutes or until set.
While the eggs are baking, spread sriracha on the top half of the muffins. Place cheese and ham on the lower half of the muffins. Once eggs are set, use a spatula to gently remove them from the tins or ramekins. Cool.
Once eggs are cool, place them on the top half of the muffin. Sprinkle with salt and pepper. Wrap sandwiches tightly in plastic wrap and put in a sandwich size baggie. Freeze.
To reheat, remove from plastic and bag. Place on a paper towel in microwave and heat for 1 min. When you heat up your first sandwich, watch to see how long it takes as each microwave is different.