DIY Breakfast Sandwiches

diy breakfast sandwichesI typically make crafts on Mondays but, since it is the beginning on January and I know that many of your have new years resolutions to eat healthier this year, I am sharing my DIY breakfast sandwiches with you. I hate cooking, a lot. I only do it because I have to. So if i can get it all finished at once, then I am going to. I eat breakfast every morning. Although, I really hate making anything. The closest breakfast I come to making is a smoothie. So, in order to stay on track with a healthy diet and continue to eat breakfast, I make breakfast sandwiches for the entire week.

These are very easy to make and only take about 1/2 hour if you include pre-heating time. You can also store them in the refrigerator or freezer. AANNNNDDD they are under 400 calories.

DIY breakfast sandwich materials

Things You Will Need:
Cooking tray
Cupcake Tins
Cupcake Liners

eggsStep 1:
Preheat your oven to 350.
Crack 6 eggs into a bowl.

egg mixtureStep 2:
Whisk the eggs together. Add some salt or pepper if you would like.

eggs with peppersStep 3:
Add your cupcake liners to the tray.
Pour in your egg mixture.
Cut up and add in peppers.

Put it in the oven for 20-ish mins or until cooked.

baconYou can also line your cooking tray with foil and lay out your bacon.
Leave that in the oven for about 10 mins.

toasted english muffinsStep 4:
In the meantime, toast your english muffins.

This part is important. If they aren’t toasted they will hold water and become soggy when you heat them up. If you plan on storing them in the refrigerator or freezer, you should toast them.

diy breakfast sandwichesWhen everything is finished, you can assemble your sandwiches on the counter like so.

Wrap in wrapping paper and store.

microwave time:
Refrigerator: 40 mins
freezer: about 1 min.

If you give it a shot, let me know what you think! I love these. They save time and money. 🙂

Happy monday!

17 thoughts on “DIY Breakfast Sandwiches

  1. Really awesome idea cooking the scrambled eggs in muffin cups. I shared your great recipe and menu idea on

    I am also following all your posts now.

    Keep up the great work.

    Polly Motzko

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