Frozen Breakfast Sandwiches - Frittata Biscuits

Like many people, one of my New Years resolutions is to spend less money.   Seeing as I busted my DSLR camera lens just as the new year began, I am not doing too well with that resolution at the moment.  Still, saving money could be a potential twist on that resolution for now? Maybe? Anyway, a big  starting place for me to save money is breakfast (Did you guess lunch was another?).  I often have either a Jimmy Dean De-lights sandwich or find myself ordering an Egg McMuffin on my way in to the office. Already pricey enough, who knows what 2013 will bring. Definitely time to get frugal with it!

Deconstructing a breakfast sandwich is easy enough: egg, meat, and cheese! This frittata sandwich  takes a slightly different twist to the idea in that everything is mixed up in the egg, rather than layered separately.  I figured this would be a good idea for those days I feel like popping one of these sandwiches into the toaster oven at work. Why? Less likelihood of  drawing the wrath of my co-workers by filling the corridor with the acrid smell of burnt cheese. It’s just as bad as burnt pop corn!

Now, you can follow the sandwich building steps I’ve shown below, it’s definitely the quickest for crazy work day mornings, or you can try my favorite method if you have a toaster or toaster oven in your office.  Instead of wrapping the whole  sandwich, I wrap and freeze the frittata and the (pre-sliced) biscuit separately. In the morning, I throw them in with my lunch and  after the half hour it usually takes me to get to the office, the egg and biscuit have defrosted and are ready to assemble. I pop them in the toaster oven its ready to chow down on by the time my computer boots up.

Frittata Biscuits

makes a dozen

Ingredients

• 1 cup eggs, any combination of whole eggs, egg whites, or egg substitute
• 1/4 cup finely chopped ham or preferred cooked breakfast meat like bacon or sausage
• 2 tablespoons chopped parsley
• 1/4 shredded cheese (cheddar, Gruyere, Parmesan)  or crumbled goat cheese
• 1/4 cup firm veggies (broccoli, bell peppers, squash) chopped finely
• 1 tablespoon scallions, finely chopped, appx 2 small scallions
• 12 biscuits, find my recipe here
• 2 tablespoons melted butter or vegetable oil for greasing muffin tins

Frittata Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Brush inside of muffin tins with the melted butter or vegetable oil.
3. Measure out 1 cup of eggs. Whisk together until frothy and set aside.
4. In a large bowl, add chopped ham, parsley, cheese, veggies, and scallions. Stir to mix.
5. Pour eggs into the ham, vegetable, and cheese mixture. The mixture will be soupy. Stir to make sure ingredients are well distributed so you get a little of everything in your frittatas.
6. Pour 2 tablespoons of the egg mixture into each muffin tin.
7. Bake frittatas for about 12-15 minutes until eggs are fluffy and set. (Note: The frittatas will deflate after you remove them from the oven and they begin to cool.)

Building and Freezing Frittata Directions

1. Slice biscuits in half and place a frittata in between the slices.
2. Wrap each frittata tightly in plastic wrap.
3. Place each wrapped frittata in a freezer bag.
4. Store in freezer.

Defrosting Frittata Sandwich Directions

1. Unwrap plastic from sandwich.
2. Wrap frozen sandwich in a paper towel and place in a microwave.
3. Heat sandwich for 1 – 1 ½ minutes at 50% power. You may need additional time depending on your microwave. If so,  continue to heat at 50% power.

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