The Basic (but Brilliant) Way to Upgrade Your Breakfast Sandwich
The ingenious thing about a breakfast sandwich is that it is an entire meal (sans coffee) that can be eaten one-handed. And if you like to eat them on the regular, simple ingredient swaps — biscuit for bagel, cheddar for American, bacon for sausage — mean you don’t need to wake up to the same sandwich twice. It’s no wonder these big breakfast bites are the ideal make-ahead meal. Still, I stall when it comes to the egg.
The egg is the trickiest part of building a great breakfast sandwich at home. Coworkers know you ate a fried egg, thanks to the dribble of yolk on your collar. Scrambled seems like the better alternative, until it falls out of the bread. You could always fry the egg solid — but these are supposed to be tasty. What’s a frugal breakfast sandwich lover to do?
Fret not! I recently discovered a trick that has forever changed the way I make breakfast sandwiches: the frittata.
How a Sheet Pan Frittata Fills Breakfast Sandwiches
This trick actually comes from a pair of Kitchn articles. First, Emma Christensen points out that baking eggs is the superior method for prepping make-ahead breakfast sandwiches. Baking eggs frittata-style in a sheet pan rather than individually in ramekins or muffin tins doesn’t get any easier. All you have to do is whisk eggs and milk together, pour into a baking sheet, and bake. When the tray of eggs comes out of the oven, reach for a biscuit cutter (or drinking glass) that’s the same size as your bread to portion perfect rounds of tender egg.
Christine Gallary takes the baking sheet scramble one step further, however, in her recipe for Bundt pan breakfast sandwiches. Instead of making a simple scramble, she adds a filling to the frittata. You can fold in browned breakfast sausage like the recipe suggests or stir in chopped, cooked bacon rather than layering strips on top. I like to add leftover roasted vegetables, wilted spinach, or the last few stems of any herbs lingering the crisper. It’s a great way to add flavor to the eggs and the best way I’ve found to help get my full serving of vegetables in early.
We want to know: What is your tip for making breakfast sandwiches even easier? Tell us in the comments!
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