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Easy Egg "Omelet"
Biscuit: Combine dry ingredients in large bowl. Cut in shortening until mixture looks like meal. Stir in milk. Dump dough on lightly floured counter and knead lightly about 25 times. Roll out dough to 1/2 inch thick. Cut with a 3 1/2 inch biscuit cutter. (I use a drinking glass) Place on ungreased baking sheet.
Let rest for a few minutes and then bake at 450 degrees F for about 10-12 minutes or until golden brown. Cool biscuits and slice in half before freezing in bags. This makes about 24-28 biscuits.
Easy Egg "Omelet": Beat eggs well. Add milk, sour cream, seasoned salt, pepper and minced jalapeno if using. Beat well. Pour into a greased 9 X 13 inch pan. Sprinkle meat and/or veggies over the egg mix.
Bake at 350 degrees F for 30 minutes. Cool and cut into 12 squares. Freeze in individual bags. (I usually make 2 pans at a time using 2 different meats)
To prepare sandwich slightly thaw egg square in microwave. Put on biscuit and heat through, about 1 minute depending on microwave. Add 1 slice of cheese and heat for a bit more until cheese starts to melt. This makes a great sandwich to eat on the go.
Note: Pleasoning is not sold in stores unless you live in Wisconsin or a neighboring state. It is sold online and I simply got hooked on their original version, but any seasoned salt will work.
Source: The biscuits are from an old Betty Crocker cookbook and the egg mixture is something I played around with until my husband was happy with it. I tried adding cheese to the eggs before baking, but he liked the slice on top and you do get more cheese flavor with less cheese (therefore less calories).
By Karen Redlin from Lambert, MT
Preheat oven to 400 degrees F. Grease a 9 in. glass pie dish/plate or 9 1/2 x 9 1/2 in. casserole dish.
Beat eggs and milk until light and fluffy. Stir in remaining ingredients except for salsa and tortillas/bread.
Pour into dish. Bake 9 in. pie dish for 23-25 minutes, 9 1/2 x 9 1/2 in. dish for 18-20 minutes or until done. Check a few minutes before done. Test by inserting knife in center, the center should be moist. More shredded cheese can be added to the top, about 5 minutes before it is done.
When cooled a bit, slice a piece that will fit into a warmed flour tortilla wrap, toasted and buttered (optional), English muffin, sandwich thin, or your choice of bread or roll. Add salsa to taste. If using a tortilla, moisten with water and microwave for 12 seconds before filling and wrapping.
If using an English muffin, sandwich thin, or roll, lay on top and trace out with a knife for a perfect fit. Add salsa to taste.
I make a batch of these breakfast sandwiches and wrap in waxed paper; then refrigerate. To reheat, use microwave at 50% power, heat for 2 minutes. Your time may vary according to the wattage of your microwave. Our microwave is 1100 watts. Using high power on a microwave may overcook the eggs. This is a basic recipe. You can add or substitute some of the ingredients/spices according to your taste.
I precook the vegetables in the microwave before adding to egg mixture. Cool before adding to the egg mixture.
Diced cooked bacon or ham can be substituted for the sausage.
Broccoli or other vegetables can be added.
Add individual wrapped sandwiches to freezer bag or container and freeze.
Add some salsa to egg mixture before cooking.
By it's.only.me from PA
Cut both ends out of an empty, clean tuna can. Spray with cooking spray, place on a skillet, hold down and fill with a beaten egg. You can add diced ham, cheese, vegetables, etc.
Delicious open face breakfast sandwiches.
These are yummy for breakfast, brunch or any time.
These are yummy for breakfast, brunch or any time.
Dissolve yeast in 1/4 cup lukewarm water. Sift dry ingredients together int bowl. Cut in shortening until crumbly. Stir in buttermilk and yeast.
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Mix your scrambled eggs in a bowl then pour into your measuring cup, easier for pouring. Pour into muffin tins and bake in oven for about 10 minutes. Makes perfect shaped eggs to put on an English muffin. It is also faster, but do not overfill the muffin tins.
By coville123 from Brockville, Ontario
One evening I cooked sausage patties, eggs, and biscuits for supper. I made some gravy from the small drippings of the sausage. The next morning I was putting my husband's lunch together and decided to use some of the leftover gravy on the biscuit and sausage sandwiches instead of mayonnaise.
When he heated them up and ate them at lunch time he couldn't believe how much better they tasted. I am always trying to think of something better than the same old sandwich for his brown bag lunches. I hope you try it and like it as much as we did.
By Cookiesky from TX
I love to put two of my favorite foods together to make these little quick sandwiches. I keep holiday ham in the crock pot (with a little water) and take out a slice and put it between two microwaved (frozen) pancakes. I often like to use blueberry pancakes. Another option is to put the ham in between two Eggo waffles.
I usually trim the ham to fit either the pancakes or the Eggo waffles. I don't use syrup with the pancakes, but you could put a bit of syrup on the sandwich, between the pancakes, or over the Eggo waffles. These are a huge hit at our house.
Use tater tots as a version of hashbrowns to make the outside of this delicious breakfast sandwich. Add bacon, egg and cheese for a hearty gluten free start to the day.