Health & Fitness

Breakfast Sandwiches Are My Favorite!

If you are anything like me, you spend your days constantly are on the go-go-go. I am the type of person who wakes up ten minutes before I need to leave for work and throws myself together as quickly as possible then runs out the door.

Busy bee’s like me often stop at drive through places like Dunkin Donuts, Starbucks, and McDonald’s for breakfast sandwiches they eat on the go. BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY. What one decides to eat at the start of the day reflects the type of day they may have and the attitude they carry.

Meaning… if you put “bad” in, you get bad out. For example, if you go the Dunkin Donuts and order a bacon egg and cheese on a bagel with a side a hash browns, you are fueling your body with grease, preservatives, and saturated fat. This can result in a feeling of heaviness along with decrease energy levels, which won’t help you get through the workday.

I was inspired to create my own type of breakfast sandwich that is filled with whole and filling foods that will fuel my body in the proper way and help me get through the day. It is SO SIMPLE to make, and it will save you time and money because you won’t have to make a trip to the drive thru in the morning.

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This sandwich is vegetarian friendly, dairy free, nut free, and gluten free! It is jam packed with flavors and can easily be made in bulk.  I prepared enough for the entire week stored in the freezer for quick reheating so I can grab it and run out the door.

What’s nice about this breakfast sandwich is that the ingredients can easily be substituted and adapted to create your own that you will love and enjoy. I am going to share with you what I used, but feel free to explore the possibilities in your kitchen.

 


First things first, get out all the ingredients you’ll need. I used:

  • Cauliflower
  • Broccoli
  • Carrots
  • Orange peppers
  • Soy cheese
  • Vegan cheese
  • Gluten free bread
  • Eggs

Using various vegetables is important to me. I am constantly finding new ways to sneak veggies into meals I already love without making them bland and boring. This sandwich is heavily vegetable based. Eating vegetables for breakfast is a smart thing to do because they are filled with various vitamins and minerals essential for brain activity. Therefore, one’s concentration and awareness will increase. Perfect way to put good in so you get good out!

 

Now that your ingredients are out, there are a few things you need to do before you start preparing your sandwiches.

  • Find a baking dish or muffin tins you want to use. (I got creative and use dough rings as my mold because they were a similar size to the gluten free bread I was using)
  • Preheat your oven to 350 degrees
  • Get out proper materials for vegetable cutting along with a bowl to crack your eggs into

 

 The fun can begin since you finished your prepping! Follow these simple steps to create your own filling and healthy breakfast sandwich.

 

Step 1: Cut and chop all your veggies into small pieces. Depending on how many sandwiches you make, the number of veggies needed differs. I simply eye balled it. I used a handheld chopper which made it quick and easy!

Step 2: Fill your molds completely with the veggies! DON’T pack them in tightly, you want some air left in your molds. If you cut too many veggies like me, just freeze the left overs for next time!

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Step 3: Crack your eggs into a bowl and whisk them around. (I used five eggs for a total of six sandwiches)

Step 4: SLOWLY pour eggs into veggie molds. It takes a few seconds for the veggies to absorb the eggs and if you pour too quickly it will overflow. (I learned this the hard way!)

Step 5: Sprinkle some vegan and soy cheese on top. Taste like cheese but it’s non dairy!

Step 6: Place in the oven and set timer for 12 minutes! Depending on oven, times may vary! Make sure you watch them, once the cheese has melted you can remove from oven.

Step 7: Let the egg and veggie molds cool and settle.

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Step 8: Prepare your bread of choice! I used gluten free whole grain bread and decided to not toast it, but toasting it is totally an option

Step 9: Put your sandwiches together then wrap in freezer protected storage. You can freeze them for up to a week!

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Step 10: When you are ready to eat unwrap and reheat sandwich in microwave for about a minute! I topped mine with avocado. (:

 



This creation of mine was influenced by the thousands of Pinterest ideas, along with my love for egg sandwiches. Meal prepping is a new concept for me and I am learning that the possibilities are endless.

It is so important to eat a proper breakfast and I wasn’t doing that on my busy days. By taking the time on Sunday afternoons to prepare myself meals that will get me through the week has taken so much stress off my shoulders. I only have to clean up my mess once a week, I am saving myself money, and I am providing my body with proper nutrients!!!! Talk about living the dream!

I hope this gives you inspiration to try my recipe and make it your own! Enjoy.

-Kasey Elizabeth