Satisfying Breakfast Sandwiches

These breakfast sandwiches are quick, easy, packed with protein, and will keep your hunger satisfied all morning. Better yet, it only takes 20 minutes to make a batch of six, which can be frozen and reheated in the microwave for about 2 minutes. Great for busy mornings while you are running out the door or for kids before school. They are delicious and healthy, something every mom is looking for in a quick breakfast. 

Place eggs, milk, salt and pepper in each ramekin.

Lightly beat all the ingredients together.

Bake the eggs for 15-18 minutes.

Layer each sandwich with one egg, sausage patty, and slice of cheese.

Tightly wrap all the sandwiches with plastic wrap.

6 Whole Wheat English Muffins
6 large eggs
6 tsp. 1% milk
6 slices Sharp Cheddar Cheese
6 sausage patties; you can buy the pre-made ones or make them yourself from your favorite breakfast sausage
Kosher salt and freshly ground black pepper, to taste
Cooking spray
Special equipment: 6 small baking ramekins or a jumbo muffin tin

Preheat the oven to 350 degrees. While the oven is preheating, place the ramekins on a baking sheet, spray the inside of each ramekin with the cooking spray. Crack one egg into each ramekin, season with salt and pepper. Also, place 1 tsp. of milk into each ramekin. With a fork or small whisk, lightly beat the eggs in each ramekin. Place the baking sheet with the ramekins in the oven and bake for 15-18 minutes, or until the eggs have set. Once the eggs have cooked, take them out of the oven and allow them to cool for a few minutes. 

While the eggs are baking, cook the sausage patties according to the package instructions. Once cooked, allow to cool slightly. Slice the English muffins in half. Layer the bottom of each English muffin with one cooked egg, one sausage patty, and one slice of cheese. Top with the other half of the English muffin. Repeat until all the sandwiches are made. Wrap each sandwich tightly in plastic wrap, place all the breakfast sandwiches in a large zip-top bag and freeze.

When ready to eat, place in a damp paper towel and microwave for approximately 3 minutes. Enjoy!

Waldorf Chicken Salad Sandwiches

Generally, Waldorf salad is made with apples, grapes, celery, walnuts, and tons of mayonnaise... Well I have taken the classic Waldorf salad, lightened it up and made it into chicken salad. This chicken salad is light, refreshing, and packed with lots of flavor. Great for lunch or dinner on a hot summer day.

3 lbs. cooked chicken breasts, cubed or shredded
1 large Gala or Fuji apple, cubed
1 cup red grapes, sliced in half
1/3 cup dried cranberries
1/3 cup chopped, toasted walnuts
1 tbs. finely chopped tarragon
1/4 cup finely chopped chives
1/3 cup Greek yogurt
1/4 cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste
Fresh baby arugula or romaine lettuce to top the chicken salad
4 toasted Kaiser rolls for serving

In a large bowl, combine the chicken, apples, grapes, dried cranberries, walnuts, tarragon, chives, Greek yogurt, mayonnaise, lemon juice, salt and pepper. Mix until well combined. Serve on the toasted Kaiser rolls with arugula and enjoy!