Bloglander

We've all been there. You watch recipe videos on social media over the weekend and feel inspired, but when breakfast time actually rolls around Monday morning, you're running out the door and grabbing a bagel from the coffee shop instead.

Break that cycle and save some moola with this insanely easy breakfast sandwich prep that tastes SO much better than fast food and will run you just over $1 per sandwich. This weekend, throw on an episode of your latest Netflix/TV binge, and by the time the credits roll you'll have six days' worth of breakfast ready to pop in the fridge.

BITCHIN' BREAKFAST SANDWICHES

Here's what you'll need:

• English muffins (roughly $2 for a six-pack)
  
• 6 eggs (about $1)
  
• Breakfast sausage (four-pack from the freezer section will run ya about $2)
  
• 6 slices cheddar or other cheese ($1 to $2)
  
• Sliced ham or other deli meat (optional - if you want to do all sausage, great, but this offers some variety during your week)
  
• salt, pepper, seasonings
  
• one-quarter stick of butter

1. Heat your oven to 325 F and open the muffins face up on a sheet pan. Put a small pat of butter on each and pop in the oven until toasty. This will only take a few minutes. Set the pan on the stove or nearby for sandwich assembly.
   
   
2. While the buns toast, cook breakfast sausage in a large skillet over medium heat. If using frozen patties, this will take 4 or 5 minutes per side (remember to take your toast out before it burns!). Put a patty on each muffin.
   
   Pro tip: The patties don't have to be screaming hot, because you're going to microwave the sandwich when you reheat it for breakfast.
   
   If using deli meat for some sandwiches, quickly sear it in the pan before piling it on the muffins.
   
   
3. Lower the heat to medium-low and melt some butter so your eggs don't stick to the pan.  Fry two or three eggs at a time, seasoning with salt, pepper, garlic powder and other seasonings as you see fit. Cover with a lid to make sure the whites on top cook through.
   
   If you're eating one of these right away, leaving the yolk a little runny is fine, but for ease of wrapping them up, it's better to cook the yolks until they're just starting to harden.
   
   
4. Start assembling your sandwiches: meat, egg, cheese, wrap in plastic, done.
   

If you're not sure what your week is looking like, put two in the fridge and the rest of your tightly wrapped sandwiches should fit in the English muffin sleeve, making for an easy freezer pack.


When you're ready to eat: wrap in a paper towel and microwave for 1 minute and 45 seconds if fresh and about 3 minutes if frozen.

Enjoy!