Ideas for Breakfast Sandwiches

I like Tortilla wraps.

1 wrap - 80
1 slice bacon - 35
1 egg -80
Diced pepper and onions ~ 15

210 calories and you can freeze them for a week. Pop in the microwave for 1 minute. You can make these with sausage too.

I have done these on 100 calorie english muffins with turkey sausage, egg, and cheese. I bet adding veggies like cooked spinach, mushrooms, and peppers in with the egg would be awesome! Just be careful about the cheese you use...some can get oily when re-heated. American tends to melt best.

I use 100-calorie whole grain sandwich thins, and egg, spinach, tomato, sometimes avocado, sometimes a little cheese.

i have these in my freezer all the time for a quick breakfast for my husband or i.

i use high fiber whole grain english muffins, eggs that i bake in muffin tins in the oven and a slice of american cheese on each. wrap 'em in foil and put them in the freezer.

sometimes i add green peppers and onion to them or use different kinds of cheese on them.

While it is not actually a breakfast sandwich, I like to make a big batch of waffles: per serving it is
3 egg whites
1/2 cup cottage cheese
1/2 cup oats
1/4 tsp vanilla extract
blend it all together then cook in the waffle iron.

The other day, I blended spinach in with it for good results. (it turned the waffles green, but didn't alter the flavor.)

Then I freeze the extra servings, put them in ziplock bags, then reheat in the toaster when I want to eat them. Serve with 1/4 cup sugar free syrup.

Spinach works best on fresh sandwiches, it releases more moisture after freezing and makes the eggs watery. I use either 100 cal eng muffins or tortilla wraps and add peppers and onions with turkey sausage when I freeze. When I make them fresh, I add spinach, mushroom, jalapeno and tomato. Left over skirt steak makes a really good sandwich!

This is great. My mornings are very busy and it never occurred to me to freeze a breakfast sandwich. Can't wait to cook up a batch now. I'll use egg whites, chicken bacon or turkey sausage, veggies and lite cheddar.

Egg white and oat waffles sounds really interesting. Can you give us more details? Whole rolled oats? Steel cut? Whir it all in the blender? Powder the oats first? How long do you cook it in the waffle iron? It sounds like more of an omlette (egg-y) than a waffle (bread-like) - am I wrong? Thanks for sharing!

It comes out just like regular waffles. Cook it the same as you would a regular waffle, You can add a little oil to it, but they work for me with just a little Pam. You can also make pancakes that way, but you would have to heat those in a microwave. I usually use old fashioned oats, but have used steel cut before. I believe steel cut, you would only use a quarter cup, and they don't work as well. I also add cinnamon, and blueberries, sometimes, for blueberry waffles. I usually double the recipe, then blend it all for 2 servings, then repeat for any additional waffles.

I made these homemade egg "McMuffins" for the first time tonight. They keep up to a week in the fridge and freeze well. My diary puts them at 180 calories. I add hot sauce to mine. Options are endless!

Here is the recipe: http://www.amyskitchencreations.blogspot.com/2012/05/eggs-for-breakfast-sandwiches.html?m=1

totally going to do the muffin pan thing!!

I make egg "cupcake" muffins every Sunday for the work week. I use egg whites, laughing cow cheese wedges, spinach, and onion. I got my recipe from the Hungry Girl's "To the Max" Cookbook. Mine come in at about 70 calories each for the muffin cupcake. In the morning I toast a 100 calorie wheat sandwich thin, split one table spoon of hummus between both sides, and throw a piece of ultra thin ham on each side. If I am in a hurry I make it into a sandwich, and eat on the run.....otherwise I eat it open faced.....

I bet avocado would be awesome on there

I'm going to have to try the tortilla thing, I usually just use biscuits or english muffins or pita (which is really good too and I haven't seen it on the list). I love making egg patties with my tiny little cast iron skillets, since I don't like my egg patty quite as thick as comes from a muffin tin. The other thing that works well for making wider thinner egg patties is ramekins.

This sounds fantastic