Effective today, I have a high school freshman. I remember being a freshman in high school! I also distinctly remember sitting with friends in the upstairs part of the cafeteria just before Christmas break and discussing how the approaching New Year of 1990 would be a decade filled with probable major life events: high school graduation, college, careers, marriage, and maybe even kids. And, it was all of these things and so many more. And, now, my oldest is right where I so clearly remember being: my whole life before me. Nostalgia, at its finest.
This year, Bri has to be up before the crack of dawn. She catches the bus shortly after 6 and is in class by 7am. Mornings are no longer for easing into: it’s up by 5:30, dressed and ready to go and at the bus stop by 6:20. Breakfast will not be on her mind, nor will she have time to prep, so this weekend, with her by my side, I instructed her on how to make freezable breakfast sandwiches. We had a good time and laughed together. And maybe, just maybe, I made a breakfast sandwich talk so we laughed some more.
- 2 packages of English muffins, toasted (12 total)
- a dozen eggs
- splash of milk
- freshly ground, S&P
- cheddar cheese slices
- black forest ham slices
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners and spray with non-stick spray; set aside. In a large bowl, whisk together the eggs. Add a splash of milk and season with S&P. Distributing evenly amongst the muffin tins, pour the eggs into each liner. Bake for 18-20 minutes, or until set. While the eggs were baking, Bri was toasting the English Muffins. We set up an assembly line of sorts: muffins, cheese slices, ham slices, and when the eggs were done and removed from the liners, we put it all together. We wrapped each individually, before placing them in a gallon size bag, and putting the bag in the freezer. This morning, she took one out and microwaved it for a minute and 30 seconds. Hot breakfast sandwich done!