We eat a lot of breakfast wraps and sandwiches here. I wanted to try and save a bit more off the grocery bill so I decided to make our own in bulk for the week. I used a dozen eggs, 1 bag shredded cheddar, 16 oz roll of ground breakfast sausage, and a half pack of bacon, store brand flour tortillas, and store brand English muffins. It made 6 English muffins sandwiches, and 8 wraps. They cost about $1.18 per sandwich. I definitely saved money. The stores I shop at rarely have their brand of breakfast sandwiches or wraps and rarely are the others on sale. A box of 8 sandwiches is almost $12 and the wraps are almost $11 for 8.
I beat and seasoned the eggs and then poured them onto a greased baking sheet. I cooked the sausage in a skillet, drained the fat, then spread it onto half the eggs. I cut the bacon up and cooked it in a skillet, drained the fat, and spread it onto the other half of the eggs. Topped with cheese, covered the pan with foil and baked in the oven at 350 for about 20 minutes, removed foil and let it cook another 5 minutes.
I used a cup to make perfect circular pieces to fit on the English muffins, and I cut one of the circles in half (with some extra egg mix from between the circles) for the wraps.
I understand eggs are pricey for many and this may not be a cost effective breakfast for everyone. I can get eggs anywhere from $2.49 to $7.69 here (North Carolina.)
Homemade Breakfast Wraps and Sandwiches
Ingredients:
- 1 dozen eggs
- 1 bag (8 oz) shredded cheddar cheese
- 16 oz roll of ground breakfast sausage
- Half pack of bacon
- Store brand flour tortillas
- Store brand English muffins
Instructions:
- Preparation:
- Preheat the oven to 350°F (175°C).
- Grease a baking sheet.
- Beat and season the eggs in a bowl.
- Cooking Eggs:
- Pour the beaten and seasoned eggs onto the greased baking sheet.
- Cook the eggs in the preheated oven for about 20 minutes, or until they are set.
- Preparing Sausage:
- While the eggs are baking, cook the ground breakfast sausage in a skillet until browned.
- Drain the fat from the sausage and spread it evenly over half of the baked eggs.
- Cooking Bacon:
- Cut the bacon into small pieces and cook it in a skillet until crispy.
- Drain the fat from the bacon and spread it evenly over the other half of the baked eggs.
- Adding Cheese:
- Sprinkle the shredded cheddar cheese over the entire egg, sausage, and bacon mixture.
- Baking:
- Cover the pan with foil and bake in the oven for an additional 20 minutes.
- Remove the foil and let it cook for another 5 minutes or until the cheese is melted and bubbly.
- Assembly:
- Once done, use a cup to cut perfect circular pieces to fit on the English muffins.
- For wraps, cut one of the circles in half and use some extra egg mix from between the circles.
- Assembling Sandwiches and Wraps:
- Place the egg, sausage, bacon, and cheese mixture on English muffins for sandwiches or in flour tortillas for wraps.
- Storage:
- Allow the sandwiches and wraps to cool completely before storing them in an airtight container.
- These can be refrigerated and reheated in a microwave for a quick and delicious breakfast throughout the week.
Note:
- The cost per sandwich is approximately $1.18, providing a cost-effective alternative to store-bought options.
- Adjust ingredients based on personal preferences and budget constraints.
- Here are some tips to enhance your homemade breakfast wraps and sandwiches:
- Batch Cooking:
- As you did, make a large batch and store the wraps or sandwiches for the week. This saves time during busy mornings.
- Variety in Fillings:
- Experiment with different fillings. Add vegetables like bell peppers, onions, or spinach for added nutrition and flavor.
- Sauce or Spread:
- Consider adding a sauce or spread for extra flavor. Options include salsa, hot sauce, mayonnaise, or a homemade aioli.
- Customization:
- Allow family members to customize their wraps or sandwiches. Set out different toppings, sauces, or additional cheeses to suit individual preferences.
- Freezing:
- If you want to prepare even further in advance, these wraps and sandwiches can often be frozen. Wrap them individually and reheat as needed.
- Portion Control:
- Use measuring cups to portion out the egg mixture onto the baking sheet for consistent sizing, ensuring that each wrap or sandwich has a balanced amount of ingredients.
- Healthier Alternatives:
- For a healthier version, consider using whole wheat tortillas or English muffins. You can also use turkey sausage or turkey bacon as leaner options.
- Prep Ingredients Ahead:
- Prep ingredients the night before. Cook and crumble the sausage and bacon, beat and season the eggs, and store them in separate containers for quick assembly in the morning.
- Custom Shape Cutting:
- Use cookie cutters or molds to create fun and appealing shapes for kids. This can make breakfast more enjoyable for them.
- Toasting or Grilling:
- After assembling the wraps or sandwiches, lightly toast them in a pan or on a griddle for a delicious crispy texture.
- Labeling and Dating:
- If you’re making multiple variations, label and date the containers so you can quickly grab the one you’re in the mood for.
- Experiment with Seasonings:
- Try different seasonings for your eggs or add herbs like chives or parsley for an extra burst of freshness.
- Packaging for On-the-Go:
- If you or your family members are often on the go, wrap the sandwiches in parchment paper or foil for easy transport.
Remember, the beauty of homemade breakfast wraps and sandwiches lies in their versatility, so feel free to get creative and tailor them to your taste preferences
- Batch Cooking:
