Well, my entry on make ahead breakfast struck a cord with a couple of my readers who asked some questions and requested some recipes via facebook so I thought elaborate in a couple more entries.
First, for today let’s start with the quick and easy to go breakfast. These are the ones you can make ahead and stick in the microwave for a second for the person (or whole family) heading out the door. If you can plan ahead for these it will save you LOTS of money in fast food stops!
For us the first make ahead that comes to mind is the breakfast burrito I mentioned in the previous blog. This is the standard breakfast when we leave for vacation (if we leave in the morning) or a day at an amusement park.
To make the burrito’s you need to first assemble your ingredients. I use the smaller, 6 inch, I believe tortilla’s. When traveling I like them to be small and easy to handle in the car. Then you need to scramble some eggs and either brown some sausage or cook some bacon if you like. Now those of you that know how I cook will know that my sausage and/or bacon has been cooked long ago and is nestled in my freezer waiting to be used! You’ll also want to have your sauce ready and a small amount of shredded cheese if you want (we use cheddar usually.)
For the sauce I use my basic everything sauce. I’ve seen it in many recipe books in one form or another so I don’t really think anyone can claim it. To start it’s basically a “white” sauce. Here’s my version:
½ cup white flour
½ cup wheat flour
6 cups of milk
Place the flour and milk in a saucepan and stir with a whisk, heating until thickened.
Now, don’t just do the “basic”, add in your flavor. For burrito’s I usually add 1-2 tsp. of chicken bouillon and a handful (maybe 1/3 cup) of cheese, sometimes cheddar but many times just grated parmesan. If you really can’t make the sauce use a can of cream of chicken soup instead (you probably won’t use the whole can.)
This sauce can be used for MANY different things. It just depends on what you add (think different kinds of cheeses, meats, chopped vegetables, types of bouillon or broth powders etc…)
Okay, now that your ingredients are assembled just put a small amount of eggs, meat, sauce and cheese on each and roll up. Don’t overfill or you’ll have a mess when trying to eat and be sure not to use more then a tablespoon of sauce or it will run out when it reheats. When I roll them up I tuck the end up then the sides over and fold the last end down so it all stays “in”. Wrap each on individually in wax paper and store a bunch in a gallon freezer bag. Take them out as needed and microwave.
I’m guessing the microwave time would be about 80-90 second for one though we never do just one. We usually do 8-10 for about 6-8 minutes. It will depend somewhat on your microwave and how much you “stuffed” them.
The second on the go breakfast that we like are homemade egg muffins. These are pretty self explanatory except maybe for this one tip. Cook your egg’s in the oven to get those flat eggs like you get in the drive through.
I take probably 12-18 eggs and whisk them in a bowl, then pour on a greased jelly roll pan and bake at 300-35 till they are set. It will vary with the number and size of eggs as well as size of your jelly roll pan as to how long. Once they are set but not brown (if edges start to brown but center isn’t set cut slits and tilt like you would for an omelet to let the liquid go to the hot pan) cool and cut into squares for you breakfast sandwiches.
Now just assemble the sandwiches. Place a square of egg on the bottom of an English muffin and top with cheese and either sausage or bacon if you like. Now place the other half of the English muffin on top and again wrap in waxed paper.
Just a safety note here; with the microwave you always want to wrap in wax or parchment paper never plastic wrap. Plastic wrap can get super hot and actually adhere to your skin and burn you (plus it could melt and leave a plastic taste on your food!)
Next entry our two favorite on the go non-egg breakfast….Check back! | 
