Breakfast question

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Old 12-30-2014, 20:41   #1
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Question Breakfast question

It's "Silly Question" time, but I am unable to find an answer...

Lately, when I have an early shift at work, instead of cooking and eating breakfast at home (pressed for time), I grab a breakfast sandwich (sausage, egg, & cheese on an English muffin) from the 7-11 across the street from the office on the way in. They're cheap (only $2.50), but the English muffin gets me 25 grams of carbs, which means my daily total on those days hovers around 40 to 50.

Now, if I fry a couple of eggs using "egg rings" to make nice perfect circles, add a fried sausage patty (or some bacon, or ham, or whatever I have on hand), and some cheese, make it the night before, keep it in the fridge, I can take it to work with me and nuke it in the microwave at work. It's like having the breakfast sandwich but without the English muffin (using the two eggs as the 'buns', so to speak).

My question is: If I make up a bunch of these at once, can I freeze them until needed? And if so, how long would these keep in the freezer?

Thanks in advance.

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Old 12-30-2014, 20:47   #2
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My cooking experience has shown me that freezing cooked eggs greatly lowers the quality of the product, as in they get 'tough and rubbery'. But I see no reason they wouldn't keep a coupla/three days in the fridge. And me being the sausage freak that I am, I'd prob'ly put the egg in the middle & use sausage patties for the 'bun'! The meats & cheeses would be fine for freezing ahead - it's only the cooked egg that suffers.

Nice going, Xenon . . . I was beginning to shudder when you started talking about that English muffin!




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Old 12-30-2014, 21:14   #3
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Quote:
Originally Posted by Shanny View Post
Nice going, Xenon . . . I was beginning to shudder when you started talking about that English muffin!
I realized that I had been doing this out of habit... while my blood sugar numbers have been okay, I am not losing any weight. So I realized that if I dropped the 7-11 breakfast sandwich, that would cut my carb intake in half, if not more. The challenge was, what to replace it with, when half the time I have trouble making sure my socks match that early in the morning.

(Note: *all* my socks are black.)

Thanks for the info -- making a few days at a time and keeping them in the fridge should work out okay. I was thinking I could make up a batch for the entire week on Sunday night, but making a few Sunday and another couple on Wednesday should be doable.

Anyone else want to chime in with suggestions or whatever, feel free.

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Old 12-30-2014, 22:06   #4
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Quote:
Originally Posted by Xenon View Post
It's "Silly Question" time, but I am unable to find an answer...

Lately, when I have an early shift at work, instead of cooking and eating breakfast at home (pressed for time), I grab a breakfast sandwich (sausage, egg, & cheese on an English muffin) from the 7-11 across the street from the office on the way in. They're cheap (only $2.50), but the English muffin gets me 25 grams of carbs, which means my daily total on those days hovers around 40 to 50.

Now, if I fry a couple of eggs using "egg rings" to make nice perfect circles, add a fried sausage patty (or some bacon, or ham, or whatever I have on hand), and some cheese, make it the night before, keep it in the fridge, I can take it to work with me and nuke it in the microwave at work. It's like having the breakfast sandwich but without the English muffin (using the two eggs as the 'buns', so to speak).

My question is: If I make up a bunch of these at once, can I freeze them until needed? And if so, how long would these keep in the freezer?

Thanks in advance.
Why don't you use Oopsie Bread? I have frozen these.

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Old 12-30-2014, 22:31   #5
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Muffin tins are your new best friend. I do up a batch (texas-sized tin or popover pan, yield is six) on Sunday, baked eggs (2, sometimes scrambled, sometimes I can't be bothered) with bacon (or any other meat) and cheese (either topped with or mixed in) in each cup. Once baked and cooled, ziptop-bagged and in the fridge, keep for the whole week.

And I'm so lazy that most of the time I don't even pop them in a nuker to warm up, just eat them from the bag in the car on the way in. (Note to self, add more napkins to the glove-box.)

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Old 12-30-2014, 23:44   #6
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My favorite food in the world is a soft, runny egg. I have been trying things for years to try to have an egg over my lunch dish at work (almost anything--a salad, some sautéed veggies, etc.), but microwaved eggs are awful and there's no stove.

Recently I learned that I can soft boil eggs in the shell at home and refrigerate them. To reheat, just drop them (gently) in a cup of very hot water for 3 minutes. We have a bottled water thing that puts out very hot water in the office, and I now keep a 2 cup pyrex glass measuring cup at work for warming the eggs in. I'm in HEAVEN!
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Old 12-31-2014, 04:29   #7
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Quote:
Originally Posted by Xenon View Post
I grab a breakfast sandwich (sausage, egg, & cheese on an English muffin) from the 7-11 across the street from the office on the way in. They're cheap (only $2.50).
Certainly better to roll your own as you suggest, but did you ever consider buying two sandwiches and eating the LCHF stuff out of the middles with a fork? Works great with Subway sandwiches and pizza too.

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Old 12-31-2014, 06:39   #8
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Subway will make a great salad! I get it all the time. Also when in a pinch I would get two of the sandwiches from theater and toss the bread. Better to be as good as you can whenever you can. Keep up the good work

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Old 12-31-2014, 23:54   #9
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Quote:
Originally Posted by stevenal1 View Post
Certainly better to roll your own as you suggest, but did you ever consider buying two sandwiches and eating the LCHF stuff out of the middles with a fork? Works great with Subway sandwiches and pizza too.
Part of it is that I was taught from a very early age to never waste food. Part of it is that I also want to cut expenses, not add to them.

Quote:
Originally Posted by Janknitz View Post
My favorite food in the world is a soft, runny egg.
I can't eat an egg if it's even the least bit runny -- that includes sunny-side-up. I always order scrambled at a restaurant. At home, I drop the egg(s) into a frying pan, break the yolk, then flip over the egg when the underside is cooked.

Quote:
Originally Posted by Roxanne0312 View Post
Why don't you use Oopsie Bread? I have frozen these.
I have tried several times to make Oopsie Bread. It never turns out right -- the batter comes out runny, and the end result is flat and tasteless. I gave up a long time ago.


Thanks again for all the feedback.

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Old 01-01-2015, 03:00   #10
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I cook a week's worth of scrambled eggs with cheese and freeze them for my BHs breakfast (we eat at 4:30 am because of her dialysis schedule and who wants to cook that early!) and can attest that they are pretty rubbery, but edible. Consider cooking 3 days worth twice a week and just refrigerate....

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