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No time for breakfast? Make some of it ahead of time

We’ve got ideas for topping this egg-bacon breakfast sandwich.
Egg and bacon breakfast sandwich.
Egg and bacon breakfast sandwich. [ MICHELLE STARK | Times ]
Published Nov. 10, 2020

I am not one of those people who can skip breakfast. I need three meals a day, and the first one is non-negotiable.

Sometimes, I get too ambitious, locking myself into a morning meal plan that sounds great at 7 a.m. Then all of a sudden it’s 9 a.m. and I’m still putting the finishing touches on my raspberry cream cheese-stuffed French toast.

So I finally tried actually prepping ahead of time for those days when I want a more elaborate breakfast. I know, it sounds kind of weird. But I’m still working entirely from home due to the pandemic, and anything I can do to help more easily sustain myself throughout the day feels worth it.

Enter the breakfast sandwich. It sounds basic, but with a couple of enhancements made ahead of time, I could have what felt like a luxurious breakfast in half the time.

First, I got bacon. I cooked off a whole package until crispy — it keeps great in the fridge days after it’s cooked.

Then, the eggs. You could make your eggs ahead of time: Scramble a half-dozen eggs in a baking dish with some milk and salt and cook in a 350-degree oven just until firm. Cut them into squares for your daily portion. Or you could scramble or fry your eggs fresh.

Cheese is a must, as is two pieces of sturdy bread, but the type is up to you.

Those are the basics, but a saucy component can take your breakfast over the top, and be made ahead of time. Here are three of my favorites.

Maple butter: Place 4 tablespoons butter in a small saucepan and melt. When melted, add 2 tablespoons maple syrup, a large pinch of salt and a smaller pinch of black pepper. Stir over heat for a minute or so, then remove from heat and let butter solidify. Refrigerate until ready to use.

Scallion cream cheese: More cheese? Why not. I like my scallion cream cheese really heavy on the scallions, so I prefer to make it myself, but store-bought is fine, too. To make it, thinly slice a scallion or two, from white parts to dark green parts. Mix with a couple tablespoons cream cheese, then season with a pinch of salt and some garlic powder. Refrigerate until ready to use.

Chipotle mayonnaise: Feel free to double this recipe if you want a large batch; it’ll be great on sandwiches, tacos and more. Place ½ cup mayonnaise and 2 chipotle chiles from 1 can of chipotles in adobo in a blender or food processor. Season with a pinch of salt. Refrigerate until ready to use.

Egg and Bacon Breakfast Sandwich

6 slices bacon

1 tablespoon butter

2 to 3 large eggs

1 to 2 ounces cheese, like cheddar or Swiss, shredded

2 pieces sturdy bread or a bagel

Condiment of your choice

Preheat the oven to 375 degrees. Lay the bacon slices on a rack set over a baking sheet. Bake for about 20 minutes until the bacon is browned and crispy. Remove from oven, let cool and refrigerate until you’re ready to use.

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When you’re ready to make your sandwich, melt butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and scramble or fry until thoroughly set. Stir in or top with cheese just before cooking is finished.

Toast bread of your choice, then layer eggs onto bottom slice. Top with bacon. Slather condiment of your choice on top piece of bread, then place on top of bacon. Serve.

Makes 1 sandwich.

Source: Michelle Stark, Tampa Bay Times