Easy Breakfast Sandwiches for Fast Mornings

Ingredients 0/6

Step 1

Flatten each sausage patty between two sheets of wax paper—if you have a tortilla press, that makes it super easy. Pop them in the freezer for about 30 minutes until they’re firm but not frozen solid. Next, heat up a skillet over medium-high and spray it lightly with cooking spray. Cook the sausage patties until they’re nicely browned on both sides, which should take around 2 to 3 minutes per side. Once they’re done, place them on a rack set over a foil-lined pan so any extra grease can drip off. Wipe out the skillet to get it ready for the eggs.

Step 2

In a bowl, whisk together the eggs and adobo seasoning until the mixture looks light and a bit frothy. Spray an egg ring with cooking spray and put it in the skillet. Pour in some of the egg mixture and cook until the edges start to set, about 2 to 3 minutes. Then carefully take off the ring and flip the egg to cook the other side for another 2 to 4 minutes. Keep going until you’ve made five egg rounds.

Step 3

Now split your sandwich rolls and layer each bottom half with one sausage patty, one egg round, and a slice of Muenster cheese. Top with the other half of the roll. Wrap each sandwich up tightly in wax paper and then aluminum foil. Pop them in the freezer, and when you’re ready for a quick breakfast, just reheat and enjoy!