I was so excited when I was given the opportunity to review Alea Milham’s new book, Prep-Ahead Breakfasts and Lunches. Prepping for breakfast has been something I’ve been trying to do more often. I’ve made several batches of Spinach Bacon & Quinoa Muffins but I wanted to expand my repertoire. Alea’s book contains 75 recipes to help you save both time and money.
After looking over all the delicious sounding recipes I decided to try the Cajun Egg Croissant Sandwiches. Spending very little time in the kitchen I was able to create enough sandwiches to cover six breakfasts. These sandwiches can be stored in the refrigerator for up to 3 days or frozen for up to one month.
Prepping for breakfast shouldn’t take a lot of time, this recipe involves several steps, but they really aren’t that hard to make. They are well worth the effort. No missed breakfasts with a croissant sandwich waiting for you! I am so thankful my freezer has these delicious breakfast sandwiches ready to enjoy!
Cajun Egg Croissant Sandwiches
16 large eggs
½ cup diced red onion
½ cup diced red pepper
1 ½ cups thinly sliced asparagus
2 Tbsp. Cajun Seasoning Mix
2 lb. ground pork
2 Tbsp. chicken or vegetable broth
2 Tbsp. Cajun Seasoning Mix
12 slices medium cheddar cheese
To make the eggs, preheat the oven to 350. Grease 2 (15×10 inch) rimmed baking sheets, then line with parchment paper.
Add the eggs to a medium bowl. Beat the eggs until they are a pale yellow color. Add the onion, bell pepper, asparagus and Cajun Seasoning Mix to the eggs. Mix well.
Pour the egg mixture into one of the baking sheets. Bake the eggs for 30 minutes or until the eggs are cooked through and staring to separate from the edges of the pan. Remove the baking sheet from the oven and let the eggs sit for a couple of minutes. Use a knife or pizzas cutter to cut the eggs into 12 squares.
While the eggs are cooking, make the sausage by combining the pork, broth and Cajun Seasoning Mix in a medium bowl.
Spread the pork mixture out evenly on the other baking sheet so that it touches all of the sides. Bake for 20 minutes. Remove the sausage from the oven and let it sit for a few minutes. Brush off the excess oil with a pastry brush or blot it with a paper towel. Then use a knife or a pizza cutter to cut the sausage into 12 squares.
To build the breakfast sandwiches, slice the croissants in half. Place one slice of cheddar, one square of sausage and one square of egg on the bottom of the croissant. Place the top of the croissant on top of the eggs.
Allow the sandwich to cool before storing them. Place in an airtight container and store in the refrigerator for up to 3 days.
To freeze, wrap breakfast sandwich individually and freeze for up to 1 month. To reheat a thawed breakfast sandwich, unwrap it, place it on a microwave safe plate and microwave on high for 30-45 seconds.
I you are interested in prepping ahead for breakfast and lunch this book is for you. Prep-Ahead Breakfasts & Lunches is more than a tool for families to save time and money. It’s also a way to take care of your family’s well being. Cooking your breakfasts and lunches in advance will save you money and give you complete control over the ingredients, so you know your dishes are made with ingredients you can feel good about.
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