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Lemon Dill Freezer Breakfast Sandwich Recipe

breakfastSheri SpalloneComment

Lemon Dill Freezer Breakfast Sandwich Recipe

Does your family struggle to get a quick, delicious, homemade breakfast on busy weekday mornings? Our family's solution to those crazy days is homemade Lemon Dill Breakfast Sandwiches, made with Cherchies® Lem'n Dill Seasoning.  Make them in mass and enjoy them the entire week!

You might think, lemon, dill, and eggs for breakfast?  What?  Yep, I know but stay with me.  I shared the same concern when my hubby first introduced me to the combination 27 years ago, and as he made breakfast, he said, "Trust me".  It turns out he was right; the duo of eggs and Lem'n dill were delicious. (Don't tell him he was right).  Fast forward 27 years and three children later, Lemon Dill and eggs have become a family favorite, so it seemed almost a no-brainer to combine the two into breakfast sandwiches, with sausage or ham and cheese.  Would that push our children beyond their culinary comfort level?

Nope!  They were a hit.  Our children loved the homemade version better than the grocery store's freezer version, and that thrilled me because they were eating ingredients we could control, and we saved money by making them in mass.  

So, expand your family's palate and try this winning combination of Lem'n Dill and eggs and make these delicious breakfast freezer sandwiches today.  You will be pleasantly surprised!  And, with a little planning, you can have these delicious breakfast sandwiches ready for those busy mornings.

Ingredients:

Preparation

Separate the English muffins in half and place English muffins on a baking sheet.  Broil (could use a toaster if making a few) for a couple of minutes, until lightly browned.  After muffins are toasted add a tiny bit of butter to each muffin half.  Set aside.

Preheat oven to 350 degrees.  Spray the muffin tins with cooking spray.  Crack an egg into each muffin tin and sprinkle eggs with Cherchies® Lem 'n Dill Seasoning (you could mix eggs and Lem 'n Dill with a fork to scramble if you'd like).  Bake eggs in oven for 10-12 minutes, or until eggs are cooked (If you're going to eat immediately, rather than freeze, cook eggs according to your preference.  In other words, if you like your eggs a little runny, then cook less).

While eggs are cooking, slice up sausage into patties.  In a large skillet, cook sausage patties until cooked through.  Drain on paper towels.  

Remove the eggs from the oven, and using a spatula, gently remove eggs from muffin tins and place on parchment paper.  If planning to eat immediately, keep the oven on to warm sandwiches at the end.

To assemble the sandwiches, begin with the muffins, then to one half, add the egg and the sausage patty, and to the other half, add the cheese (we used cheddar for these sandwiches). Oh my goodness, my mouth is already salivating! 

Combine the two halves to make a sandwich.  At this point, you could wrap each sandwich in plastic wrap and place in the freezer for later.  Or...

You could heat it up in the oven for a couple of minutes, or the microwave for 30 seconds (until the cheese is melty), and devour it!  Trust me, you'll be hooked on Lem 'n Dill and eggs too.  Enjoy!

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