wrapped and ready

There's something wonderful about having breakfast ready to go when family arrives. No frantic morning cooking, no coordinating schedules around the stove—just grab, heat, and enjoy.

These make-ahead breakfast sandwiches have become my secret weapon for visits from our children and those precious grandchildren. While the little ones are still rubbing sleep from their eyes, I can have a hot, satisfying breakfast on the table in minutes. It's the kind of prep that lets you focus on what really matters: those early morning snuggles and unhurried conversations over coffee.

But these sandwiches aren't just for hosting. Some of my favorite holiday mornings are the quiet ones—when the house is still, there's time to linger over coffee, and breakfast is as simple as unwrapping foil and pressing a few buttons. Whether you're surrounded by family or savoring solitude, having something this good tucked away in your freezer is its own kind of gift.

Here’s my adapted recipe from the New York Times for make-ahead breakfast sandwiches. The recipe can be easily doubled using a 9”x13” baking pan. But I find making a half batch an easier task and they take up less precious real estate in my freezer.

I love using Cristal Artisan Sliced Bread from Whole Foods instead of English muffins. They are light and airy and give an elevated feel to a breakfast classic. They are usually in their bakery section.

Preheat the oven to 425°F. Peel a half pound of bacon apart and place in an 8x8-inch or 9x9-inch baking pan (preferably metal). Just drop them in, no need to lay them flat or space them evenly.

Bake, stirring occasionally with tongs, until browned, 15 to 30 minutes depending on the thickness of the bacon. I like using thicker bacon from the butcher.

While the bacon cooks, toast the six English muffins or six portions of bread until lightly toasted (take care not to over toast).

Place nine eggs into a blender or in a bowl if using a hand blender. Add one quarter cup heavy cream and generous pinches of salt and pepper.

Blend until just combined. Be careful not to overmix.

Transfer the cooked bacon to a paper towel-lined plate. Reserve the pan with the bacon fat.

Reduce the oven to 300°F. Carefully swirl the bacon fat to grease sides of pan, then pour off all but a couple tablespoons.

Give the egg mixture a good stir then pour into the prepared pan.

Using scissors, snip a couple tablespoons of chives over the top. And carefully place into the oven.

Bake until the eggs are set around edges and slightly wobbly in center, 20 to 30 minutes (take care not to overcook). If making the sandwiches ahead of time, let the egg cool completely.

When ready to assemble, run a sturdy spatula around edges of egg, then cut into 6 squares if using a 9”x9” pan or six rectangles if using a 8”x8” pan. The rectangles work perfectly for the artisanal bread because they match the rectangular shape.

I like to use freshly sliced American cheese from the deli. It melts to perfection.

Stack the egg.

Then cheese, and bacon on the toasted bottom halves.

Close the sandwiches with the tops.

To eat right away, warm in the oven on a baking sheet covered in foil or better yet parchment paper until the cheese melts. To store, tightly wrap sandwiches in heavy-duty foil, pressing out as much air as possible.

Refrigerate up to 3 days or freeze up to 1 month. To reheat: unwrap the foil, loosely wrap in a paper towel, and microwave in 30-second intervals until heated through (1-2 minutes if refrigerated, 2-4 minutes if frozen). OR keep wrapped in foil and bake in 350°F oven for 15-20 minutes if refrigerated (25-30 minutes if frozen).

With this make ahead breakfast the only thing melting down this holiday season will be the cheese on your sandwich!

Ho ho ho

(Photo credit of my two-year-old grandson and Santa: Gabriella Santos Photography)