The Best Ham and Egg Breakfast Sandwich (freezer-friendly)

Any hand-held breakfast-on-the-go that can sustain me for over eight hours deserves to be documented on this blog and passed along to you.

As I rushed out the door to the airport last Saturday morning, with a stash of warm ham and egg breakfast sandwiches tucked into my bag, I never imagined we’d be stuck in an airplane on the tarmac for nearly five hours before take-off. We had an 8:15AM departure, and the plan was to enjoy a leisurely lunch during a three-hour layover on our way to the small ski town of Smithers, BC.

But as it turned out, a winter storm had other plans for us, and that cheesy breakfast, eaten on the way to the airport at 6AM, was my last meal until about 4 in the afternoon.

Right now we’re hanging out on the West Coast for a few weeks, spending time with family up in Northern British Columbia. We’ve only just arrived (and are recovering from a trip that was filled with transit complications) but the plan is to cozy up in a ski cabin on Hudson Bay Mountain. We’ll be skiing in the sunshine all day and curling up with a book by the fire during the dark winter evenings.

I’m sure there will be a few more ham and egg breakfast sandwiches, too. Inspired by last week’s Cheesy Leek and Lentil Rolled Omelet with Artichokes these are, without a doubt, the best breakfast sandwiches I’ve ever eaten. And I enjoyed them before I was trapped on a plane for over nine hours…and they had come straight from the freezer.

A few leftover slices of veggie-packed omelet is the perfect filling for a breakfast sandwich, and the fact that it is rolled makes it all the more ideal. There is no waste (some versions cut out rounds of baked egg and leave the scraps behind), and the additional ingredients such as herbs and leeks round out the flavour of the sandwich for a truly memorable meal.

If you were on the fence about making my rolled omelet, the opportunity to have leftovers for these sandwiches should convince you to go ahead.

Whole-wheat english muffins provide the base, but any substantial bread will do – you don’t want it falling apart or getting soggy in the freezer. I had a few slices of leftover cider ham on hand, which was delicious with the egg roulade. You could also use thick-cut bacon, cooked, or your favourite cured, sliced ham.

Lastly I added cheese, and here again you could customize this ingredient to suit your taste – or use up whatever you have in the cheese drawer.

The photo above depicts how I keep my breakfast sandwiches from drying out in the freezer (parchment paper or foil) and getting soggy in the microwave (paper towel). Each one is individually wrapped, labeled and then frozen for future rushed mornings.

A bake in the oven will give you a toastier bun, but the microwave takes about 2 minutes to heat the sandwich right through to the center and that speed is the attraction of this do-ahead, on-the-go meal.

The Best Ham and Egg Breakfast Sandwich
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves/Yield: Serves 4
A hearty breakfast sandwich, perfect for prepping in advance and quick meals on the go.
  • 4 whole wheat English muffins
  • 4 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 thick slices ham
  • 4 rounds Cheesy Leek and Lentil Rolled Omelet about 1 inch thick
  • 4 slices Monterey Jack cheese
  1. Split the English muffins open and arange on a tray. Stir together the mayonnaise and the Dijon mustard; spread evenly on the muffins.
  2. Place a slice of ham on four of the English muffins and top with a piece of rolled omelet. Finish with a slice of cheese and top with the second half of the muffin.
  3. Wrap the sandwich in paper towel and then a large sheet of parchment paper, making sure that it is airtight. If you are freezing these for a month or more, also wrapt them in foil. Freeze solid.
  4. To enjoy, remove foil and place in the centre of a microwave on a microwave safe plate. Heat for 1 1/2 - 2 minutes on medium high. Microwaves may vary.
  5. Carefully unwrap and enjoy hot.

Do you have a favourite breakfast on the go?

Cheesy Leek and Lentil Rolled Omelet with Artichokes

Over the holidays I hosted brunch a few times here on the homestead and today’s recipe was a hit at every gathering.

Serving brunch is my favourite way to pack friends in around the table when it is bitterly cold outside. Danny brews countless pots of French press coffee and I set up a hot cocoa bar for the kids, complete with homemade marshmallows. Everyone is happier in the morning (meaning the younger crowd) and as most of our friends have small children, it makes sense to get together early and wrap up by nap time.

I always like to bake when I’m hosting brunch –  scones, spiced swirl buns, citrus madeleines – there are always tried and true baking recipes to rely on for these special occasions. However, when it comes to rounding out the menu, I always get stuck when it comes to eggs. I’ve never been a fan of strata, and frittata is something I make for dinner when I need to clean out the cheese drawer. So what to make when you want to serve eggs to a crowd and are looking for something a little more exciting than a scramble?

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Happy New Year and looking ahead to 2018

Happy New Year, friends.

I’ve hesitated to write the first post of the year for the very silly reason that I’ve felt pressured to come up with something inspiring. Remarkable! Fresh! The truth is, however, that I’m not feeling hugely inspired these days.

In the past I’ve ushered in the new year with all sorts of challenges and goals – all of which were absolutely sincere, don’t get me wrong. There was a reminder in January 2017 to do small things with great love and I committed to more gatherings around my table. 2016 was the year I invited you to take the Pulse Pledge, and in 2015 I shared 11 healthy family food habits to embrace.

The year before that we talked about 18 healthful snacks, better for you, better for your wallet. I’ve also covered the best foods to stock in your pantry and brought in new lunchbox ideas with 9 Cures for the Midday Blues. Yes, January is a popular month for setting new goals and pumping ourselves up to eat more nourishing, homemade foods. It makes perfect sense – as long as it is genuine.

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How to style a holiday cookie tray

T‘is the season for sweets of all shapes and varieties: frosted and glazed, rolled and stamped, sandwiched and sprinkled.

Today’s mail delivery brought a pretty box of assorted cookies and confections to our door, straight from the kitchen of my talented friend, Marie. Along with the goods from my recent cookie swap, our cousin cookie decorating party, and a few baking projects of my own, our stash of holiday sweets is quite substantial.

It’s a good thing we love to share. Most of our treats get boxed up and delivered to neighbours, teachers, and family; others are served up for tea time with friends around our table or brought to a gathering for all to enjoy.

A tray of assorted cookies is a sweet and simple way to end a holiday meal. Sure you can always just heap them on a plate and call it a day, but today’s post shows you how to have a bit more fun with presentation.

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Overnight Spiced Stollen Swirl Buns

This morning, as I sat down with a notebook and a pen to make a menu plan for the week, I was filled with such a tangible sense of gratitude; how fortunate I was to be able to outline our eats straight through to Boxing Day.

Noah and I donated some time to a local food bank last week, and I saw first-hand what many people in my community will have to eat over the holidays. Not much, I’m afraid. It is a huge privilege to be able to plan party nibbles, brunch baking, and pot-luck dishes. That is not something I take for granted.

We’re having a bit of a quiet, minimalist Christmas this year. No huge parties or multi-course meals are in the plans, and most of our gift shopping was from the World Vision gift catalogue (really the coolest thing). Here and there, we’ve taken small steps to make a positive impact on our global community – something that’s so desperately needed these days. This is the season for giving, after all.

I’ve been meaning to share this recipe for overnight spice swirl buns with you for a while now. I’m not sure how it fits into my feelings of gratitude and gifting today, but perhaps it will inspire you to bake up a tray of buns and share them with someone this holiday season.

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