You may not have heard from us in awhile because of two very specific reasons: #1 – I’ve been busy backlogging and finishing up the formatting project from when the blog converted platforms (it’s done, huzzah!). #2 – we got a dog!!!! We’ve been considering adding a third (yes, third) furry friend to our family for some time now and the stars finally aligned with a generous landlord, financial prep and spotting the right little guy online. We adopted our new pal, Mr. Otis, from a group called Smidget Rescue, which is run by a wonderful woman that primarily pulls dogs from high-kill shelters in California. Our little guy came from Rialto City as a stray, which we find difficult to believe because he is so well-behaved and well-mannered! While it pains me that I didn’t adopt from the Humane Society where I volunteer and spend a good chunk of time, as one of the staff members reminded me, each shelter dog is a saved life no matter where they come from.
So Mr. Otis arrived to us just a week and a half ago and he’s already settling right in. He gets along with the cats really well – he knows they’re in charge and because he’s their size, they don’t mind him much at all. No full-on snuggles yet, but we can peacefully coexist and cuddle our humans on the couch at the same time. We’ve also been on lots of long walks and even adventured with mom and dad to Vashon Island this weekend (more on that later) and helped them finish off their brownies when they left them in the car! Otis is approximately 4 years old and is likely a dachshund/chihuahua mix. He only weighs about 10 pounds (cat-size!) and has two energy levels: on and off. Everyone thinks he’s a puppy, but we promise he’s full-grown. He loves being our office pup and hanging out all day with us!
Having a new family member means putting a squish on time and that means one big thing: make-ahead meals! This little breakfast sandwich is a powerful item to have in your freezer. While the prep time takes a bit of work, the end result is totally worth it. The ooey-gooeyness of these breakfast sandwiches will warm you heart and soul (and belly) every morning you consume them. I have never once tried a McDonald’s Egg McMuffin, but I can guarantee you these are better! I honestly didn’t even think I would like these, but after the first day, I looked forward to eating one every morning we had them.
Cooking Notes: I reduced this recipe down from 18 sandwiches to 12, since we only needed enough for 6 days worth of breakfast. We used Tofurkey instead of an actual lunch meat – your choice! I also made the executive decision to use provolone cheese, but pick your own to your liking. Lastly, she made vague suggestions of what spices/proportions to include, so I adapted our own scrambled eggs recipe to help myself out.
Homemade Breakfast Sandwiches (adapted from Frugality Gal; makes 12 sandwiches)
1 dozen eggs
12 English muffins (2 six-packs)
12 slices of cheese (or less, depending on size)
12 slices of lunch “meat” (Tofurkey or real lunch meat)
1/4 cup whole milk
1 tsp garlic powder
1 1/2 tsp dried oregano
S&P, to taste
Mayo, for serving
Optional: tomato and basil, for serving
Preheat your oven to 375 degrees. Scramble the eggs in a bowl, then add your milk and spices. Line a 9×13 casserole dish with aluminum foil sprayed with cooking or coconut oil, making sure there are lipped edges in the pan and and overhang of foil at either end of the handles. Pour the egg mixture into the casserole dish and bake for 15-20 minutes, checking periodically. Careful not to let the mixture puff up too much – if it begins too, pull it out and poke with a toothpick, returning to oven to finish baking as needed.
Once the egg mixture is done, let it cool slightly before cutting into 12 pieces – you can either just cut squares like I did (lazy way) or take a mason jar lid and cut into English muffin sized circles. Toast your English muffins, then set up your sandwiches: stack your egg on bottom, then your “meat”, then cheese. Wrap in plastic wrap and stick in a freezer bag. When it’s time to heat it up, be very careful not to overheat and melt your cheese too much! Place in microwave and zap for 30-45 seconds on a medium-high heat. Check to see how it’s going before continuing. Once your muffin is heated enough, slap on your mayo and any other toppings you may have and enjoy!