Mornings can be hectic, especially during the workweek. It’s hard enough to get yourself out of bed, get ready, eat breakfast, AND be at work on time. That doesn’t even factor in if you have kids or pets to take care of too. During these chaotic mornings, meal prepped breakfast can be a life saver… seriously!
One of the best things about breakfast sandwiches is that they can be so easily customized. If you don’t like ham, you can use bacon, sausage, beyond sausage, or even a veggie patty. There is also versatility when it comes to preparing eggs the way you like them - scrambled, over-easy, over-medium, sunny side up - you have options!
Once your breakfast sandwiches are prepared and ready to be packed away for storage, you can vacuum seal them individually, using Avid Armor vacuum sealers and vacuum sealer bags. They can be placed in the fridge to be eaten during the week, or popped in the freezer for when you need a quick and easy, ready to-go breakfast. All you have to do is grab a sandwich, cut a venting slot in the vacuum bag, and microwave until it’s heated through. For frozen sandwiches, we recommend defrosting them in the microwave for 40 - 60 seconds before cooking for 60 - 90 seconds. If refrigerated, microwave for 90 seconds until heated through (times may vary). If you’re not stuck in the morning rush, air frying the refrigerated sandwich is a hit!
We are going to share one of our favorite elevated breakfast sandwich recipes from the Sous Vide At Home Cookbook.
Salsa Verde Ingredient (Optional):
¼ cup finely chopped fresh flat-leaf parsley
3/4 Tbsp. onion powder
1 tsp. finely grated zest of ½ lemon
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Salsa Verde Directions:
1. In a small bowl, whisk together the parsley, onion powder, lemon zest, and oil. Season with salt and pepper and set aside.
Note: If you want to make meal prepping even easier, you can make the salsa verde ahead of time and vacuum seal it in a wide-mouth mason jar using the Magic Vac wide-mouth hood, or in a chamber pouch.
Breakfast Sandwich Instructions:
4 slow-poached (63°C) eggs
4 oz. thinly sliced serrano or other dry-cured ham (such as prosciutto or country ham)
3-4 oz. manchego cheese, thinly shaved with a cheese plane or vegetable peeler
Note: The amount of ingredients will vary depending on the number of sandwiches you want to assemble.
Breakfast Sandwich Directions:
1. Preheat the oven or toaster to 350°F.
2. When you’re ready to assemble the sandwiches, cook the eggs as directed below. When they are ready, one at a time, crack them into a small bowl as directed below and set aside.
3. Slice the croissants in half lengthwise, keeping the two halves together, and then toast them until just heated through, about 5 minutes.
4. To assemble the sandwiches, place the bottom half of each croissant, cut side up on a plate and divide the ham evenly among them.
5. Using a slotted spoon, one at a time, lift the eggs from the bowl, giving the spoon a jiggle to make sure that all of the unset white is left behind, and place them on top of the ham.
6. Spoon a heaping tablespoon of the salsa verde over each egg and then top with the cheese, dividing it evenly.
7. Close the sandwiches with the croissant tops, cut side down.
8. Vacuum seal to store in the refrigerator or freezer.
Note: Poached eggs can be stored in the fridge for 1 week and in the freezer for up to 2 months.
Slow-Poached Eggs Ingredients:
Flaky sea salt
Freshly ground black pepper
Slow-Poached Eggs Directions:
1. Preheat your sous vide water bath to 63°C (145°F).
2. When the water reaches the target temperature, using a slotted spoon, carefully lower the eggs (shell and all) directly into the water bath and cook for 1 hour.
3. At this point, the eggs can be served immediately, kept warm, or used on the breakfast sandwiches. If you’re using them for the breakfast sandwiches, one at a time, crack them into a bowl and transfer them to the sandwiches.
4. Sprinkle the egg with sea salt and pepper.
Sous Vide at Home [The Modern Technique for Perfectly Cooked Meals] Cookbook: