Make Two Weeks’ Worth Of Breakfasts With One Sheet Pan 

I love a fast food breakfast. Few things bring me as much joy as an Egg McMuffin or terrible breakfast burrito, even though I know they’re not exactly “healthful”. So rather than spend my mornings at the drive-through — I don’t have a car — I decided to make my own quick and easy breakfast fare and I made a lot of them.

Photos by Claire Lower.

Taking inspiration from this article from The Kitchn, I whipped up a sheet pan of eggs to use for both my English muffin sandwiches and burritos. To make this batch of yourself, you will need:

• 9 eggs
• 3/4 cup full-cream milk
• Salt and pepper to taste
• Any vegetables you want to throw in there (I used some leftover frozen mushrooms and caramelised onions)

Whip the eggs and milk together and season them with salt and pepper. You can also add a little nutritional yeast, or even some poppy or sesame seeds. Anything goes. Spray a 20x30cm sheet pan with cooking spray, and scatter your vegetables of choice around in a mostly-even fashion. Bake the eggs at 190°C until a thin knife inserted into the middle comes out clean (about 15-20 minutes). You now have enough eggs to make eight breakfast sandwiches and nine breakfast burritos.

For the Sandwiches

Take a cookie cutter (or glass) and out circles of egg. Toast eight English muffins and top them with those egg circles.

Top the eggs with whatever cheese and meat you desire. I chose deli ham as my meat, but you can also use bacon, grilled tofu, or omit extra protein entirely. For the cheese, I went the trash panda route and embraced singles, but cheddar, smoked Gouda, or any other slice-able cheese would work well.

Wrap your sandwiches in alfoil, throw ’em in a freezer bag, and keep them in the freezer for up to a month.

For the Burritos

You may have noticed that cutting out those little egg circles left behind a whole lot of egg. This is great news, because you can use that excess for burritos. How you fill your tortilla is up to you, but I think you should pick at least one item from each of the following categories:

• Protein: Breakfast sausage, chorizo, ham, bacon, turkey, or soy curls. (For the sausage, chorizo and bacon: cook and drain on paper towels beforehand.)
• Cheese: Semi-hard melting cheeses such as cheddar and Gouda do best here.
• Vegetables and herbs: Besides the vegetables already baked into your eggs, now is your chance add capsicum, hot chillies, spinach, spring onion and coriander.
• Potatoes: Potatoes get their own bullet point because they are very important. You could dice and fry your own little cubes, but I just buy the frozen shredded hash browns. Whichever potato you choose, make sure to cook them crispy and drain them on paper towels before adding them to your burrito.

Once you have all your ingredients cooked, drained, shredded and chopped, grab a tortilla, add a strip of your eggs and 2-3 tablespoons of each of the other toppings. Wrap it all up in the tortilla, wrap that in foil and throw those in the freezer bag with the sandwiches.

In the Morning

Once you’re ready to consume your convenient creations, remove them from the freezer, take off the foil and heat them in the microwave on a paper towel for two minutes, give or take. (Start with a minute and a half and increase if needed.)

You can also reheat these in a toaster over, which will take a little longer, but — especially in the case of the English muffin — will give you a better texture.