I make breakfast sandwiches every Sunday night along with making dinner. Josh has a quick breakfast before work everyday and though I can make these sandwiches fresh in the morning, I choose to make them in bulk on Sunday night, freeze 3 of them and let the others sit in the fridge. Once the ones in the fridge are gone, you have to start defrosting the frozen ones in the fridge the night before. To warm up the defrosted sandwiches, I microwave them unwrapped on a small plate for 25 seconds. I also add a slice of cheese to my sandwiches, but I’ll also add lunch meat or sausage patties if I have any.
Also, my fried egg looks a bit burnt, however, my butter fats just burnt a bit, that is why it has such a dark color. I also cook my eggs to over easy, so when it’s bitten into the yolk runs everywhere. Freezing the sandwiches doesn’t change the yolk’s runniness.

1. First, toast 10 pieces of bread for 5 breakfast sandwiches. Place on a plate. Begin to heat a small frying pan on medium.
2. Add about 1/2 Tbsp of butter to the frying pan and coat the bottom of the pan. Crack one egg into the frying pan. Throw away the shell and wash your hands.
3. Returning to the egg. Once the bottom of the egg is fully opaque, shake the pan to make sure the egg moves, if not, free the egg from the bottom of the pan with your spatula carefully.
4. Once free, slip your spatula under the egg and carefully flip the egg using gravity and little “force”. Cook until the white around the yolk is firm. Remove from heat and transfer onto a set of toast.
5. Repeat steps 2-4 for the remaining sandwiches.
6. Finally, add a slice of cheese and any meats to each sandwich. Wrap each sandwich individually with saran wrap. Freeze or refrigerate as desired.