Life In Pleasantville

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Freezer Cooking

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Freezer Cooking

Okay, so before I get started with today’s amazing dish – a breakfast sandwich that’s so kick-ass you may never drive past a Tim Horton’s drive-thru window again – I thought I’d take a moment to introduce myself. My name is Lyndsay Wells, and although I don’t ride around on a broomstick or cast spells per se, I do go by the handle “The Kitchen Witch” in certain circles. I once read a Nora Roberts novel about a group of witches who all looked like Victoria’s Secret models despite their consumption of assorted baked goods, wine, and butter throughout the book. They also managed to attract hunky boyfriends, open a cafe, and defeat evil within the span of the 365 page read, so really, who can blame me for thinking “Cool! The life of a Kitchen Witch is totally for me.”

My hunky boyfriend turned out to be the man I married 24 years ago; heretofore referred to as “The Pool Boy” or the PB depending on my mood, and whereby it should be noted that all recipes come certified with his thumbs up of approval, including today’s Make Ahead Eggs Florentine Breakfast Sandwiches.

We live on Vancouver Island in Canada where we’re the proud creators of a Youtube channel, “The Kitchen Witch” blog, and a 23-year-old son who lives in Vancouver working in the film industry, until he recently announced his plans to sell off everything he owns to pursue a life of vagabonding.

Don’t ask.

We’re also the owners of an overtly neurotic miniature schnauzer named Max whose bark sounds like someone’s being murdered on the daily and even though I watched every. single. episode. of the Dog Whisperer before he was born I am apparently neither calm nor assertive.

I’ve been a blogger since forever, and was able to cross “cry like a crazy lady on a reality TV show” off my bucket list two years ago when I appeared on the program Recipe to Riches wearing an ill-informed purple blouse and made the fatal decision to rap.

Today, for my inaugural post, I decided to share something to kick off the school year in style and good taste. These breakfast sandwiches are amazing to have on hand for busy mornings when everyone’s on the go, and better still, they’re super tasty and so much better for you than something that comes out of a box or a drive-through.

I hope you enjoy this easy recipe. And then, don’t hesitate to virtually join me in The Kitchen Witch Cottage as I share a bit more about my day, sip a little wine (people, it’s noon somewhere) and prepare these sandwiches.

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Busy Morning Breakfast Sandwiches (Freezer-Friendly)

Author Lyndsay Wells

Ingredients

  • 8 slices Canadian Bacon
  • 8 whole wheat thin buns I use Dempsters
  • 8 medium eggs
  • Coarse black pepper
  • 2 cups baby spinach
  • 1 cup salsa
  • 4 chopped green onions
  • 4 sandwich size slices cheddar cheese or singles slices cut in half

Instructions

  1. Fry the Canadian Bacon in a non-stick pan lightly sprayed with oil over medium high heat, sprinkling with coarse black pepper, and turning them over after about five minutes when they're nice a brown.
  2. Split the buns and place on a baking sheet under the broiler and lightly toast.
  3. Cook, drain, and chop 2 cups of baby spinach. (you want to get as much liquid out of the spinach as possible)
  4. Whisk the eggs in a medium bowl, whisk in a quarter cup of the salsa, add the well drained spinach and four chopped green onions.
  5. Pour into a non-stick frying pan that's been lightly sprayed with oil, and gently scramble over medium high heat.
  6. Cool the eggs to room temperature on paper towels to absorb any excess moisture.
  7. Place a slice of cooked back bacon onto a toasted bun, top with 1/4 cup of the cooled, drained, egg mixture, add a tbsp of salsa, and a half slice of cheese. Wrap individually in plastic and place in a labelled freezer bag.
  8. When you're ready to cook, unwrap, place in a paper towel, and microwave on high for a minute and a half.
freezer breakfast

 

 

About Lyndsay Wells

Lyndsay Wells is the host of an internet cooking show "The Kitchen Witch." Professionally, she is the Public Education Program Coordinator at Vancouver Island Crisis Line where she works as a manager, trainer and program developer who also happens to have a passion for food and cooking!

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