Single Servings: April '09

I usually focus on dinner in this column, but I just had to share this "breakfast in a hurry" idea with you.

I usually give myself a few minutes to make and eat breakfast at home, but every once in a while I'm in a hurry and it's just easier to swing by Starbucks and get a latte and one of those breakfast sandwiches to-go. (And for the record, that's about as close to fast-food as I get.) But I really don't like spending upwards of $7 for something I feel like I can make at home pretty easily.

So I decided to try making my own--and it was a success! Here's what you do to make six sandwiches:

• Beat together nine eggs and cook in a greased 9x9 baking dish (a 9x13 will work too, you just might need to do a little creative cutting when it’s done) at 350 degrees F (175 degrees C) for 30-35 minutes, until set. Allow to cool, then cut into 6 equal-sized squares.
• Fry 6 pieces of turkey bacon on your stovetop. Cut each in half and allow to cool.
• Slice desired amount of cheese (I used Swiss).
• Assemble breakfast sandwiches using whole wheat English muffins--from bottom to top: half an English muffin, egg, turkey bacon, cheese, then the other half of the English muffin.
• Wrap sandwiches tightly in a couple layers of plastic wrap, then freeze in a resealable bag.

Presto! You now have six breakfasts ready to go when you are in a hurry. Simply unwrap and pop one in the oven on a cookie sheet while you're getting ready in the morning at 350 degrees F (175 degrees C) for 25-30 minutes (I don't know about you, but even if I'm in a hurry it takes me at least that long to get ready).

With the exception of the Prep and Freeze recipe, I intend for you to eat all the meals in one week, which is why prep is done on a Sunday night. If you don't plan to eat them all within seven days, adjust your prep accordingly. (Veggies may go bad if cut and stored for too long.)

Keep all meats frozen in individual servings until one or two days before you plan to cook them. And don't scrimp on the resealable bags--get the good ones--the generic variety aren't as good at keeping things fresh.

Meat, Poultry & Seafood:
1 chicken breast
1/4 pound uncooked medium shrimp
1 pound ground lamb
1/4 pound ground round

Produce:
1 head garlic
1 bunch fresh parsley
1 bunch fresh basil
1 large onion
Zucchini
3 large ripe tomatoes
Fresh oregano
Lettuce, veggies for side salads?

Spices:
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 dried bay leaf

Dairy:
1 tablespoon butter or margarine
6 ounces feta cheese
4 ounces pound fresh mozzarella cheese
1 egg
2 tablespoons grated Parmesan cheese

Oil & Condiments:
½ cup olive oil
1 dash hot pepper sauce

Breads & Pasta:
Angel hair pasta
2 tablespoons Italian seasoned bread crumbs
1 pound pizza crust dough

Canned Foods:
1/2 (16 ounce) can crushed tomatoes
3/4 (6 ounce) can tomato paste

Other:
1/3 cup chicken broth
8 ounces chopped black olives
Active dry yeast

Pantry:
Salt
Pepper
Sugar
Cornstarch
Flour