It took minutes to whip up these Make Ahead Bagel Sandwiches.  They’re a perfect way to start the day off right with a hearty and delicious breakfast sandwich.

I have tried quite a few subscription boxes out there.  Hello Fresh, Blue Apron, Sun Basket, Home Chef, Hatchery, and Snack Box.  The only one that I truly loved and couldn’t wait for every month was Saffron Fix.  Of course, I could eat Indian food any day of the week and would if I could.  However, the hubs isn’t such a huge fan of all that spice and goodness.

*sigh*

While some of them were very good they still weren’t quite homemade.  You know what I mean?  It was a recipe I would have planned for dinner or ingredients I would have used for dinner.  Don’t get me wrong!  They were good meals, just not my meals.  You know what I mean?

So, then I started thinking, “Why can’t I do the same?”

Lord knows I have enough plastic containers to stash a month’s worth of prepped ingredients for dinner.  Why not try it for a week and see how it turns out?  It was a thought.  A good thought.  And I still have it on my mind, but I’m thinking baby steps.

Since my lunch is typically leftover dinner from the night before, and dinner it usually an idea I have in my head that isn’t on paper, I thought I’d start with breakfast.  It is the most important meal of the day and one that I have to think about every weekday.

Now, in the past I’ve simply taken an egg to work and cooked it in the microwave when I got there.  I’ve boiled eggs and used those on my bagel sandwich.  I’ve bought eggs from the café.  That’s not the healthiest.

I’ve made sandwiches with just sausage and cheese and sometimes just cheese.  But there’s something about breakfast the screams GIVE ME EGGS!  So, I had to think of some way to make bagel friendly eggs for my make ahead bagel sandwiches.

So, there I was in the kitchen with a custard cup of four egg yolks.  I had used to the egg whites for another recipe.  But, you know me.  I can’t let good food just go to waste.  I knew I could use them for breakfast somehow but just didn’t know how.  Then it hit me!

Muffin tin eggs!

Except, when I pulled the pan drawer open, it hit me again.

Donut eggs!

I have one donut pan.  I had to put it to use because, well, holes!  Donuts have holes and bagels have holes.  I mean, what’s the person to do when their eggs are falling out through the holes of their bagels?  Make donut eggs?  At least that’s what I did.

So, I just have to ask.  Why in the world is a donut pan only 6 donuts but a muffin tin is 12?  Why isn’t there a donut pan that makes 12?  That’s NOT a mini donut pan?  Would it really be that big of a pan to make 12 donuts in one pan?

These are the things I ponder as a food blogger.  So, to bake a dozen donuts, I have to buy two pans.  That seems a bit excessive to me.  Okay, maybe I don’t and there’s a delicious extra thick pan that’s calling my name.  Though the hubs would kill me.

These are not just plain old donut eggs for make ahead bagel sandwiches.  Oh no.  These have roasted red peppers in the form of minced pimentos.  They also have sharp cheddar and creamy cottage cheese in them.  Yes.  Cottage cheese.  It’s like triple dose of protein for the start of your day.

It’s a tasty and quick meal to reheat and serve any morning.  I typically take the eggs in a container and the bagel and cheese in plastic baggies.  We have toasters at work.  So, I toast the bagel and do laps around the office until the bagel is toasted.

Once the bagel is toasted, I pop the egg in the microwave for 30 to 40 seconds or until it’s just hot enough to melt the cheese a little.  I assemble the sandwich and head back to my office.  Then I sit down and enjoy a deliciously hearty breakfast sandwich.

I toasted this one up when I was teleworking on Tuesday.  That gave me time to cook up some tater tots.  They’re a total weakness of mine.  Potatoes.  Any kind of potatoes.  Maybe I’ll cook up some home fries to go with these sandwiches for breakfast.  Now there’s a great make ahead idea!

These are the bagel things.  They’re okay, but I’m a total bagel snob.  I don’t like those prepackaged bagels that are in the bread aisle or in the freezer.  I like my everything bagels to be bakery quality and almost New York in style and texture.  That means it is not as soft as those bagged bagels.  When these toast up they have a nice crisp outside and chewy texture inside.  To me, that’s a perfect bagel!

I can’t wait to get bag of the good bagels and make more sandwiches!  Some might want to taste the bagels and pre-make the sandwiches to just reheat later.  That’s awesome!  I like my bagels to be extra toasted and crispy so I won’t be doing that.  But if you like your bagels just warm and not toasted then that would be a perfect idea.

Yet another way to have these make ahead bagel sandwiches even more make ahead ready for breakfast.  What are your make ahead recipe ideas and tips?

Meal Prep Dinners

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• Make Ahead 7-Layer Salads in a Jar by That Skinny Chick Can Bake
• Make Ahead Bagel Sandwiches by A Kitchen Hoor’s Adventures
• Marinated Chicken & Vegetables Sheet Pan (Low Carb) by My Life Cookbook
• Meatballs for Three Different Dinners by Positively Stacey
• One Easy Roast Chicken: Four Meals by Hardly A Goddess
• Slice and Bake Chocolate Chip Cookies by Palatable Pastime
• Stuffed Beef Roll Meal Prep Dinner by Sunday Supper Movement
• Vietnamese Banh Mi Pork by Caroline’s Cooking