These sandwiches are designed to be kept in the freezer for busy mornings, something Ree and her family know all about, living on a cattle ranch. These hearty breakfast snacks can be reheated in the microwave in a couple of minutes and are perfect for grab-and-go situations.
| Level: | Easy |
| Total: | 8 hr 40 min |
| Active: | 40 min |
| Yield: | 8 sandwiches |
Ingredients
- 1 tablespoon salted butter
- 10 large eggs, beaten
- 1/2 teaspoon crushed red pepper flakes
- Pinch kosher salt
- Pinch freshly ground black pepper
- 3 tablespoons Dijon mustard
- 8 croissants, halved
- 3 tablespoons pesto
- 8 slices ham steak (2 to 3 ounces each)
- 8 halves jarred roasted red bell pepper, drained and patted dry
- 8 slices Gouda
Instructions
- Place a large nonstick pan over medium heat and add the butter. Let melt, then add the eggs, followed by the red pepper flakes, salt and pepper. Cook until the eggs are light and fluffy, 5 to 6 minutes. Remove to a plate.
- Spread a small amount of the Dijon mustard on the bottom half of each croissant and a little pesto on each top half. Top each Dijon half with a slice of ham, an eighth of the egg mixture, a red bell pepper half and a slice of Gouda. Place the top halves on the Gouda, then cut in half and wrap in parchment and foil.
- Freeze overnight before moving to a freezer-friendly 2-gallon resealable plastic bag for long term storage.
- To reheat in the microwave, remove from the freezer, take off the foil and place in the microwave on high for 1 minute. Flip over and cook for another minute, then rest for 1 to 2 minutes.
- To reheat in the oven, remove from the freezer and bake at 425 degrees F for 40 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 500 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 38 g |
| Cholesterol | 338 mg |
| Sodium | 2483 mg |
| Serving Size | 1 of 8 servings |
| Calories | 500 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 38 g |
| Cholesterol | 338 mg |
| Sodium | 2483 mg |
Reviews
Made with an english muffin because that’s what I had, and omitted the roasted pepper because I don’t like them. Very good, but getting used to the dijon and pesto might take a few more times.
Just made these because I saw that you can freeze them (SCORE!!!), and we get up at 4:30am in this house lol. I don’t live on a ranch, but we start our day super duper early and who wants to cook at that hour? Not me. -but I also need to feed a man hits the ground running.
So here I went and WOW! 1st, I got all these ingredients at my local Aldi (SCORE²!), and this was SUPER simple to build. I did eat a half of one after I made them, and I must say… I won’t be surprised if they reheat better! Thank you, Ree!!!!
(I have made all the recipes from this episode- all 5 star!)
So here I went and WOW! 1st, I got all these ingredients at my local Aldi (SCORE²!), and this was SUPER simple to build. I did eat a half of one after I made them, and I must say… I won’t be surprised if they reheat better! Thank you, Ree!!!!
(I have made all the recipes from this episode- all 5 star!)
Definitely will but just want to comment that Ree is beaming with having one of her kids back at home. So happy for her and Ladd.