Make Ahead Freezer Breakfast Sandwiches

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Author: Karen Humphrey

Whether you have too many eggs in the fridge that you need to use up, a crowd to feed or busy mornings where you need something to grab and go, these make ahead breakfast sandwiches are the answer! You could make only six and save the leftover eggs to top salads or to snack on, but if you have extra English muffins around you can easily use them to make another 2 eggs out of this recipe. Either way, it's up to you. I like to make 6 to tuck into the freezer, and then another two for a light dinner on some thick bread to have right away.

Tuck these in your freezer for a busy day!

Puff Pastry Egg Tarts

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Author: Karen Humphrey

Puff pastry from the freezer make these showy tarts look more complicated than they actually are. You can whip some up for a brunch in no time! Roasting the cherry tomatoes brings out more concentrated tomato flavour and really adds a nice dimension to the tarts.
 

Freezer ready puff pastry make these showy tarts a snap.

Egg and Waffle Sandwich with Honey Sriracha Butter

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Author: Karen Humphrey

Freezer waffles make this a quick breakfast to make-I guess you could use homemade, but the thinness is a bonus, here. Butter mixed with a touch of honey and the heat of sriracha add a bit of kick to this sandwich. You could even do the eggs in the microwave if you wanted to save more time, or add bacon if you are feeling a bit adventurous. Either way, it's a fun change on the usual breakfast fare.

Sweet honey and the heat of sriracha kick this breakfast sandwich up a level.

Egg Dipper Snacks

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Author: Karen Humphrey

Getting kids to snack healthy can be a challenge, but these egg dippers are loads of fun! Experimenting with the toppings can be fun, too. Try different minced veggies or dips, cheeses, diced ham, anything you want! Make the eggs ahead, set out the plate of toppings, and let the kids dive in.
 

A fun and healthy snack for after school!

Broccoli Slaw

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Author: Karen Humphrey

Who says coleslaw has to be made from cabbage? Change up that broccoli salad you may make by using pre-shredded broccoli slaw, then add some sweet craisins, sunflower seeds for crunch, and hard boiled eggs! This salad will be a hit at your summer potluck dinnners. It's also so easy the kids could make it.

Pre-shredded broccoli make this salad a snap.

Perogies With Chorizo and Eggs

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Author: Karen Humphrey

If you're tired of hashbrowns with eggs, why not try perogies? Paired up with a spicy sausage and homemade pickled onions, these are a filling and yet really tasty dinner for four. Try changing up the sausage to suit whatever you are craving, or even use cooked and crumbled bacon instead-the choice is yours!

Spicy sausage with runny yolk and tender perogies

Caesar Salad with Hard Boiled Eggs

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Author: Karen Humphrey

Caesar salad is so easy to make from scratch, and you likely have all the ingredients already! Add a little bacon and some gently boiled eggs, and you have a light meal. It's a great way to use up all those leftover dyed Easter eggs. Once you make it, serve immediately so that things don't go soggy.

A light, fresh meal in a hurry.

Frittata Sandwich

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Author: Karen Humphrey

Frittata is a great way to use up bits of leftovers, or in this case, make sandwiches for a group of people only only dirty one pan! This is a fast, easy way to get a hot breakfast on the table. Let people eat the sandwich as is, or top with fresh arugula, spinach, tomato, or avocado slices. You could even add a little fresh salsa if you wish!

A one pan wonder

Bacon and Egg Salad With Orange Vinaigrette Dressing

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Author: Karen Humphrey

Ever have salad for breakfast? This would be the one you would want; a gently poached egg, crumbled bacon and crisp croutons all dressed up in a light fresh orange vinaigrette. Add in some sliced avocado if you wish for a little extra creaminess, but it's just as good without. If breakfast isn't your thing, serve this as part of an Easter dinner starter or a light lunch. Either way, it's delicious.

Great light starter or lunch

Market Will Dictate the Future of Cage-Free Eggs

Ken Klippen, executive director of National Egg Farmers of America, speaks at the Midwest Poultry Federation Convention in St. Paul, Minnesota, on Thursday, March 17. 

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