Make Ahead Breakfast Sandwich

Make Ahead Breakfast Sandwich
Makes 3 Sandwiches

Ingredients:
6 slices Alvarado Street Bakery Seriously Sprouted Whole Wheat Bread
6 slices vegan cheese (or any cheese you prefer :)
3 fresh free­range eggs
3 slices tempeh bacon

Directions:
Because the cheese in this recipe is round, I use a round cookie cutter or the ring from a wide mouth mason jar lid. If you have square cheese slices, feel free to leave the bread slices whole.

Begin by making three small omelets, I find it easiest to whisk all of the eggs together and make one large omelet then use the round cutter to make three small ones, you can also simply cook each egg by itself in omelet form or “over hard.” Be sure to fully cook the eggs.

You will also want to cook up the tempeh bacon and break each piece into 3 short pieces that will neatly match the size of your sandwiches.

Using the mason jar lid ring (or round cookie cutter) press firmly into the center of each slice of bread, cutting out perfect circles.
Save the scraps for making croutons and/or bread crumbs.

Finally, stack your sandwiches; bread, cheese, egg, bacon, cheese, bread. You can cook and eat right away or wrap in plastic wrap and store overnight in the fridge or for up to 3 days in the freezer.

When ready to eat, thaw and then bake the sandwiches in the oven or fry with a little oil on the stovetop. Be sure the egg in the center reaches at least 165 degrees Fahrenheit when heating. Enjoy!