Bacon and Egg Uncrustables

Let's Cook

Ingredients

8 servings
  • 12 individual Egg
  • 1 cup cook and dice Bacon
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 16 individual slice Sandwich Bread, White

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Foils

Directions

Scramble eggs, cooked bacon, salt and pepper in a large skillet. Allow to cool, slightly. Spoon 1/4 cup egg filling onto a piece of bread. Top with a second piece of bread and use sandwich sealer to seal bread together and remove crust. Place in a toaster oven and toast until bread is golden brown.

Freezing Directions

Scramble eggs, cooked bacon, salt and pepper in a large skillet. Allow to cool, slightly. Spoon 1/4 cup egg filling onto a piece of bread. Top with a second piece of bread and use sandwich sealer to seal bread together and remove crust. Wrap each sandwich in foil and place into indicated number of freezer bags (or use empty bread bag).

Serving Day Directions

Place in a toaster oven and toast until bread is golden brown.

Nutritional Information

Not Available

About This Recipe

Egg-filled pockets make a convenient on-the-go breakfast.

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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