Make Ahead Baguette Breakfast Sandwiches

September 9, 2018

Breakfast is hard sometimes. Fight that early morning hunger with make ahead baguette breakfast sandwiches. Breakfast sandwiches full of eggs, bacon, cheese, arugula, and sun-dried tomato pesto. A sandwich that will keep you satisfied all morning long.

Make Ahead Baguette Breakfast Sandwich - meal prep - Sarcastic Cooking

The first week of school for Andy is in the books. He goes to school Wednesday through Friday in the afternoons. I was a little fearful for the start of the year. It pretty much took him the whole school year to finally start liking school.

When the first day of school for this year came around, I was preparing myself for the nervous smile I had to fake while dragging and pushing him through the door into the building. (Oh how I cannot wait until Andy is older and gets to go back and read these truth bombs about what he was like growing up).

Make Ahead Baguette Breakfast Sandwiches - sarcastic cooking

Alas, I was disappointed!

He bounded into the building saying hello to everybody like he was the frickin mayor of pre-k. Who is this kid? Then to top it off, he turns to his brother, kisses him, and says “There is a smooch for you my brother to remember me all day long and not be sad.”

OMG. Great! Now I am the one crying!

Little trickster.

Not only did I cry when Andy headed off to school, but I also cried when Mike went back a month or so ago. It meant the end of summer and the start of solo parenting all day long while he is busy with football season.

Make Ahead Breakfast Baguette Sandwiches - sarcastic cooking

This year, I wanted to be on top of things, meal prep wise. The weekend before he went back to school, I made a big batch of make ahead baguette breakfast sandwiches along with rice and some carnitas for taco dinners.

Now, before you go giving me the wife of the year award, you must know the real reason for this meal prep and extra husband love.

I am so sick of Mike not eating breakfast before work and then coming home starving and asking “When is dinner? What’s for dinner?” the second he walks through the door. If he would just remember to eat breakfast and lunch and then maybe have a little protein bar or something on his way home, all this kitchen hovering and annoyance could be avoided.

You took my award back, didn’t you?

Make Ahead Baguette Breakfast Sandwich

Regardless, we all end up winners with these make ahead baguette breakfast sandwiches, loaded with eggs, bacon, arugula, cheese, and a killer sun-dried tomato pesto. Sandwiches sure to keep you satisfied and prevent you from hovering while your significant other is cooking his/her little heart out.

Make Ahead Baguette Breakfast Sandwich - meal prep - Sarcastic Cooking

Make Ahead Baguette Breakfast Sandwiches

Yield: 6 sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A breakfast sandwich on a French baguette loaded with eggs, bacon, arugula, tomatoes, cheese, and sun-dried tomato pesto.

Ingredients

  • for the pesto:
  • 1 cup julienne sun-dried tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, chopped
  • 1/3 cup fresh basil leaves
  • 1 tbsp pine nuts
  • 1 tbsp diced red onion
  • 1/2 cup olive oil
  • for the sandwich:
  • 6 slices of bacon
  • 2 tbsp unsalted buter
  • 6 large eggs
  • salt and pepper
  • 1 cup arugula
  • 1 tomato, sliced
  • 3/4 cup freshly grated cheddar chesse
  • 1 French Baguette

Instructions

  1. Preheat the oven to 375 degrees F. Line a medium baking sheet with foil. Arrange bacon slices on the prepared baking sheet. Bake the bacon for 12-15 minutes until desired crispiness.
  2. While the bacon cooks, make the pesto. Add the sun-dried tomatoes, garlic, pine nuts, basil, and onion to a food processor. Pulse until finely minced. Add salt and pepper and olive oil and puree until smooth.
  3. Before the bacon finishes cooking, heat a medium skillet over medium/low. Melt the butter in the pan.
  4. Crack the eggs into a medium mixing bowl, add salt, pepper, and whisk until scrambled. Pour the eggs into the hot pan. Use a rubber spatula to gently push the egg mixture back and forth until little ridges start forming for about 5 minutes. Once the eggs are practically cooked through, turn off the heat.
  5. Once the bacon is cooked, remove the pan from the oven. Transfer the bacon to a paper towel to drain and then begin the assembly process.
  6. Slice a baguette down the middle, length-wise. Arrange arugula on the bottom half of the bread, then eggs, bacon, cheese, and tomatoes. Spread a good portion of the pesto on the top half of the baguette. Cover the bottom half with the top half, press down.
  7. Slice the baguette into 6 small sandwiches. Wrap each sandwich in foil and store in the refrigerator for up to a week. Remove the foil and heat the sandwich for 50 seconds before eating.

Notes

Before you leave the house in the morning, you can remove the foil and heat the sandwich, then wrap it up and hit the road for work. That way you can eat the sandwich right when you get to work.

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