I'd like to make breakfast sandwiches using toast or thin bagels in the morning but making the eggy part ahead of time. I am thinking I can scramble eggs mixed in cooked veggies, perhaps throwing in some greek yogurt, cheese and a bit of chopped ham, bacon, sausage. What's the best way to make them a uniform size? Would the egg part be ok to freeze and reheat? Any other innovative ideas I can use? I've been given a nonstick flat griddle pan with six indentations that can be used to make pancakes - is this something worth using?
I usually get up at 5:15 a.m. and eat breakfast early and I don't get to eat again until noon so I like the hearty sandwich to tide me over till my lunchtime sandwich and fruit.