Sandwich Scrap Breakfast Casserole
Easy, low cost breakfast and lunch meal prep for kids.You won't believe how easy this is.
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If meal prepping for your kids has ever felt intimidating, please start here. It’s almost zero cooking to make this happen.
First, I want you to make your homemade crustless sandwiches. (If you don’t have a sandwich cutter, check out this set that I use.) Choose whatever bread, nut butter, and jam/jelly/preserves you like. I do ones with sunbutter for nut free schools.
Lay your sandwiches on a baking sheet to freeze for a few hours before transferring them to freezer safe storage, such as a Stasher bag or a Ziplock Freezer storage bag.
That’s it. You’ve prepped lunch.
FOR THAWING: I pack my kids lunches at night and will put these in frozen. They will thaw overnight and should be ready to eat by the time they eat lunch.
Now on to the casserole with the sandwich scraps.
For this casserole, I used 8 sandwich scraps torn up.
Sandwich Scraps Breakfast Casserole
8 sandwich crusts
6 eggs
1 1/4 cup of milk
1/2 cup maple syrup
1/2 tbl cinnamon
Splash of vanilla
Instructions:
Preheat oven to 350 F.
In a greased baking dish, (I used a large corning wear dish) tear up your sandwich scraps into pieces to fill the dish.
Whisk the eggs, milk, maple syrup, cinnamon and vanilla together in a medium bowl.
Pour your liquid mixture over the sandwich scraps and press down the scraps with the bowl to make sure the scraps can soak up the liquid. Let it set for 10 minutes to allow the bread to absorb the liquid.
Bake the dish at 350F for 30-35 minutes. Serve while warm or keep covered in the refrigerator for a few days. (I haven’t tested it but you could be able to cut it up and freeze the individual portions on a baking sheet.)