While cold sandwiches might be a great option for dinner-in-a-hurry in the warm months, it’s ceased to be warm here. We’re not yet to the cold months, but night-time temperatures are dipping below freezing, and daytimes are ranging from the mid-30s to about 40*, which, if you’re in a Celsius-speaking country, it pretty balmy, but in the Idaho Rockies, it’s… well, not cold sandwich weather.
One option we do every now and then is the homemade breakfast sandwich. We vacillate between using biscuits or homemade English (Scottish) muffins around here (tonight the votes went to Scottish muffins, English muffins, and English mushrooms, as considered age-downward amongst my minions. Lefty did not participate in the vote, as she does not generally eat bread products, and also, she was sucking her thumb at the time, drowsing against Eldest on the couch.) ( How many little kids take up thumb-sucking at two-and-a-half? I have weird kids.)
These couldn’t be easier. We scramble eggs, and mix in ham or sausage, and cheese. Having the whole mess mixed together saves time, ingredients, and hassle in constructing the sandwiches. For everyone else, I toast the English muffins, butter them lightly, add a heaping tablespoon of egg/meat/cheese mixture, and slap on the top. For myself, I toast, butter, and do the heap of egg, but then I also use some grape jelly on the lid before capping it off. Grape jelly is fantastic with breakfast sandwiches! (However, it can be a little messy, so adding jelly makes this dinner option a not-so-portable one, particularly if you’re heading to Scouts, and your Mom will get really cranky with you if you dribble jelly and butter down your uniform shirt again. There is not enough stain-stick in the world, I tell you.)
Rebel against time-specific foods. Breakfast for supper can be fantastic.