For The Times They Are A-Changin’
For the first time that I can remember, I find myself counting down the days until we fall back. Usually, it’s the other way around and I am trying to make a little bit more out of the Indian Summer daylight. This year? I feel like a 6-year-old waiting for Santa. I can’t wait to fall back ‘cause I just wanna sleep.

I have literally been counting down the days until November 5th. Trick or Treating? Please. I’ll take a pillowcase full of Zs thank you very much…. Am I the only one feeling this way?

What’s truly scary is I have put way more thought into this than I should. For example, I think there should be a Daylight Savings advent calendar of sorts. There would be two versions, and they would both start 30 days before the change dates—one in the spring and one in the fall. The spring version would include new razors, (‘Cause reality people. If my legs are always in jeans I am not, shall we say, as diligent.), antihistamines, margaritas, and small tubes of self-tanner among other helpful items. The fall version would have a variety of fresh-roasted coffee beans, artisan beers, pumpkin spice scented whatever, cozy boot socks, and maybe some new flannel sheets. Wouldn’t that be awesome?

So, with 25 days to go and no calendar to get me through, I’m dragging. The mornings are definitely the hardest. Just getting everyone out the door with everything they need is a challenge without also having to get them fed. Make ahead breakfasts have become essential. True, you can never go wrong with a muffin or box of cereal and some milk. But, that gets boring. And, it’s always good to have a little protein to start your day.

These Frittata Breakfast Sandwiches are great for when your morning routine gets away from you. They are easy to make in advance, have a lot of good protein, and are a nice change from cold cereal. Feel free to play around with the ingredients.

So if your sleep struggle (like mine) is real, try whipping up a batch of these babies. And, know that better times are only a few weeks away….

Frittata Breakfast Sandwiches
Yields 6 sandwiches

Ingredients
1 tablespoon olive oil
1/2 medium red onion, finely chopped
8 ounces uncooked pork sausage or chorizo, casings removed
1 small bell pepper, diced
10 large eggs
1 cup milk
1/2 teaspoon salt, plus more for seasoning
6 (1-ounce) slices cheese, like cheddar, Monterey Jack, or Pepper Jack
6 English muffins, regular or whole-wheat or sourdough

Directions
Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, grease a 9” x 13” baking dish with cooking spray or oil.

Heat the olive oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened (about 5 minutes). Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon until it is no longer pink (about 5 minutes). Add the bell pepper and cook until softened. Transfer the mixture to the baking dish and spread into an even layer.

Whisk the eggs together with the milk and salt in a large mixing bowl. Pour the eggs into the baking dish. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean (about 25 to 30 minutes). Cool completely.

While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted.

Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. Save the scraps for a snack.

Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.

Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.

Reheating Instructions
Unwrap the frozen sandwich and place it on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1-1/2 minutes, or until the cheese is melted and the frittata is warmed through.

Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.