I pre-made breakfast sandwiches and froze them. How should I reheat them so the english muffin is not weirdly chewy or soggy?
The sandwiches are made of english muffin, cheddar, and egg & chive scramble, and canadian bacon. I made about 14 and froze them thinking it would be a great grab-n-go for my husband so he could zap them in the microwave at work. If you microwave them, though, the texture is super weird. Without a toaster oven (office only has microwave) is there any thing we should be doing to reheat them?
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One more idea is to spring for a toaster oven for the break room. I worked in a small office, so we decided it would add to our lunch happiness and splurged.
I think oldunc is correct. If you can figure this out, you pose as a serious competitor to giants like McDonald's, Starbucks, Burger King, Yum Brands, etc.
Not sure if Sam1148's suggestion of deconstructing components for separate processing is going to be all that successful. It might be cheaper paying some teenager minimum wage to make everything fresh. After all, if you need to toast an English muffin, you can cook a pre-mixed egg product in about the same time. Shoving some prefab disc into a microwave doesn't buy you anything.
My guess is that the big players in this market segment routinely experiment with various quick-serve processes, some of which require fancy equipment that is way outside the scope of what typical consumers have at their disposal.
If they could find some method to make a satisfactory egg muffin sandwich appear ten seconds faster, they would find it.
You wouldn't be asking this question because every single grocery store in America would be hawking "microwaveable perfect breakfast sandwiches" at a price point *WAY* lower than what you would ever be able to attain.
I think oldunc is correct. If you can figure this out, you pose as a serious competitor to giants like McDonald's, Starbucks, Burger King, Yum Brands, etc.
Not sure if Sam1148's suggestion of deconstructing components for separate processing is going to be all that successful. It might be cheaper paying some teenager minimum wage to make everything fresh. After all, if you need to toast an English muffin, you can cook a pre-mixed egg product in about the same time. Shoving some prefab disc into a microwave doesn't buy you anything.
My guess is that the big players in this market segment routinely experiment with various quick-serve processes, some of which require fancy equipment that is way outside the scope of what typical consumers have at their disposal.
If they could find some method to make a satisfactory egg muffin sandwich appear ten seconds faster, they would find it.