Getting back into the school routine is an adjustment for all of us. By the time I wake up my kids and help them get dressed in the morning, there is so little time left that I am usually rushing them out the door to catch the bus. So breakfast is definitely a challenge.

Since there is always an abundance of eggs in my family, I am always coming up with new recipes to use this super food. But when it comes to breakfast before school, I tend to fall back to a classic – the breakfast sandwich.

The egg-based breakfast sandwich is not only delicious, but it's so versatile. You can use whatever ingredients you have on hand and best of all, you can make it in advance.

One of the greatest time-saving tips I've learned is to make a half dozen or dozen sandwiches at once, wrap them up individually and then store them in the freezer.

As I'm rushing my kids out the door for school, I can give them a warmed-up breakfast sandwich and know that they'll be well nourished for their day ahead.

Eggs are high in protein and are known to help sustain mental and physical energy throughout the day, so I know that this breakfast gives my kids a great start to their school day.

Egg Breakfast Sandwich

(Recipe based on six servings)

• 6 Oakdell Omega-3 Brown Eggs
• 6 English muffins
• 6 slices of cheddar cheese
• 6 slices of ham or turkey bacon
• Salt and pepper
• Optional: slices of avocado, tomato or red pepper for serving The variations to this recipe are endless. Other ingredients to add or substitute include: spinach, mushrooms, sauted onions, sausage, bacon bits or whole wheat bread. If you'd like to cook vegetables, bacon bits or shredded cheese with the eggs, simply scramble each individual egg within the muffin tin and add desired ingredients. Then bake in oven per the directions below.

Directions:

1. Spray a muffin tin with nonstick cooking spray.
2. Crack one egg into each individual muffin slot.
3. Cook eggs in a 350-degree oven for 15 minutes or until eggs are fully cooked through.
4. Toast each English muffin and melt one slice of cheese per whole muffin.
5. Cook turkey bacon and/or ham per package directions.
6. Once all ingredients are prepared layer each ingredient on the breakfast sandwich.
7. To store, wrap up each individual sandwich and stack in freezer once they have cooled completely.
8. To serve, remove breakfast sandwich and warm up in microwave or oven.
9. Add fresh vegetables, such as spinach or slices of avocado or tomato as desired.

About the author: Karen Peterson is a stay-at-home mom, blogger and egg connoisseur. Karen's great-grandpa, Cecil, started the Oakdell family farm more than 100 years ago when he received 10 chickens for a wedding gift. Karen loves to cook and is always coming up with new recipes, especially with eggs.

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