How Long Do Frozen Breakfast Sandwiches Last?

Store in freezer up to 2 months, or in the fridge up to 1 week. To reheat, remove from plastic wrap, and cover with paper towel.

How long can you keep breakfast sandwiches in the fridge?

• Storage And Reheating They can be kept in the fridge for 5 – 7 days or about two months in the freezer. Reheating – When you’re ready to eat one of the breakfast sandwiches, microwave them until they’re warm.

How long do Jimmy Dean sandwiches last?

May be refrigerated overnight to thaw. Do not refrigerate longer than 3 days. Directions were developed using an 1100-watt microwave oven.

How long does breakfast sandwiches last?

Storage And Reheating They can be kept in the fridge for 5 – 7 days or about two months in the freezer. Reheating – When you’re ready to eat one of the breakfast sandwiches, microwave them until they’re warm. For a refrigerated sandwich, 30 seconds in my microwave works great, or 1 minute for a frozen sandwich.

How long will a breakfast sandwich last in the fridge?

Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days.

Can you freeze egg sandwiches?

Place the wrapped egg sandwiches in a freezer-safe bag or container and freeze for up to 2 months or refrigerate for up to 1 week.

How long can you keep frozen sausage?

Freezing keeps food safe indefinitely. Keep sausages in the freezer (0 °F or less) for one to two months for best quality.

How long is egg sandwich good for?

According to the USDA, you might have a little more time to finish egg salad than you may think. If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days.

Can you keep frozen breakfast sandwiches in the fridge?

Always follow heating instructions. Keep frozen until ready to use. May be refrigerated overnight to thaw. Do not refrigerate longer than 3 days.

Are frozen breakfast sandwiches good for you?

The verdict: Finding one that’s as healthy as it is tasty isn’t easy. Although the sandwiches supply plenty of protein, they are packed with sodium, low in fiber, and high in fat. Kellogg’s Special K Flatbread Breakfast Sandwich, Sausage, Egg & Cheese (pictured) also topped our taste tests.

How long does egg sandwich spread last?

How Long Does Egg Salad Sandwich last? Properly stored, egg salad will last for 3 to 5 days in the refrigerator. How long can egg salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; egg salad should be discarded if left out for more than 2 hours at room temperature.

How do you reheat a frozen breakfast sandwich?

How to reheat frozen breakfast sandwiches: Remove the plastic wrap and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 30 seconds- 1 minute on high power, until warmed through.

Can I eat a day old egg sandwich?

Answer: Most types of sandwiches can be safely left out at room temperature for about two hours — or one hour if the temperature is above 90 degrees Fahrenheit. If sandwiches containing these ingredients have been left out of the fridge for longer than two hours (or one hour above 90° F), they should be discarded.

Do sandwiches freeze well?

Sandwiches you make ahead and freeze can save money and time. Just about any sandwich—other than those with a mayonnaise base (such as chopped meat or egg salad)— can be frozen. It’s best to apply condiments such as mayonnaise when ready to use.

Can egg mayonnaise sandwiches be frozen?

Can you freeze egg mayonnaise? Egg mayonnaise is not meant to be frozen at all. Eggs are quite temperature sensitive, the risk of cross-contamination and bacterial growth is high when the mayonnaise is left to thaw for long periods of time. The taste of the mayo could also change after it’s been frozen and defrosted.

What Cannot be frozen?

Things You Shouldn’t Freeze

• Fruits and vegetables with high water content – (celery, cucumbers, lettuce, radishes, melon).
• Cream-based products – (sour cream, light cream, yogurt, custards).
• Soft cheeses – (cream cheese, goat’s cheese, cottage cheese and other spreadable cheeses)
• Mayo – It’ll separate.

How long do breakfast sandwiches last in the fridge?

Make breakfast sandwiches in the refrigerator: You may also prepare all of the sandwich components ahead of time and then assemble them just before serving. All of the components will last for up to 5 days in their original packaging. Storage and heating are two different things. They may be stored in the refrigerator for 5–7 days or in the freezer for about two months. To reheat up one of your breakfast sandwiches, place it in the microwave for a few seconds until it’s warm. For a refrigerated sandwich, 30 seconds in the microwave is sufficient, and 1 minute for a frozen sandwich is also sufficient.

To store the assembledEgg McMuffins in the refrigerator for up to 3 days, allow them to cool completely before assembling them again.

3 days are allotted to you.

Make your breakfast sandwich a second time.

Microwave for 1 minute at a time until hot.

You should be cautious while biting into it since many products cooked in the microwave may have hot spots.

Freezer Breakfast Sandwiches (VIDEO)

These Provide-Ahead Freezer Breakfast Sandwiches make for a filling and substantial breakfast for early mornings at work or school. They are also excellent for camping excursions! This dish comes together quickly and is simple to scale up or down in size. Homemade breakfast sandwiches are far superior to fast food egg mcmuffins! During the week, we normally cook individual breakfast sandwiches or these fresh open-facedAvocado Spread Sandwiches on weekends and weeknights. You’ll want to keep this make-ahead technique on hand for those hectic mornings or when you’re feeding a crowd.

Please review my disclosure policy.

Make-Ahead Freezer Breakfast Sandwiches:

Breakfast sandwiches that are freezer-friendly are the most efficient method to batch cook and meal prep for breakfast. My sister-in-law, Inna, sent me with this useful make-ahead breakfast suggestion. The English muffins and the eggs may be prepared in one batch, which saves time and makes cleanup a breeze. We wrap them in plastic wrap and store them in a freezer-safe bag for a long time. The use of a single casserole dish to bake the eggs is a fantastic idea. They bubble out like a souffle, and the egg patties taste like the greatest scrambled eggs you’ve ever had: soft, fluffy, moist, and full of flavor thanks to the shredded cheese that’s been combined in with the batter.

Can I substitute the Ham?

Batch cooking and meal prepping for breakfast is made easier with freezer-friendly breakfast sandwiches. The following make-ahead breakfast suggestion came from my sister-in-law, Inna, and was quite useful. Preparing the English muffins and the eggs at the same time is quick and couldn’t be much simpler! Using plastic wrap, we wrap them and store them in a freezer-safe bag for a long period of time. The use of a single casserole dish to bake the eggs is a genius concept. As they puff up, the egg patties taste much like the greatest scrambled eggs: soft, fluffy, moist, and full of flavor thanks to the shredded cheese that has been added in.

Make 6 equal squares out of the eggs or use this circular cookie cutter to make them more attractive (plus, you’ll get to enjoy the remaining egg in the pan)!

How to Reheat Breakfast Sandwiches:

Remove the plastic wrap from the sandwich and lay it on a paper towel. Microwave for 3 minutes, flipping halfway, or warm until the sandwich is completely cooked through. Warming from frozen: Thaw the sandwich overnight in the refrigerator, take it from the plastic wrap, and set it on a paper towel-lined plate in the microwave for 1 minute, or until hot. In order to reheat in the air fryer, defrost overnight and then heat at 350°F for 5 minutes, or until cheese is melted. To reheat a sandwich for camping, defrost it and wrap it securely in heavy-duty aluminum foil before placing it on a grill or over a campfire.

Breakfast Sandwich Add-Ins:

When it comes to serving the sandwich, we want to include something new and exciting. A chef’s key to making food taste like it was newly prepared is to include fresh ingredients such as salad greens, avocado, or your favorite sauce. Breakfast sandwiches should be served with:

• Toppings: mayonnaise, guacamole, spicy sauce (Sriracha or Tabasco), avocado slices, fresh spinach leaves, and tomato slices (freshly cut).

More Make-Ahead Breakfast Ideas:

The following are some of our most popular breakfast ideas that may be prepared ahead of time:

• Cheese Crepes (also known as “blintzes” or “nalesniki”) are a type of crepe made with cheese. Banana Bread – it keeps its soft and moist texture for several days. Easy Breakfast Egg Muffins that are freezer-friendly and perfect for meal prepping
• Overnight Cinnamon Rolls– do all of your preparations the night before and eat them the next morning. Breakfast Burritos — eat them right away or freeze them for later.

Watch How to Make Freezer-Friendly Breakfast Sandwiches:

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Make-Ahead Freezer Breakfast Sandwiches

Preparation time: 7 minutes Preparation time: 23 minutes Time allotted: 30 minutes Make-Ahead Freezer Breakfast sandwiches are a filling and healthy breakfast option for those who have to get up early for the office or school. They are also excellent for camping excursions! This dish comes together quickly and may be easily scaled up or down in size. Easy to learn skills Making it will cost you between $6 and $8. Breakfast sandwiches made in the freezer are the focus of this article. Cuisine:American Course:Breakfast Breakfast sandwiches (455) calories per serving (servings: 6)

• 8 big eggs
• 1/4 cup milk
• 1 tablespoon sour cream or plain Greek yogurt
• 1/2 teaspoon sea salt, or to taste 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded mozzarella cheese (or your preferred cheese)
• 6 English muffins
• 2 tablespoons butter (plus a little more to coat the muffin tin)
• 4-ounce Monterey Jack cheese (cut into six pieces) or your preferred cheese
• (12 slices) 8 oz Black Forest Ham, or your favorite deli meat

1. In a large mixing bowl, whisk together 8 eggs, 1/4 cup milk, 1 tablespoon sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. 1/2 cup mozzarella cheese should be added at this point. Pour the mixture into a buttered 9×13 casserole dish and bake for 18-20 minutes at 350 degrees Fahrenheit, or until the top is fluffy and not moist when touched with your fingertips. Once baked, allow it cool in the pan for 10-15 minutes before cutting into 6 equal squares or using a big round cookie cutter to cut out 6 circles
2. Remove from the oven and allow to cool in the pan for 10-15 minutes
3. Preheat the oven to broil at a high temperature. English muffins should be sliced in half and brushed with butter on the cut side before being placed cut side up on a baking pan with a rim. Bake for 2-4 minutes at 400 degrees in the center of the oven, or until the tops are golden and faintly crisp. Remove from the oven and allow it cool for a few minutes while you prepare the toppings. Assemble the breakfast sandwiches by placing the bottom bun first, followed by the egg, a slice of cheese, two slices of ham, and finally the top bun
4. Make a tight seal with plastic wrap (or aluminum foil if you’re using it for camping) and place in a big freezer-safe ziploc bag. Refrigerate for up to 1 week or freeze for up to 2 months.

To Reheat Breakfast Sandwiches: *From frozen, remove the plastic wrap and set the sandwich on a paper towel. Microwave on high for 3 minutes, turning halfway through, or until the sandwich is warmed through. If using from frozen, defrost in the refrigerator overnight before removing the plastic wrap and heating on a paper towel-lined plate for 1 minute or just until hot. For camping, defrost the sandwich and wrap it firmly in heavy-duty aluminum foil before placing it on the grill or over a campfire for 3 to 5 minutes.

* Iron is 34 percent (2.4 mg/kg) and 13 percent (1.3 kg/kg).

A 2000-calorie diet is used to calculate the percent Daily Values (%DV). In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter! Use the hashtag to identify them. natashaskitchen

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Frozen Breakfast Sandwiches

Frozen breakfast sandwiches are really simple to prepare ahead of time and guarantee that you have a good start to your day rather than eating a fast-food breakfast. Not only will you eat more healthfully, but you will also save money. Make a batch of sandwiches for the week or load the freezer with enough food to last the whole month! This post includes affiliate links for your convenience. When you make a qualifying purchase through my affiliate links for Amazon Associates or other products, I get a small compensation.

Made-from-scratch breakfast sandwiches were among the first morning freezer meals I prepared after committing to a healthier eating regimen.

Thanks to the fact that I started thinking about healthy alternatives, I discovered that I could simply duplicate a better version of my favorite meal right at home using make-ahead breakfast sandwiches.

Reasons you’ll love this recipe

• You have the ability to select (and manage) the components. We can safely assume that most drive-through breakfast sandwiches are manufactured with low-quality ingredients and are loaded in salt, additives, preservatives, and who knows what else
• You have complete control over the number of calories in your sandwich. If you want to keep the sandwiches under 350 calories, then simply pick the items that will assist you in doing so
• You’ll save money in the process. Going via the drive-thru is expensive. If you want a breakfast sandwich that is of equivalent quality as this frozen breakfast sandwich recipe, you can expect to pay at least $5 every time you wish to make one. If you work five days a week, that comes out to $100 each month. Yikes! It is preferable to buy everything in bulk from BJ’s wholesale or Costco and prepare a complete month’s worth of these frozen breakfast sandwiches for about $20
• This will save you time. At first glance, this one appears to be a stretch from the truth. Can you explain how cooking breakfast sandwiches might save you time? Simple. If you want to use the drive-thru, you’ll have to drive there, wait in line (however brief), and then drive back again. When you have handmade breakfast sandwiches that are freezer-friendly, all you have to do is heat them up and serve them.

Ingredients

• Eggs– When making these sandwiches, large organic eggs work best. In order to cut fat, you can substitute some egg whites for the yolks, but the cooked eggs must include more yolk than white in order to prevent them from becoming rubbery after freezing. Flavorings– A seasoning mix of granulated garlic, onion powder, salt, and pepper gives the eggs a delicious flavor that is reminiscent of drive-thru breakfast sandwiches. These breakfast sandwiches may be made with regular or turkey bacon
• Sausage patties can also be used in place of the bacon. Cheese– In the past, I’ve frozen these sandwiches with slices of cheese on top to keep them fresh. In my experience, however, while reheating the sandwiches, the cheese melts much more quickly than the eggs cook. As a result, for the greatest results, I recommend that you incorporate shredded cheese into the egg bake. English Muffins– Thomas Lite Multigrain English Muffins are my go-to morning sandwich bread of choice for breakfast sandwiches. Although these muffins are only 100 calories and include 8 grams of fiber and 5 grams of protein, the flavor is outstanding. It is more cost effective to buy them in bulk (2 packages of 6 each) from BJ’s Wholesale or Costco. These, on the other hand, may be found at any grocery shop.

Substitutions

• Scrambled eggs can be substituted. When using an egg bake, I’ve found that it’s considerably simpler to prepare and assemble breakfast sandwiches. It is possible to scramble eggs and then scoop out 14 cup chunks into a breakfast sandwich
• However, this is not recommended. Replace the meat with something else. The addition of Canadian bacon or sausage to this breakfast meal is delectable
• However, you can omit the meat completely. Alternatively, you could make a basic egg and cheese sandwich or you could add some roasted or sautéed vegetables to the eggs. I’ve made different egg bakes, such as this vegetarian egg casserole, and portioned off pieces to use in the sandwiches
• You may use any cheese you choose. A nice sharp cheddar is our favorite, although pepper jack, Colby, or swiss are also fine options
• We recommend:

FAQS

How long should frozen breakfast sandwiches be microwaved? Depending on how frozen they are, these breakfast sandwiches will take from 1-3 minutes to cook. When you bite into the sandwich, exercise caution since the food may be quite hot. What is the best way to heat up a frozen breakfast sandwich? A frozen breakfast sandwich may be baked in a toaster oven at 350 degrees for 30 – 35 minutes, depending on the size. Before putting the sandwich in the oven, wrap it with aluminum foil. What is the shelf life of a handmade breakfast sandwich once it has been frozen?

However, everytime I prepare a batch, my family devours them within a month of their preparation.

Cooking Tips

For more than a decade, these premade breakfast sandwiches have been a mainstay of our weekly meal plan. Here are some ideas to produce the most delicious breakfast sandwich recipe every time.

• The bacon should be cooked in the oven. Cooking bacon in this manner is the quickest and least messy method available. Using this method also makes it easier to prepare big amounts of breakfast sandwiches ahead of time. The breakfast sandwiches should be made on a certain day. It’s doubtful that these sandwiches will last for an extended period of time in your freezer. Whatever the case, keeping track of how old freezer meals are is a good idea. Remove the frozen breakfast sandwich from the freezer and place it in the refrigerator overnight to defrost. This shortens the cooking time in the microwave and eliminates the possibility of dried-out bread or eggs. Wrap the package with a paper towel. Remove the sandwich from its plastic wrap and wrap it in a paper towel, whether it is frozen or only slightly thawed in the refrigerator. This helps to prevent the English muffin from becoming dry. Pour in a cup of water. This is quite crucial. I realize this may seem strange, but it actually works. Place the breakfast sandwich in a coffee cup filled with water in the microwave for 30 seconds. The steam generated by the boiling water prevents the English muffin from becoming stiff and chewy while it cooks.

What is the best way to cook bacon in the oven? Place the bacon on a baking sheet that has been coated with aluminum foil and sprayed with nonstick cooking spray. Cook for 25–30 minutes at 375 degrees Fahrenheit, or until the potatoes are crispy. Before continue with the recipe, drain the liquid on a paper towel.

Supplies

• Plastic wrap
• Gallon-sized freezer bags
• A 9-by-13-inch baking dish and a rimmed baking sheet pan

How to Make Frozen Breakfast Sandwiches

• 325 degrees Fahrenheit is the temperature in the oven. Start with 12 whole eggs to get things going. Combine the salt, pepper, garlic powder, and onion powder in a large mixing bowl
• Whisk until well combined. Bake for 15 minutes at 350°F in a 9 x 13 ceramic baking dish sprayed with cooking spray
• Slowly fold in the shredded cheese into the egg mixture, and then bake the egg bake for 30 minutes or until the eggs are set. Bake for 35 – 40 minutes, or until the center is firm, depending on your oven. After the egg bake is finished, remove it from the oven and begin cooking the bacon. It is not necessary to cook the bacon in advance
• Nonetheless, it is recommended. Next, cut the egg bake into nine squares using a sharp knife. Make them as equal as possible by slicing them in half. In order to accommodate the quantity of English muffins that are included in a box, I cut nine squares.

Let’s start putting the sandwiches together.

• Separate the English muffins and arrange the bottoms in a row on a baking sheet. Each bottom receives a little of the egg bake as well. I’m sure I could have made these sandwiches more symmetrical and visually appealing by cutting the pieces into circles, but it would have taken too much time and work. In addition, what would I do with all of the excess egg pieces? I’m a pro at cooking with square eggs. After that, add the bacon. I prefer to cut the bacon in half so that it doesn’t hang over the edges of the pan. The use of this method is beneficial when preparing breakfast sandwiches for freezing. Put the tops of the English muffins on
• It’s time to bring them to a close. Afterwards, I wrap each breakfast sandwich firmly in plastic wrap and either place them in a large freezer bag with a label on it or name each sandwich individually and place them in the freezer.

What is the best way to reheat a frozen breakfast sandwich? Removed the sandwiches from the plastic wrap and covered them in a paper towel to reheat them.

Place the dish on a microwave-safe plate and reheat for 2-3 minutes, or until the dish is steaming hot. It has already been mentioned that throwing a cup of water in with the sandwich as it cooks will help to prevent the bread from drying out and becoming chewy.

• Using a frozen breakfast sandwich, how do you reheat it? Removed the sandwiches from the plastic wrap and covered them in a paper towel to reheat them in the microwave. Place the dish on a microwave-safe plate and reheat for 2-3 minutes, or until the dish is steaming hot again. The addition of a cup of water to the sandwich while it is cooking will assist to prevent the bread from drying out and becoming chewy.

• 12large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 1/2 cups shredded sharp cheddar cheese
• 9Thomas Lite Multigrain English Muffins
• 9 slices cooked bacon
• 12large eggs
• 12

• Preheat the oven to 325 degrees Fahrenheit. In a large mixing basin, whisk together the eggs and seasonings until well combined. Pour the egg mixture into a 9-by-13-inch baking dish that has been coated with cooking spray. Slowly fold in the shredded cheddar cheese until fully incorporated. Set aside for 35 – 40 minutes, or until the centre of the egg bake has set, after which remove it from the oven. Allow it to cool before cutting it into nine pieces and assembling the breakfast sandwiches
• Create a grid with all of the english muffin bottoms, then stack each with an egg piece, bacon, and the top of an english muffin. Wrap each breakfast sandwich individually in plastic wrap and place it in the freezer

Cooking Suggestions The bacon should be cooked in the oven. This is the most convenient and least messy method of cooking back. It also makes the procedure go more quickly if you’re making big quantities of these make-ahead breakfast sandwiches at once. Place the bacon on a baking sheet that has been coated with aluminum foil and sprayed with nonstick cooking spray. Cook for 25–30 minutes at 375 degrees Fahrenheit, or until the potatoes are crispy. Before continue with the recipe, drain the liquid on a paper towel.

1. It’s doubtful that these sandwiches will remain in your freezer for an extended period of time.
2. Remove the frozen breakfast sandwich from the freezer and place it in the refrigerator overnight to defrost.
3. Wrap the package with a paper towel.
4. This helps to prevent the English muffin from becoming dry and crumbly.
5. This is quite crucial.
6. Place the breakfast sandwich in a coffee cup filled with water in the microwave for 30 seconds.
7. When I first started preparing these sandwiches, I was dissatisfied with the fact that the English muffin became hard after being microwaved.
8. One serving has 307 calories, 27 grams of carbohydrates, 21 grams of protein, 17 grams of fat, seven grams of saturated fat, 278 milligrams of cholesterol, 601 milligrams of sodium, eight grams of fiber, and two grams of sugar.

Other Healthy Breakfast Egg Recipes

• Egg bake with broccoli and cheddar
• Overnight breakfast casserole
• Egg bake with sausage and peppers
• And more.

See my other high-protein egg breakfast dishes for more inspiration.

Did you try this?

How about these Frozen Breakfast Sandwiches? Have you tried these yet? It would be much appreciated if you could rate this dish and leave a comment in the section below. We may all benefit from the experiences of others. Additionally, it would be fantastic if you could post a photo on Instagram with the hashtag #organizeyourselfskinny. I’m really looking forward to seeing it. Hello, my name is Tammy Overhoff, and I’m a working mom, wife, and entrepreneur. Organize Yourself Skinny is owned and operated by myself, as well as an author and recipe creator.

It is my pleasure to introduce you to the Organize Yourself Skinny eBook30-day Workbook Bundle, which I wrote and published last year.

Reader Interactions

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. I don’t believe it’s an exaggeration to say that the entire notion of freezable breakfast sandwiches has completely transformed my life. Or, at the very least, my mornings. My mornings, without a doubt. It’s enough to mention that they’re fantastic. If you enjoy eggs in the morning, purchase breakfast on the way to work frequently, would want to save a few dollars, or any combination of the above, freezer-friendly breakfast sandwiches are going to make you very happy!

• Before we get started, I want to send a major shout-out to Kitchn readerSchwed for bringing my attention to the potential of making frozen breakfast sandwiches on the blog.
• I couldn’t stop smiling.
• Breakfast on a hectic weekday morning is no longer a problem.
• After recalling Faith’s recipe for quick baked omelets that can be made ahead of time, I decided that was the direction I wanted to go.
• The fact that it is mainly hands-off and rather foolproof — simply whisk the eggs with the milk, pour them into a casserole dish, and bake for approximately half an hour — is a plus as well.
• You may alternatively use a biscuit cutter or a drinking glass that is approximately the same size as your English muffins to cut out precisely formed egg rounds for baking.
• After cutting, a 10-egg oven omelet yields around one-and-a-half eggs per sandwich, which is ideal for those watching their calories.

If you choose, you may use any of the other egg-cooking methods indicated above; choose the one that makes the most sense for your particular cooking situation.

They aren’t quite as nice as if you’d cooked everything from scratch that morning, but for a make-ahead sandwich that can be transported from freezer to microwave to breakfast table in under a minute, they get two thumbs up from me.

Everything is in working order.

The egg-wich recipe I’ve included here is about as simple as it gets, which is exactly how I like my egg-wiches.

You may also add some wilted greens, sautéed broccoli, or other leftover veggies to the eggs while whisking them together.

Toss a couple shakes of spicy sauce on top of the cheese and serve immediately. Alternatively, brioche buns might be substituted with the English muffins for a more refined presentation. This is a recipe that you may easily adapt to your own needs in your own kitchen. Have a good time!

Ingredients

• Big eggs
• 1 cup whole milk
• 1 teaspoon kosher salt
• 6 slices bacon (optional)
• 6 slices cheese, such as cheddar, Monterey jack, or Swiss
• 10 large eggs
• 1 teaspoon kosher salt 6-

Instructions

1. Preheat the oven to 375 degrees Fahrenheit: Organize the oven such that one rack is in the bottom third and another rack is in the upper third
2. Prepare the eggs as follows: In a large mixing basin, whisk together the eggs, milk, and salt until well combined. Coat a 9×13-inch baking pan with nonstick cooking spray before pouring the eggs into it. Place the baking sheet on the bottom rack of the oven. 30 minutes, or until the eggs are puffed around the edges and golden spots appear, and a paring knife put in the center comes out clean, depending on how large your eggs are. Allow to cool fully
3. Preparing the bacon is optional. Prepare a baking sheet by lining it with aluminum foil. Place the bacon on a baking sheet in a single layer, making sure that no pieces overlap one another. Turn up the edges of the foil to capture any grease that may have accumulated. Place the bacon on the upper shelf of the oven and bake for 15 to 20 minutes, or until the bacon is crispy. Immediately after finishing, move the bacon to a dish lined with paper towels to allow it to drip. When the pieces have cooled, cut them in half to make them more manageable to place on the sandwiches. 6 slices of cheese, sliced (if you haven’t already), should be prepared in advance. The English muffins should be roasted in the oven for only a few minutes, until the edges are toasted, after the eggs and bacon have both been completed cooking. Before toasting the muffins, you can brush them with melted butter if you want. Remove the egg circles by cutting them out: Lift the eggs out of the pan and onto a chopping board by using a spatula to do so. The eggs should be sliced into 6 circles using a big biscuit cutter or drinking glass (about the same size as your English muffins). (If you have extra English muffins, you can use the scraps to create more sandwiches, or you can use them in salads, stir-fries, or other fast meals throughout the week.)
4. Assemble the sandwiches in the following ways: Make an arrangement of the bottom half of the English muffins on your work surface in a row. Add an egg round, a slice of cheddar, and two pieces of bacon on the top of each one (if using). Lastly, add the muffin tops to finish. Wrap the sandwiches in plastic wrap before freezing them: Each sandwich should be wrapped in a square of aluminum foil. Make a note on the sandwich using a permanent marker to indicate the contents and the date. Placing all of the sandwiches in a freezer bag or container is recommended. Freeze for up to a month at a time. Instructions for reheating: Using a paper towel to line a microwave-safe dish, unwrap the frozen sandwich and set it on the platter. (The cloth assists in absorbing some of the melting ice, preventing the bread from becoming soggy.) For 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through, microwave at high power for 1 to 1 1/2 minutes. (If you like, you may cook the muffin top separately if you choose! )

Recipe Notes

Hot breakfast sandwiches for a large group: If you like, you may serve everything straight away! Assembly of the sandwiches should be done as soon as all of the components have been removed from the oven and while the eggs are still warm. The open-faced sandwiches should be placed in a heated oven for a few minutes to allow the cheese to melt, then the toasted English muffin top should be added. Breakfast sandwiches made in the refrigerator: Alternatively, you may prepare all of the sandwich components ahead of time and assemble them when you’re ready to eat them.

1. Want to see some more ingenious methods for doing tasks around the house?
2. We’re also seeking for excellent instances of domestic intelligence from you!
3. Emma Christensen is a young woman from Denmark.
4. She is the author of True Brews and Brew Better Beer, among other books.

Make Ahead & Freeze: Breakfast Sandwiches

© Joanne Ozug | Fifteen Spatulas These breakfast sandwiches may be made ahead and stored in the freezer, ready for a quick morning nibble. You may use croissants or English muffins, bacon or ham, an egg, and cheese to make this recipe a success! From Joanne Ozug of Fifteen Spatulas, with her permission. In my case, I am one of those unusual morning persons that comes out of bed eager to work and begins to work almost immediately after stepping out of the shower. Well, on the weekdays, at least.

1. In contrast, on weekday mornings, I like to eat something quick so that I can devote all of my early energies to the activities ahead of me.
2. What’s great about them is that you can just store them in the freezer and heat them up anytime you need one of them.
3. (However, I’m very certain that the combination of ham or bacon, egg, cheese, and an English muffin or croissant will always be appealing to me.) Yummy!) Fifteen Spatulas Designed by Joanne Ozug Listed below is a picture of the components that I often use for these sandwiches.
4. In addition, I use bacon or black forest ham for the meat.
5. There are a variety of alternatives available!
6. When it comes to egg sandwiches, I like delicate folds and layers of egg rather than the “egg puck” that many fast food restaurants provide, and it’s actually not as complicated as it may appear.
7. Fifteen Spatulas Designed by Joanne Ozug Whisk vigorously until the ingredients are thoroughly incorporated and the top is foamy.

Fifteen Spatulas Designed by Joanne Ozug Remove from heat and allow the egg crepe to complete cooking for approximately 10–15 seconds before flipping it over to finish frying the other side.

On the bottom half of an English muffin, place a piece of cheddar cheese and one egg crepe, then top with another English muffin.

Fifteen Spatulas Designed by Joanne Ozug Alternatively, deli-sliced ham can be used if that’s more your thing.

Fifteen Spatulas Designed by Joanne Ozug The sandwiches may now be placed in a resealable plastic bag and kept frozen for up to 6 weeks in the freezer.

1 minute in the microwave, or until the cheese is melted, on each sandwich.

Make use of your favorite morning bread if you like.

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Sausage Egg & Cheese Croissant Breakfast Sandwich

In a croissant, the following ingredients are used: Bleached wheat flour, malted barley flour, niacin (as thiamin Mononitrate), reduced iron, riboflavin (as riboflavin), water, vegetable oil (palm, soybean), high fructose corn syrup, yeast, and salt. Contains 2 percent or less of the following ingredients: In this recipe, you’ll find: Isolated Soy Product, Eggs, Salt, Whey, Preservatives (Calcium Propionate, Potassium Sorbate, Sodium Benzoate), Mono and Diglycerides (Mo and D), Maltodextrin, Sugar, Natural and Artificial Flavors, Medium Chain Triglycerides (MCT), Soy Lecithin A fully cooked pork and chicken sausage patty is composed of the following ingredients: pork, mechanically separated chicken, water, soy protein concentrate.

It also contains no more than 2 percent of the following ingredients: salt, pork stock spice, Dextrose, Sodium Phosphates, sugar, monosodium Glutamate, citric acid, flavor, and caramel color.

Cream, milk, and cream cheese (with 2 percent or less of cheese culture), citric acid, color (if any), enzymes (if any), salt (if any), sorbic acid (preservative), soy lecithin, and tetrasodium pyrophosphate make up pasteurized process American cheese.

CONTAINS

Eggs, milk, soy, and wheat are all prohibited.

Make Ahead Breakfast Sandwiches

Eggs, milk, soy, and wheat are all prohibited.

Ingredients

• English Muffins (I prefer to buy them from the bakery department so they’re really fresh)
• Nonstick Cooking Spray
• Whole Milk
• Salt/Pepper
• Bacon
• Sausage Patties
• Butter
• English Muffins (I like to get them from the bakery section so they’re super fresh)
• (It’s also a little bigger.) Cheese from the United States

Wrapping Frozen Sandwiches in a Damp Paper Towel

• The objective of the moist paper towel is to prevent the sandwiches from getting tough while being microwaved, as well as to provide more equal heating across the sandwich. If you don’t want to use the paper towel, I’d propose warming on half power, covered, for around 5 minutes. It may take longer to heat this way

Breakfast Sandwiches For a Crowd

This is an excellent breakfast meal for feeding a large group of people. You are welcome to prepare them ahead of time and serve them immediately to a gathering. Reassemble the sandwiches in the same manner as you normally would, and then bake them until the cheese is melted. (If you don’t want the tops of the English muffins to toast much longer, you might place a sheet of aluminum foil over them.) Friends, take pleasure in your breakfast!

Try These Next!

• French Fries from McDonald’s – the BEST Copycat Recipe
• The Pioneer Woman’s Blackberry Cobbler
• Crispy Breakfast Potatoes
• Mexican Egg Scramble
• Copycat IHOP Buttermilk Pancakes
• French Toast Sausage Roll-ups
• And more!

Follow Me!

I’ve prepared aFree Meal Planwith 7 of my incredibly popular recipes (complete with grocery list)! If you sign up for my email list, I’ll give it to you right away, along with a weekly supper meal. Follow me on social media platforms such as Facebook, Instagram, and Pinterest! Fresh English muffins topped with fluffy eggs, bacon, sausage, and cheese are a delicious breakfast or brunch option. It’s simple to prepare ahead of time and cook in only three minutes!

• Cooking spray that is nonstick
• Big eggs
• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 slices bacon, chopped in half
• 10 large eggs 3 sausage patties
• 4 tablespoons melted butter
• 3 eggs
• 6 English muffins*
• 6 slices American cheese (Velveeta slices work well)
• 6 slices bacon
• 6 slices avocado

• Preheat the oven to 375 degrees Fahrenheit. Using nonstick cooking spray, lightly coat a 9 x 13 inch baking pan** with a little coating of flour. Whisk in the eggs, milk, salt, and pepper until everything is well incorporated. Bake for 20-25 minutes, or until the mixture is firm. In the meantime, set the bacon and sausage on a large baking sheet and bake for 10-15 minutes, or until the bacon is crispy and the sausage is cooked through. Once completed, wipe away any extra grease with a paper towel and set them aside. The English muffins should be sliced and placed on a second big baking sheet. Bake for 5-8 minutes, or until the tops of the slices are crisp and slightly browned. Cut the baked eggs into 6 squares that are all the same size. Place an egg square on the bottom half of each English muffin, followed by either 2 bacon halves or 1 sausage patty, then a slice of cheese, and lastly the top half of the English muffin
• Fill a six-pack of paper towels halfway with water and wring them out to remove extra water. Wrap each breakfast sandwich individually in a moist paper towel, followed by a sheet of wax paper. Place them in freezer bags that have been labeled (or label each individual sandwich)
• Freeze for a period of up to one month
• To reheat the sandwiches, remove them from the wax paper but leave them loosely wrapped in a paper towel. Microwave for 1.5 minutes on one side, then another 1.5 minutes on the other. Allow it to stand for a moment. Remove the paper towel, consume, and take pleasure in it

*In the baking department of my grocery store, I can find handmade English muffins, which I prefer to the boxed type (although both are acceptable). I’ve used a variety of pan sizes for this (including my 8 x 8 inch pan), and they’ve all turned out beautifully! Another delicious sandwich filler choice is sliced ham or Canadian bacon. YUM!

Why the Damp Paper Towel?

• The objective of the moist paper towel is to prevent the sandwiches from getting tough while being microwaved, as well as to provide more equal heating across the sandwich.

The following are the nutritional values: 565kcal, 29g carbohydrates, 24g protein, 37g fat, 16g saturated fat, 347mg cholesterol, 1472 mg sodium, 353 mg potassium, 1g fiber, 2g sugar, 910IU vitamin A, 0.2mg vitamin C, 340mg calcium, and 2.3mg iron Course:Breakfast Cuisine:American

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Frozen Breakfast Sandwiches {Easy to Reheat & Enjoy!}

Breakfast sandwiches made ahead of time and frozen are as good as their fast restaurant counterparts on any given day! Even on the busiest mornings, they make it easy to eat a nutritious and tasty breakfast.

How to Make Freezer-Friendly Breakfast Sandwiches

Breakfast sandwiches made ahead of time and frozen are as good as their fast food counterparts. Even on the busiest mornings, they make it easy to have a nutritious and tasty breakfast.

Easy, right?! Now, take a peek at this 1 minute video to see how quickly they come together…

Rather than only making one batch of them, you might as well make many and stock your freezer with them all. They are quite convenient for a quick breakfast or lunch on the go. Here’s how to freeze and reheat your breakfast sandwiches so that you get the finest results possible.

Freeze For Later

Build your sandwiches and cover them individually in aluminum foil, but do not heat them. Place the individually wrapped sandwiches in a gallon-sized freezer bag and store in the freezer for up to 3 months at room temperature.

Prepare From Frozen

Three different methods of thawing and reheating these sandwiches are available. Option 1 (the preferred way) is as follows: Refrigerate for 24 hours to allow the food to thaw. Remove the foil and cover it in a damp paper towel to keep it moist. Continue to microwave in 30-second increments until well warmed through (about 1-2 minutes). Option 2: Remove the sandwich from the freezer and cover it in a damp paper towel to keep it fresh. Microwave on high for 1 minute, then on low for 30 second intervals, until well heated.

More Make Ahead Breakfast Recipes

Consider trying some of our other make-ahead dishes if you like the concept of having healthy breakfast alternatives on hand all of the time.

Freezer Breakfast Burritos

It’s time to start cooking and storing your freezer with a breakfast that will please everyone in the family! Print

Description

Simply prepare these easy egg sandwiches ahead of time, package them up, and freeze them for quick and tasty breakfasts on the road.

Ingredients

• 9 whole wheat English muffins
• 4 – 5 tablespoons softened butter (optional)
• Cooking spray
• 8 large eggs
• 1/2 cupmilk (your choice of milk)
• 1/2 teaspoonsalt
• 1/4 teaspoon pepper
• 9 slices Cheddar cheese (sub: Havarti, Colby-Jack, or Swiss cheese slices)
• 1 pound fully cooked bacon (try this no-fail method to bake bacon)
• 1 pound fully cooked bacon (try this no-fail method to bake bacon).

Instructions

Make It Happen Right Now:

1. Adjust the top oven rack so that it is 6 inches below the broiler element on the stovetop. Turn the broiler to the highest setting. Place the English muffins on a sheet pan and open them up so that the insides of the muffins are visible. Insides should be brushed with a little melted butter (optional). Toast in the broiler for 1-2 minutes, just until toasted. Maintain a tight watch on them. Preheat the oven to 400 degrees Fahrenheit after turning off the broiler. Using cooking spray, coat a 9-by-9-inch casserole dish
2. And In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Fill the casserole dish halfway with the mixture. Placing the casserole dish on the middle oven rack will help it to bake more evenly. The eggs should be baked for 20 minutes, or until they are set in the centre. Let cool slightly and slice into 9 equal squares
3. To make the sandwiches, place one egg square on the bottom of each muffin bottom, one cheese slice on top of each cheese slice, and 1-2 slices of Burgers’ Smokehouse Bacon that have been broken in half on top of each muffin bottom. Place the muffin top on top of the sandwich and cover it snugly in aluminum foil. (The directions for freezing begin here.) If you’re going to eat the sandwiches right away, reheat them in the oven for approximately 5 minutes or microwave them uncovered (no foil!) for 30 seconds until the cheese is melted
4. Otherwise, store them in the refrigerator.

Putting It In The Freezer:Follow the guidelines through Step 6. Frozen sandwiches should be placed separately wrapped in a gallon-sized freezer bag and frozen. Prepare From Frozen Ingredients: Three different methods of thawing and reheating these sandwiches are available. Option 1 (the preferred way) is as follows: Refrigerate for 24 hours to allow the food to thaw. Remove the foil and cover it in a damp paper towel to keep it moist. Continue to microwave in 30-second increments until well warmed through (about 1-2 minutes).

Microwave on high for 1 minute, then on low for 30 second intervals, until well heated.

Make-Ahead Freezer Breakfast Sandwiches

Everyone enjoys a nice breakfast, but there are times when you are pressed for time or would like to sleep in a few more minutes rather than prepare breakfast for the day ahead. That’s why we’re offering these ridiculously simple Freezer Breakfast Sandwiches that you can cook ahead of time.

A dozen sandwiches may be prepared at once, each one being customized to your requirements! We’re also offering three other techniques for reheating them so that you can pick the one that works best for your situation.

Skip the drive-thru and instead stock your freezer with these Make-Ahead Breakfast Sandwiches

It may be tempting to simply go through the drive-thru at your local fast-food restaurant or coffee shop to get a hot and ready portable breakfast, but you’ll quickly discover that doing so comes at a high financial penalty! This is especially true when you have a family to support. Your morning prayers have been answered with these Freezer Friendly Breakfast Sandwiches! Alternatively, prepare a dozen at a time and store them in your freezer so that you always have a tasty and gratifying breakfast available when you need it the next morning.

Ingredients for Make-Ahead Breakfast Sandwiches

• The following ingredients: large eggs
• Milk of choice–for dairy-free, pick plain non-dairy milk such as unsweetened almond milk
• English muffins are a gluten-free favorite of ours. English Muffins from Canyon Bakehouse
• These are excellent when sandwiched between slices of bacon or sliced ham
• We’ve tried them both ways and they’re both delicious. Cut up slices of cheddar cheese — feel free to replace your favorite cheese or leave off the cheese entirely if you are avoiding dairy. Cheddar, Swiss, and pepper jack cheeses are among the most delectable
• A pinch of fine salt and pepper
• When assembling the breakfast sandwiches, you can add extra ingredients if you choose after they have been heated through. Sautéed spinach, sliced tomatoes, red onion or Quick Pickled Onions, sliced or mashed avocado, spicy sauce, and/or red pepper flakes are some of our favorite toppings.

Confused about different labels on eggs?Check this post outto learn all about choosing quality eggs.

Step 1: Preheat the oven to 350°F and oil a large, rimmed baking sheet (1117-inch diameter) with butter before starting the recipe. Make a mental note to put it away. Step 2: In a large mixing basin, whisk together the eggs and milk until well combined. Toss the eggs with salt and pepper before pouring them onto the baking sheet that has been prepared. Bake for 10-12 minutes, or until the eggs are set and slightly puffy in the center and no longer jiggly. 3. While the eggs are baking, arrange 12 English muffin halves face-up on another large baking sheet and bake for another 15 minutes.

• After that, place a piece of cheese on top of each muffin.
• (Optional) Then, place an egg patty on top of each muffin, followed by the other half of the English muffin.
• Sandwiches should be wrapped and placed back on the baking sheet to freeze until firm.
• Breakfast sandwiches may be stored in the freezer for up to 3 months if they are firmly wrapped.

How to reheat Freezer Breakfast Sandwiches

It’s simple to reheat your breakfast sandwiches in the microwave. Simply select the strategy that is most effective for you! To reheat sandwiches, follow these steps:

• Using Thawed Sandwiches: Place the required number of foil-wrapped sandwiches in the refrigerator overnight to defrost before reheating. In a preheated 350°F oven or toaster oven, cook the foil-wrapped sandwiches for 20 minutes, or until they are well heated throughout.

• To reheat a frozen sandwich in the microwave, first remove the foil from the sandwich (es). then microwave for 1 12 to 2 minutes, or until sandwiches are cooked through, loosely wrapping each sandwich in a paper towel.

Place the foil-wrapped breakfast sandwich(es) in a 350°F oven or toaster oven for 30-35 minutes, or until the sandwich(es) is heated through.

• To reheat a frozen sandwich in the microwave, first remove the foil from the sandwich (es). then microwave for 3 minutes or until cooked through, carefully wrapping each sandwich in a paper towel between each sandwich

Other Make-Ahead Breakfast recipes you’ll love:

Sweet Potato Turkey Sausage Egg Bake Sausage Hash Brown Egg Muffins Sausage Hash Brown Egg Muffins Hash made with butternut squash and apples, and sausage Sandwiches (servings: 12) 1 x

Ingredients

• 15 quarts of milk of choice
• 18 big eggs 12 English muffins, toasted if desired (gluten-free muffins may be substituted if desired)
• 12 slices bacon, cooked to your liking, or 12 ounces ham, cut thinly 12 slices cheddar cheese (omit if you’re following a dairy-free diet)
• Seasoned with salt and black pepper

Fresh spinach, sliced tomatoes and/or red onion, sliced or mashed avocado, spicy sauce, red pepper flakes, and other garnishes are available as options for serving.

1. Preheat the oven to 350°F and grease a large baking sheet with a rim with butter. Set aside while you whisk together the eggs and milk in a large mixing dish. Season with salt and pepper if desired. In a baking sheet that has been prepared, pour the whisked egg mixture and bake for 10-12 minutes, or until the egg is set and somewhat puffy in the center and no longer jiggly
2. While the eggs are baking, arrange 12 English muffin halves face-up on a large baking sheet to prevent them from sticking together. 1 slice of bacon (cut into 2 pieces) or a slice of ham should be placed on top of each serving. Cut the eggs into 12 equal chunks with a knife and place one slice of cheese on top of each muffin hole. Place an egg patty on top of each muffin, followed by the other half of the English muffin. Allow the egg sandwiches to cool for 20 minutes before wrapping each one individually in aluminum foil to keep them fresh. Sandwiches should be wrapped and placed back on the baking sheet to freeze until firm. Storage of the sandwiches should be done in a big plastic zip-top bag or another freezer-safe container
3. In the freezer, you may keep it for up to 3 months.

Reheat in the following ways:

• Place the required number of foil-wrapped sandwiches in the refrigerator overnight to defrost before using them. In a 350°F oven or toaster oven warmed to 350°F, cook the foiled-wrapped sandwiches for 20 minutes, or until they are well heated.

• To reheat in the microwave, follow these steps: Remove the foil from the thawed sandwich and set it aside (es). Wrap the sandwich lightly in a paper towel and microwave for 1 12 – 2 minutes, or until the sandwich is heated through.

Using frozen breakfast sandwich(es), reheat them in a preheated 350°F oven or toaster oven for 30-35 minutes, or until they are heated through.

• To reheat in the microwave, follow these steps: Remove the cellophane from the frozen sandwich and set it aside (es). Fold sandwich in half and microwave on high for 3 minutes, or until warmed through.

Add fresh spinach, diced tomatoes and/or red onion, sliced or mashed avocado, and/or spicy sauce if preferred to complete the dish. The final step! Please leave a comment and a rating to let us know how you like this dish. This contributes to the success of our company, which allows us to continue to provide you with free recipes and high-quality material.

Nutrition Information

• 1 sandwich with bacon and cheese
• 319 calories
• 14 grams of fat (6 grams of saturated fat)
• 552 grams of sodium
• 30 grams of carbohydrates (2 grams of fiber
• 2 grams of sugar)
• 18 grams of protein
• 232 grams of cholesterol

Dietary

1 sandwich with bacon and cheese; 319 calories; 14 grams of fat (6 grams of saturated fat); 552 grams of sodium; 30 grams of carbohydrates (two grams of fiber and two grams of sugar); 18 grams of protein; 232 grams of cholesterol

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All images and material are protected by intellectual property rights. Please do not use our photographs without prior written permission. If you would like to republish this recipe, please rewrite it in your own words and provide a link back to the original recipe on The Real Food Dietitians’ website. Thank you very much! Photo Credit: The photographs in this blog post were shot by Jess ofPlays Well with Butter.

Jessica Beacom

Jessica resides in Boulder, Colorado with her husband and two kids, where she works as a Registered Dietitian Nutritionist. The’real food evangelist,’ as she is known, is passionate about sharing her knowledge with others in order to assist them in breaking free from the diet mentality and discovering their own food independence. During her leisure time, she likes doing CrossFit, telemark skiing, mountain biking, and spending time beneath the stars in the wilderness. More information may be found here.

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