How do you reheat a frozen breakfast sandwich?
- Freeze for up to 1 month. 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. You could also reheat these freezer breakfast sandwiches in the toaster oven or regular oven.
How do you freeze and reheat breakfast sandwiches?
To Reheat Breakfast Sandwiches: *From frozen: remove plastic wrap, place on a paper towel and microwave 3 min on high, (turning halfway) or until warmed through. *From thawed: thaw overnight in refrigerator, remove plastic wrap, and microwave on paper towel-lined plate 1 min or just until hot.
How do you cook a frozen breakfast sandwich?
- Remove from wrapper. Wrap in paper towel.
- Microwave on defrost (30% power) for 1 minute 30 seconds or until thawed.
- Turn sandwich over, microwave on HIGH for 50 seconds or until hot.
- Let stand in microwave for 1 minute before serving.
How long do breakfast sandwiches last in the freezer?
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.
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.
Can I freeze egg mayo sandwiches?
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. When you are ready to pack your lunch, just grab one of the sandwiches from the freezer and place in an insulated bag with an ice block.
How do you reheat frozen breakfast sandwiches in the oven?
To reheat frozen breakfast sandwiches in the oven, preheat the oven to 350 degrees F. Wrap a sandwich in aluminum foil and bake for about 30 minutes until hot all the way through.
Can you freeze sandwiches?
When it comes to freezing sandwiches, you can freeze them in their classic ‘raw’ (uncooked) form, OR you can grill/panini press them before freezing! Both types of frozen sandwiches will defrost just fine, and both are delicious enjoyed cold—even pre-grilled sandwiches.
How do you cook Jimmy Dean breakfast sandwiches in a conventional oven?
- Thaw sandwich completely.
- Separate in half between the sausage and egg.
- Wrap in foil. Place on baking sheet and bake at 350˚F for 20 minutes or until hot.
How do you cook a frozen breakfast sandwich in a toaster oven?
Reheating Instructions To reheat the sandwiches thaw overnight in the fridge for best results then heat up in the toaster oven until warmed through and crispy, 3-4 minutes. If you are reheating from frozen I suggest microwaving for 30 seconds then placing it in the toaster oven.
How do you freeze scrambled eggs?
Scrambled eggs are easy to freeze, and they taste great when reheated! We like to cook them so they’re slightly runny, which helps them retain a soft texture when they’re warmed through. Let your scrambled eggs fully cool before packing them into individual portions in freezer-safe bags.
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.
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.
Can you freeze cooked eggs and sausage?
Once eggs are cooked, mix with cooked sausage and salt and pepper to taste. Cool completely and freeze in a small container or zip-top storage bags. Or store in a large bowl in the refrigerator and use within a few days.
How long do breakfast sandwiches last 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. For a refrigerated sandwich, 30 seconds in my microwave works great, or 1 minute for a frozen sandwich.
Freezer Breakfast Sandwiches (VIDEO)
Freezer for Preparation Ahead Breakfast sandwiches are a filling and substantial option for those who have to get up early for work or school in the morning. They are also excellent for camping excursions! This dish comes together quickly and may be easily scaled up or down in size. Breakfast sandwiches cooked from scratch are far superior to egg mcmuffins from a fast food restaurant! During the week, we normally cook individual breakfast sandwiches or these fresh open-facedAvocado Spread Sandwiches on weekends and weeknights.
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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?
We love ham for breakfast sandwiches because it reheats very well, but you may use any deli meat of your choice, such as Canadian bacon, turkey, or chicken, instead. You may also use cooked bacon strips or breakfast sausage patties in place of the ground beef (try the homemade patties in ourguacamole brunch sandwiches).
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
- 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
- Remove from the oven and allow to cool in the pan for 10-15 minutes
- 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
- 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).
In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!
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.
Freezer Breakfast Sandwiches
Make a batch of these breakfast sandwiches ahead of time and store them in the freezer for easy weekday mornings!
- 12slices Canadian bacon
- 6eggs with salt and pepper to taste
- 6English muffins split
- Softened butter
- 6 pieces Cheddar cheese
- 6 English muffins split
- 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be sprayed into 6 ramekins. Fill each ramekin halfway with an egg and season with salt and pepper to taste. Using a fork, puncture the yolks and very lightly beat each one until well combined. Bake for 12 to 15 minutes, or until the egg is firm to the touch. Allow to cool completely before carefully removing from ramekins. Using butter, smear the insides of English muffins before assembling the sandwiches. Fill each English muffin with 1 egg, 1 piece of Cheddar cheese, and 2 slices of Canadian bacon, and bake until the eggs are set. Wrap each securely with plastic wrap to prevent leakage. Store in the freezer for up to 2 months or the refrigerator for up to 1 week
- 3 Remove the dish from the plastic wrap and cover with a paper towel to reheat. Heat in the microwave for 2 minutes on Medium (50 percent power), flipping halfway through.
Tips from the Betty Crocker Kitchens
- Using cooked bacon or sausage patties in instead of the Canadian bacon, if preferred, is an acceptable substitution. tip 2Piercing the egg yolk with a fork before baking allows the egg to cook flat, which is ideal for assembling sandwiches
This recipe does not have nutritional information available at this time. 2021 ®/TM General Mills All Rights Reserved
How To Make Freezer-Friendly Breakfast Sandwiches
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!
- 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-
- 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
- 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
- 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.)
- 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! )
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.
- Want to see some more ingenious methods for doing tasks around the house?
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- Emma Christensen is a young woman from Denmark.
- She is the author of True Brews and Brew Better Beer, among other books.
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. Using a big plastic zip-top bag or similar freezer-safe container, store the sandwiches for later consumption. 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. Heat the foil-wrapped sandwiches for 20 minutes or until they are cooked through in a preheated 350°F oven or toaster oven.
- 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
- 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.
- 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
- 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
- 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. Heat the foiled-wrapped sandwiches for 20 minutes or until they are well cooked in a preheated 350°F oven or toaster oven.
- 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.
- Place the foil-wrapped breakfast sandwich(es) in a 350°F oven or toaster oven for 30-35 minutes, or until cooked through, if using frozen.
- 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.
- Toss with freshly chopped spinach, sliced tomatoes and/or red onion, avocado slices or mashed avocado, and/or spicy sauce if preferred.
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- 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
Dietitians that specialize on real food
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All images and material are protected by intellectual property rights. Please do not use any of our photographs without first obtaining explicit permission from us. 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: Jess of Plays Well with Butter was responsible for the photographs used in this blog article.
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.
Stephanie is the author of this piece. The 14th of November, 2017 (UpdatedMarch 3, 2020) 55*This post may contain affiliate links for your convenience. More information may be found at » Making these breakfast sandwiches ahead of time makes rushing out the door in the morning a breeze! Just take them out of the freezer and you’ll be eating a hot meal in less than 4 minutes! These English muffins are filled with sausage, bacon, fluffy eggs, and cheese. Next, try myOvernight Everything Bagel Breakfast Casserolerecipe for breakfast!
Breakfast meal preparation makes getting out of bed in the morning so much simpler.
Every single day after that, I give myself a pat on the back.
When I went to McDonald’s for breakfast the other day, I couldn’t believe how much it cost.
- English Muffins (I prefer to buy them from the bakery department so they’re really fresh)
- Nonstick Cooking Spray
- Whole Milk
- Sausage Patties
- 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 in this manner
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!
I’ve put up a Free Meal Plan that includes 7 of my most popular recipes (as well as a 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 large baking sheet. Bake for 5-8 minutes, or until the tops of the slices are crisp and slightly toasted. 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 finally 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. Let it stand for one. Remove the paper towel, eat, and enjoy
*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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Make Ahead & Freeze: Breakfast Sandwiches
Fifteen Spatulas Designed by Joanne Ozug It is possible to prepare these breakfast sandwiches ahead of time and keep them in the freezer, ready for a quick morning snack. 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.
- On weekends, I’ll prepare a delicious, fresh breakfast, such as pancakes or waffles, and proceed at a more leisurely pace throughout the day.
- These breakfast sandwiches, which can be made ahead of time, are one of my favorite morning snacks.
- Additionally, you may change up the components that you use to keep things interesting.
- For the bread, I alternate between small croissants and English muffins depending on the occasion.
- You may make breakfast sausage patties or anything else that takes your fancy as an alternative.
- Fifteen Spatulas Designed by Joanne Ozug We’ll start by making the egg crepes to get things rolling.
- Combine the eggs, salt, pepper, and a splash of water in a mixing bowl.
Fifteen Spatulas Designed by Joanne Ozug Cooking Tip: Coat the bottom of a small skillet with butter before adding a very thin layer of egg mixture to the skillet.
Fifteen Spatulas Designed by Joanne Ozug Once all of the egg crepes have been created, it’s time to put the sandwiches together.
Fifteen Spatulas Designed by Joanne Ozug Toss in some thick-cut bacon.
Fifteen Spatulas Designed by Joanne Ozug Place the top on the sandwich and continue the process with the remaining sandwiches.
Fifteen Spatulas Designed by Joanne Ozug As soon as you’re ready to consume a sandwich, line a microwave-safe plate with a piece of paper towel and set the sandwich on top of the paper towel (the paper towel will keep the bottom of your bread from getting soggy).
Fifteen Spatulas Designed by Joanne Ozug View of the same sandwich, but with little croissants instead of the regular one.
Fifteen Spatulas Designed by Joanne Ozug Enjoy!
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Healthy Freezer Breakfast Sandwiches
Healthy freezer breakfast sandwiches are the ideal in simple breakfast meal preparation. Prepare breakfast for the entire week in only twenty minutes if you set aside twenty minutes of your time each day. These sandwiches are perfect for grabbing a quick breakfast on the road, and they’re also family-friendly. Make use of your favorite breakfast sausage or bacon, as well as your preferred cheese; the possibilities are unlimited.
What you’ll need to make healthy freezer breakfast sandwiches
Let’s get down to business. You may use any ingredients you wish to make them. Basic ingredients will be listed below, and I will provide links to the brands that I use to make them. The nutritional value of this meal is highly dependent on the brands that you buy.
- Light English muffins, chicken sausage breakfast patties, cheese, egg whites, and everything bagel seasoning are among the ingredients.
There are a variety of other alternatives you can utilize, including:
- Bagel thins in place of English muffins
- Bacon in place of sausage
- Cheese spread in place of cheese slices (such as this one)
- Whole eggs in place of egg whites
- Spices of choice
As you can see, the possibilities are unlimited, and these recipes are actually the best way to make use of things you already have in your kitchen. If I want to prepare them, I seldom have to go to the shop; if you have a half-package of bacon that needs to be used up, use it! You’ll also require the following items:
- Although it is not required, I prefer to cook my eggs in a muffin pan since it is the ideal size to fit on an English muffin. Cooking your eggs in a baking dish or casserole dish and following the same directions will result in the same results
- Simply cut them into portions.
How to make these healthy freezer breakfast sandwiches
To begin, preheat your oven to 350 degrees Fahrenheit in order to cook the eggs. As previously said, I make these in a donut pan because it produces perfectly round eggs that fit nicely on the English muffins. When I opened my drawer to retrieve a baking dish, I was surprised to see my doughnut pan gazing back at me. I had no idea this was going on until now. Also, how frequently do you think I should cook donuts? NEVER, EVER (I should get on that). As a result, this was ideal. However, as I previously stated, you may bake your eggs in a casserole dish and get the same results; after they are done, you will only need to slice them into portions when they have cooled.
- So, preheat the oven to 350 degrees Fahrenheit.
- Because I am using liquid egg whites for this recipe, I divided the egg whites into three equal portions and poured one-third cup into each hole.
- Bake for 15 minutes, or until they’ve firmed up and are firm to the touch.
- Your eggs may just require 10 minutes of cooking time, and you don’t want to overcook your eggs.
How to prep the other ingredients
While the eggs are boiling, this is an excellent opportunity to prepare the remaining ingredients. I begin by slicing the English muffins in half and arranging them in a line to create a mini assembly line. Because I use pre-cooked sausage patties, there isn’t much to do in terms of preparation, other than arranging the patties on the English muffins before baking. After that, I’ll have a piece of cheese on the side. That’s all, that’s all there is to it.
Once the eggs are done, just place them on top of each sandwich and seal the sandwiches. This recipe takes less than 20 minutes to complete from start to finish, including the time it takes to prepare the eggs. Take a look at how precisely that egg fits on top of it. It’s fantastic.
The most important questions… how to store and reheat these sandwiches
I’ve answered all of the frequently asked questions about this recipe in this section:
- When it comes to wrapping the sandwiches, I normally cover them individually in aluminum foil. This time, I chose to wrap them in wax paper first, followed by aluminum foil to provide an additional barrier. I normally store them in a big freezer bag after they have been completely wrapped. The plastic bag in which the English muffins are packaged makes an excellent storage bag for them as well. Is it necessary to toast the English muffin before making the sandwich? I do not believe so
- Which is better, a freezer or a refrigerator? If you plan on eating the sandwiches over the following several days, you may store them in the refrigerator without any problems. When storing them for the future, place them in the freezer to prevent them from spoiling. To be safe in case my plans change over the week, I usually put them all in the freezer. The following are the instructions for reheating the sandwiches:
- In the event that your sandwiches are in the freezer and you want to have one for breakfast tomorrow, I recommend pulling one out and putting it in the refrigerator overnight to allow it to gently thaw out. Don’t be concerned if you don’t follow these instructions. Simply unwrap one from the foil and microwave it for approximately one minute in the morning when you are ready to consume one. This is only a recommendation. This assists in removing the cold, melting the cheese, and ensuring that the egg defrosts completely. After then, it’s time to crisp it up. When it comes to reheating, the microwave alone isn’t enough, in my opinion. There are a few things you can do to make it more sharp
- Toaster oven: To make the sandwich crispy, I place it directly in the toaster oven for a couple of minutes. When I do this, I turn the sandwich upside down because I find that the bottom of the sandwich becomes wet faster than the top. Whenever I’m working at the office, this is the approach I employ. Oven with a traditional design: Preheat the oven to 400 degrees Fahrenheit. The sandwich goes into the oven while the oven is preheating, generally on the foil that it was initially wrapped in. Putting the sandwich upside down helps to crisp up the bottom, which is something I like to do on occasion. Cooking durations can vary, but I simply keep an eye on it until the English muffin seems to be toasted and crispy
- This takes around 10 minutes. Air fryer (also known as a deep fryer): Food may be reheated and crisped in the air fryer, which is a terrific appliance. I recommend keeping the temperature at 375 degrees Fahrenheit and checking on it on a regular basis. It should just take a couple of minutes to complete
- 6light English muffins
- 2cups egg whites
- 6breakfast chicken sausage patties or Canadian Bacon rounds
- 6slices American cheese or light Swiss cheese
- 6breakfast chicken sausage patties or Canadian Bacon rounds 1.5 teaspoon everything bagel seasoning (or your favorite seasoning)
- Cooking spray
- Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, coat a doughnut pan with six openings. Fill each hole with about a third cup of egg whites. Each bagel should have a quarter teaspoon of Everything Bagel spice sprinkled on top. Cook for 15 minutes at a time. To assemble, split each English muffin in half horizontally. Remove each piece of cheese from its plastic wrapper. Using pre-cooked sausage patties eliminates the need to thaw the patties before using them in the recipe. One fried egg white, one frozen sausage patty, and a piece of cheese should be placed on top of each English muffin. Wrapping each sandwich in aluminum foil and placing it in a big freezer bag in the freezer can keep it fresh longer.
- If you want to reheat a frozen sandwich, I recommend putting it in the refrigerator the night before you intend to eat it. It will be completely defrosted by the morning. Remove the sandwich from its wrapper and microwave it for 45 seconds to 1 minute to melt the cheese and reheat it fully. Using a toaster oven, cook the sandwich until crispy and golden brown on both sides (this will prevent the English muffin from becoming soggy). A convection oven at 400 degrees Fahrenheit or an air fryer can be used to cook the sandwich (try 375 degrees Fahrenheit until golden and crispy).
Keep in mind that the nutritional information for these sandwiches (the sausage, egg, and cheese version) was calculated using the precise brands utilized and is displayed here for your convenience. Number of WW Points (with sausage, egg and cheese): Statistics/World War II points (Canadian bacon and Swiss cheese): The recipe building option in the app did not compute WW Points, therefore this was a mistake. The points were estimated based on the point values required to assemble a standard sandwich.
WW PersonalPointsTM are awarded for the following: To keep track of this recipe in the WW app, click here.
Freezer Breakfast Sandwiches
Preparation time: 25 minutes Cooking time: 15 minutes
a total of 12 sandwiches These frozen breakfast sandwiches come in handy on a hectic morning schedule. Eggs, Canadian bacon, and cheese combine to provide a filling breakfast that will keep you going until noon and beyond. Photograph by Taste of Home Senior Editor, Christine Rukavena, of the Freezer Breakfast Sandwiches recipe. Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.
- A SANDWICH is made with 12 big eggs, 2/3 cup 2 percent milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. SANDWICHES are made with 12 English muffins, split, 4 tablespoons melted butter, 12 slices Colby-Monterey Jack cheese, and twelve pieces Canadian bacon.
- Preheat the oven to 325 degrees. In a large mixing basin, whisk together the eggs, milk, salt, and pepper until smooth. Pour the mixture into a 13×9-inch baking pan that has been sprayed with cooking spray. Bake for 15-18 minutes, or until the filling is set. Allow to cool on a wire rack
- Meanwhile, toast English muffins (or bake at 325° for 12-15 minutes, or until lightly browned) while you prepare the rest of the meal. 1 tbsp. butter should be spread on the bottom of each muffin cup
- Divide the eggs into 12 equal parts. Layer the bottoms of the muffin cups with an egg part, a cheese slice (tearing the cheese to fit the bottom of the muffin cup), and Canadian bacon. Muffin tops can be substituted. Sandwiches should be wrapped in waxed paper and then in aluminum foil before being frozen in a freezer container. To make use of frozen sandwiches, do the following: Remove the foil from the pan. Microwave a sandwich covered in waxed paper at 50 percent power for 1-2 minutes, or until the sandwich is thawed. Turn the sandwich over and microwave at 100 percent power for 30-60 seconds, or until the sandwich is heated and a thermometer reads at least 160°. Allow for 2 minutes of resting time before serving.
1 sandwich has 334 calories, 17 grams of fat (9 grams of saturated fat), 219 milligrams of cholesterol, 759 milligrams of sodium, 26 grams of carbohydrates (3 grams of sugars, 2 grams of fiber), and 19 grams of protein.
Freezer Breakfast Sandwiches (Perfect for meal prep!)
Breakfast Sandwiches for the freezer that are simple to prepare ahead of time. Bacon, ham, or sausage on top of homemade english muffins. Ideal for dinner preparation and rushing out the door in the morning! Since becoming pregnant, I’ve been stocking my freezer with freezer-friendly recipes like this Slow Cooker Barbacoa Beef andVegetarian Enchilada Casserole! In addition, I cooked a large number of these simple breakfast sandwiches. They were a lifesaver during the first several months following the birth of a child.
A single batch of this recipe yields enough for ten breakfast sandwiches.
I used my Homemade English Muffins to make these breakfast sandwiches for my family.
- English Muffins: You may use store-bought English Muffins or try my Homemade English Muffin Recipe (which is very delicious!). Alternatively, croissants or myHomemade everything bagels can be used. Eggs A 9 x 13 pan is used to bake the milk, which is then cut into circles. If you want to give the eggs a little heat, feel free to add a couple of dashes of spicy sauce. This is also a fantastic way to include more vegetables in your diet. Cook bell peppers, onions, zucchini, or spinach in a skillet until soft, then mix it into the uncooked eggs and bake. Alternatively, you may just top each sandwich with sautéed vegetables. Meat: Choose your favorite sort of protein to include in your dish! You may make this dish with ham, bacon, turkey bacon, sausage, or Canadian bacon as a base. You may also skip the beef and replace it with sautéed vegetables to make it a vegetarian dish. Cheese: I really enjoy using sharp cheddar cheese. Feel free to make do with whatever you have on hand. On these frozen breakfast sandwiches, pepper jack or havariti cheese would also be wonderful additions.
How to make freezer breakfast sandwiches
- Preheat oven:To 325 degrees. Grease a 9 x 13 pan with butter or non stick cooking spray
- Prepare / Bake Eggs: In a medium bowl whisk eggs, milk and a sprinkle of salt and pepper until combined. Pour into the greased pan and bake for 18-20 minutes or until the eggs look set
- Cool / Cut:Remove from the oven and allow the eggs to cool before cutting into rounds using a round biscuit cutter or an english muffin ring
- Assemble:Top each english muffin with your choice of meat, egg then cheese
Storage and Reheating Instructions
- Storage: Wrap each individual breakfast sandwich individually with aluminum foil and store it in a gallon freezer bag to keep it fresh. The aluminum foil prevents the sandwiches from becoming freezer scorched while in the freezer. Freeze for up to three months. Heating: To reheat the sandwiches, defrost them overnight in the refrigerator for optimal results, then cook them in the toaster oven until they are warmed through and crispy, about 3-4 minutes. If you are reheating from frozen, I recommend microwaving it for 30 seconds and then putting it in the toaster oven to finish up the process. When it comes to crisping back up the english muffins, I prefer the toaster oven to the microwave.
Here are more easy breakfast recipes to enjoy!
- Baked French Toast Muffin Cups, Blueberry Sour Cream Coffee Cake, Pumpkin Chocolate Chip Muffins, Easy Chocolate Chip Muffins, Double Chocolate Chip Muffins, and more are all on the menu this week.
Freezer Breakfast Sandwiches
Breakfast Sandwiches for the freezer that are simple to prepare ahead of time.
Freshly baked english muffins topped with eggs with your choice of bacon, ham, or sausage. Ideal for dinner preparation and rushing out the door in the morning!
- 1 batch of Homemade English Muffins (or similar) 1 package of store-bought English muffins, divided in half
- The ingredients are as follows: 10eggs, 1/4 cup milk, salt and pepper
- 10 pieces of cooked deli ham, bacon, sausage, or Canadian bacon
- 10 slices of sharp cheddar cheese
- Preheat the oven to 325 degrees Fahrenheit. Using butter or nonstick cooking spray, grease a 9 x 13-inch baking pan. In a medium-sized mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well blended. Pour the mixture into the oiled baking pan and bake for 18-20 minutes, or until the eggs seem to be firm. Remove the eggs from the oven and allow them to cool completely before cutting them into rounds using a round biscuit cutter or an English muffin ring. Top each English muffin with your choice of meat, egg, and cheese
- Then bake for 20 minutes. Wrap each breakfast sandwich in aluminum foil and store it in a big ziplock bag to keep it from getting ruined. For up to three months, place in the freezer.
- Reheat the sandwiches in the toaster oven until heated through and crispy, about 3-4 minutes. For optimum results, defrost the sandwiches overnight in the fridge. If you are reheating from frozen, I recommend microwaving it for 30 seconds and then putting it in the toaster oven to finish up the process. When it comes to crisping back up the english muffins, I prefer the toaster oven to the microwave.
Nutritional Values Breakfast Sandwiches for the freezer Amount Per Serving Calories248Calories from Fat 162 percent Daily Value*Fat18g28 percent Saturated Fat 9g56 percent Amount Per Serving Calories248Calories from Fat 162 percent Daily Value* Cholesterol levels were 211 mg/70 percent. Potassium176mg sodium572mg 25 percent sodium carbohydrate1g0 percent dietary fiber 1g1 percent of sugar Protein19g 38 percent of the population Vitamin A528 IU (International Units) 11 percent of the population Calcium is 235mg24 percent, iron is 1mg6 percent, and sodium is 0 percent.
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Breakfast Sandwiches made in the manner of meal prepping! Bake your eggs on a sheet pan with bacon and spinach, then stuff them on an english muffin with cheese and store them in the freezer for the rest of the week. SO APPEALING. I take everything back. Everything I’ve stated about how much I dislike make-ahead egg dishes is true. I was completely mistaken. I simply hadn’t come upon THE ONE yet. You guys, these sandwiches are the finest thing that has ever happened to me in terms of eating.
If you wrap them in foil, store them in the fridge or freezer, toast them when you’re in a hurry or hungry, and maybe top them with smashed avocado and a squeeze of hot sauce because you’re the sort of person who likes spicy things, it’s nothing short of magic.
The whole thing just seems to function.
How To Make Meal Prep Breakfast Sandwiches (With Reheated Eggs That Are Actually Good)
It’s actually rather straightforward. To begin, prepare some bacon and spinach (or any other sort of filling you like – sausage, vegetables, etc.). It should be mixed in with your eggs. Pour it onto a baking sheet and bake it slowly — remember, it should be barely set. So you could use a jar lid or, I don’t know, a good knife to cut it with. then cut the eggs into little rounds with a sharp knife. Assemble the sandwiches and cover them in aluminum foil. You’ve successfully meal prepared your way into the realm of breakfast sandwiches, and your breakfasts (as well as lunches and dinners) will be significantly improved as a result.
I mean, all of those layers, plus a zingy rush of taste, how could you go wrong?
Check Out Our Video For How To Make Meal Prep Breakfast Sandwiches (1 Min):
Breakfast Sandwiches made in the manner of meal prepping! Bake your eggs on a sheet pan with bacon and spinach, then stuff them on an english muffin with cheese and store them in the freezer for the rest of the week. SO APPEALING.
- 6 slices bacon, a few handfuls of spinach, 12 English muffins, 12 eggs, 1/4 cup whole milk, 1 1/2 teaspoon salt Cheese (optional)
- Butter (optional)
- Salt and pepper to taste
- Preheat the oven to 300 degrees Fahrenheit. Using a generous amount of oil, grease a half sheet pan with a rim. Combine the eggs, milk, and salt in a large mixing bowl. Cut the bacon into tiny pieces. Fry in a heavy skillet until the outside is crisp. Stir in the spinach until it is completely wilted. Make use of tongs to gently drain any extra grease from the bacon and spinach before adding them to the egg mixture
- Pour the egg mixture into a half sheet pan (13′′ x 18′′) that has been lightly greased. Bake for 15 minutes, or until the center is barely set. Remove from the oven, allow to cool, and cut into rounds using a wide mason jar lid or round cookie cutter, if desired. English muffins should be spread with butter (optional) and each one should have an egg round on it. Wrap the cheese in aluminum foil and you’re done. Refrigerate (for 4-5 days) or freeze (for up to 3 months) (no limit, lol). You may reheat your food in the oven, microwave, toaster oven, or a combination of all of these methods! Take a look at the notes.
Heating from the refrigerator: You can use a toaster oven, an electric or gas range, a conventional oven, a toaster oven, or a microwave. Alternatively, you may cover the sandwiches in aluminum foil and serve them open-faced. My favourite approach is to bake them in the oven wrapped in aluminum foil. I preheat the oven to 425 degrees and drop the breakfast sandwich in there straight away.
If the oven is already hot, I bake it for 8-10 minutes; if it isn’t, I throw it in while the oven is preheating and leave it in for a bit longer — around 10-15 minutes. When I get home, I unwrap it, pour some Sriracha on it, or sprinkle a little avocado on it, and I’m ready to go.
- You can also unwrap it and open it back up (egg on one side, cheese on the other) and broil it for 3-5 minutes until hot and crispy if you like a more toasted english muffin.
You have two options for reheating from frozen: either let it defrost in the fridge overnight and then follow the directions above, or bake it for a little longer in the oven (about 30 mins). Cheese: I used a cheddar-gruyere combination that I purchased from Trader Joe’s, and it was AMAZING. Egg Thickness: If you like a thicker egg layer, you may bake this on a quarter sheet pan; just bake it for a few minutes longer (20-30 minutes) to ensure that it is fully cooked through.
- 15 minutes for preparation
- 15 minutes for cooking. Recipe Type:Breakfast
- Cooking Method:Bake
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