What is the best way to store a homemade sandwich?
- If you make your sandwich a day in advance, store it in the refrigerator overnight wrapped in foil or plastic wrap and placed in an airtight container. Wrap the sandwich in parchment paper. Although packing your sandwich in a Ziploc bag will prevent your sandwich from being exposed to the air, it will also lock in condensation.
Can you refrigerate breakfast sandwiches?
Storage And Reheating Place them in the refrigerator or freezer until you’re ready to eat them. They can be kept in the fridge for 5 – 7 days or about two months in the freezer.
How long does 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.
How do you store egg sandwiches?
Assemble the breakfast sandwiches with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham and finally the top bun. Wrap tightly in plastic wrap (or in aluminum foil if using for camping) then place in a large freezer-safe ziploc bag and refrigerate up to 1 week or freeze up to 2 months.
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.
How do you reheat breakfast sandwiches?
Remove paper and wrap sandwich in a paper towel. Microwave for 40 seconds – 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through. You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.
How do you keep breakfast sandwiches warm?
Pack Your Sandwich Then wrap it in aluminum foil and pour the water out of the thermos (the inside should be nice and toasty). Place your wrapped sandwich inside and seal. The thermos will retain the heat from the water and keep your sandwich warm until lunch.
How long can breakfast sandwiches sit out?
To stay safe, sandwiches, salads, and other meals with perishable ingredients shouldn’t be left at room temperature for more than 2 hours —max. Leftovers should also go back in the refrigerator within 2 hours.
Is it OK to make egg sandwiches the night before?
How long do make-ahead breakfast sandwiches last in the fridge? If you don’t want to freeze your breakfast sandwiches (maybe because you are making these for a crowd) but still want to make the components in advance, you could bake the eggs and cook the breakfast meat up to 5 days in advance.
Can you make egg sandwiches the night before?
Make egg salad sandwiches in advance: You can make egg salad in advance and store in the refrigerator until ready to assemble the sandwiches. Egg salad sandwiches also keep really well in the refrigerator and can be stored for up to 3 days in the refrigerator.
Will an egg sandwich last in the fridge?
It should last in the fridge, covered, a couple of days. If you’re anxious about it, just slice a peeled egg in an egg slicer and arrange on toast, put on what condiments you like, and there you go.
How long does a sandwich with mayo last in the fridge?
If it sits in the fridge, and well wrapped, it should probably last in decent quality for a day or even two. If it’s in your lunch box, the sooner you eat it, the better.
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.
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.
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 do you reheat breakfast sandwich in air fryer?
- Separate the breakfast sandwich in half. Flip the filling so the cheese lays against the bread (because the cheese will blow off if it is on top).
- Lay the two halves in the air fryer basket, bread side down/meat & egg side up. Air Fry at 340°F/170°C for 6-8 minutes.
- Reassemble the breakfast 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:
- Breakfast options that may be made ahead of time include the following:
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.
Using an electric mixer, blend 8 eggs, 1/4 cup milk, 1 tbsp sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large mixing dish until well combined. 1/2 cup mozzarella cheese should be added at this point, as well. 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 pricked with a fork. Using a big round cookie cutter, cut out 6 circles or 6 squares after removing from the oven and let to cool in the pan for 10-15 minutes Broiling on high heat in the oven is recommended.
2-4 minutes in the broiler, or until the tops are golden and gently crisp, in the center of the oven When done, take it out of the oven and set it aside to cool somewhat while you prepare the toppings; Assemble the breakfast sandwiches by placing the bottom bun first, followed by the egg, a slice of cheese, 2 slices of ham, and finally the top bun; Cover with plastic wrap (or aluminum foil if you’re using it for a camping trip), then store in a big freezer-safe ziploc bag and refrigerate for up to 1 week or freeze for up to 2 months.
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.
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!
- Unless otherwise stated, we independently choose these items, and we may receive a commission if you purchase through one of our links. Honestly, I don’t believe it’s an exaggeration to say that the entire notion of frozen breakfast sandwiches has completely transformed my life. In my opinion, or at the very least my mornings My mornings are definitely my favorite times of the day! Allow me to state unequivocally that they are excellent. Breakfast sandwiches that can be frozen are going to make you very happy if you enjoy eggs in the morning, buy breakfast on the way to work frequently, would want to save a few dollars, or any combination of the above. You should follow these steps. Before we get started, I want to express my gratitude to Kitchn readerSchwed for alerting me to the potential of making frozen breakfast sandwiches. Reading Schwed’s remark about creating these egg sandwiches in Why I Eat Eggs Every Morning made me feel like a light bulb had gone off, followed by a rainbow, followed by a confetti parade. I was in awe. Naturally, I had to test it out right away, and when it did work, it seemed like an entire second set of lightbulbs, rainbows, and fireworks went out in my head at the same time. It’s no longer necessary to speed through breakfast on weekdays. It is possible to prepare the eggs for these sandwiches in a variety of methods, including making a large scramble on the stovetop, baking the eggs individually in ramekins or muffin cups, or baking a large dish of baked eggs, such as a frittata or a soufflè. After recalling Faith’s recipe for quick baked omelets that could be made ahead of time, I decided that was the direction I wanted to go. A few advantages to baking the eggs in a large pan, in my opinion. Simply mix the eggs with the milk in a casserole dish and bake for approximately half an hour is enough to make this recipe almost hands-free and foolproof. While you’re waiting, you may prepare the rest of the sandwich ingredients, and you can even bake the bacon at the same time if you like. If you have a biscuit cutter or a drinking glass that is almost the same size as your English muffins, you can also use it to create precisely formed egg rounds. Easy to make, and the egg rounds are the right size to go on top of the sandwich. An oven omelet made with 10 eggs yields around one-and-a-half eggs per sandwich, which is good news for health-conscious consumers. Because of this approach, you will have some scraps, which you can use to make more sandwiches if you have more than six English muffins in your package, or you can preserve them for salads, stir-fries, and other fast meals. In addition to the ways listed above, you can utilize any additional egg-cooking procedures that make the most sense for your culinary situation. Photo courtesy of The Kitchn. This is completely understandable if you are skeptical about how these sandwiches reheat. 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 taken from freezer to microwave to breakfast table in under a minute, they get two thumbs up from me. Soft and eggy eggs are paired with melted cheese and chewy bacon for a satisfying breakfast. Basically, everything is in operation. For my personal preference, I take the English muffin top and toast it separately to give the sandwich a fresh, toasted crunch, but this is not required. It’s about as simple as you can get with this recipe, which is exactly how I like my egg sandwiches. In addition, there are many opportunities here! Cooked broccoli or other leftover veggies can be whisked into the eggs to add color and flavor. Some spicy sauce might be squirted over the cheese before serving. Use brioche buns instead of English muffins for a more upscale version of your recipe. In reality, this is a recipe that you may adapt and make your own in your own kitchen. Make the most of your experience!
- 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?
- We’re also seeking for excellent instances of domestic intelligence from you!
- Emma Christensen is a young woman from Denmark.
- She is the author of True Brews and Brew Better Beer, among other books.
Make Ahead Breakfast Sandwiches
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!
- For large groups of people, this is an excellent breakfast meal. You are welcome to prepare them ahead of time and serve them immediately to a group of individuals. Sandwiches should be assembled normally, then baked until the cheese is melted, about 10 minutes longer. In order to prevent the tops of the English muffins from toasting more, you might place a sheet of aluminum foil over them. Friends, have a wonderful morning!
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 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 of similar 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?
- *In the baking department of my grocery store, I can find handmade English muffins, which I prefer to the boxed type (although they are both good). Different sized pans (including my 8 × 8 inch pan) have been used for this, and they’ve all turned out beautifully! Another delicious sandwich filler choice is sliced ham or Canadian bacon. Yummy!
*In the baking department of my grocery store, I can find handmade English muffins, which I prefer over 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 worked out perfectly! Another delicious sandwich filler choice is sliced ham or Canadian bacon.
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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
- 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 the expense of doing so rapidly mounts up! The situation is much more dire when you have a family to provide for. 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 fulfilling breakfast available when you need it. You’ll find yourself preparing these breakfast sandwiches on a regular basis, whether you’re commuting, taking a day trip to the beach or mountains, serving a houseful of visitors, or just don’t have time to make breakfast on busy mornings.
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
Prepare a large rimmed baking sheet (1117-inch diameter) by greasing it with butter and preheating the oven to 350 degrees Fahrenheit. Make a note of it. Using an electric mixer, whisk together the eggs and milk in a large mixing dish. Bake for 10-12 minutes or until the egg is set and slightly puffy but not jiggly in the middle, seasoning with salt and pepper after pouring it into the prepared baking sheet and baking for 10-12 minutes. 3. While the eggs are baking, arrange 12 English muffin halves face-up on another large baking sheet and bake for another 10 minutes.
- Add a piece of cheese to the top of each muffin.
- (Optional) Afterwards, add an egg patty and the other half of the English muffin to each muffin and bake for another 15 minutes.
- Place the sandwich wrappers back on the baking sheet and freeze until frozen, at least 30 minutes more.
- For up to 3 months, you may store the breakfast sandwiches in the freezer, carefully wrapped in plastic wrap.
- 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.
- First, unwrap and set aside your thawed sandwich while you prepare your microwave reheating method (es). then microwave for 1 12 to 2 minutes, or until sandwiches are cooked through, carefully wrapping each sandwich in a paper towel
- 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 bowl. 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 slightly 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 portions 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 large plastic zip-top bag or another freezer-safe container
- In the freezer, you can keep it for up to 3 months.
Reheat in the following ways:
- Heat the following ingredients in a saucepan.
- 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.
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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Freezer Breakfast Sandwiches
Fifteen Spatulas by Joanne Ozug | It is possible to make 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. It’s from Fifteen Spatulas’ Joanne Ozug. When I wake up in the morning, I’m one of those crazy morning persons that jumps out of bed ready to go to work and starts to work almost immediately. At the very least, during the workweek.
- I prefer to eat something quick on weekday mornings so that I may devote all of my early energy to the responsibilities that lie ahead.
- What’s great about them is that you can just store them in the freezer and heat them up anytime you want one of them.
- (However, I’m very certain that the combination of ham or bacon, egg, cheese, and an English muffin or croissant will always be intriguing to me.).
- These are the components that I often use for these sandwiches, as seen in the photo.
- Also, I use bacon or black forest ham for the meat portion of the dish.
- Of course, there are choices!
- Making the egg crepes will serve as a starting point.
In a mixing bowl, whisk together the eggs, salt, pepper, and just enough water to make a paste.
Whisk vigorously until the ingredients are fully blended and the top is foamy (about 2 minutes).
Using a small skillet, coat the bottom with butter, and then pour a very thin layer of the egg mixture into the skillet.
Remove from heat and allow the egg crepe to complete cooking for approximately 10–15 seconds before flipping it over to the other side to cook thoroughly.
As soon as all of the egg crepes are ready, it’s time to put the sandwiches together.
Fifteen Spatulas by Joanne Ozug |
Fifteen Spatulas by Joanne Ozug |
Fifteen Spatulas by Joanne Ozug |
Fifteen Spatulas by Joanne Ozug |
Fifteen Spatulas by Joanne Ozug |
1 minute in the microwave, or until the cheese is melted, for each sandwich Fifteen Spatulas by Joanne Ozug |
Enjoy your favorite morning toast as much as you want!
Fifteen Spatulas by Joanne Ozug | Enjoy! In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website. If you go to piano.io, you may be able to get further information on this and other related topics.
- 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
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
The thing is that you can create them with whichever ingredients you choose to use. Following that, I’ll list the fundamental ingredients and provide links to the brands that I use. The nutritional information for this dish is very dependent on the brands that you choose.
- Light English muffins, chicken sausage breakfast patties, cheese, egg whites, and everything bagel seasoning are among the ingredients.
Light English muffins, chicken sausage breakfast patties, cheese, egg whites, and everything bagel spice are some of the ingredients.
- 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 them up. 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. Sometimes, I put the sandwich upside down to do this, because I find the bottom gets more wet 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 400F. The sandwich goes into the oven while the oven is preheating, generally on the foil that it was initially wrapped in. Again, I like to put the sandwich upside down, so that the bottom gets crisped up. Cooking times will vary, but I simply keep my eye on it until the English muffin appears toasted and crispy
- Air Fryer: The air fryer is fantastic for warming and crisping things up. 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
- 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): The nutritional information for these sandwiches (the sausage, egg, and cheese version) was computed using the precise brands that were used and is displayed below as a result. Statistical information/World War II points (with sausage and eggs): The recipe building option in the app did not compute WW Points, therefore this was a mistake.
For this reason, the recipe builder does not provide an exact point value for one sandwich because the point values of some ingredients alter after using a single quantity (for example, the cheese slices).
A serving contains:1 sandwich|237 calories, 27 grams of carbohydrates, 21 grams of proteins, 7 grams of fat, 3 grams of saturated fat, 889 milligrams of sodium, 132 milligrams of potassium, 5 grams of fiber, 4 grams of sugar, 6 milligrams of calcium, and 1 milligram of iron.
Meal Prep Breakfast Sandwiches
Breakfast Sandwiches – meal prep style! 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. Baked to barely-set perfection on a sheet pan with crispy bacon and spinach, the eggs are wrapped beneath a covering of melted white cheddar cheese and sandwiched between two crisp English muffin pieces for a satisfying breakfast.
Real cuisine meets convenience food in this YUMMY mash-up of flavors.
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.
Not to tell you what to do, but these breakfast sandwiches would also be eternally grateful if you slathered them with a generous dollop ofMagic Green Sauce or Garlic Butter Tomato Sauce before serving them. I mean, all of those layers, plus a zingy rush of taste, how could you go wrong? Right?
Check Out Our Video For How To Make Meal Prep Breakfast Sandwiches (1 Min):
Really, it’s that easy. Begin by preparing some bacon and spinach (or any other type of meat, vegetables, or other ingredient you choose). In a separate bowl, whisk together the eggs. It should be baked gently on a sheet pan – it should be barely set. So you might use a jar lid or, I don’t know, a good knife to do it. cut the eggs into rounds, and then cut the eggs into rounds Put together the sandwiches and cover them in aluminum foil. You’ve successfully meal prepared your way into the world of breakfast sandwiches, and your breakfasts (as well as lunches and dinners) will be significantly improved as a result of your efforts!
Just think about it: all of those layers of taste, topped off with a zingy bite.
- 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.
- 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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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. We really enjoy these freezer breakfast burritos!
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.
- 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.
- Scrambled eggs can be substituted. When using an egg bake, I’ve found that it’s considerably simpler to prepare and assemble breakfast sandwiches. However, you can also scramble eggs and then scoop out ¼ cup parts into a breakfast sandwich
- Swap in another meat. Canadian bacon or sausage is wonderful in this breakfast recipe
- s Leave the meat out completely. You may make this a very basic egg and cheese sandwich or add some roasted or sautéed vegetables to the eggs. I’ve made different egg bakes like thisvegetarian egg casseroleand portion-out slices to use in the sandwiches
- s Use your preferred cheese. Sharp cheddar is our preference, but pepper jack, Colby, or swiss is nice too
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. Be careful when you eat through it since the sandwich might be quite hot. Can you put a frozen breakfast sandwich in the oven? 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, whenever I prepare a batch, my family eats these up within a month.
For more than a decade, these premade breakfast sandwiches have been a mainstay of our weekly meal plan. Here are some pointers on how to consistently produce the most delicious breakfast sandwich dish.
- 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.
- 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 on a microwave-safe dish and reheat for 2-3 minutes or until 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.
- Bowls for mixing
- A 9 x 13 casserole dish
- A baking sheet with a rim (for cooking the bacon)
- 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
- 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
325 degrees Fahrenheit for the oven Pour all of the ingredients into a large mixing bowl while whisking constantly. 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 evenly distributed. Set aside for 35 – 40 minutes, or until the centre of the egg bake has set, before removing 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 and then stack each with an egg piece, bacon, and the top of an english muffin.
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.