Skip the drive-thru or pre-made breakfast sandwiches from a box and make your own! After about 20 minutes of hands-on time you’ll have six hearty, healthy grab-n-go breakfasts waiting in your freezer.
I’ve been making freezer breakfast sandwiches for a few months now, and my husband and I have loved having a filling and delicious breakfast option on busy mornings when a bowl of cold cereal or toast would be the norm.
These breakfast sandwiches are completely customizable! Try different types of cheese (cheddar or pepperjack are my favorites), and change up the egg filling based on your preferences or what you have on hand. You can use most any vegetable you’d find in an omelette, or even add diced ham or crumbled (pre-cooked) sausage or bacon if you prefer meat. As long as you keep the mix-ins to a total of two cups, you’re good to go. (Of course, you can always just have a plain egg layer, too!)
Here’s a quick step-by-step picture tutorial (full recipe below!):
Crack nine eggs in a mixing bowl.
Add two cups of diced mix-ins (I used one cup of spinach and one cup of mushrooms in this batch) and a few cranks of black pepper.
Pour in to a greased 9 x 13 baking dish and bake at 350 for 20 minutes or until the center is set. FYI- the toppings tend to float. It’s not quite as veggie-dense as it appears in this photo.
Place six opened english muffins on a baking sheet and toast under the broiler.
Allow the egg mixture to cool for a few minutes, then cut circles out using the rim of a drinking glass or a biscuit cutter. Place the egg patties on the bottom half of each english muffin.
You’ll probably have lots of random “edges” left in the egg pan. Cut up the pieces and add a second layer of egg.
Top each egg patty with a slice of cheese, and fold the corners in so everything stays mostly contained within the english muffin.
Place the tops on all the sandwiches.
Wraps the sandwiches individually in plastic wrap (keep it as tight as possible to keep air out), then place the wrapped sandwiches in a gallon ziplock bag and freeze! When you’re ready to eat the sandwich, remove it from the plastic, wrap in a paper towel, and microwave for two minutes or until the center is hot. (Don’t thaw ahead of time or the muffin will get soggy) If needed, you can wrap the hot breakfast sandwich in foil and take it with you!
- 6 whole wheat english muffins
- 6 slices of cheese (cheddar, pepperjack, etc.)
- 9 eggs
- 2 cups diced mix-ins (examples: spinach, mushrooms, bell peppers, tomatoes, diced ham, etc.)
- Black pepper to taste
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray
- Beat nine eggs in a mixing bowl and add the mix-ins
- Pour the mixture in to the prepared baking dish and bake for 20 minutes or until the center is set
- Open the english muffins, place them on a baking sheet, and toast under the broiler
- After the eggs have cooled a bit, use the rim of a drinking glass or a biscuit cutter to cut out six circles. Place the egg patties on the bottom half of each english muffin.
- Cut up the remaining bits of egg and arrange them as a second layer on each sandwich.
- Top each sandwich with a slice of cheese. Fold the corners in so the fillings will stay mostly within the edges of the english muffin.
- Place the top half of the english muffin on all the sandwiches.
- Wrap each sandwich tightly in plastic wrap and place all the sandwiches in a gallon sized ziplock bag before freezing.
- Remove the sandwich from the plastic wrap and wrap it in a paper towel
- Microwave for two minutes or until the center is warm