Today, we’re diving into the world of breakfast sandwiches that are not only delicious but also freezer-friendly. Whether you’re a busy parent, a go-getter entrepreneur, or just someone who loves a good breakfast hack, these make-ahead breakfast sandwiches are about to become your new morning BFFs.
A quick word for breakfast…
According to health experts, eating breakfast helps with vital brain function, increased energy, metabolism regulation, and many other factors concerning our health. This is all especially true for children. BONUS if it’s a healthy, protein rich breakfast. There’s a reason breakfast is referred to as the most important meal of the day. *I made mine with Canadian bacon – each sandwich contained about 15 grams of protein
With this easy make-ahead breakfast sandwich recipe there’s no excuse to skip breakfast!
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What You’ll need for make-ahead breakfast sandwiches:
- 18 Eggs
- 1/3 C milk
- Sausage patties or bacon
- 1 C shredded cheddar
- Salt and pepper to taste
- 12 slices cooked bacon, sausage patties, ham, or Canadian bacon
- 12 lightly toasted English muffins
- 12 slices cheddar, or cheese of choice
- 1-2 Tbsp butter, melted
- makes 24 sandwiches (use this container set to store a few in the fridge and the rest in the freezer)
1. Preheat & Prep: First things first, preheat the oven to 350 degrees. Grease an 11″x17″ rimmed sheet pan (cookie sheet) with cooking spray, line with parchment paper and spray again. Lay out your English muffins, cook up the sausage patties or bacon, and have your cheese slices ready to roll.
2. Beautifully Baked Eggs: In a blender, blend eggs and milk. Season with salt & pepper. Slowly pour the egg mixture into the sheet pan and top with shredded cheddar. Bake the eggs for about 15-18 minutes, until set. Allow the eggs to cool for a few minutes, then cut into about 12 equal rounds or squares.
TIP Spray the rim of a drinking glass with cooking spray, then use the glass to cut out perfect egg circles
3. Assemble the Breakfast Brigade: While the eggs are baking, gently toast the English muffins to light golden perfection. While they’re toasting, assemble your breakfast brigade – a slice of cheese, meat of choice, and the glorious baked egg. Brush each English muffin with melted butter (of course!). Then stack them up to your linking.
4. Wrap ‘Em Up: Wrap each sandwich tightly in parchment paper or aluminum foil. This step is crucial for keeping your frozen breakfast sandwiches fresh and tasty. It’s like a little present to your future self. Label if necessary.
5. Into the Freezer They Go: Once wrapped, pop those sandwiches into the freezer. They’ll be waiting there like a tasty surprise whenever you need a quick and satisfying breakfast. My family l o v e d these sandwiches and I plan on making them often. Because of this I am going to purchase a better container for storage (mine got squashed in the freezer!).
6. Breakfast on Your Terms: When you’re ready for a quick and high quality breakfast, simply grab a sandwich from the freezer and heat it up in the microwave for about 1 minute, 20 seconds.
7. Customize to Your Heart’s Content: Feel free to add your own twists to these breakfast sandwiches. Add some avocado slices, a dollop of hot sauce, or maybe even a dash of your favorite spice blend. The key is to make them your own.
NOTE I’ve tried adding cut up veggies to the egg mixture before baking and have found they are very soggy and unappealing after thawing. If you want to add veggies, I’d suggest adding them fresh each time.
There you have it! Make – ahead freezer breakfast sandwiches. A little time spent prepping up front goes a long way. On a busy morning you can have a hearty, homemade breakfast ready to kick-start your day in under 2 minutes! It’s like a little present to your future self!
These sandwiches will be good in the fridge for up to 5 days, and in the freezer for up to 3 months.
Enjoy! I’d love to hear how you made these sandwiches your own.
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