These Make-Ahead Breakfast Sandwiches are freezer friendly and the game changer you need to make your morning routine smarter and more delicious!
Can you believe we are already almost through August? You know what that means, it’s time for another Recipe Redux, so let’s get to it. Here is this month’s theme:
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans, and rice, or maybe even pasta?! This theme was inspired by Emily Ruth Weir.
These breakfast sandwiches have been life savers during the move. With limited space and barely any counter space in our temporary apartment I had ZERO desire to cook, enter ready to go breakfast sandwiches to save the day.
In Grad School, my roommate and I would do a huge food prep every quarter that would last us 10 weeks of healthy freezer-ready meals. Among the things we prepped were a version of these sandwiches, healthy homemade corn dogs, and breakfast burritos.
When we made them in graduate school we would do a cooked through a fried egg. For this version, I decided to upgrade them with some veggies!
Basically, all I did was make a quiche in a sheet pan and cut circles with a mason jar lid. Sophisticated, I know. Then I topped the sandwiches with 100% grass-fed cheddar and that’s it!
After you are done prepping, you wrap them in a healthy amount of saran wrap and don’t forget to label them!
For reheating, I decided to take an approach that other freezer-friendly breakfast sandwich recipes do not. I recommend that you microwave these until defrosted and then stick them in the toaster oven while you finish getting ready.
I’ve seen recipes that ask you to toast your sandwich before freezing them, and it’s never as good. This is how we did it in Grad School and how I ate these. Microwave for two minutes while you do your coffee then stick them in the toaster oven while you finish your make up, get the kids ready, or whatever.
They taste 100% fresh after coming from the toaster oven, trust me! Use the toaster setting for this so that it toasts both sides of your bread.
One side of the muffin will be bare and the other should have an egg disk up and bread on the bottom. This is important, the cheese needs to be safely housed in the middle so it doesn’t burn.
Is this the fastest egg sandwich recipes ever? NO, but you don’t dirty extra dishes in the morning and tastes damn near close to fresh out of the skillet this way.
TRUST ME on this one, it’s worth the meal prep time and the toaster time. 100% worth it.
Make Ahead Breakfast Sandwiches – Freezer Friendly
[clickToTweet tweet=”Freezer #Breakfast #Sandwiches = the game changer you need to upgrade your morning!” quote=”Freezer #Breakfast #Sandwiches = the game changer you need to upgrade your morning!”]
More Freezer Meals:
- 12 Healthy Freezer Meals for New Moms
- 55+ Healthy Freezer Meals
- 12 Summer Freezer Meals
- Freezer Kielbasa Soup
- Freezer Healthy Chili
- Freezer Carnitas
- Freezer Pizza Stuffed Peppers
- DIY Starbucks Freezer Spinach Feta Wraps
- Homemade Frozen Chicken Fingers
- Freezer Tuna Cakes
Make Ahead Breakfast Sandwiches
For the eggs:
- 6 eggs
- 1.5 cup liquid egg whites
- 1/4 teaspoon garlic powder
- sprinkle black pepper
- 1/4 cup chopped onion
- 4 cups spinach
cooking spray For the sandwiches:
- 6 English muffins - I used spelt for mine and glutinos gluten free for Mr. Hungry
- 3 ounces of grass-fed cheddar or other cheese sliced
- saran wrap
- 1 egg disk
For the eggs:
- Preheat oven to 375F. Spray a small sheet pan (I used the one that came with my toaster oven it's 8 x 8, you could also just use an 8 x 8 glass baking dish) with cooking spray and/or line with parchment paper.
- Whisk eggs and egg whites together in a medium bowl with seasonings, and pour the eggs in the sheet pan.
- Saute down the spinach in a little bit of cooking spray in a skillet, then spread evenly across the eggs in the sheet pan. Add in onions evenly across eggs.
- Bake for 20-30 minutes until the eggs are set. Once they are set take them out of the oven and let them cool 10 minutes.
Using a mason jar lid create egg disk cut outs for the sandwich. I ate my scraps, you do with them as you wish. For the sandwiches:
- Build sandwiches with 1/2 ounce cheese and one egg disk in between English muffin. Wrap with saran wrap, and label them.
- TO REHEAT: Unwrap the saran wrap and wrap the sandwich in a paper towel. Microwave 1-2 minutes until defrosted. You can eat as is, but I recommend separating the muffin and putting in the toaster oven on the toast setting (this way it gets both sides.) When you do this one-half of the English muffin will have nothing on it and the other half will have egg on top and cheese on the bottom so you are toasting the top of the egg disk and the bottom of the bread (the cheese is safely housed in the middle.)
Click here for more meal prep ideas from HH! Or try one of these below:
For more great savory breakfast recipes from health conscious bloggers check out the round up below!