How To Make Freezer Friendly Breakfast Sandwiches

How To Make Freezer Friendly Breakfast Sandwiches

Alright my friends, it’s official! I’m going to say that this whole concept of freezable breakfast sandwiches has completely changed my world- or at least my mornings. Okay... definitely my mornings! Bottom line, I’m excited to share this breakfast prep hack because to say the least, its amazing!

 If you’re like most people here on planet Earth and: love eggs in the morning, often buy breakfast on the way to work, wouldn’t mind saving a few bucks, or all of the above, then buckle up because these freezer-friendly breakfast sandwiches are about to make you very happy.

Here’s what you need:

  • 18 Eggs

  • English Muffins

  • Vermont Maple Breakfast Sausagee

  • Smoked Sandwich Ham

  • Green Onions

  • Himalayan Pink Salt

  • Cayenne Pepper

  • Furikake Rice Seasoning

  • Sharp Cheddar

  • One Wide Mouth Mason Jar Lid

Cooking the Eggs

There are a few different ways you can approach the eggs for these sandwiches: make a scramble on the stovetop, or you can bake the eggs individually. Personally, I like to line a 1” baking dish with aluminum foil,  or make a big dish of baked eggs, like a frittata or a soufflé.

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I think baking the eggs on a baking sheet has a few advantages. For one, it’s mostly hands-off and pretty much fool-proof — just whisk the eggs with a bit of milk, add your fixings, and pour them pour them, and bake at  375° for about 15 minutes.

 My favorite thing to add to my eggs is green onions from my in-home herb garden! I use green onions for my breakfast every morning because it’s my fastest growing herb, and I love the way it enhances the flavor of eggs.

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Don’t forget to save your eggshells! Eggshells contain a high amount of calcium, which plants love. Let your hard-boiled-egg water cool, and use it to water your plants. They'll thank you for it - especially your solanaceous garden plants (tomatoes, peppers, etc.)

Don’t forget to save your eggshells! Eggshells contain a high amount of calcium, which plants love. Let your hard-boiled-egg water cool, and use it to water your plants. They'll thank you for it - especially your solanaceous garden plants (tomatoes, peppers, etc.)

While your eggs are baking, you’re going to want to make best use of your time and assemble everything else for the sandwiches. If you choose bacon, start baking in the oven at the same time.

Mason Jars happen to be a staple in my home, So I use the lids to make perfectly shaped egg rounds, but you can opt a biscuit cutter, or a drinking glass that’s about the same size if you choose to. Use this to cut your sausage, ham, cheese, or whatever else you need to assemble! 

For the nutrition-minded, a 18-egg oven omelet comes out to roughly 14-16 egg sandwiches after cutting.

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You’ll need to cook raw breakfast sausage prior to assembly. I use Vermont Maple breakfast sausage and I sprinkle it lightly with Cayenne Pepper for a little extra kick!

You’ll need to cook raw breakfast sausage prior to assembly. I use Vermont Maple breakfast sausage and I sprinkle it lightly with Cayenne Pepper for a little extra kick!

Save your scraps! Piecing together scraps makes great for extra sandwiche s if you have more than six English muffins in your package- I like to mix everything up and throw them in a flour tortilla for freezer friendly breakfast burritos. 

 

Reheating the Sandwiches

Two words. GAME CHANGER. This is an amazing way to meal prep a make-ahead sandwich that can go from freezer to microwave/oven to breakfast table in about 60 seconds. The eggs will be soft soft, the cheese is melty- it’s a serious two thumbs up! 

 

Make Them Yours Entirely

The recipe I give below is about as basic as It gets, which is how I love my egg-wiches. But there’s also a lot of possibility here! You could whisk some wilted greens, cooked broccoli, or other leftover vegetables into the eggs. You could add a few shakes of hot sauce on top of the cheese. You could go completely gourmet and use brioche buns instead of the English muffins.

This is seriously a recipe that you can take into your kitchen and make your own. Have fun with it! 

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INSTRUCTIONS

  1. Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.

  2. Make the eggs: Whisk the eggs together with the milk and salt, and seasonings or vegetables of your choice in a large mixing bowl. Film a baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.

  3. Make the bacon, sausage, or ham (optional): Line a baking sheet with foil.

    • Bacon: Place the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.

    • Sausage: Roll your breakfast sausage flat and cut out circles with your mason jar lid, biscuit cutter or drinking glass. Sprinkle sausage with cayenne pepper and cook sausage patties in the oven or on the stovetop.

    • Ham: Cut your smoked sandwich ham into circles

  4. Slice the cheese: If you haven't already done so.

  5. Toast the English muffins: When the eggs and the meat of your choice are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.

  6. Cut out the egg rounds: Use a spatula to lift the eggs out of the pan when it’s finished baking, and place onto a cutting board. Use your cutter and cut the egg patties to size. (The scraps can be used to make more sandwiches if you have extra English muffins, or they can go in salads, stir-fries, or other quick meals during the week.)

  7. Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon (if using). Finish by adding the muffin tops.

  8. Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.

  9. Freeze for up to 3 month.

  10. Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1.5 minutes, or until the cheese is melted and the egg is warmed through. (You can also re-heat in the oven in order to toast the bread in the process, which is totally worth the extra time. 

    Tag #WellnessKitchenMakeover and #HHCLivingLoud on social media to show off your breakfast sandwiches!  

     

    xox McCall

     

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