Freezer Breakfast Egg Sandwich Recipes

FREEZER BREAKFAST EGG SANDWICH

Steps:

• Preheat oven to 350°F.
• Beat eggs and mix with seasonings. Spray a 9x13 pan or cookie sheet with cooking spray. Pour eggs into the pan and bake for 20 minutes. Slice into 12 equal portions. *See Note
• Lay out the bottom half of your bread, place cheese, a portion of egg and meat on top and then top with the other half of your bread.
• For freezing, wrap sandwiches in foil and place in a ziploc freezer bag and store in the freezer. You can also store in the fridge for short-term.
• Transfer frozen breakfast sandwiches to the fridge the night before eating to thaw. When ready to eat, pop thawed breakfast sandwiches in the oven at 375°F for 20 minutes. If you forget to thaw, reheat in the oven for an extra 15 minutes (or defrost in the microwave). Enjoy warm.

FREEZER FRIENDLY BREAKFAST EGG SANDWICHES

Steps:

• Heat the oven to 375F.
• In a large bowl, beat together your eggs before adding in milk, salt, and pepper.
• Once mixed, pour into a 10.5" x 7.5" baking dish (sprayed with non-stick). Set aside.
• On a large sheet pan, place your bacon strips on evenly.
• Set an alarm for the oven for 35 minutes. At the 20 minute mark, pull out your bacon and let cool. Let the eggs cook until the 35 minutes are up.
• Cut your eggs into 6 equal pieces and your bacon strips in half.
• Finally, assemble your breakfast sandwich in the order you wish it to be.

FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 325 degrees. Generously grease a 9x13'' pan
• Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
• Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don't over-cook.
• Remove from oven and allow to cool before cutting into 12 squares.
• Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.

FREEZER BREAKFAST SANDWICHES

Steps:

• Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack., Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom., Cut eggs into 12 portions. Layer muffin bottoms with an egg portion, a cheese slice (tearing cheese to fit) and Canadian bacon. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container., To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.

FREEZER BREAKFAST SANDWICHES

Steps:

• Heat a large skillet over medium heat. Cook sausage patties in the hot skillet, turning often, until sausage is cooked through and browned, 10 to 12 minutes. Remove patties to a paper-towel lined plate.
• Meanwhile, coat a 3-inch mini frying pan with coconut oil cooking spray and place over medium heat. Whisk 1 egg and 1 dash of cayenne pepper in a small bowl and season with salt and pepper. Pour egg mixture into frying pan. Cook, without stirring, until set on the bottom, about 1 1/2 minutes. Flip egg and cook, without stirring, until set on the other side, about 1 minute more. Remove from heat, place on a plate, and repeat with remaining eggs and cayenne pepper.
• Assemble breakfast sandwiches when eggs and sausage are cool: place an egg patty on the bottom piece of an English muffin, top with a slice of cheese, a sausage patty, and the English muffin top. Wrap in aluminum foil and freeze.
• Unwrap and microwave each sandwich for 2 minutes when ready to eat.

FREEZER BREAKFAST SANDWICHES

Steps:

• Heat oven to 350°F. Spray 6 ramekins with cooking spray. Crack an egg into each ramekin, and sprinkle with salt and pepper. Use a fork to pierce yolks, and very light beat each. Bake 12 to 15 minutes or until egg is set. Let cool completely, then gently remove from ramekins.
• To assemble sandwiches, spread insides of English muffins with butter. Fill each English muffin with 1 egg, 1 slice Cheddar cheese and 2 slices Canadian bacon. Wrap each tightly with plastic wrap. 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. Microwave at Medium (50%) 2 minutes, turning halfway through.

FREEZER EGG SANDWICHES

Steps:

• Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges of pan. Coat foil with cooking spray. In a bowl whisk together the next five ingredients (through pepper). Pour mixture into prepared pan. Bake 8 to 10 minutes or until set. Using foil, lift out egg mixture. Cut into six rectangles.
• Meanwhile, lightly toast sandwich thins. Fill sandwich thins with eggs, Canadian bacon, and cheese. Wrap each sandwich in plastic wrap and place sandwiches in a resealable freezer bag. Seal and freeze up to 1 month.
• To prepare, remove one or more sandwiches from freezer. Remove plastic and wrap sandwich in a paper towel. Microwave 1 1/2 to 2 minutes or until heated, turning once.