Freezer Breakfast Panini Recipes

FREEZER BREAKFAST SANDWICHES

Freezer Breakfast Sandwiches image

On busy mornings, these freezer breakfast sandwiches save the day. A hearty combo of eggs, Canadian bacon and cheese will keep you fueled through lunchtime and beyond. -Christine Rukavena, Taste of Home Senior Editor

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 12 sandwiches.

Number Of Ingredients 9

Ingredients

12 large eggs
2/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
SANDWICHES:
12 English muffins, split
4 tablespoons butter, softened
12 slices Colby-Monterey Jack cheese
12 slices Canadian bacon

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.

Nutrition Facts : Calories 334 calories, Fat 17g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 759mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

FREEZER BREAKFAST SANDWICHES

Freezer Breakfast Sandwiches image

Love this one! With just 30 minutes of preparation on Sunday and I have 3 sandwiches each for my husband & I for the week. Only 2 minutes in the microwave and the best part, no dirty dishes to clean up!

Provided by HannahSilvestre8214

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

6 sausage patties
coconut oil cooking spray
6 eggs, divided
6 dashes cayenne pepper, divided
salt and ground black pepper to taste
6 whole grain English muffins, split and toasted
6 slices American processed cheese

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.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.6 g, Cholesterol 199 mg, Fat 15.9 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.6 g, Sodium 877.7 mg, Sugar 2 g

FREEZER BREAKFAST PANINI

Freezer Breakfast Panini image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

Ingredients

12 tablespoons salted butter, softened
24 slices sourdough bread
18 large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
2 pounds shaved honey ham
1/2 cup mayonnaise
Juice of 1 lime
Hot sauce, for seasoning
Two 15-ounce cans whole green chiles, drained, preferably Hatch brand
24 slices Monterey Jack cheese

Steps:

Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside.
Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool.
Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool.
Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl.
When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green chile on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread.
Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month.
To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes.
Carefully remove from the oven, unwrap and enjoy.

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