Freezer Friendly Breakfast Egg Sandwiches Recipes

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:

• 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 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 FRIENDLY EGG SANDWICHES

Steps:

• Preheat the oven to 375 °F, 190 °C. Brush a 9 by a 13-inch baking dish with butter or olive oil. Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for a few seconds. Add the spinach and cook until wilted. About 4 minutes. Season with salt and pepper and set aside to cool slightly. In the meantime, combine the eggs with the cream in a large mixing bowl and season with salt and pepper. Whisk together until fluffy and incorporated. Crumble the feta cheese into the egg mixture and slowly begin to add the spinach mixture. Whisk to combine. Transfer the egg mixture into the prepared baking pan and bake in the center rack until the eggs are set. About 25-30 minutes. Set aside to cool. Place the English muffins on top of the baked eggs to portion them and cut rectangles. There will be two small strips of egg left at the top and bottom edge of the pan. Save those for a sandwich. Assemble the sandwiches: Separate the tops and bottoms and place the cheese on one side of each muffin along with your choice of meat (if using). Top with the egg and then with the other half of the muffin. Wrap each English muffin with foil or plastic wrap and label them with the date and the filling. Place the wrapped egg sandwiches in a freezer-safe bag or container and freeze for up to 2 months or refrigerate for up to 1 week.

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.