Frozen Breakfast Sandwiches Recipes

FREEZER BREAKFAST SANDWICHES

Freezer Breakfast Sandwiches image

Freezer Breakfast Sandwiches made with baked eggs and topped with cheese, sausage, bacon, or ham on an English muffin. These make-ahead breakfast sandwiches are easy and delicious.

Provided by Lauren Allen

Time 40m

Number Of Ingredients 7

Ingredients

12 eggs
2 Tablespoons milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 slices cooked bacon, sausage patties, ham, or canadian bacon
12 English muffins
12 slices cheddar cheese (, or your favorite cheese)

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.

Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 207 mg, Sodium 953 mg, Fiber 1 g, ServingSize 1 serving

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 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

Weekday breakfasts will be no problem with these make-ahead freezer-friendly breakfast sandwiches.

Provided by By Annalise Sandberg

Categories Breakfast

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

6 eggs
Salt and pepper to taste
6 English muffins, split
Butter, softened
6 slices Cheddar cheese
12 slices Canadian bacon

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.

Nutrition Facts : ServingSize 1 Serving

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