Freezer Breakfast Sandwiches
These Freezer Breakfast Sandwiches make healthy breakfasts a breeze. Batch prep sheet pan eggs, serve on an English muffin, and freeze!
Servings: 6 sandwiches
Ingredients
For the eggs:
- 12 eggs
- ½ cup milk
- ½ cup cottage cheese optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon italian spice blend
- 1 cup chopped vegetables of choice optional I typically use defrosted and drained frozen spinach
For the sandwiches:
- 6 english muffins
- 6 square slices of cheese of choice i like using cheddar
- 6 slices of meat of choice I like using ham, however turkey or chicken works, cooked bacon, or cooked breakfast sausage
Instructions
For the eggs:
- Preheat the oven to 350F. Prepare a 9.5x13” sheet pan by spraying with cooking spray, topping with a layer of parchment paper and spraying once again with cooking spray (this helps make the eggs easy to remove).
- In a large mixing bowl whisk together eggs, milk and cottage cheese until smooth. For fluffier eggs, you may blend this all together using a blender until smooth.
- Pour the egg mixture into the sheet pan (disperse the cottage cheese curds around the pan if needed). Top with chopped vegetables, and spices, stir once more in the pan to ensure everything is evenly dispersed. Bake for about 16-19 minutes, or until fully cooked. The eggs are cooked when they are no longer jiggly and are set in the center.
- Allow the eggs to cool for a few minutes before slicing into 12 equal sized slices.
For the sandwiches:
- Open the english muffins and arrange them, cut side up on a large sheet pan. Broil on high for about 3-5 minutes until lightly toasted.
- Once toasted, layer one side of each english muffin with a slice of egg, cheese, cooked meat, and finish it off with a second slice of egg before topping with the second half of the english muffin. And allow it to cool.
- To wrap your sandwiches- I use this method and secure the wrap using a piece of tape.
- Place all sandwiches in a large ziploc bag and freeze.
To reheat:
- From frozen: microwave for about 3 minutes, flipping the sandwich halfway.
- Thawed: thaw by placing the fridge overnight. Once thawed in the morning, microwave for 1 minute.
- For crispy sandwiches: after microwaving place in the oven or air fryer at 350F for about 5 minutes flipping halfway .
Notes
Wrapping/reheating:
Depending on the type of paper used to wrap the sandwich, you may be able to heat the sandwich in the wrap. If using wax paper, it is NOT oven safe but can be placed in the microwave for short periods of time. Parchment paper is both oven and microwave safe Number of sandwiches:
I chose to add two egg slices to each sandwich to make them more filling and add extra protein. If you would like a smaller sandwich, feel free to use just one slice, in each. This will make a total of 12 sandwiches. Cook time:
Please note that some vegetables such as tomatoes have a higher moisture content and may result in the cook time of the eggs increasing slightly. The size of your pan will also affect cook time of the eggs: smaller pans will result in thicker eggs meaning a longer cook time. Larger pans will result in thinner eggs and a shorter cook time. *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Depending on the type of paper used to wrap the sandwich, you may be able to heat the sandwich in the wrap. If using wax paper, it is NOT oven safe but can be placed in the microwave for short periods of time. Parchment paper is both oven and microwave safe Number of sandwiches:
I chose to add two egg slices to each sandwich to make them more filling and add extra protein. If you would like a smaller sandwich, feel free to use just one slice, in each. This will make a total of 12 sandwiches. Cook time:
Please note that some vegetables such as tomatoes have a higher moisture content and may result in the cook time of the eggs increasing slightly. The size of your pan will also affect cook time of the eggs: smaller pans will result in thicker eggs meaning a longer cook time. Larger pans will result in thinner eggs and a shorter cook time. *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1sandwich | Calories: 441kcal | Carbohydrates: 33g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 364mg | Sodium: 1024mg | Potassium: 407mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2226IU | Vitamin C: 3mg | Calcium: 285mg | Iron: 3mg
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