Ingredients for Freezer Breakfast Sandwiches
Step 1: Make the eggs
Preheat the oven to 325°F. Coat the inside of a 13×9-inch baking dish with cooking spray. Whisk together the eggs, milk, salt and pepper in a large bowl until well blended.
Pour this mixture into the prepared baking dish.
Step 1: Bake the Eggs
Bake the eggs for 15 to 18 minutes, or until they are just set. Remove the pan from the oven and let it cool on a wire rack.
Step 2: Prepare the English Muffins
While the eggs are baking, split and toast 12 English muffins until they are lightly browned. You can either toast them in a toaster or place them on a baking sheet and toast them in a 325°F oven for 12 to 15 minutes. Spread 1 teaspoon of butter on each toasted English muffin bottom.
Editor’s Tip: If the cheese slices are slightly too large, tear them into smaller pieces and layer them to ensure they fit nicely inside the sandwich.
With the help of sharp knife, the baked eggs should be divided into twelve pieces. Organize the egg portions, the English muffins, Canadian bacon, slice cheese, waxed paper, and aluminum foil in assembly line in your workspace. Spoon one portion of eggs on each of the bottoms of the English muffins. Next pour a slice of cheese over it and on top of that place a slice of raw Canadian bacon and then finally the muffin top.
Step 4: Wrap and freeze
Wrap each sandwich in two layers: first in waxed paper, then in foil. Be sure to seal the sandwich inside tightly. Freeze the sandwiches in a freezer-safe airtight container or freezer bag.
Step 5: Reheat and enjoy the frozen breakfast sandwiches
To enjoy a frozen sandwich, start by removing the foil. Wrap the sandwich in waxed paper and microwave it on 50% power for 1 to 2 minutes to thaw. Flip the sandwich over, then microwave it on 100% power for an additional 30 to 60 seconds, or until fully heated through (the internal temperature should reach at least 160°F, which you can check with a digital thermometer). Let the sandwich rest for 2 minutes before enjoying.
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
Directions
-
- Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13×9-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 each muffin bottom with an egg portion, a cheese slice (tearing cheese to fit) and a Canadian bacon slice. 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
1 sandwich: 334 calories, 17g fat (9g saturated fat), 219mg cholesterol, 759mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.
