Freezer Breakfast Sandwiches

Total Time
Prep: 25 min. Bake: 15 min.

On a busy morning, these freezer breakfast sandwiches save the day. A hearty combo of eggs, Canadian bacon and cheese will keep you fueled until lunchtime. —Christine Rukavena, Milwaukee, Wisconsin

Ingredients for Freezer Breakfast Sandwiches

Directions

Step 1: Make the eggs
A person whisking milk eggs in a large bowl

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.

Pouring the egg mixture in a baking trayPour this mixture into the prepared baking dish.

A person cutting baked eggs in a baking trayStep 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.

A person putting a muffin on a cheese and bacon sandwich

Step 4: Wrap and freeze

Wrapping a sandwich in a foil paper
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.

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