Freezer Breakfast Sandwiches Recipes
FREEZER BREAKFAST SANDWICHES
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
Time 40m
Yield 12 sandwiches.
Number Of Ingredients 9
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
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
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
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
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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