Freeze Ahead Breakfast Sandwiches Food

EASY FREEZER BREAKFAST SANDWICHES

Steps:

• To make the sausage patties, combine all the ingredients in a mixing bowl and mix well. Form 4 patties and set aside.
• Heat a non-stick frying pan and fry the patties until golden brown on both sides and cooked through. Remove from the heat and set aside to cool to room temperature.
• To make the egg, whisk together the egg with the seasonings.
• Heat a non-stick frying pan over medium heat and add the butter. Allow to melt.
• Pour in the egg mixture and allow to cook until set through (you can place a lid on the pan and this will aid the cooking).
• Once cooked, slide the egg omelette out of the pan then cut out rounds with a large cookie cutter/round cup measure. Allow to cool.
• Assemble the sandwiches by layering the sausage, egg and cheese onto the toasted English muffins.
• Wrap first in baking/parchment paper and then in foil. Place in a freezer-proof container or freezer bags and place in the freezer for up to 1 month.
• To re-heat remove the foil and place the muffin in the baking paper on a plate. Heat for 2-3 minutes until the sandwich is defrosted and heated through. Serve immediately.

FREEZER BREAKFAST SANDWICHES

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.

FREEZER BREAKFAST SANDWICHES

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.

FREEZE-AHEAD BREAKFAST SANDWICHES

Steps:

• Heat oven to 350°F.
• Pour eggs into 8-inch square baking dish sprayed with cooking spray. Bake 12 to 14 min. or just until eggs are set. Cut into 6 pieces; cool completely.
• Fill English muffins with eggs and ham to make 6 sandwiches. Wrap individually in plastic wrap. Place wrapped sandwiches in freezer-weight resealable plastic bag; seal bag. Freeze up to 6 weeks.
• Place 1 unwrapped sandwich on microwaveable plate just before serving. Open sandwich and add 1 Singles to filling; replace top of sandwich. Microwave on HIGH 1 min. or until sandwich is heated through. Repeat with remaining sandwiches if necessary for additional servings.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.