Freezer Friendly Egg Sandwiches Food

FREEZER EGG SANDWICHES

Steps:

• Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges of pan. Coat foil with cooking spray. In a bowl whisk together the next five ingredients (through pepper). Pour mixture into prepared pan. Bake 8 to 10 minutes or until set. Using foil, lift out egg mixture. Cut into six rectangles.
• Meanwhile, lightly toast sandwich thins. Fill sandwich thins with eggs, Canadian bacon, and cheese. Wrap each sandwich in plastic wrap and place sandwiches in a resealable freezer bag. Seal and freeze up to 1 month.
• To prepare, remove one or more sandwiches from freezer. Remove plastic and wrap sandwich in a paper towel. Microwave 1 1/2 to 2 minutes or until heated, turning once.

FREEZER FRIENDLY BREAKFAST EGG SANDWICHES

Steps:

• Heat the oven to 375F.
• In a large bowl, beat together your eggs before adding in milk, salt, and pepper.
• Once mixed, pour into a 10.5" x 7.5" baking dish (sprayed with non-stick). Set aside.
• On a large sheet pan, place your bacon strips on evenly.
• Set an alarm for the oven for 35 minutes. At the 20 minute mark, pull out your bacon and let cool. Let the eggs cook until the 35 minutes are up.
• Cut your eggs into 6 equal pieces and your bacon strips in half.
• Finally, assemble your breakfast sandwich in the order you wish it to be.

FREEZER FRIENDLY EGG SANDWICHES

Steps:

• Preheat the oven to 375 °F, 190 °C. Brush a 9 by a 13-inch baking dish with butter or olive oil. Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for a few seconds. Add the spinach and cook until wilted. About 4 minutes. Season with salt and pepper and set aside to cool slightly. In the meantime, combine the eggs with the cream in a large mixing bowl and season with salt and pepper. Whisk together until fluffy and incorporated. Crumble the feta cheese into the egg mixture and slowly begin to add the spinach mixture. Whisk to combine. Transfer the egg mixture into the prepared baking pan and bake in the center rack until the eggs are set. About 25-30 minutes. Set aside to cool. Place the English muffins on top of the baked eggs to portion them and cut rectangles. There will be two small strips of egg left at the top and bottom edge of the pan. Save those for a sandwich. Assemble the sandwiches: Separate the tops and bottoms and place the cheese on one side of each muffin along with your choice of meat (if using). Top with the egg and then with the other half of the muffin. Wrap each English muffin with foil or plastic wrap and label them with the date and the filling. Place the wrapped egg sandwiches in a freezer-safe bag or container and freeze for up to 2 months or refrigerate for up to 1 week.

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.