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
Freezer Breakfast Sandwiches made with baked eggs and topped with cheese, sausage, bacon, or ham on an English muffin. These make-ahead breakfast sandwiches are easy and delicious.
Provided by Lauren Allen
Categories Breakfast
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 207 mg, Sodium 953 mg, Fiber 1 g, ServingSize 1 serving
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.
LIGHT FREEZER BREAKFAST SANDWICHES
These Light Freezer Breakfast Sandwiches are perfect for mornings on the go. You can make 24 at once, freeze them, and pull them out one at a time to heat.
Provided by Emily Walker
Categories Breakfast
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Press the turkey sausage flat until it is completely covering the bottom of a 13x18 baking sheet.
- Bake for about 15 minutes. The sausage will pull from the sides and it should look browned.
- While the sausage is baking beat together the eggs and milk, I like to add a little salt and pepper to the eggs but this is optional.
- Pour the eggs in to another 13x18 baking sheet, that has been lined with cooking spray. Carefully place the eggs in the oven and bake for 15 minutes, or until the eggs are no longer runny.
- Cut the sausage and eggs in to 24 equal squares. Open an english muffin and add a slice of sausage, egg, and cheese to each one.
- Put each completed sandwich into a sandwich baggie and freeze. I put all the sandwiches into a cardboard box in my freezer to help prevent freezer burn.
- When ready to eat, remove from freezer and plastic baggie, wrap in a paper towel, and microwave for 1 min 30 seconds on defrost (30%) then turn over and microwave on high for another 1 to 1.5 minutes. (I like to throw one in the fridge the night before so it thaws overnight, then just microwave on high for 1 min 30 seconds).
- I sometimes like to add a slice of tomato to my sandwich for added flavor.
Nutrition Facts : Calories 268 kcal, Carbohydrate 28 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 82 mg, Sodium 557 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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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