Description
Freezer Breakfast Sandwiches are perfect for meal prep and the ideal on-the-go breakfast for a busy week day breakfast solution!
Ingredients
Scale
Freezer Breakfast Sandwiches:
- 1 tablespoon butter, softened*
- 16 large eggs
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 12 slices bacon, cut into 1 inch pieces
- 2–3 handfuls fresh spinach
- 12 english muffins (regular or gluten-free)
- (optional) 12 slices of cheese of your choice
For Serving (build your own – optional):
- red onion, sliced
- avocado, sliced or smashed
- tomato, sliced
- Sriracha sauce
Instructions
- Prepare Oven + Pan: Preheat oven to 350 degrees F. Prepare a full sheet baking pan by spreading softened butter all over. Set aside.
- Prepare Eggs: In a large bowl, add eggs, almond milk, salt and pepper. Whisk to combine. Set aside.
- Cook Bacon + Spinach: Bring a large cast iron skillet to medium-high heat. Add bacon and move around pan until it fully cooks, approx. 5 minutes. Add spinach and move around pan until softened. Use a slotted spoon or tongs to transfer the spinach and bacon into the egg mixture, leaving any excess grease in the skillet. Stir to combine egg mixture.
- Bake: Pour out egg mixture into the prepared baking sheet. Ensure it is spread out evenly and place in the oven, middle rack. Let cook approx. 15 minutes or until egg is fully cooked. If not fully cooked at 15 minutes cook in additional 2-3 minute increments until it is fully cooked. Remove from oven and let cool slightly. Cut the egg into equal-sized squares and use a thin metal spatula to remove from pan.
- Assemble Sandwiches: feel free to toast your english muffins, if you prefer, and also butter them lightly if you want. Place a slice of egg in between each english muffin and add 1-2 slices of cheese, if preferred. Wrap tightly with aluminum foil. Repeat process with remaining egg, english muffins and cheese (if using).
- Freeze: Place in freezer and use within 3 months – don’t forget to label them!
- To Warm: after testing, I highly recommend taking out any frozen breakfast sandwiches you plan on using the following day and placing them in the refrigerator overnight to thaw. Then place in the oven at 350 degrees F. for 20-30 minutes (leave foil on). Once you unwrap ensure the very center of the egg is warmed through – if not feel free to open the sandwich and place in the microwave on a microwave-safe plate (don’t microwave the foil!) for a few seconds to get the center warm.
- Serving: feel free to serve as-is or add in any of the serving options listed above: red onion, avocado, tomato, Sriracha, etc!
Notes
- Prepared Pan: coating the pan in butter helps ensure a quicker clean-up, especially if you wash your pan right away – but if you prefer to line your pan with foil or parchment, go for it!
- Rounds vs. Squares: feel free to use a biscuit cutter or the ring of a mason jar top to cut out round egg pieces instead of square. You can easily store the leftover egg (after the cut-out process) and eat separately. I prefer the squares so I don’t have any excess.
- Double Decker: I did make a few double-decker sandwiches, which works perfectly, but warm-up time will need to be increased.
- Dairy-Free: feel free to make these dairy-free by using unsweetened almond milk and either omitting the cheese or using a dairy-free alternative.
- Gluten-Free: make these gluten-free by using a gluten-free english muffin.
- Warming from frozen: you can warm from frozen by placing foil-wrapped sandwiches in the oven at 350 degrees F. for approx. 45-60 minutes or until warmed through.
- Bacon: feel free to omit the bacon if you want to make these a little lighter!
- Nutrition: nutrition provided is an estimate, does not include cheese and used reduced sodium bacon in the calculation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 207
- Sugar: 2.6 g
- Sodium: 391.7 mg
- Fat: 11.3 g
- Carbohydrates: 12.3 g
- Protein: 14 g
- Cholesterol: 259.3 mg