Looking for a quick breakfast on the run? Whip up these tasty freezer breakfast sandwiches! They come packed with sausage, sun-dried tomatoes, spinach egg patty, cheese, all hugged by a whole grain English muffin.
Freezer breakfast sandwiches are your ultimate grab-and-go breakfast buddies, blending veggies and protein perfectly. Imagine waking up to breakfast already done! These sandwiches are your breakfast meal prep superheroes, ready to rescue your mornings.
Made with whole grain English muffins, a hearty veggie and sausage egg patty, and cheese, in just 45 minutes, you’ll have breakfast set for the next 12 days.
Freezer Breakfast Sandwiches
Ingredients
*Sausage, Sun-Dried Tomato, and Spinach Freezer Breakfast Sandwiches*
- 5 oz. fresh spinach
- 1 teaspoon olive oil
- 12 links pre-cooked breakfast sausage sliced
- 14 large eggs
- 1/3 cup milk any kind
- 1/2 medium white onion finely diced
- 1/2 tablespoon minced garlic
- 1/2 cup sun-dried tomatoes
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 12 slices cheese any kind
- 12 English muffins any kind
*Basic Freezer Breakfast Sandwiches*
- 8 large eggs
- 3 tablespoons plain unsweetened almond milk
- Salt and pepper to taste
- 4 slices cheese any kind
- 4 English muffins any kind
Instructions
*Sausage, Sun-Dried Tomato, and Spinach Freezer Breakfast Sandwiches*
- Preheat your oven to 350°F. Grease a 18×13-inch baking sheet generously to prevent sticking.
- Spread sausage and spinach on the baking sheet. Drizzle olive oil on spinach, sprinkle with salt, and broil for 4 minutes until spinach wilts. Set oven to 350°F.
- Whisk eggs and milk. Add onion, garlic, and sun-dried tomatoes to the baking sheet, then pour in the egg mixture. Season with salt and pepper.
- Bake at 350°F for 18-22 minutes until eggs are set. Let cool for 10 minutes.
- Cut egg bake into 12 square patties. Sandwich each patty between English muffin halves. Freeze wrapped in plastic and foil for up to 3 months.
*Basic Make Ahead Breakfast Sandwiches*
- Preheat oven to 350°F and grease an 8×8-inch cake pan.
- Whisk eggs and almond milk, pour into the pan, and bake for 16-18 minutes.
- Let cool for 10 minutes, then cut into squares. Assemble sandwiches and freeze as above.
Notes
To reheat, microwave for 3-5 minutes, flipping every minute, then microwave on high for 30-60 seconds. Or, broil for 4-8 minutes on low broil.