Ingredients
Scale
*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.