Easy Freezer Breakfast Sandwiches Recipes

FREEZER BREAKFAST SANDWICHES

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.

EASY FREEZER BREAKFAST SANDWICHES

Steps:

• To make the sausage patties, combine all the ingredients in a mixing bowl and mix well. Form 4 patties and set aside.
• Heat a non-stick frying pan and fry the patties until golden brown on both sides and cooked through. Remove from the heat and set aside to cool to room temperature.
• To make the egg, whisk together the egg with the seasonings.
• Heat a non-stick frying pan over medium heat and add the butter. Allow to melt.
• Pour in the egg mixture and allow to cook until set through (you can place a lid on the pan and this will aid the cooking).
• Once cooked, slide the egg omelette out of the pan then cut out rounds with a large cookie cutter/round cup measure. Allow to cool.
• Assemble the sandwiches by layering the sausage, egg and cheese onto the toasted English muffins.
• Wrap first in baking/parchment paper and then in foil. Place in a freezer-proof container or freezer bags and place in the freezer for up to 1 month.
• To re-heat remove the foil and place the muffin in the baking paper on a plate. Heat for 2-3 minutes until the sandwich is defrosted and heated through. Serve immediately.

FREEZER BREAKFAST SANDWICHES

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.

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.