Make your morning meal a lot more convenient, savory, and satisfying!
Whether you’re a busy parent or a cramming college kid, most of us know what it’s like to be running late in the morning. So, often we find ourselves stopping for a fast-food breakfast sandwich. But if you’re like me and you prefer to make your own high-quality food from scratch, then check out this recipe. Frozen breakfast sandwiches are a breeze to make, especially right before a full work week, so you know that the most important meal of the day is taken care of. It’s one less thing to worry about, right?
I remember heating up store-bought frozen breakfast sandwiches when I was a teenager, before school. But I wish someone had shown me this recipe, because the difference in taste is astounding. Not only that, but this recipe is totally customizable. You could easily replace sausage patties with bacon strips, or add some hot sauce to your eggs. However you choose to jazz up these breakfast sandwiches, you can rest assured that they will always be fluffy, filling, and scrumptiously cheesy.
Why is room temperature so important?
As you can see, this recipe instructs you to let your breakfast sandwiches cool to room temperature before freezing. This is a crucial step for two reasons. One—so it doesn’t raise the temperature of your freezer, which could partially unthaw other foods there. And two—so that your breakfast sandwiches have less moisture when they freeze, preventing sogginess or spoilage when they thaw. With this simple step in mind, you can prepare for a hearty breakfast sandwich every time.
How do I store leftovers?
Since these breakfast sandwiches are designed to be frozen, it’s pretty easy to wrap them in plastic and stick them in the freezer, where they’ll last for up to 3 months. Then you can unwrap them and pop them in a toaster oven for a few minutes, or a microwave for 2-3 minutes with a moist paper towel underneath. If you made the sandwiches fresh and would like to simply store them for 24 hours, transfer them to an airtight container and refrigerate instead.
Serving suggestions
Personally, I like to spread my English muffins with Avocado Butter before serving, for a little burst of creaminess. But you can also use your favorite hot sauce or Tomato Bacon Jam to create a smokier taste. And if you have the time to sit down and enjoy these sandwiches with your loved ones, pair them with something light and uplifting like Healthy Smoothies and Fruit Salad, or a hearty side like Air-Fryer Hash Browns or Crock-Pot Breakfast Potatoes.
Ingredients
- 12 large eggs
- 3 tablespoons milk
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 English muffins split
- 12 slices cooked turkey sausage patties or lean Canadian bacon
- 12 slices cheddar cheese
Instructions
- Preheat your oven to 325°F and grease a 9×13 inch baking dish.
- Combine the eggs, milk, salt, pepper, garlic powder, and onion powder, whisking until smooth, then pour into the greased dish.
- Bake for approximately 20 minutes or until the center of the egg is firm. Take it out of the oven and allow it to cool completely.
- Once cooled, cut the egg bake into 12 equal squares.
- Toast English muffins. Layer each muffin bottom with an egg square, turkey sausage slice, and cheddar cheese slice. Top with the muffin half.
- If serving immediately, warm the sandwich in a 350°F oven for about 5 minutes until the cheese melts. For freezer storage, cool the sandwiches completely, wrap each individually, and freeze.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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