Easy freezer breakfast sandwiches
User Reviews
4.7
Easy freezer breakfast sandwiches
Description
These freezer breakfast sandwiches start with sausage patties made from a mix of ground pork and beef, seasoned with oregano, salt, black pepper, and garlic powder. The patties are pan-fried until golden and cooked through, then cooled. Eggs are seasoned and cooked into thin omelets, which are cooled and cut into rounds to match the muffin size. Assembling the sandwiches involves layering sausage, egg, and cheese on toasted English muffins, then wrapping them individually for freezer storage.
The sandwiches can be heated from frozen, making them suitable for preparing meals in advance for busy mornings. The combination of seasoned meat, tender egg, and cheese provides a satisfying texture and flavor contrast within a portable sandwich.
Making sausage patties from scratch allows control over seasoning and portion size. Using a ring mold or cookie cutter for eggs helps achieve uniform sandwich sizes. Wrapping thoroughly prevents freezer burn and helps maintain freshness up to one month.
Ingredients
For the breakfast sausage patties
- 250 g ground pork or pork mince
- 250 g ground beef or beef mince
- 1 egg
- 2 tsp oregano dried
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the egg rounds
- 8 egg large
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp butter
For the breakfast sandwiches
- sausage patties
- egg
- English Muffin toasted
- cheese slices
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 48g | 96% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 474mg | 158% |
| Sodium | 2480mg | 103% |
| Potassium | 654mg | 14% |
| Fiber | 2g | 8% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 319mg | 32% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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