Make-Ahead Freezer Breakfast Sandwiches
User Reviews
5
Make-Ahead Freezer Breakfast Sandwiches
Description
Make-Ahead Freezer Breakfast Sandwiches are prepared by whisking eggs with milk, sour cream, salt, pepper, and mozzarella cheese, then baking until fluffy. After cooling, the egg bake is cut into sandwiches sized to fit English muffin halves that have been buttered and toasted under the broiler until golden and crisp. The sandwiches are assembled layering egg, cheese, and ham, then tightly wrapped for freezing. This method allows the sandwiches to be stored for ready-to-go breakfasts or even camping trips.
The texture contrasts between the soft, seasoned egg and the crunch of toasted muffin edges provide a satisfying bite. The Monterey Jack cheese melts pleasantly inside, complementing the savory Black Forest ham slices. The sandwich is a balanced combination of familiar breakfast ingredients assembled thoughtfully for make-ahead convenience without sacrificing flavor or texture.
To reheat, sandwiches can be microwaved directly from frozen or thawed first for a shorter reheating time. For camping, they can be wrapped in foil and warmed over a grill or campfire for several minutes. The recipe’s composition and method give useful flexibility for meal prepping and convenient storage.
Remove plastic wrap before reheating in the microwave.Microwave frozen sandwiches on a paper towel for about 3 minutes, flipping halfway through.Thaw sandwiches overnight in the refrigerator for quicker reheating, heating about 1 minute until warm.For outdoor use, wrap sandwiches in heavy-duty foil and heat on grill or campfire for 3-5 minutes.
Ingredients
- 8 egg large
- 1/4 cup milk
- 1 Tbsp sour cream or plain Greek yogurt
- 1/2 tsp salt or to taste, sea salt
- 1/4 tsp black pepper
- 1/2 cup mozzarella cheese shredded or your favorite cheese
- 6 English Muffin
- 2 Tbsp butter plus more to grease the pan, unsalted
- 4 oz Monterey jack cheese (6 slices) or your favorite cheese
- 8 oz Black Forest ham (12 slices) or your favorite deli meat
Instructions
- In a large mixing bowl, combine 8 eggs, 1/4 cup milk, 1 Tbsp sour cream, 1/2 tsp salt and 1/4 tsp pepper and whisk thoroughly. Stir in 1/2 cup mozzarella cheese. Pour mixture into buttered 9x13 casserole and bake at 350˚F for 18-20 minutes or until fluffy and not wet on top when poked with your fingertips. Remove from the oven cool 10-15 min in the pan then cut into 6 equal squares or use a large round cookie cutter to cut out 6 circles.
- Set the oven to broil on high heat. Cut English muffins into halves and butter the cut side and place cut side up on a rimmed baking sheet. Broil in the center of the oven for 2-4 minutes or until the tops are golden and lightly crisp. Remove from the oven and lightly cool while preparing toppings.
- Assemble the breakfast sandwiches with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham and finally the top bun.
- Wrap tightly in plastic wrap (or in aluminum foil if using for camping) then place in a large freezer-safe ziploc bag and refrigerate up to 1 week or freeze up to 2 months.
Notes
- Remove plastic wrap before reheating in the microwave.
- Microwave frozen sandwiches on a paper towel for about 3 minutes, flipping halfway through.
- Thaw sandwiches overnight in the refrigerator for quicker reheating, heating about 1 minute until warm.
- For outdoor use, wrap sandwiches in heavy-duty foil and heat on grill or campfire for 3-5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6breakfast sandwiches
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbs | 30g | |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 293mg | 98% |
| Sodium | 1389mg | 58% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 780IU | 16% |
| Calcium | 342mg | 34% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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