Veggie Packed Freezer Breakfast Sandwiches
User Reviews
4.8
Veggie Packed Freezer Breakfast Sandwiches
Description
Veggie Packed Freezer Breakfast Sandwiches combine eggs, spinach, and roasted red bell peppers baked together and portioned to fit into English muffins with cheese slices. The egg mixture is seasoned lightly with salt and pepper then baked until set with slightly browned edges. This baking method creates a firm yet tender egg patty that holds well in sandwiches. Using frozen spinach and jarred roasted peppers saves prep time while still contributing flavor and nutrients.
The sandwiches are assembled by layering the egg rounds and cheese on toasted English muffins. Wrapping each sandwich individually before freezing helps maintain freshness and allows convenient reheating. The eggs provide protein and the vegetables add texture and a mild earthiness. Cheese adds creaminess and melting quality after reheating.
These sandwiches can be stored frozen for up to two months and reheated from frozen in the microwave, making them practical for busy mornings or make-ahead meal prep. The balance of ingredients delivers a compact, handheld breakfast with vegetable content that can be enjoyed on the go.
Ingredients
- 6 large egg $1.50
- 1/2 cup milk $0.19
- 1/2 tsp salt $0.02
- 1/8 tsp black pepper $0.05, freshly cracked
- 1/2 lb. spinach $0.80, frozen, cut leaf
- 1/2 oz. jar red bell pepper $1.25, roasted
- 6 English Muffin $1.99
- 6 lices cheese $1.72
Instructions
- Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
- Coat an 8x9 or 8x12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
- Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
- To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 347kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Sodium | 1128mg | 47% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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