Freezer Breakfast Sandwiches
Servings: 12
Ingredients
- 12 eggs
- 2 tbsp milk
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 12 english muffins
Variation #1
- 12 slices canadian bacon uncooked
- 12 slices cheddar cheese or your favorite
Variation #2
- 12 tbsp feta cheese
- baby spinach added to each sandwich after reheating and before serving
- campari tomatoes quartered; served on the side
Instructions
- Preheat oven to 325°F. Generously grease a 9×13” pan.
- Whisk the eggs, milk, salt and pepper.
- Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Do not over cook.
- While the egg mixture bakes in the oven, toast each english muffin and place on a cooling rack.
- Remove the egg from oven and allow to cool before cutting into 12 squares.
Variation #1
- Top each english muffin half with egg, cheese, canadian bacon, and the other half of the muffin.
Variation #2
- Mix the feta cheese in the egg mixture before pouring into the baking dish.
To Freeze
- Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month.
To Reheat
- Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel. Microwave for 40 seconds to 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
- You can also reheat the sandwiches in the oven at 350°F for about 10-15 minutes, or in the toaster oven.