Freezer Breakfast Sandwiches
Make Freezer Breakfast Sandwiches for busy mornings, loaded with eggs, cheddar cheese, and your choice of bacon, sausage, or Canadian bacon.
Ingredients
- 12 large eggs
- 1/3 cup whole milk cream, or half & half
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 12 English muffins
- 12 slices precooked sausage patties bacon, or Canadian bacon (or a combination)
- 12 slices cheddar cheese
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 9x13-inch baking dish generously with spray oil or butter.
- Whisk the Eggs: In a large mixing bowl, whisk 12 large eggs, 1/3 cup whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth. For extra fluffy eggs, use an electric mixer.
- Bake the Eggs: Pour mixture into prepared baking dish. Bake for 17–20 minutes, until eggs are set and no longer jiggly in the center. Cool 10–15 minutes before slicing into 12 squares.
- Toast the Muffins: Cut 12 English muffins in half. Arrange cut-side up on a 13x18-inch baking sheet. Move the oven rack 6–8 inches below the broiler. Broil for 2–3 minutes until lightly toasted, watching closely to avoid burning.
- Assemble the Sandwiches: Layer egg squares, 12 slices cheddar cheese, and 12 slices precooked sausage patties on muffin bottoms. Top with muffin tops.
- Cool Before Storing: Let sandwiches cool completely before wrapping for storage.
Nutrition
Serving: 1 | Calories: 273cal | Carbohydrates: 27g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 641mg | Sugar: 1g | Fiber: 2g | Calcium: 183mg | Iron: 1mg