Freezer-Friendly Breakfast Sandwiches
Make-ahead breakfast sandwiches with baked eggs, melted cheese, crispy bacon and toasted English muffins. Freeze them for an easy grab-and-go breakfast that reheats in about a minute.
Ingredients
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 6 slices bacon, optional
- 6 slices cheese, such as cheddar, Monterey Jack or Swiss
- 6 English muffins
- Cooking spray
Instructions
- Preheat the oven to 375°F. Place one rack in the lower third and another in the upper third of the oven.
- Whisk the eggs, milk and salt together in a large bowl.
- Spray a 9×13-inch baking dish with cooking spray and pour in the egg mixture.
- Bake on the lower rack for 25–30 minutes, until the eggs are puffed around the edges and completely set in the center. Let cool.
- While the eggs bake, line a baking sheet with foil and arrange the bacon in a single layer.
- Bake the bacon on the upper rack for 15–20 minutes, until crispy. Transfer to a paper towel-lined plate and let cool. Break each slice in half.
- Place the English muffins cut-side-up on a baking sheet and toast for a few minutes until lightly crisp around the edges.
- Transfer the baked eggs to a cutting board. Using a large biscuit cutter or drinking glass roughly the size of the English muffins, cut out six egg rounds.
- Assemble each sandwich with one English muffin bottom, one egg round, one slice of cheese and two pieces of bacon. Finish with the English muffin top.
- Allow the sandwiches to cool completely.
- Wrap each sandwich individually in aluminum foil and place them in a freezer-safe bag or container.
- Freeze for up to 1 month.
Notes
Don't waste the egg scraps: Save them for salads, wraps, stir-fries or another quick breakfast.
Nutrition
Serving: 1sandwichCalories: 430kcalCarbohydrates: 30gProtein: 25gFat: 23gSaturated Fat: 10gCholesterol: 340mgSodium: 900mgFiber: 2gSugar: 3g
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