Freezer Breakfast Sandwiches
Total Time
Prep: 25 min. Bake: 15 min.
Yield
12 sandwiches
Freezer breakfast sandwiches are hearty and filling, and they reheat in a snap when you're hungry. These sandwiches will transform your meals-on-the-go!
Ingredients
- 12 large eggs
- 2/3 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- SANDWICHES:
- 12 English muffins, split
- 4 tablespoons butter, softened
- 12 slices Colby-Monterey Jack cheese
- 12 slices Canadian bacon
Directions
- Preheat oven to 325°. In a large bowl, whisk eggs, milk, salt and pepper until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until set, 15-18 minutes. Cool on a wire rack.
- Meanwhile, toast English muffins (or bake at 325° until lightly browned, 12-15 minutes). Spread 1 tsp. butter on each muffin bottom.
- Cut eggs into 12 portions. Layer each muffin bottom with an egg portion, a cheese slice (tearing cheese to fit) and a Canadian bacon slice. Replace muffin tops. Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container.
- To use frozen sandwiches: Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 160°, 30-60 seconds. Let stand 2 minutes before serving.
Nutrition Facts
1 sandwich: 334 calories, 17g fat (9g saturated fat), 219mg cholesterol, 759mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.
On a busy morning, these freezer breakfast sandwiches save the day. A hearty combo of eggs, Canadian bacon and cheese will keep you fueled until lunchtime. —Christine Rukavena, Milwaukee, Wisconsin
Recipe Creator
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