Freezer Breakfast Egg Sandwich
Make these easy egg sandwiches and have a quick and easy breakfast for busy mornings!
Servings: 12 servings
Ingredients
- 12 English muffins
- 12 eggs
- 12 slices cheese
- 12 slices Canadian bacon
- Seasoning to taste: paprika, salt, and pepper are our go-tos
Instructions
- Preheat oven to 350°F.
- Beat eggs and mix with seasonings. Spray a 9x13 pan or cookie sheet with cooking spray. Pour eggs into the pan and bake for 20 minutes. Slice into 12 equal portions. *See Note
- Lay out the bottom half of your bread, place cheese, a portion of egg and meat on top and then top with the other half of your bread.
- For freezing, wrap sandwiches in foil and place in a ziploc freezer bag and store in the freezer. You can also store in the fridge for short-term.
- Transfer frozen breakfast sandwiches to the fridge the night before eating to thaw. When ready to eat, pop thawed breakfast sandwiches in the oven at 375°F for 20 minutes. If you forget to thaw, reheat in the oven for an extra 15 minutes (or defrost in the microwave). Enjoy warm.
Notes
*Do not overcook your eggs! You'll want them to be just barely set. Keep in mind if you overcook them, they will be dry and gummy when you warm them up in the oven.
When freezing, make sure your sandwich is wrapped up tight in aluminum foil and place in a freezer bag.
For easy baking, pull your breakfast egg sandwiches out of the freezer the night before and place them in the fridge to thaw. This will reduce cook time!