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Frozen Breakfast Sandwiches – Lexi's Clean Kitchen


These frozen breakfast sandwiches It’s the most delicious way to meal prep! They're made on an English muffin and topped with pan vegetable frittata, cheese and your choice of meat. These sandwiches are quick, easy, and customizable!

Three assembled breakfast sandwiches stacked on top of each other.

Easy Freezer Breakfast Sandwiches with Pancake Eggs

Breakfast is my favorite meal to prepare. What's better than waking up the morning after a busy day knowing your family's breakfast is already ready – all you have to do is heat it up!

These frozen breakfast sandwiches are an all-time favorite. They are enthusiastic, content, tastythis is a breakfast the whole family will love.

Not only that, but you can customize these sandwiches with all your favorite ingredients. Throw a batch of these in the freezer and you'll be excited to go to bed every night and wake up to breakfast the next day!

Can I make and freeze my own breakfast sandwiches?

sure! It's easy to make your own breakfast sandwiches and store them in the refrigerator, and makes for easy meal prep.This recipe specifically features English muffins layered with pan eggcan be filled with meat and vegetables to create a simple, neat sandwich.

Meal prep doesn't get better than this!

Breakfast consisted of two egg sandwiches.Breakfast consisted of two egg sandwiches.

Required raw materials

  • English muffins – or any bread of your choice—gluten-free or not!
  • Meat – You can use cooked bacon or sausage patties, pre-cooked and cooled.
  • Egg – You need 12 eggs to make pan egg.
  • spices – We season the eggs with sea salt, black pepper, and garlic powder/granules.
  • Optional plug-ins – Cheese of your choice and 3 cups of any vegetable combination!

Seasonal plugin ideas:

  • summer: Roasted cherry tomatoes, pumpkin, onions, zucchini, green peppers, goat cheese, cheddar cheese
  • fall: Black olives, roasted butternut squash, crumbled feta, gruyere, parmesan cheese, dill, potatoes
  • winter: Roasted sweet potatoes, broccoli, red onions, beets, Brussels sprouts, kale
  • spring: Lemon zest, roasted asparagus, roasted potato slices, roasted carrots

How to Make a Breakfast Sandwich

  1. Pre-cook meat and vegetables: Start by cooking the sausage, bacon and vegetables. The only vegetable that doesn't need to be precooked is spinach.
  2. To make pan eggs: In a large bowl, combine eggs, milk, salt, pepper, garlic and any vegetables you are using. Pour the egg mixture into the pan, first grease it, line it with parchment paper, and then coat it again with cooking spray. Bake at 350°F or until eggs are fluffy and set. After baking, cool completely and then cut into squares or rounds.
  3. Assemble the sandwiches and freeze: To assemble the sandwich, start by spreading a little butter on each English muffin (this is optional but delicious!) Add an egg cube to the bottom half of the muffin, then top with a slice of cheese and cook sandwich. Meat. Wrap each sandwich individually in foil or parchment paper, place in a ziplock bag, and store in the refrigerator or freezer.

Preparation Tips!

Want to make further progress in your preparation? You can cook and chop the meat of your choice and add it directly to the eggs before baking.look at mine pan egg Post for more details!

Pictured above is a frozen breakfast sandwich wrapped in parchment paper.Pictured above is a frozen breakfast sandwich wrapped in parchment paper.

Should I bake English muffins before freezing?

No! The “toasty flavor” of the bread doesn't hold up in the refrigerator, and when you reheat a frozen sandwich it comes out nice and warm anyway. No extra steps required!

How do you keep frozen breakfast sandwiches from getting soggy?

Here are some things you can do to ensure your prepared frozen breakfast sandwiches are heated perfectly:

  • Pre-cook the vegetables. Vegetables release moisture as they cook, so precooking helps remove the moisture before the vegetables go into the eggs.The more moisture is removed forward Assemble the sandwich for even better results.
  • Cool before assembling. Make sure the eggs and meat are completely cool before assembling the sandwich. If they're still warm, they can make the bread soggy before the sandwich goes into the refrigerator.
A breakfast egg sandwich was removed from a stack of three egg sandwiches.A breakfast egg sandwich was removed from a stack of three egg sandwiches.

Tips and Notes

  • Grease, score, then grease again. To prepare the pan for the eggs, coat it with oil, a piece of parchment paper, and then a layer of cooking spray. This may seem like overkill, but trust me, it's all worth it when the eggs come out of the pan so quickly.
  • Check for doneness. To verify that the eggs are cooked, insert a knife into the center of the pan. If the results are clean, then they're good to go. Alternatively, you can shake the pan slightly. The center should be set and no longer wobbly!
  • Cool before slicing. For clean cuts and less mess, be sure to let the eggs cool completely before slicing them and adding them to the sandwich.
  • Wrapped individually. I recommend wrapping each sandwich individually in foil so you can easily grab what you need from the freezer.

Food recommendations

A breakfast egg sandwich is a complete meal in itself. It makes a great grab-and-go meal when you're running out of the house on a busy morning.

While it's perfect for a quick and easy breakfast, it can also be enjoyed as a sit-down treat for brunch.Enjoy with whoever you like the most breakfast recipes:

Breakfast consisted of two egg sandwiches.Breakfast consisted of two egg sandwiches.

How to Store Frozen Breakfast Sandwiches

To store prepared breakfast sandwiches, wrap each prepared sandwich individually in a parchment bag, wax paper, or foil, tuck them into a freezer bag, and store them in the freezer, basically, for as long as you like !

How long do premade breakfast sandwiches last in the refrigerator?

Not freezing your sandwich? Instead, store them in the refrigerator. They will last up to 5 days.

How to Reheat a Frozen Breakfast Sandwich

When it comes to reheating your breakfast sandwich, you have a few different options!

  • oven: Preheat oven to 350°F, unwrap sandwiches and place on baking sheet, then bake for 30-35 minutes or until heated through.
  • microwave: Place the entire unopened parchment paper bag in the microwave. Heat over high heat for 1 minute, then open the bag and place each layer of sandwich on top of the bag. Microwave for another 30 seconds, reassemble, then cool and serve. Do not microwave foil! If you're wrapping the sandwich in foil, simply use paper towels instead of the parchment paper bag to heat.
  • Air fryer: Remove the wrapper, wrap the sandwich in paper towels, and heat in the microwave for 45 seconds. Remove paper towels, transfer to air fryer, and air fry at 400°F for 2-3 minutes.

More breakfast recipes you'll love

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Hold him down!
Three assembled breakfast sandwiches stacked on top of each other.Three assembled breakfast sandwiches stacked on top of each other.
  • 12 English muffins Or choose bread – gluten-free or not!
  • 12 slice Bacon, cooked or 12 sausage patties, cooked
  • 12 Egg
  • 1/2 cup milk I use non-dairy milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon garlic powder or granules
  • 1/2-1 cup cheese Elective
  • 3 cup Vegetables/cooked breakfast meat your choice! (see notes)
  • Grease, score, then grease again. To prepare the pan for the eggs, coat it with oil, a piece of parchment paper, and then a layer of cooking spray.
  • Check for doneness. To verify that the eggs are cooked, insert a knife into the center of the pan. If the results are clean, then they're good to go.
  • Cool before slicing. For clean cuts and less mess, be sure to let the eggs cool completely before slicing them and adding them to the sandwich.
  • Wrapped individually. I recommend wrapping each sandwich individually in foil so you can easily grab what you need from the freezer.

Serve: 1sandwichCalories: Chapter 357kilocaloriescarbohydrate: 27Gprotein: No. 19Gfat: 18GSaturated fat: 6GPolyunsaturated fats: 3GMonounsaturated fats: 7GTrans fat: 0.1Gcholesterol: 201milligramssodium: Chapter 796milligramsPotassium: 275milligramsfiber: 2Gsugar: 1GVitamin A: 328IUVitamin C: 0.3milligramscalcium: 104milligramsiron: 2milligrams



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