Mornings can be such a whirlwind, can’t they? Between the chaos of finding matching socks and that one elusive shoe, breakfast often becomes an afterthought.
But these veggie-packed freezer-ready breakfast sandwiches? They’re like a little gift to your future self—perfectly portioned, full of flavor, and ready to rescue you from morning madness.
It’s like having a culinary superhero in your freezer, minus the cape.
Steps
- Preheat your oven to 350ºF. In a large bowl, whisk together six eggs, half a cup of milk, half a teaspoon of salt, and some freshly cracked black pepper.
- Thaw half a pound of frozen spinach and squeeze out the excess moisture. Slice half a jar of roasted red peppers into thin strips, then cut them into smaller pieces.
- Stir the prepared spinach and red pepper pieces into the egg mixture until well combined.
- Coat an 8×9 or 8×12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish evenly.
- Bake the egg mixture in the oven for about 30 minutes, or until the center is set and the edges are slightly browned. Allow the baked eggs to cool, then cut them into six equal pieces.
- Open six English muffins and place one piece of the baked egg and a slice of cheese on each muffin.
- Assemble the sandwiches by closing the muffins and wrapping each sandwich individually in plastic wrap or sandwich bags.
- Place all the wrapped sandwiches into a gallon-sized freezer bag and store them in the freezer for up to two months.
- To reheat, unwrap a sandwich and place it on a microwave-safe plate. Microwave on the defrost setting for a minute, then heat on high in 30-second intervals until fully warmed. Alternatively, allow the sandwich to defrost in the refrigerator overnight and heat on high until hot.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 pound frozen chopped spinach
- 1/2 of a 12-ounce jar roasted red peppers
- 6 English muffins
- 6 slices of cheese
Nutritional Values
Calories: 2082kcal | Carbohydrates: 186g | Protein: 120g | Fat: 96g | Sodium: 6768mg | Fiber: 18g
FAQ
- What Vegetables Can Be Added to the Breakfast Sandwiches?
- You can use a variety of vegetables in your breakfast sandwiches. While the recipe uses frozen spinach and jarred roasted red peppers, other combinations like spinach with mushrooms, onions with broccoli, or even corn with zucchini can work well. If you choose fresh vegetables, it’s important to sauté them first to reduce moisture, which helps prevent sogginess in your sandwich.
- How Should I Reheat Frozen Breakfast Sandwiches?
- These sandwiches are designed for quick reheating in the microwave. Start by microwaving on the defrost setting for about a minute, then continue heating on high in 30-second increments until the sandwich is heated through. For faster results, you can move the sandwich from the freezer to the fridge the night before and simply microwave it on high until warm.
- How Can I Prevent My Breakfast Sandwiches from Getting Soggy?
- To minimize sogginess, consider defrosting the sandwich in the refrigerator overnight, which reduces microwave time. Additionally, you can toast the English muffin separately in a toaster while reheating the egg and cheese in the microwave. Using a toaster oven for reheating can also yield a crispier result.
- How Long Can I Store These Breakfast Sandwiches in the Freezer?
- These breakfast sandwiches can be stored in the freezer for up to two months. To ensure they remain fresh, wrap each sandwich individually before placing them all in a gallon-sized freezer bag.
- What Is the Nutritional Content of Each Breakfast Sandwich?
- Each breakfast sandwich contains approximately 347 calories, with 31 grams of carbohydrates, 20 grams of protein, 16 grams of fat, 1128 mg of sodium, and 3 grams of fiber.
Tips
- Remove Excess Moisture from Vegetables: If you’re using fresh vegetables instead of frozen ones, sauté them briefly to reduce moisture content before mixing them into the eggs. This prevents soggy sandwiches.
- Defrost Overnight for Better Texture: Place your sandwich in the refrigerator the night before you plan to eat it. This reduces microwave time, helping to maintain the sandwich’s texture and preventing sogginess.
- Toast English Muffins Separately: For a crispier texture, remove the English muffin from the sandwich and toast it separately while reheating the egg and cheese in the microwave.
- Use a Toaster Oven for Reheating: If possible, reheat the sandwich in a toaster oven instead of a microwave. This method helps keep the sandwich from becoming soggy and provides a better overall texture.
Equipment
- Casserole Dish (8×9 or 8×12 inch)
- Nonstick Spray
- Microwave-safe Plate
- Plastic Wrap or Fold-top Sandwich Bags
- Gallon-sized Freezer Bags
