On-the-Go Magic: Freezer-Friendly Breakfast Sandwiches

These breakfast sandwiches are great to have on hand for those busy mornings. They can be frozen and reheated in the mornings for a quick and easy breakfast. 

Recipe by: @athomewithastghik

Ingredients:

🥪 8 large eggs 
🥪 1/4 cup whole milk
🥪 1/4 teaspoon salt 
🥪 May use 1/2 pound or 1 pound Breakfast Sausage, I used 1 pound. 
🥪 1/2 cup shredded Monterey Jack cheese or mozzarella cheese 
🥪 6 English muffins 

Instructions:

1. Preheat oven to 350°F

2. First, cook the sausage in a skillet. Transfer to a plate lined with a paper towel to help absorb the excess grease from the sausage. Set aside to cool. 

3. Butter a quarter-sized sheet pan (about 9x13) and line with parchment paper to help the parchment paper adhere to the baking sheet (this will prevent it from moving). Also butter the parchment paper. Set it aside.

4. To a bowl, add the cracked eggs and whisk. Add the milk, salt, cooked sausage, and the shredded cheese. Mix to combine.

5. Transfer the mixture to the parchment lined and buttered baking sheet and spread it out evenly. 

6. Bake about 20 minutes or until cooked through. Allow to cool in the pan for 5 minutes, transfer to a wire rack to cool completely. 

7. While it cools, lightly toast the English muffins in the oven at 350°F for 10 minutes.

8. Cut the cooked egg into 6 large squares or into 8 squares. You may use round cookie cutters that are the same size as your English muffins to help create rounds. 

Assemble the Sandwich:

1. Use a fork to carefully open the English muffin in half. 

2. Place the first piece of the English muffin on a plate. Add the egg, sliced cheese and top it with the second piece of English muffin.

3. Enjoy immediately or follow instructions below to store in freezer. 

To Keep in Freezer:

Once completely cooled, tightly wrap each sandwich in wax paper or plastic wrap. Then, tightly wrap each in aluminum foil. Transfer to a freezer-safe bag, release as much air as possible, and place in freezer. Note: For best results, thaw sandwiches in the refrigerator for 12 to 24 hours before reheating. 

Reheating Instructions:

Reheat in Microwave

1. Thaw the sandwich (for 12-24 hours) in the refrigerator - place as many sandwiches as needed for the next day in the refrigerator to defrost. 

2. To reheat, wet paper towel and squeeze moisture out. Unwrap the sandwich completely from the wax paper (or plastic wrap) and the aluminum foil. Wrap the sandwich with the damp paper towel-moisture wrung out. 

3. Use the defrost function on the microwave for 2 minutes.

4. Use the reheat function to reheat for 30 seconds. At this point the sandwich should be warmed through. If not, flip the sandwich and reheat for another 30 seconds 

5. Carefully remove the paper towel, being cautious of the steam. 

6. Enjoy or wrap with wax paper and aluminum foil to help keep it warm. 

Reheat in the oven (results into a crisper bread too)

1. Thaw the sandwich (for 12-24 hours) in the refrigerator - place as many sandwiches as needed for the next day in the refrigerator to defrost. 

2. Preheat oven to 350°F.

3. To reheat, unwrap the sandwich completely from the wax paper (or plastic wrap) and the aluminum foil.

4. Place the thawed sandwich on a baking sheet lined with parchment paper.

5. Loosely cover the sandwich with aluminum foil

6. Bake for 10 minutes 

7. Remove aluminum foil and bake for 5 minutes 

8. If sandwich hasn’t warmed through all the way, cover with aluminum foil again and bake until cooked through 

9. Enjoy or wrap with wax paper and aluminum foil to help keep it warm.