FREEZER BREAKFAST SANDWICHES

If you follow me on Instagram, you already know I have been playing around with this recipe for months trying to get it just right. I’ve finally perfected the prep of all the ingredients to make the perfect freezer breakfast sandwich. The sandwiches are baked eggs with veggies, slices of ham & cheese on english muffins. In about an hour’s time of cooking, I have breakfast made for the next two weeks! I make a dozen at a time, through them in the freezer & take one out each day to reheat.

The best part about this recipe is that I’ve done all the trial and error so you don’t have to. I’ve now made 5 batches worth of these, tweaking little things each time. These re-heat perfectly each time and I can eat them at home or wrap them back up and eat them in my car on the go if I need to.

I’ll share some of the trial and error with some tips below. You can get the full recipe card at the bottom of the post and you can see a step-by-step video on how I make these over on my Instagram page!

Trail & Error for Baking the Eggs:

Here’s what didn’t work for me in making the eggs:

Vegetables - Not adding vegetables (see what it did to seasoning in upper left photo), adding too many vegetables, adding the vegetables to the pan after pouring the eggs into the sheet (all floated to the top as seen in bottom left photo).

Eggs - Not whisking them enough (see white spots in upper right photo), using eggs with thinner whites (too much moisture which results in a spongy, unpleasant taste when frozen, defrosted and reheated).

Seasoning - Using garlic powder (see upper left photo, looked like dry skin after baking, pooled in certain spots), using too much seasoning (too powerful a flavor, too much salt added moisture to cooked eggs which effected reheating.

Baking Sheet Prep - Using a Silpat liner (eggs can seep under & if you’re not using cookie cutter, you’ll cut the silpat while cutting eggs with knife… learned that one from experience!), using parchment paper on greased sheet (eggs still seeped under big time, made ridges in what did stay on top - see bottom left photo)

Here’s what did work for me with making the eggs:

Vegetables - Using about 3/4 cup total, it’s a good ratio of veggie to eggs. I like red onion and bell pepper because with the ham and cheese it tastes like a western omelet on an english muffin. Mixing them into the eggs before pouring them allows them to evenly disperse across and into the egg.

Eggs - Whisking them really well to break up all the yolks and whites. This makes for a fluffy, consistent scrambled egg taste and texture.

Seasoning - Using a simple 1 tsp of salt & 1/2 tsp of pepper.

Baking Sheet Prep - Just spraying the baking sheet with cooking spray. Nothing sticks and it all stays in one one rectangle - this is a perfect example of the easiest way being the best way!

Trail & Error for Other Components of the Sandwiches:

Here’s what didn’t work for me:

English Muffins - Trying to multi-task while toasting (As you can see in the left photo, I burned the muffins which not only threw off my time because I had to go back out to get more but also cost me money!), using “healthier” muffins (crumbled when toasted, see top right photo, and didn’t reheat well.

Ham - Pan frying too much (tough texture when reheated) and not pan frying at all (too much moisture, made sandwiches soggy when reheated).

Cheese - Using thicker slices (melt out of the sandwich when reheated, makes other components slide right off and makes a mess)

Storing for Freezing - Using plastic wrap (waste of money, not needed), using paper towels to wrap (stuck to sandwiches, held moisture)

Here’s what did work for me:

English Muffins - I use Aldi’s English Muffins. Not only are they the least expensive option (by far! $1.19 for 6), they hold up really well through being frozen and reheated. They don’t get soggy and taste just like fresh once reheated.

Ham - I pan fry my slices just enough to remove some of the added water and give it a little additional flavor. I use Aldi’s family pack of ham because the slices are the exact diameter of the muffins and once pack has exactly enough for 4 slices for each sandwich.

Cheese - I used Aldi’s sharp cheddar and pepper jack cheese because they’re thickness makes it enough cheese without being too much. If I have to get it from other stores, I get thin cut slices.

Storing for Freezing - I use 9x13” sheets of parchment to wrap the sandwiches. Nothing sticks to these, they prevent freezer burn, I can wrap the sandwich back in it after reheating if I need to take the sandwich in the car to eat on the go and I reuse the sheets. I store the wrapped sandwiches in the freezer in reusable gallon bags. Each bag fits four sandwiches perfectly. With the parchment paper and these bags, I never have to purchase anything to store them because I just reuse the same things.

If you have any questions about other things not mentioned above, definitely let me know in the comments. I’ve tried to remember everything from the last few months of experimenting but am sure I have forgotten something. You can save or screenshot the recipe card below for when you’re ready to give this a try and don’t forget I have a step-by-step video on my Instagram!