Egg and cheese breakfast sandwiches are one of my favorite meals in the whole world. Luckily, they also freeze quite well, so I can meal prep my favorite breakfast for busy days. With these Freezer Ready Breakfast Sandwiches, I baked some spinach and roasted red peppers right into the eggs to pack in as many good-for-me vegetables as possible.
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What Vegetables Can I Use?
I used frozen spinach and jarred roasted red peppers for the vegetable element of my Freezer Ready Breakfast Sandwiches, but you could several vegetable combos like spinach mushroom, onion broccoli, or even corn and zucchini. Just remember, if you’re using fresh vegetables you’ll want to sauté them down a bit to remove some of the moisture before stirring them into the eggs. Soggy breakfast sandwiches are not good breakfast sandwiches.
How to Reheat Frozen Breakfast Sandwiches
These Freezer Ready Breakfast Sandwiches are meant for quick reheating in the microwave. Every microwave is different, so I can’t give exact microwave times, but I suggest doing a minute or so on the defrost setting first, then adding 30 second intervals at high power until the sandwich is heated through. If you transfer your sandwich from the freezer to the fridge the night before, you can skip the defrost setting and just microwave on high until hot. That’s makes it even faster!
How to Keep Breakfast Sandwiches from Getting Soggy
Defrosting your sandwich overnight will make a big difference in how soggy your reheated sandwich is because they will require less microwave time to heat. The longer you heat your sandwich, the more the eggs proteins will contract and squeeze out water.
Removing the English muffin and toasting that separately in a toaster while the egg and cheese reheat in the microwave is another great option.
And lastly, if you have a toaster oven, reheating the sandwich in the toaster oven will probably yield the best, least soggy results.
Want more breakfast meal prep ideas? Check out our Breakfast Meal Prep category!
Veggie Packed Freezer Breakfast Sandwiches
Servings 6Ingredients
- 6 large eggs ($1.50)
- 1/2 cup milk ($0.19)
- 1/2 tsp salt ($0.02)
- 1/8 tsp Freshly cracked black pepper ($0.05)
- 1/2 lb. frozen cut leaf spinach ($0.80)
- 1/2 12oz. jar roasted red peppers ($1.25)
- 6 English Muffins ($1.99)
- 6 slices cheese ($1.72)
Instructions
- Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
- Coat an 8×9 or 8×12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
- Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
- To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Freezer Breakfast Sandwiches – Step by Step Photos
Begin by preheating the oven to 350ºF. In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 tsp salt, and some freshly cracked pepper. (one of my yolks broke, which is why it looks like 5 eggs).
I chose to pack my Freezer Ready Breakfast Sandwiches with chopped spinach and roasted red peppers. I used half of this 12oz. jar of roasted red peppers and 1/2 lb. frozen cut spinach (make sure to get “cut” or “chopped” spinach so that you don’t have long stringy pieces of spinach). Thaw the spinach then squeeze out as much moisture as you can. Slice the peppers into thin strips, then cut them crosswise into smaller pieces.
Stir the spinach and peppers into the egg mixture.
Coat an 8×9 or 8×12 inch casserole dish with nonstick spray, then pour the egg and vegetable mixture into the dish. I meant to use my 8×12 inch dish so that I would have six 4×4 squares of baked egg, but accidentally used my 8×9 dish. Ooops.
Bake the egg mixture for 30 minutes, or until the center is set and the outer edges are just slightly brown. Let the eggs cool, then cut into six pieces.
Lay out six English muffins (opened), then top each one with a piece of baked eggs and vegetables.
Add a slice of cheese to each one…
Then close ’em up. :)
Look at all those veggies! :D :D :D
Wrap each sandwich individually first, to keep them held together, separated from the other sandwiches, and to offer an extra layer of protection from the freezer. I used little fold-top sandwich bags, but you can also use plastic wrap.
Then pop all the sandwiches in a gallon-size freezer bag. Make sure to label it. They’ll probably stay good for a couple of months or so, but I know mine will be gone within a couple of weeks. :P
To reheat, unwrap the sandwich, place it on a microwave-safe plate, then microwave on the defrost setting for one minute. After defrosting, microwave on high for 30 seconds at a time until heated through. Or, you can take the sandwich out of the freezer and place it in the refrigerator the night before to allow it to defrost.
I make these all the time with all different kind of veggies. They never last long enough to freeze though so I just refrigerate the egg separately and assemble as wanted.
Despite cooking the veggies down whenever I microwave it after freezing them they still come out a bit watery. Does just thawing it a better alternative or any suggestions?
Hi Scott, defrosting your sandwich overnight in the fridge is definitely your best best to prevent sogginess. That way, it will require less microwave time to heat. Using a toaster oven instead of a microwave will help too!
One bag of these and one bag of the freezer breakfast burritos are my two Secret Santa gifts for family gift exchange :-)
Absolutely love this recipe. I use a 9×13 casserole dish and bagels instead of the english muffins. Great for a quick meal to start off the day. Highly recommend!
Holy cow, these are delicious! I made the egg/spinach/red peppers just as directed. I used whole wheat English muffins, white cheddar cheese and added a turkey sausage patty for more protein (and yumminess). So delicious! Will definitely make again!
Why is there so much sodium in the Breakfast Veggie Sandwich?
Our nutrition calculations are based on ingredient databases, which are often not that specific. For things like roasted red peppers from a jar, it’s likely that it’s including all the brine as well. That being said, cheese does also tend to be higher in sodium, as well as some bread products, so the English muffins could also be contributing.
This is both a great option for people who need a quick & filling breakfast, as well as a great sweep-the-fridge meal! This week I had some spinach, mushrooms, and onions left over from other recipes; I sautéed them and added them to the egg mixture – it was AWESOME! And we had some burger buns left over from the 4th of July that were on their way to going stale, so we used those instead of English muffins. This recipe really does it all!
I’m loving the recipes almost as much as I loved Beth’s about me section! These are the people of my people!!!
I’ve made these eggs several times and I love it! I add other veggies, too. Sometimes I’ll add breakfast sausage and use it in breakfast tacos with tater tots. It takes longer than 30 minutes in the oven, but I think that’s because I add other ingredients. Yum!
Can you use fresh spinach rather than frozen? Thanks
You can absolutely use fresh, though you’ll need 1 1/2 pounds of it. It’ll take a while longer to cook it down as well. XOXO -Monti
I just had my first one this morning after spending yesterday morning preparing them, and let me say, they are delicious! I ‘reheated ‘ it in my toaster oven. I then spread a bit of organic mayo on one side. (A bit of decadence). The only thing added during preparation was a sprinkle of garlic powder. I’m sure I’ll be making these in the future! Thanks for the recipe. I’ve been making your spinach pie for many years now, among other recipes on your cite.
I’ll have to give these a second try. My main problem is that it’s just way too much spinach, in my opinion.
Thank you for another great and easy recipe! I swapped out spinach and roasted red peppers with kale and grape tomatoes which worked quite well. Also used gluten-free English muffins and dairy-free cheese slices. Everything tasted great after defrosting in the fridge overnight and toasting them up. Also great with the microwave defrost and heating as you prescribed. Now I have a stack of these in my freezer for the work week, and will make more once they run out!
How would these hold up in the fridge for about 4 days, ie, the usual mealprep time?
Thanks for all your great recipes!
They should hold up pretty well!
Love this recipe! SO easy to meal prep with. Also easy to make with ingredients I always have on hand <3
Can you rewarm these in an airfryer ?
Unfortunately, I’ve never tried that so I’m not sure how it would turn out.
These turned out great! They’re simple and easy to make.
sides are overcooked and inside is still raw even after leaving in for 12 extra minutes
The best breakfast sandwiches ever!
um excuse me these are delicious
watch the salt, the jarred red peppers will have plenty
The combo of the spinach and peppers is great! I’ve subbed in different veggies before to use up leftovers, but this is my favorite for sure. I usually skip the freezer because my family will eat them all within a couple of days! We like it on sour dough bread too. Makes it so easy to fit breakfast into a hectic morning.
I make freezer breakfast sandwiches all the time. My particular method is to use a dual sided Hamilton Beach breakfast sandwich maker. It doesn’t toast the English muffins, rather it crisps the outsides of them. You just get your ingredients together and make the whole sandwich all at once. Divide the egg mixture evenly between the egg cooking wells in the appliance, two at a time for the dual one. I can make a couple dozen in about an hour and a half.
As for the problems with soggy muffins after microwaving, you need to stop using the nooks & crannies ones. I use the thicker, softer, more breadlike ones without getting the sogginess.
These are a little bit tedious but SO worth it. I also recommend doubling the recipe and just baking in a 9×13 pan. The English muffin does get soggy in the microwave, so I usually crisp it up in a pan for a couple of minutes. These are great for bringing over to a friend – something different than a casserole.
Easy and tasty, like others I’ve found the hardest part is reheating, especially from frozen. I’ve started wrapping up the egg patties individually but it is still a challenge. Overall great though.
Oh good to know Nick!
I made these with shredded zucchini, and onion and chopped cherry tomatoes (sauteed first). I added some shredded cheese to the egg mixture rather than using a slice of cheese on the sandwich. I plan to keep the egg squares in the fridge and just toast the english muffins (whole wheat) as I go. I have 2 kids so they won’t last long enough to freeze :) Just ate one and it was delicious.
Oh that sounds great! I’ll have to try it that way Rachel. Thanks for sharing.
I’ve been making these every week and just leaving the eggs in the fridge since my husband and I go through them so quickly. That way I don’t have to worry about soggy bread either, it’s just English muffin in the toaster and quick microwave of eggs. Easy to vary the vegetables or add a sausage patty to mix it up too.
Another great tip Nic!
I’ve made this recipe with my girlfriend a number of times now and each time the batch comes up filling and delicious. I substituted the milk for almond milk for practically the same taste. I also needed a bit more protein in my sandwiches, so I diced up sausages and added them to the mix. The batch came up delicious with a new bite. For vegetarians, I found mushrooms also added a similar taste. However, the hardest thing in this recipe, honestly, is how to reheat these sandwiches. With a toaster oven, these reheat easily and come up nice and crispy. However, I can’t get this working well with the microwave. I’ve tried changing up the timings and defrost settings, but each time it comes up too hot, too cold, too soggy, or too runny. Maybe one day I’ll figure out the magical setting that gets this recipe coming up nice and warm every time in the microwave.
Thanks for sharing Griffin! You can always try the broiler in your oven.
Yum! I made these for dinner tonight and added a Morningstar farms veggie sausage patty to each one. I doubled the egg recipe, baked in a 9.5 by 13.5 pan, and made 12 – enough for dinner plus 8 in the freezer! My family all agreed that this is definitely a make again meal! Thanks for sharing it!
Oooh delicious!
I can’t wait to try these, my question is do you happen to have the calorie, protein, carb, and fat count for each sandwich?
No, I’m sorry I don’t have the nutritional info.
Love this recipe! Easy and delicious. So convenient for busy mornings when you don’t want to/don’t have time to whip up an elaborate breakfast, but want something healthy and nourishing.
My only critique is that it’s really wasteful and bad for the environment using all the plastic baggies. Do you think there’s a more eco-friendly way to freeze these sandwiches?
I bet freezer paper would work as long as they don’t stay in the freezer for super long periods of time. :)
I like to use deli paper. I got it at Costco. I wrap things in the paper and then put them in the big plastic bag which stays clean since everything is wrapped. You can even eat the heated sandwich tucked in the deli paper.
Great tip Judith!
I freeze muffins 2 to a plastic sandwich baggie and just reuse them when I make a new batch. Put the empty bag back in the freezer whenever I get muffins out. Not plastic free but less plastic used at least, might be an option for you?
Great tip!
I have Stasher brand reusable bags and they’re freezer safe, dishwasher safe, microwave safe… everything safe! They’re awesome and have totally replaced Ziploc baggies for me.
Hey Lia. Also, since they aren’t super messy and are dry, you can reuse the plastic baggies over and over, I do that all the time. Only doesn’t work with liquid-y and greasy stuff!
We love love love these. I thaw overnight in the fridge then re-heat them in the toaster oven in the morning and never have any issue with sogginess. I use sliced green onions as the veg and also top each sandwich with a piece of pre-crisped prosciutto.
How long do you heat them in the toaster oven?
Great breakfast idea. It is easy to vary the ingredients: chopped ham, grated cheese, chopped peppers, asparagus– whatever is in the fridge almost. I use fresh spinach or baby kale instead of frozen. this reduces the wetness of the final product. I also mix the grated cheese into the egg mix before baking. Freeze individually, microwave and eat them o the run. No problem with sogginess when I started using fresh spinach/kale.
I’ve made these sandwiches three times now. They are delicious and the perfect breakfast meal prep. This recipe is easy and fast to make, makes several servings, uses cheap ingredients, is nutritional and filling, and is quick to serve in the mornings.
The only downside is the sogginess of the sandwiches after reheating, thaw or no thaw. What worked best for me was throwing the thawed spinach in a small colander and manually pressing down on the spinach, squeezing the moisture out. Skipping out on this step will leave the moisture in the spinach until it is reheated.
I love these but when I reheat them, the inside of the muffin gets super soggy! Any ideas on how to prevent that?
You can try separating the muffin from the egg and cheese and doing the muffin in the toaster, while reheating the egg and cheese in the microwave. Also, you might try thawing in the fridge overnight. That will allow you to reheat with less time in the microwave and therefore create less steam. :)
I was going to comment this method but I see It here. It works perfectly. I heat the egg for about 1 and a half minutes. Then while the muffins are toasting I just place the cheese on the egg and let it sit in the microwave. It melts just enough. These are delicious.
How you make the egg portion is super creative! I love it!
Do you think this would work as a freezer burrito? Also do you think it would be ok to add the spinach and peppers separately from the eggs?
Yes and yes! :)
If you cook the egg mixture in a cornbread log-shaped muffin pan, you get longer, skinnier egg muffins that fits perfectly into a small tortilla. You can also bake the eggs per the directions, then cut them into strips instead of rounds. Both ways work great.
Hi there, I’m a writer for Romper.com and I’m doing a round up of make-ahead breakfast recipes for Christmas morning. I’d love to include yours.
https://www.budgetbytes.com/veggie-packed-freezer-ready-breakfast-sandwiches/
With your permission, I’d use one image credited to the site and link back to the recipe post. I won’t copy the recipe at all. If you’re okay with that, I’ll need your answer by Wednesday. Thanks so much,
Kristina Johnson
Sure Kristina, that is okay with me.
Finding this recipe long after the fact, but I have a question. What kind of cheeses have people used on this? American is not generally my favorite.
I haven’t actually made this recipe yet, but I will say that I love sharp cheddar with eggs. I usually add shredded sharp cheddar to my scrambled eggs and will probably get some cheddar to make these. Gouda is also yummy with eggs.
This was great! I doubled the recipe and used only 1/2 tsp salt for 12 eggs & 1c half & half. Still salty enough. Lacking sliced cheese in my fridge, I mixed in about 1 1/2C shredded cheddar with the eggs, spinach, etc. Baked in a 12 x 15 glass casserole dish. Baking time @ 350 degrees was about 50min. Came out PERFECTLY! Thank you for sharing this recipe. I used it with your English muffin recipe for sandwiches. This will become a breakfast staple in our home :) Thank you for sharing :)
These look great! I have a jumbo muffin tin, and I think the diameter is almost the same as an english muffin — i’m going try baking them in the muffin tins for individual round eggs instead of cutting them into squares. Should also reduce baking time!
I can’t even count the times I’ve made this recipe! I love it! I use sun-dried tomatoes instead of the peppers, & no dairy because I’m lactose intolerant, & add whatever herbs strike my fancy. I always double the recipe when I make it. Like many of your recipes, I love that you create good recipes that are easily adapted to your taste & needs.
Has anyone tried this recipe with unsweetened original almond milk? How was it?
These are saving my life right now in med school! I’ve made different iterations on four separate occasions. I like substituting out the roasted pepper for a half head of super chopped broccoli, using whole wheat English muffins, and adding paprika. The original recipe is great too. You really can’t mess it up by adding things you like. I like to freeze the patties + cheese separate from the English muffins because toasting the muffins on their own is a MUST. Top with healthy helping of hot sauce and enjoy! Seriously, Beth, thank you.
Great recipe. I made some with sweet potato, kale and sweet onion. Going to try your frittata with feta cheese, spinach and red pepper next. Thanks to all the other comments too.
For those of us without a microwave, how should I reheat this in an oven?
I would wrap it in a foil, for sure. I’m not sure off hand how long or what temperature, though. That would take some testing.
Does anyone know the macros for one sandwich?
My 12 year old son loves these! He needs to be out of the house by 7 am, so these make the morning easy. I put a sandwich in the fridge the evening before, and then heat it in the toaster oven (we don’t have a microwave). He likes to add hot sauce.
I use swiss chard from our garden, and left out the roasted pepper. I doubled the last batch and used a 13×9 and 8×8 pan for the eggs.
Hi! Do you toast the English muffin before assembling?
I didn’t, but others have commented that they did and it turns out better if they’re toasted first.
I love cooking but I am not a morning person by any means. I just made a batch with red onion and mushroom — I sauteed them a little bit to cook them down, let them cool, then added them to the eggs before putting everything in the oven. They came out amazingly! I can’t wait to eat these.
OMG. The Veggie Packed Freezer Ready Breakfast Sandwiches are absolutely DELICIOUS!!! I used American cheese because I was determined to put them to good use. I wrapped the sandwiches individually using plastic wrap. I’m looking forward to enjoying these breakfast sandwiches everyday this week. Thank you so much for this phenomenal recipe, Beth!!! :-)
Hi Beth! I love your recipes, and I’m making this one right now! However, I’ve noticed that when I pull up any of your recipes from Google on my iPhone, it redirects me to the app store to download some app and I can never actually get to the recipe. It’s very frustrating because I just want to see the recipe but it will never open easily so I have to press the link several times, wait for the app store to load, and then hopefully be able to get to your site.
Uh-oh! That’s not supposed to happen! It sounds like a malicious ad. Sometimes they sneak through the filters and are very unwelcome. If it continues to happen, can you take a screen shot of what it redirects you to so we can try to track down the offending advertiser? You can email it to budgetbytes@gmail.com. I really appreciate it!!
The Center of my egg bake didn’t set as nicely as I would have liked. Any suggestions ?
Hmm, maybe try using a wider and shallower dish, or lower the oven temperature and bake slightly longer.
I have a 900 w microwave and had to microwave for 2 minutes to warm up completely, used tomatoes instead of spinach because the boyfriend doesn’t like spinach that’s been frozen.
These are a great idea. I’m having hand surgery on my dominant hand in the near future and, while I’m not a huge fan of breakfast, I know I’ll be wanting to eat in the morning for pain meds. I’m filling my freezer with things as I prepre, including my longtime fave baked oatmeal, and this is even better since I can eat it with one hand and there will be no clean-up required. I’m going to wrap in foil and reheat in the oven like I would a muffin. It’s partly to save time but also to make one-handed life easier – I’m gluten free so I don’t have the option of picking one up on the way to work.
I think I may even make a double batch, depending on freezer space.
Hope you’re recovering well!
I made these mainly for my husband, who gets up extra early to go to the gym a couple mornings a week. He’s been stopping at Starbucks for breakfast those mornings, which ain’t cheap! He loved these (I added sliced ham to half the batch), and they are the budget-friendly answer to any pricey cafe sandwich! Thanks!
I cooked the eggs for about 50 min and they still never set. I didn’t add anything to the eggs because my husband is really picky. I’m not sure what happened :(
I used your 5 INGREDIENT FREEZER BISCUITS to make this recipe and added some pickled jalapenos. and hello… blown away!!! Delish!
Make-a-head breakfast sandwiches are a life saver for me. Even though the price might be similar as McDonalds, you are saving time in the AM and giving yourself more flavor variety. The first time I made these, I followed the recipe and they were amazing. This time I switched it up a little and used spinach, green onion, bacon and cheese. I love toasting the english muffins also!
You’re a dadgum genius, Beth! So delicious and easy. I love breakfast sandwiches!!!!!
So I don’t need to spend time I don’t have and money I can’t afford in order to eat well. Thanks to your blog I now know that. That’s all I wanted to say: Thank you. :)
These were great and filling too! I used fresh red pepper which I sauteed with some spices before adding to the egg mixture. As far as re-heating in the microwave, I would recommend heating them on a paper towel instead of a plate. My plates get really hot, which dried out the bottom bun of the english muffin and made it tough. A paper towel eliminates this problem.
These look great! Would you happen to have the approximate number of calories for each serving?
No, I’m sorry, I don’t.
I figured them to be 328 calories each (this is substituting unsweetened almond milk for regular milk, since that’s usually what we have on hand).
I entered all the ingredients in the Lose It! app, which makes it pretty quick and easy. It’s a free app.
I love this recipe! I made this for my lunch for the last two weeks now. The first week I did chopped broccoli and leftover Trader Joes Bruschetta. This week I did chopped broccoli and pesto. It is so flexible with the ingredients, and it really keeps me full until I get home from work. What I have been doing is refrigerating the egg squares, and the night before I toast an english muffin and put the sandwich together. It stayed fresh in the fridge all last week, and this week it’s looking the same. I have 1 extra for the week and I plan to freeze a whole sandwich for later.
I made these this morning to take to work. I was getting tired of yogurt and oatmeal! I love spinach with eggs, and I think I’m going to enjoy these very much!
What’s the best way to go about adding in yellow summer squash to the egg mixture before baking?
Summer squash has a LOT of moisture in it, so you’d probably need to sauté it down and then squeeze out as much liquid as possible.
This looks really good!
I have made these a couple weeks now and I love them. I added spinach, kale, tomatos & garlic. I also cooked some turkey bacon and placed that in the casserole dish with the eggs. I cut up and froze just the eggs, then in morning, I just toast my muffin while the egg is in the microwave.
They are just fantastic. I love a good breakfast sandwich and just haven’t liked anything I put together myself in the past, so thanks for this great, and very adaptable, recipe.
Wanted to let you know……..I made these last weekend for my husband to take for breakfast at work. We both work at the same company, just different plants and I get this voicemail on my phone from him and he said……..I have to tell you…..those breakfast sandwiches were AMAZING!!! He loved them. Thanks for the great recipe. They were so easy and that makes it a win win for me.
Ooh, I love this idea. I’ve only seen breakfast sandwiches with scrambled or fried eggs (which don’t reheat as well), but baked, veggie filled omelette squares. Really good idea. I will try this with mushroom added (we LOVE mushrooms.)
Sunday is our weekly prep day, and my husband was tired of the breakfast casserole with potatoes I have been making lately. He asked for breakfast sandwiches, and I came across your recipe. To save money, we make a big trip to Sam’s Club, and I just so happened to pick up a box of egg white substitute, a big block of pepper jack, and a 9 pack of English muffins. I have made the egg in the muffin tin before, but sometimes they just don’t sit right on the English muffins – too puffy in the middle or just don’t fit all the way. Then you try to eat them, and the egg tries to shoot out the other end. So…this recipe was our Sunday breakfast prep!
Since this was for 6 muffins, I tweaked it to make the 9 sandwiches – thawed out a 12 ounce bag of spinach, diced up a whole fresh red pepper, and since hubby was dicing he cut up 3 patties of turkey sausage and tossed them into the egg white mix. It took a little over one carton of egg white substitute to make a good thickness for the 9×13 (I measured it and when it went into the pan, it was a little thin. I opened another carton and topped the mix off by eyeballing the thickness I wanted for the sandwiches). I sprinkled a little Cajun seasoning over the top prior to baking, and then let it cool when it was done.
We had a little assembly line going – I opened the English muffins while hubby sliced the pepper jack. He then took the top of the muffins and used them as a guide to cut the square to match the bun, put the sandwich together, and I wrapped them up. We actually could have made 10 sandwiches, but we split the leftover egg goodness as a snack. It was really tasty!! You have inspired him to create another sandwich for our next prep round – he is gonna try diced Canadian bacon, spinach and red pepper next round :) He said he has now taken over the egg sandwich prepping in our regular routine because this recipe is so easy…WOOT WOOT!!!!
We both really like the flavor, love how much easier they are to assemble than the egg muffin tin ones (everything is all in one square!), and the egg sits on the bun much better we think. This is definitely our go to breakfast sandwich recipe for our prep day! It’s very easy to change up, easy to put together, and really GOOD! Thanks for sharing!!!
What’s with the pic of ramen noodles and broccoli? Pretty sure I did see ramen or broccoli in the ingredient list. Sandwiches look great…
*didn’t
Strange, I don’t see a photo of ramen or broccoli… Where do you see that?
I don’t see it now! Maybe my browser did something funky. I tried these breakfast sandwiches and they were delicious…
Okay, good! :)
. One thing I like to do is bake the eggs directly in my nonstick jumbo muffin tin-that way they pop right out and are the same size and shape as the english muffin.awesome!
That’s so clever!
About how much fresh spinach (I have baby spinach) would you substitute for the frozen? I don’t have a food scale at home (definitely on my list) so I can’t just weigh it!
Chop, sauté, then squeeze out the water from the fresh spinach. You’ll want about one cup once it has been cooked and squeezed. Unfortunately, I’m not sure how much that would be when it’s in the fresh state.
Thnks Beth! I’m terrible at waking up in the morning and if it’s not in ready to eat form I usually end up eating stuff that’s not good for me. I’ll definitely be making these next go around. I recently made your baked apple pie oatmeal and I’m working on that. Yum!
Great idea–added sauteed mushrooms to my version, and since I don’t have any fondness for American cheese, used sliced Swiss because that is what was in my fridge
Another fabulous recipe I used mushrooms and beet greens and they turned out great I’ve easily got breakfast for my bf and I for the next week or so! Just a word of caution to others making these I made 3 pans – 1 in glass pyrex and the other 2 in two different ‘non-stick metal pans’ I greased all 3 and both of the metal pans stuck…I highly rerecommend using a glass dish for these
awesome! I have been doing this for years but never thought to mix veggies in with the egg mixture. One thing I like to do is bake the eggs directly in my nonstick jumbo muffin tin-that way they pop right out and are the same size and shape as the english muffin.
I have got to try this. I usually have no time to make breakfast before work. This would save so much time and be much tastier than certain alternatives.
Breakfast sandwiches do rock!! :) I love the fact that you show step-by-step photos…it’s so helpful. I also like that you could just freeze these “quiche” style. As always, great idea.
Any recommendations for heating for the sad people like me who don’t have a microwave! I’m excited to give this a try!
I’ve also done freezer breakfast burritos that I’d stick in the oven for 10-15 minutes before I left for work and they were awesome!
A toaster oven would probably work best, but if you’re going to take the time to reheat it in the oven I’d probably just make them fresh instead of doing a make-ahead batch! :) (You could probably use the same method for these sandwiches that you used for the burrito, though)
Oh my gosh. I’ve been wanting a solution for breakfast sandwiches that I could freeze.
Thank You!!
Hey Beth,
Awesome recipe, but I’m pretty sure in your picture instructions you meant to say that you wanted to cut the eggs into 4×4 squares. Otherwise you would’ve had a ton of 2×2 egg squares laying around :)
LOL yes, thank you!
Beth, I LOVE BudgetBytes. I’ve been using your site for years, have recommended it to everyone that I know and frequently on reddit, and it is my best friend when I meal plan for the week. That said…some of the ads that now run on the site are SO TERRIBLE — I think specifically it’s the videos that play automatically at the end of every post. They’ve made my browser crash on several occasions on several different computers running at different locations. It’s making meal planning much more work and much more frustrating that it once was. Very disappointing.
Eek, I’m so sorry about that, Jami! Good news, though, those are all going away at the end of the month. I’m switching to a new platform which should be a lot less “heavy” on the browser.
So happy to hear that, thank you for the response! One of the many reasons I love your site :)
Yes. I’ve had the same problem too, it’s gotten slow on all my devices and locks up a lot! Hope the switch goes well.
I love the idea of freezing these for breakfast! Totally streamlines your morning if you know you already have a delicious breakfast ready for you.
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This looks like a great on the go breakfast, especially for days when I want a break from my typical smoothie. I never thought to use what is essentially a quiche for a breakfast sandwich filling.
I’m going to have to make a batch of these this weekend. with the addition of hot italian sausage that needs to get used.
I’m also curious about whether toasting the english muffins prior to freezing and/or whether reheating the filling and muffin separately would improve the texture. The kitchenette at work has a toaster oven as well as a microwave and I’m happy to put in a minor amount of extra effort (i.e., nuke the filling while the muffin toasts) to make an extra tasty breakfast sandwich.
For what it’s worth, I make freezer breakfast sandwiches with biscuits, and I disassemble them to microwave. I find biscuits are more likely than English muffins to get soggy, and I haven’t had a problem doing it this way. To make it easier, I put a square of parchment or wax paper in between the “layers” of biscuit, egg, and sausage–makes it easy to pull a part when it’s frozen.
When I make these, I’ll toast the muffins first, and then do the same disassembling procedure lol. Let me know how yours turn out! Happy cooking :)
I’ve made my husband freezer breakfast sandwiches periodically for the last year or so and have always toasted the muffins. They’re not crispy after reheating, but I do think it helps (similar to how I always toast my sandwich bread for packed sandwiches – it ‘s soft by the time I eat it, but if I don’t toast it the bread gets slightly soggy). We’ve not tried reheating the components separately, we’re too lazy. :P
I thought about that, too, and almost toasted them since I already had the oven on to bake the eggs! I haven’t tried it, though.
I’m not really into breakfast sandwiches but I AM into eggs/high protein breakfasts that are also quick and easy. This looks like it does the trick! I think I’ll make a batch of these this weekend and freeze just the egg portion to make mornings a little easier!
How long would the egg part keep in the fridge? I have very little freezer space, unfortunately.
Probably 3-4 days?
Looks sooooo good! Fun, healthy, and easy – perfect combination.
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Oh my heck these are genius! This is pretty much what Starbucks does with theirs, never thought to DIY them!
I LOVE breakfast sandwiches.
These look perfect for busy mornings. Good nutrition to start off the day while not being too time consuming to heat up in the morning.
These look great and I love the idea, can’t wait to try them. Do you think adding more veg like cooked mushrooms or adding grated cheese into the egg mix rather than on top would work?
P.s. Good luck in the Saveur awards, you’ve got my vote!
Thank you, Danny! Yes, I think you could definitely add cheese to the mix and make it more like a quiche, although I like to have cheese on top, too, to get that nice melty contrast. You can certainly add more vegetables. I would probably reduce the spinach to 1/4 pound if adding other vegetables, though, as the ratio of vegetable to egg was already pretty high here.
These look yummy! I know it would be an extra step, but would these hold up if you toasted the muffins first? Love me a crispy English muffin!
I used to make something similar and wrap it in foil before i froze it and pop it in the toaster oven while i got ready for work.
I’ve made breakfast sandwiches off and on for the last year or so and have always toasted the muffins. The muffin isn’t crunchy after reheating, but it isn’t overly soft, either. I imagine reheating in a toaster oven rather than a microwave would help with keeping it crisper.
You can definitely separate the pieces of the sandwich after freezing and cook the muffin separately. The muffin doesn’t stick too hard to the egg and cheese when frozen. :)
These look good! I’ll have to give them a try.
I love a good egg and cheese sandwich for breakfast. I actually got this thing called an Easy Eggwich maker (or something similar?), it was only like $8 on Amazon and you just crack an egg into it, break the yolk and microwave it for about 45 seconds. Meanwhile I toast an English muffin, so it’s pretty quick and easy! You can even add veggies to the dish before you put it in the microwave.
These look great! I also was always a fan of these kinds of breakfast sandwiches. I’d have to do quite a bit of substitution to make a vegan version of this, but I’m inspired.
Did you toast the English muffins at all before freezing them? I love the crispy edges on a toasted English Muffin, but I know after freezing and thawing they probably wouldn’t be crispy like that anyways.
I didn’t toast them first, but I assume they wouldn’t stay crispy after microwaving anyway. :) You can toast them separately when reheating, though!
I’ve never had spinach in a breakfast sandwich, but I LOVE spinach in my omelettes! This looks like a great way to get some greens in and save $ (breakfast sammiches are $6 each at my work)