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 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!!