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.
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.
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!