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.
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!!