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 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.