Freezer Prep Breakfast Sandwiches

These freezer sandwiches come in handy when you want something hot for breakfast but you don’t have time to stop somewhere, or have time to cook. From freezer to microwave, hot in 2 minutes.

If breakfast is the most important meal of the day then that’s a shame, because mornings are where we struggle for time the most. Many of us trade time to cook for more sleep, and settle for two cups of coffee instead.

This is where I like the idea of freezer prepped sandwiches. Two minutes in the microwave, and you have a hot breakfast that’s already packaged to go.

You can make these with an array of ingredients, but I chose the classic sausage egg and cheese to demonstrate. I can say from personal experiment that croissants and sweeter, flakier breads may stick some to the paper towel so just be careful when unwrapping those if that’s your choice of bread.

As for the paper use of a dampened paper towel, it is necessary to add some steam to the sandwich while cooking in the microwave so it doesn’t get tough and harden up around the edges.

Ingredients, Nutrition Facts, and Directions are below!

Ingredients: (Makes 6 Sandwiches)

  • 1 lbs. Breakfast Sausage
  • 5 Large Eggs
  • 1 Cup Whole Milk
  • 6 Slices American Cheese
  • 6 English Muffins
  • 6 Dampened Paper Towels, square sized sheets 6 Sheets of Wax Paper
  • 6 One Quart Freezer Bags (1 sand per bag), OR 3 One Gallon Freezer Bags (2 sands per bag)

Nutrition Facts: (Per 1 Sandwich)

  • Calories: 554
  • Total Fat: 36.6g
  • Cholesterol: 224.3mg
  • Sodium: 1,311.7mg
  • Total Carbohydrates: 28.8g
  • Dietary Fiber: 1g
  • Sugar: 5.6g
  • Protein: 28.4g
  • Vitamin D: 0%
  • Calcium: 34.2g
  • Iron: 17.3%
  • Potassium: 55.2mg
  • Vitamin A: 7.7%
  • Vitamin C: 0.6%

Directions:

  1. Preheat oven to 375°, line a baking sheet with aluminum foil, and lightly oil a 3 quart baking dish.
  2. In a large mixing bowl whisk together 5 Large Eggs, then add in 1 cup of Whole Milk. Whisk together to combine ingredients then pour into 3 quart baking dish.
  3. Portion out 1 lbs. Breakfast Sausage of choice into 6 balls and flatten them into large discs. Add sausage patties to foil lined baking sheet and prepare to bake.
  4. Bake eggs at 375° for 20 minutes, and bake sausage at 375° for 15 minutes. Eggs may fluff up but don’t worry they will fall back down once air escapes. No need to flip sausage.
  5. Once baked, cut eggs into six portions. I use the rim of a pint glass as it fits the size of most English muffins perfectly. There will be excess, and if that concerns you just cut the eggs into six squares instead so there’s no waste.
  6. Take 6 square cuts of paper towels and dampen them in water then wring them out. Just be careful when peeping them apart if you dampened them together to save time. Also cut 6 square sheets of wax paper. Reynold’s brand makes a “Freezer Paper” which is thicker than regular wax paper, and if you go this route you won’t need the freezer bags later.
  7. Build your sandwich in this order; Wax paper down first, then dampened paper towel. Bottom slice of English muffin is next, then sausage, egg, and cheese. Top slice of English muffin and now it’s time to seal it up.
  8. Fold the wax paper top and bottom, then tuck the sides underneath. One piece of Scotch Tape will tack it shut at the bottom, and you may label it with a Sharpe. If you used regular wax paper you’ll need to put sandwiches into freezer bags, if you used Reynold’s Freezer Paper then you’re good to go no need for freezer bags. Store in freezer until you need one for a quick meal!
  9. Cooking instructions are simple. Remove from freezer and remove from freezer bag and place in microwave upside down on a paper plate or paper towel. Do not unwrap from wax paper. Microwave for 1 minute then flip, microwave for an additional minute then you’re good to go!

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