Make-Ahead Freezer Breakfast Sandwiches
With a few simple ingredients, Make-Ahead Freezer Breakfast Sandwiches are the answer to quick and easy meals throughout the week!
Prep Time20 mins
Cook Time11 mins
- 12 large eggs
- 1/2 cup half-and-half
- 1 tsp salt
- 1/2 tsp pepper
- 3 sliced scallions, top part only
- 12 slices Tillamook Farmstyle Thick Cut Medium Cheddar Cheese
- 24 Applegate Naturals Chicken & Maple Breakfast Sausage Patties
- 5 Food For Life English Muffins
- 6 Lenders Bagels
Preheat oven to 325 degrees.
Spray a large (13" x 18") baking sheet with nonstick spray.
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
Pour the eggs onto the baking sheet and sprinkle on the scallions.
Carefully transfer the baking sheet to the oven.
Cook for 15 - 18 minutes or until the eggs are set.
Remove the pan from the oven and let cool for 5 minutes.
While the eggs are cooking, warm the sausage according to the directions on the package.
Use a biscuit cutter or mason jar lid to make egg circles. I like the egg to fill the whole sandwich.
Assemble the sandwiches in this order: muffin or bagel bottom -> cheese -> sausage -> egg -> cheese scraps -> muffin or bagel top. I cut all the ingredients to fit inside the sandwich.
Once they're assembled, you can eat them warm them up and enjoy one right away or freeze them to eat throughout the week.
How to freeze and reheat:
These will last three days in the refrigerator or up to 60 days in the freezer.
To freeze, wrap each sandwich tightly with parchment paper or aluminum foil and place it in a gallon-size freezer bag. Write the date on the bag along with what each sandwich is. You might remember, but your family won't know.
To reheat, I highly recommend placing them in the fridge the night before. You can heat them from frozen, but it will take a little longer, and the whole point of making these is to be quick!
Preheat your oven or toaster oven to 375ºF, place the wrapped sandwich on a baking sheet, and cook for 15-20 minutes or until heated through. If you want crispier outside, carefully unwrap and return to the oven for a few minutes.
You can also microwave them, which is even quicker. Unwrap the sandwich from the parchment paper and place it on a paper-towel-lined plate. This helps absorb the moisture. Cook for 45 seconds per side or until warmed through.
My favorite method is s combination of both. Start with the microwave method and finish in the toaster oven. It's quick, and you still get some nice texture on the outside.
See blog post for notes and variations!