Freezer Friendly Breakfast Sandwiches
There’s nothing better than a quick, filling breakfast option. When you’re on the go sometimes it feels like too much to even scramble eggs and make some toast! Which leads me to these freezer friendly breakfast sandwiches. With cooler weather on the way (I hope…) these warm, nourishing sandwiches will definitely be a go to for me. Not too mention, they will be great for when the baby comes in December!
Let’s get to - what makes these sandwiches so good?! They are truly a classic. A whole wheat English muffin loaded up with a turkey sausage patty, fluffy eggs, and melty cheddar cheese. After heating them up I like to add fresh spinach! I made these yesterday and already enjoyed one this morning before a long day of work. Can’t beat quickly throwing a sandwich in the microwave and having a hearty breakfast in no time! Find the video for this recipe here.
Here’s are some tips for these freezer sandwiches:
-Let the sandwich completely cool before wrapping it up and freeszing it.
-Double wrap it, first in saran wrap and then in foil.
-Always date the sandwiches so you remember when you made them, can be frozen for up to one month.
Freezer Friendly Breakfast Sandwiches
Ingredients
- 6 whole wheat English muffins
- 16 oz. turkey breakfast sausage
- 6 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 6 slices of cheddar cheese
Instructions
- Form the turkey sausage into 6 large patties (note: I was able to make 8 with the full pack of turkey sausage, but you only need 6 for the sandwiches).
- Heat a skillet over medium high heat and place patties in the skillet. Only cook ~3 at a time as to not overcrowd the skillet. Cook for 4 minutes, flip and cook for 4 more minutes or until they are cooked through.
- Remove the turkey sausage from the skillet and place on a paper towel lined plate, dab off any extra grease.
- For the eggs, preheat oven to 350°. Add eggs, milk, and salt and pepper to a well greased 8x11" casserole dish. Use a whisk to scramble the eggs and mix all the ingredients together. Bake for 18 minutes.
- Let the eggs cool and then cut into 6 squares.
- Assemble the sandwiches, adding the turkey sausage, eggs, and a slice of cheddar cheese to each English muffin.
- First wrap in saran wrap, and then wrap in foil. Use a sharpie to date each sandwich and then place in the freezer.
- When it's time to reheat, unwrap both layers and place sandwich on a microwave safe plate. Heat for ~1 minute and 30 seconds. It might need more or less time depending on the power of your microwave.
- Add fresh spinach after it's reheated if you'd like. Enjoy!