Freezer Breakfast Sandwiches
Grab these easy freezer breakfast sandwiches when you're on the go! Start with homemade chicken breakfast sausages, and load it up with eggs, slices of cheese, and bacon onto an English muffin. Just reheat and eat!
Servings: 6 sandwiches
Calories: 532kcal
Ingredients
Chicken Breakfast Sausage:
- 1 pound ground chicken or turkey
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon fennel seeds crushed up
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ¼ - ½ teaspoon cayenne pepper
- 1 tablespoon maple syrup or brown sugar
- Oil
Sandwiches:
- 10 eggs lightly beaten
- 2 tablespoons half and half
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 English muffins
- 6 slices cheddar cheese
Instructions
- PREP: position a rack in the center of the oven and preheat the oven to 325ºF. Lightly spray a 9x13 baking dish with cooking spray; set aside.
- SAUSAGE:Add the ingredients of the chicken sausage in a bowl and stir to combine so all the flavors are evenly mixed. Divide into 6 large patties and shape them into 3 - 3 ½ inch circles.
- EGGS: Add the salt and pepper to the eggs along with the half and half to a large bowl, and whisk to combine. Pour the egg mixture into the prepared baking dish (step 1) and bake the eggs in the oven for 12-14 minutes or until the eggs are set, cut into 6 rounds (roughly 3 - 3 ½ inches in diameter.)
- COOK: While the eggs are baking, prepare the sausage. Add a swish of oil in a large skillet over medium heat. In batches, add the patties to the skillet and allow them to cook for 6-7 minutes, flipping them halfway through. Set aside.
- ASSEMBLE: Place the prepared sausage patties on the split English muffins, followed by a slice of cheese, and then the cooked eggs. Top with the other half of the English muffin. I like to wrap the English muffins in a thin sheet of wax paper and then in foil. Just be sure to remove the foil before reheating! Refrigerate for up to 5 days and freeze for up to 3 months.
Notes
- Reheat: These muffins reheat really well in a toaster oven or microwave. If you’re reheating in a toaster oven, remove the wax paper before heating (or just don’t wrap them in it) and if you’re microwaving, remove the foil and wrap in a paper towel, then in the parchment, to keep the English muffins from drying out.
- Add-ins: Feel free to add things to the eggs before you bake them if you’d like. Sun-dried tomatoes, sautéed baby spinach, or just a shake of garlic salt (instead of salt) would also be yummy here.
Nutrition
Calories: 532kcal | Carbohydrates: 31g | Protein: 32g | Fat: 31g | Fiber: 2g | Sugar: 3g
