Eightyrecipes
Freezer Breakfast Sandwiches
Baked eggs, cheese and cooked sausage patties layered into toasted English muffins, cooled completely and wrapped for the freezer.
Ingredients
- 12 English muffins split
- 12 large eggs
- 12 slices processed cheese yellow American cheese
- 12 cooked sausage patties optional
- 2 tablespoons butter or oil 30 g, for greasing
- salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Grease a muffin tin or small baking dish thoroughly.
- Crack the eggs into the tin, one per hole, or whisk them and pour evenly into the tray. Season lightly with salt and pepper.
- Bake for 12 to 15 minutes, until just set. Avoid overbaking, as the eggs cook again on reheating.
- Split and lightly toast the English muffins.
- Assemble each sandwich in order: bottom muffin, egg, cheese, sausage patty if using, then the top muffin.
- Allow the sandwiches to cool completely before freezing. This step is what prevents sogginess.
- Wrap each sandwich tightly in parchment paper, foil or cling film, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- To reheat, microwave loosely wrapped in kitchen paper for 2 to 4 minutes, air fry at 160°C (320°F) for 8 to 10 minutes, or bake wrapped in foil at 180°C (350°F) for 15 to 20 minutes.
Notes
Nutrition values are an estimate. Total time includes 2 hours of freezing. Let the sandwiches cool completely before wrapping, as trapped steam is what makes them soggy. Lightly toasting the muffins first helps them hold their texture. Sausage patties must be fully cooked before assembly.
Nutrition
Nutrition is an estimate, calculated automatically.
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