Freezer Friendly Breakfast Sandwiches

This is another one of those Sunday afternoon recipes that takes hardly any time at all to make, but saves so much time during busy weekday mornings.

I can’t remember the last time I voluntarily woke up extra early during the week just to make myself breakfast in the morning. If given the choice, I am always going to choose a few minutes of extra sleep. Always.

With Freezer Friendly Breakfast Sandwiches, you can take one out of the freezer and toss it in the microwave for a few minutes while you get dressed. No dishes, no running through the drive-thru in the mornings, no hassle. These are great for a quick sit down breakfast with your family or on-the-go. You can even swap out ingredients occasionally or add different condiments to keep it interesting. I prefer a little mayo and hot sauce on mine. My husband likes grape jelly on his (um, what?). I’ve heard it’s great, but I think that’s one combination I don’t need to taste for myself.

The Basic Ingredients

Breakfast sandwiches are very versatile but we keep it pretty basic that way everyone can choose what they have a taste for in the mornings.

English Muffins
Eggs
Sausage Patties (I get the frozen kind to save even more time!)
Sliced Cheese (Most often I choose American cheese, but sometimes I’ll throw on Pepper Jack for a kick)

First Things First.. Preparing the Eggs

There are many ways to prepare eggs. Frying individually or using egg rings are good options, but I find baking them in a sheet pan just as easy. The one thing you will want to be sure of is that your pan is non-stick or else you’ll have a baked on mess! In addition to having a non-stick pan, I highly recommend a Silpat or other silicon baking mat. If you have one of these mats that fits the bottom of your pan perfectly, you don’t risk anything sticking to it!

If you do decide to bake your eggs in a sheet pan, crack 8-10 eggs in a bowl and season with salt and pepper. Line your pan with your Silpat mat and dump your eggs in. Bake these at 350 degrees for 12-14 minutes or until the eggs are just starting to set in the middle. How many eggs you choose will determine how thick this layer will be. Once they are finished cooking and have cooled slightly, I take an upside down glass and use it to cut circles out of the eggs. You can pile the leftover egg scraps onto the sandwich or use it later for fried rice… or just eat it right now as a snack! No one is judging, promise!

Putting it All Together

Now that the eggs are done, the rest is super fast. I like to toast all of the English muffins because I think it helps keep the bread from getting soggy when reheating in the microwave, but this is an optional step. Place an egg circle on the bottom half of each muffin. Top the egg with a frozen sausage patty. Place a slice of cheese on top of the sausage and then put the top half of the muffin on.

The Result…

To store these, wrap the sandwiches in a paper towel and then wrap tightly in foil and toss in the freezer. The paper towel comes in handy when you reheat the sandwiches because it will absorb any moisture.

When reheating, remove the foil and microwave in the paper towel for about 2 minutes or until warm in the center.

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