Conquer Your Mornings with These Freezer-Friendly Breakfast Sandwiches
Are you tired of the morning scramble? Do you wish you could enjoy a hot, satisfying breakfast without the fuss? I have been there, and I'm excited to share my solution: make-ahead breakfast sandwiches that are easy to prepare and can be stored in the freezer for a quick and delicious meal any day of the week.
These aren't just any breakfast sandwiches. They feature a baked egg base with crispy bacon and vibrant spinach, all tucked between toasted English muffins with a layer of melted cheese. Trust me, this combination is pure magic.
The Magic of Make-Ahead
What makes these sandwiches so special is their convenience. You can prep a whole batch on the weekend and have them ready to go during the week. The eggs are baked on a sheet pan, making them a breeze to cook, and the assembly is super simple. You can store them in the fridge or freezer. When hunger strikes, just toast them up and you have a satisfying breakfast in minutes.
Customize Your Sandwich
The great thing about this recipe is its versatility. Don't have bacon? Use sausage or ham. Not a spinach fan? Try other veggies like peppers or onions. You can also add a smear of green sauce, garlic butter, or some sriracha to add some zing, as per my personal preference. I love to add some sliced avocado right before digging in. Here's how to make your own:
Ingredients:
- 12 large eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons salt
- 6 slices bacon, cut into small pieces
- A few handfuls of fresh spinach
- 12 English muffins
- Cheese of your choice (optional)
- Butter (optional)
Instructions:
- Prep the Oven and Ingredients: Preheat your oven to 300°F (150°C). Generously grease a large baking sheet with oil.
- Make the Egg Mixture: In a bowl, whisk together the eggs, milk, and salt. Set aside.
- Cook the Bacon and Spinach: Fry the bacon until crispy, then add the spinach and cook until wilted. Let any excess fat drain off.
- Combine the Ingredients: Add the cooked bacon and spinach to the egg mixture, gently stirring to combine.
- Bake the Egg Mixture: Pour the egg mixture onto the prepared sheet pan. Bake for 15 minutes, until the eggs are just set.
- Cut the Eggs: Let the eggs cool slightly, then use a wide jar lid or a cookie cutter to cut them into rounds that will fit your English muffins.
- Assemble the Sandwiches: Spread butter (optional) on the English muffins. Place an egg round on each one, top with cheese if desired, and place the other half of the muffin on top to form a sandwich.
- Wrap and Store: Wrap each sandwich individually in foil. Store in the refrigerator for up to 5 days, or in the freezer for longer storage.
Reheating Tips:
- From the Fridge: You can reheat the sandwiches in the toaster, oven, toaster oven, or microwave. For a crispier muffin, reheat open-faced in the oven at 425°F (220°C) for about 8-10 minutes, or broil for 3-5 minutes.
- From Frozen: You can either thaw the sandwiches overnight in the fridge and then follow the instructions above, or reheat them directly from frozen in the oven for around 30 minutes.
The Perfect Breakfast Awaits
These make-ahead breakfast sandwiches are more than just a time-saver; they’re a delicious and satisfying way to start your day. They're also an opportunity to customize and get creative, so have some fun with it.
Give this recipe a try, and say goodbye to rushed mornings and hello to delicious, homemade breakfast sandwiches. Your future self will thank you!