Freezer Breakfast Sandwich with Oven Baked Eggs are easy to make, wrap up and stick in the freezer. Then, on a busy morning, all you have to do is toss them into the microwave and your breakfast is ready! They use english muffins, sausage, eggs and cheese.
I’ve been in a huge cold cereal rut recently and my poor kids have definitely been missing a bit of variety (and nutrition) in their morning meals. Last week, my 15 year old son kindly requested if I could restock the freezer with his favorite breakfast sandwich because he just couldn’t take one more bowl of rice crispies….
With as crazy as my schedule has been recently, I knew there wasn’t going to be time for me to make my normal recipe for these handy breakfast freezer sandwiches. I needed my sous chef to make a big batch of these for the freezer and I wasn’t quite sure how she would do with the egg portion of my original recipe. I needed something that was going to be easy for my 10 year old to make all on her own.
I remembered seeing somewhere on Pinterest the idea to oven bake the eggs in muffin tins and I knew it was the perfect solution. She made them all on her own and I was able to get a ton of work done while she
slaved away kept busy in the kitchen.
I had her break the yolk up a bit so that each bite of the breakfast sandwich had some yolk, but feel free to keep it whole if you would like it that way. Also, if you would prefer your eggs soft and a bit runny on the inside, just reduce the baking time to 15 minutes.
Looking for more great recipes to get your kids cooking in the kitchen? Take a look at this great series of kid friendly and easy recipes to teach them to cook!Print
This easy recipe makes a large batch of breakfast sandwiches that you can freeze, then toss in the microwave on a busy morning.
- 12 large eggs
- salt and pepper
- 12 english muffins
- 12 slices cheese
- 12 sausage patties
- Preheat oven to 350 degrees. Generously grease 12 muffins tins. Crack one egg into a small dish and be sure there are no shells before pouring that egg into one of the muffin tins. Repeat with the remaining eggs. Sprinkle the tops of all the eggs with some salt and pepper. Use a butter knife to break open the yolk, if desired, and then bake for 20 minutes until eggs are set.
- Assemble the sandwiches, wrap them each in plastic wrap and freeze. To reheat, unwrap the sandwich, open it into two pieces and microwave for 1 1/2 minutes – 2 minutes depending on the power of your microwave.
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2 g
- Sodium: 854 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 234 mg
Keywords: easy breakfast sandwich recipe