In our house breakfast tends to be the most compromised meal of the day. I’m big on sleep so there’s no way I’m waking up half an hour earlier to cook Jason and I a full breakfast. I love the idea of frozen breakfast sandwiches, but the prepared ones in the store are usually full of junk ingredients and not really geared towards vegetarians. So I decided to take matters into my own hands.
This is a very customizable idea so you can really use whatever filling or bread you want! But to keep things as nutritious as possible I used whole wheat english muffins from Sprouts and added spinach into the egg layer of the sandwich. This along with a smoothie or cupful of berries is the PERFECT breakfast to me. And it’s made for people on the go like us! This recipe makes enough delicious sandwiches to last you the whole work week.
- 5 whole wheat english muffins
- 5 eggs
- 1/3 c. milk
- 1 1/2 c. shredded baby spinach
- 1/2 t. salt
- 1/2 t. pepper
- 1 c. shredded cheddar cheese (I love Cabot extra sharp)
- Preheat oven to 375.
- Split the english muffins with a fork and set aside.
- Whisk together the eggs, milk, and salt and pepper. Stir in the spinach.
- Spray a rectangular baking dish with nonstick spray and pour the egg mixture into the dish.
- Bake at 375 for 10 minutes, or until the eggs are completely set and the edges just start to turn golden brown.
- Remove the eggs from the oven and set the pan aside to cool.
- When the eggs are cool, flip them out onto a cutting board (it should all come out in one slab).
- Use a biscuit cutter or the rim of a glass to cut 5 circles out of the eggs.
- To assemble each sandwich place one egg round on an english muffin bottom, top with a little of the shredded cheese, then put the muffin top on and wrap tightly in plastic wrap.
- Put wrapped sandwiches in a freezer bag and freeze until ready to eat.
- When ready to eat, remove sandwich from wrap and place on a microwave safe dish. Microwave for 1-2 minutes, or until the egg is heated through and the cheese has melted. Enjoy!
I’m really glad I decided to try this idea, I think this is going to change our breakfast lives forever!
Now if you’ll excuse me, I have a sandwich to get back to.
-Lauren
4 Responses
Merritt
Hey there! I greatly enjoy reading your blog! Just wanted to say that my fiancé and I do the same thing each week with our breakfast sandwiches too. It definitely makes life so much easier. We actually use a non-stick whoopie pie pan for our eggs, since each well holds one egg perfectly, and it’s just the right size for an English muffin! Just thought I’d share! Enjoy! 😉
Jebbica
Yummy! Those look awesome, just like all your food. I’ve tried making breakfast sandwiches ahead of time before though, and I have the worst time trying to reheat them. The bread gets too hot and hard, while the frozen eggs usually stay cold and frozen in the middle. Do you ever experience this, and do you have any advice on how to get around that if so? Thanks!
Lauren @ Dash of Soul
Thanks so much! I haven’t had that problem, it might depend on the microwave! I usually reheat it for 1 1/2 minutes and that’s the right amount of time for the egg to heat through and the english muffin is still good. Maybe you could try a different type of bread!
Callie
Haven’t tried it with these, but have with others: heat frozen sandwhich on LOW POWER (I use level 4 out of 10) for 90 seconds, THEN cook on high (10/10) for one minute. Defrosts better and cooks nicely.