Make-Ahead Breakfast Sandwiches (Freezer Friendly!)
Freezer friendly Breakfast Sandwiches that you can make ahead of time then reheat in the morning! Prep a sheet pan of eggs, lay out english muffins, top with cheese and wrap to store in the fridge or freezer for later! Vegetarian recipe.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 sandwiches 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1 small bunch kale, stems removed, massaged with oil and chopped* (about 3 cups)
- 1/2 TBSP cooking oil (avocado, sunflower, etc.)
- 1/2 cup diced onion
- 2 tsp minced garlic
- 16 large eggs
- 1/2 cup milk (whole, 2%, non-dairy if you prefer)
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 english muffins
- 12 Tillamook Farmstyle Thick Cut Medium Cheddar Sliced Cheese
additional toppings to add if desired
- avocado slices
- tomato
- bacon or breakfast sausage
- hot sauce
Instructions
Add oil to hot pan over medium heat; add onion and garlic, stirring frequently for 3-4 minutes.
Add kale and cover pan with lid and allow to cook down, about about 4-5 minutes. Remove from heat and set aside when done. To make your egg base whisk together the whole eggs then stir in milk and cooked kale mixture. Pour into a greased half sheet pan (13×18) and cook the eggs in the oven at 325ºF for about 8-12 minutes, until just set.
To cut out the eggs for the english muffin sandwiches, use a wide mouth mason jar lid, or a 3.5” biscuit cutter. You’ll have to gently twist the lid a little for the egg to fully cut and separate.
Lay out all of the english muffins and slice down the middle so they’re separated in half. Place egg rounds on bottom of english muffin and then Tillamook Cheddar Cheese Slice on top of the egg.
TIP: I like to cut the slices and layer them on evenly so the edges don’t hang off too far. This will keep all of the cheese in the sandwich when it comes time to reheat (versus hanging over the edge and losing any to the foil while reheating).
I used foil to wrap these breakfast sandwiches so you can easily reheat them in the toaster oven. Store the sandwiches in the fridge for about 5 days, or the freezer for a few months.
It’s quick and easy to pop them into the microwave – unwrap the sandwiches from the foil, place on a plate lined with paper towel (to absorb some extra moisture from english muffin) and microwave on high for 90 seconds if frozen.
If the sandwiches were taken from the fridge, 30-45 seconds should do the trick.
If taking the sandwich directly from the fridge, set the oven temperature to 375ºF (I use “reheat” mode). You can leave the sandwiches wrapped in foil and place directly on the rack. Bake for 10-12 minutes, or until middle of sandwich is warmed through.
Notes
*Massaging the kale with oil prior to cooking will make the kale not only taste better but cook faster
If you’d prefer a quicker and simpler egg bake, omit kale/onion/garlic mixture.
TIP: If you want to cut back on time with the freezer breakfast sandwiches, try to place in fridge to thaw overnight. Then follow the instructions for reheating from fridge.
You can double up the eggs for each sandwich for a thicker egg round; this will yield less sandwiches. You can also utilize the leftover pieces in between for this.
Nutrition
- Serving Size: 12 sandwiches
- Calories: 293
- Sugar: 3
- Sodium: 557
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 259
- Fiber: 2
- Protein: 20
- Cholesterol: 259
Keywords: freezer breakfast sandwiches, meal prep breakfast sandwiches
