Freezer Breakfast Sandwiches

Name: Freezer Breakfast Sandwiches
Cuisine: Mexican
Ingredients: 1 large sheet pan full eggs; 0.5 batch chunky red salsa; 0.5 batch roasted salsa verde; spinach; English muffins; some cheese; a breakfast meat

Serves 1

youtube.com

Freezer Breakfast Sandwiches

youtube.com

Serves 1

Directions

1Bake the eggs in one large sheet pan.
2Use aluminum foil to create two sections in the large sheet pan for different flavors (chunky red salsa and roasted salsa verde).
3Grease the foil really well and use parchment paper to ensure that the eggs don't stick.
4Top the eggs with some spinach for extra nutrition.
5Bake the eggs in the oven until just set.
6Put all the bottom halves of the English muffins on a large baking sheet.
7Layer the English muffins with a slice of the sheet pan eggs, some cheese, and a breakfast meat all at the same time.
8Wrap each sandwich in plastic wrap, aluminum foil, or freezer paper.
9Place the wrapped sandwiches in a freezer safe airtight container.

Ingredients

1 large sheet pan full eggs
0.5 batch chunky red salsa
0.5 batch roasted salsa verde
spinach
English muffins
some cheese
a breakfast meat

Equipment

sheet panaluminum foilparchment paperovenlarge baking sheetplastic wrapfreezer paperfreezer safe airtight container

Tips

Use aluminum foil to create two sections in the sheet pan for different egg flavors.
Grease the foil well and use parchment paper to prevent eggs from sticking.
To make assembly easy, put all bottom halves of English muffins on a large baking sheet and layer ingredients simultaneously.
Sandwiches keep in the freezer for three months.
For best reheating, unwrap the frozen sandwich, place on a baking sheet, and heat in a 350°F oven for 10-12 minutes.
To reheat in the microwave, place the frozen sandwich on a plate and heat for 2-3 minutes on high, flipping every 30 seconds.
Toast the English muffins before adding the eggs.

Freezer Breakfast Sandwiches

Serves 1

youtube.com

Freezer Breakfast Sandwiches

youtube.com

Serves 1

Directions

1Bake the eggs in one large sheet pan.
2Use aluminum foil to create two sections in the large sheet pan for different flavors (chunky red salsa and roasted salsa verde).
3Grease the foil really well and use parchment paper to ensure that the eggs don't stick.
4Top the eggs with some spinach for extra nutrition.
5Bake the eggs in the oven until just set.
6Put all the bottom halves of the English muffins on a large baking sheet.
7Layer the English muffins with a slice of the sheet pan eggs, some cheese, and a breakfast meat all at the same time.
8Wrap each sandwich in plastic wrap, aluminum foil, or freezer paper.
9Place the wrapped sandwiches in a freezer safe airtight container.

Ingredients

1 large sheet pan full eggs
0.5 batch chunky red salsa
0.5 batch roasted salsa verde
spinach
English muffins
some cheese
a breakfast meat

Equipment

sheet panaluminum foilparchment paperovenlarge baking sheetplastic wrapfreezer paperfreezer safe airtight container

Tips

Use aluminum foil to create two sections in the sheet pan for different egg flavors.
Grease the foil well and use parchment paper to prevent eggs from sticking.
To make assembly easy, put all bottom halves of English muffins on a large baking sheet and layer ingredients simultaneously.
Sandwiches keep in the freezer for three months.
For best reheating, unwrap the frozen sandwich, place on a baking sheet, and heat in a 350°F oven for 10-12 minutes.
To reheat in the microwave, place the frozen sandwich on a plate and heat for 2-3 minutes on high, flipping every 30 seconds.
Toast the English muffins before adding the eggs.