Last August, I put together my first homemade frozen breakfast sandwich. Since then my freezer has been stocked with them – can’t imagine my busy morning without them.
At first, I question posting the basic recipe because – well – it is so basic. However, I should not second guess myself. This basic freezer breakfast sandwich has become the most popular post on my site. Seriously, since I posted it has stayed at the number 1 or 2 most viewed post. I guess you all love simplicity as much as I do.
However, as simple as it is there are some challenges with the recipe at times. One challenge, with the original recipe, was the egg whites would sometimes get slightly rubbery and at times a little watery. Looking back on a post I did about foods that are a challenge to freeze this make sense. I never had real issues with this but there is always room for improvement so I set to create different versions of the breakfast sandwich.
The one I want to share today is a bacon and cheddar breakfast sandwich. This has become my new favorite. It is not as simple to put together, as the original, but it does fix the challenges of the first recipe.
Instead of cooking the eggs over medium or hard (as in the original), I mixed all the eggs together with milk and cheese then cooked in ¼ cup portions on the griddle
Preparing the breakfast sandwiches using this method created fluffier eggs that froze and reheated nicely.
Breakfast Freezer Sandwich
Bacon and Cheddar Breakfast Sandwiches
Serving: 1 breakfast sandwich
Servings: 18 breakfast sandwiches
Approximate nutritional information:
Calories: 227 * Carbs: 27 * Fat: 10 * Protein: 14 * Fiber: 8 * Points +: 6 * Old Points: 5
Ingredients
12 large eggs
¾ cup 1% milk
1 cup shredded sharp cheddar cheese
18 slices cooked bacon
18 Thomas lite English muffins (high fiber)
Salt and pepper
Directions
Step 1. In a large bowl whisk all the eggs together, add milk, and continue to whisk until combined. Stir in cheese. Salt and pepper to taste.
Step 2. Cook ¼ cup portions of egg mixture on hot griddle or frying pan. Repeat until all the egg mixture is gone. Like I said this might take a little longer but the end result is worth it. Also, make sure to stir up the mixture before you scoop out some of the egg mixture because the cheese does tend to sink a bit.
Step 3. Assemble the sandwiches using 1 English muffin, 1 piece of egg, and 1 slice of bacon.
Freezer Instructions
After all the breakfast sandwiches are assembled and cooled wrap them in plastic wrap and place in freezer bag. I usually can fit 9 sandwiches in each freezer bag. Label and place in the freezer.
Reheating Instructions
Take out of freezer and unwrap. Heat up in microwave for 2-3 minutes or until heated through. These can also be heated up in toaster over, Pannini press, or regular oven.
This recipe was prepared using the Wolfgang Puck Reversible Nonstick Grill and Griddle
I have been making these over the last month since I read your post. It never occurred to me to make these up ahead and freeze them. I have 3 teen boys who LOVE them and they make a really fast, easy and healthy breakfast for all of us. Thanks very much for posting this variation. I love your site. Something about your “style” hits home with me.
thanks.
Thanks Lisa! your boys will love having these ready to go….and so will you:)
Thanks for the updated version of the breakfast sandwich. All three of my kids prefer scrambled to the over easy kind of eggs so this recipe should work much better for them. I have been reading your blog for a couple of months and have gotten a lot of good ideas for this “getting healthy” journey I’m on. Thanks so much for all your time and effort.
Hi there. So glad you are finding this info helpful. Keep in touch.
I love breakfast sandwiches too! Here’s my favorite one: http://www.skinnymommy.com/2012/01/the-best-breakfast-sandwich.html
I LOVE the idea of freezing them to eat later-the sauce and spinach would be easy to add after microwaving,. The pancake ring is brillant too!
Thanks Bree! Just checked out your site and it is fantastic. Thanks for popping over. ~ Tammy
I am so excited about this recipe, this is amazing!! Thank you so much, a perfect idea for breakfasts for my hubby – saves me getting up so early and making eggs, but he still gets a great healthy breakfast! Thank you!!
Just made these with turkey bacon and honey wheat muffins. Can’t wait for breakfast tomorrow! I used six eggs for six sandwiches but had about half an egg left over — sort of made it like a fritatta..
Thank you for the idea. I found it a few weeks ago. I took it one step further down the chain of simplicity. Rather than cooking in the egg rings, I pour the egg mixture into a well-sprayed 9×13 pan and bake in the oven. Once cooled I cut into 18 pieces — 3 rows x 6 rows. It’s the fluffiness of a scrambled egg but way less active cooking time. A huge fav with my family.
Great idea thanks so much for sharing!
What temp do you bake at? How long?
If you bake these in the oven then Cook them at 350 for 20 – 25 minutes. You can refer to this recipe http://www.skinnymomskitchen.com/2012/09/10/chicken-sausage-and-egg-breakfast-cups/
An even simpler version… Ladle the mixture into greased muffin tins and bake. They come out in a perfect shape to fit the muffins!
So after seeing these sandwiches for months and after seeing this new version, I finally made a dozen (without milk) and LOVED them! They are great and so easy!! Thank you!! It’s starting to click, and I am on my way!!