Freezer Breakfast Sandwiches
A simple, hands-off sheet pan method for making hot, satisfying breakfast sandwiches you can freeze and reheat in under two minutes.
Ingredients
- 10 large eggs Organic preferred for best flavor
- 1 cup whole milk Keeps eggs soft and tender
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly cracked
- 6 slices turkey bacon
- 6 slices sharp cheddar cheese
- 6 whole English muffins Split and lightly toasted
- 1 coat cooking spray For the baking dish
Instructions
- Preheat your oven to 375°F. Crack all ten eggs into a large mixing bowl, add the milk, salt, and pepper, and whisk hard for about two minutes until perfectly smooth.
- Coat a 9x13 inch baking dish with cooking spray, pour in the egg mixture, and bake on the middle rack for about 25 minutes until the center is set and edges puff up. Let cool completely.
- While eggs bake, lay turkey bacon flat on a foil-lined baking sheet. Bake on the upper rack for 15 to 20 minutes until crispy. Cool and break each strip in half.
- Split the English muffins with a fork and toast cut-side up on a baking sheet for 5 minutes. Let cool to room temperature.
- Once the baked eggs are completely cool, slide them onto a cutting board and cut out six rounds using a biscuit cutter or wide glass.
- Assemble by layering an egg round, a slice of cheese, and two bacon half-strips on the bottom muffin half. Top with the remaining muffin half.
- Wrap each sandwich tightly in aluminum foil, label, and store in a large freezer bag for up to one month.
Notes
Crucial Tip: Always let everything cool completely before assembling. This prevents steam from turning into ice crystals in the freezer, which is the secret to avoiding soggy bread when you reheat!