Make-Ahead Freezer Breakfast Sandwiches
About this recipe
These make-ahead freezer breakfast sandwiches are a perfect solution for busy mornings, early workdays, or even camping trips. They're quick to assemble, hearty, and can easily be scaled to meet your needs.
In this video, Natasha from Natashas Kitchen shows you how to whip up these delicious sandwiches that are not only freezer-friendly but also feature fluffy eggs and melty cheese.
Ingredient notes
- You can substitute sour cream with plain Greek yogurt.
- Feel free to use your favorite cheese instead of mozzarella or Monterey Jack.
- For the deli meat, you can also use sliced turkey or chicken.
Tips from Natashas Kitchen’s video
- Make sure to generously butter your casserole dish to ensure the eggs release easily after baking.
- When cutting the baked eggs, using a round pastry cutter can make for a prettier presentation.
- Keep an eye on the English muffins while broiling, as they can toast quickly.
Good to know
- How long does it take to prepare these sandwiches?
- The total time for preparation is about 30 minutes.
- How many sandwiches does this recipe make?
- This recipe yields 6 breakfast sandwiches.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
In a large mixing bowl, combine the eggs, milk, sour cream, salt, and black pepper. Beat until well-blended.
- 3
Stir in the shredded mozzarella cheese until just combined.
- 4
Generously butter a 9x13 casserole dish.
- 5
Pour the egg mixture into the buttered casserole and bake for 18 to 20 minutes or until fluffy.
- 6
While the eggs are baking, cut the English muffins in half and place them cut side up on a baking sheet.
- 7
Brush the cut sides of the muffins with melted butter.
- 8
Once the eggs are done, remove them from the oven and let them cool for 10 to 15 minutes.
- 9
Set your oven to broil on high heat and toast the English muffins for 2 to 4 minutes until golden and lightly crisp.
- 10
Loosen the edges of the baked eggs with a spatula and cut them into six squares or use a round cutter to make circles.
- 11
Assemble the sandwiches by placing the bottom muffin half down, adding a portion of egg, a slice of cheese, and a couple of slices of ham. Top with the other muffin half.
- 12
Wrap each sandwich individually in plastic wrap and place them in a freezer-safe bag for storage.
- 13
To reheat, unwrap the sandwich, place it on a paper towel-lined plate, and microwave until heated through.
Heads up — we had to guess a little:
- The quantity for butter was inferred as 'plus more to grease the pan' suggests additional butter is needed beyond the 2 Tbsp listed.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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