Freezer Breakfast Sandwiches (Print Version)
# Ingredients:
→ Egg Blend
01 -
1/2 cup shredded mozzarella
02 -
1/4 cup milk
03 -
1/4 tsp black pepper
04 -
1/2 tsp sea salt or as needed
05 -
1 Tbsp sour cream or plain Greek yogurt
06 -
8 large eggs
→ Sandwich Components
07 -
6 slices Monterey Jack or any cheese you love
08 -
12 slices of deli-style Black Forest Ham or your favorite
09 -
2 Tbsp butter, plus extra for greasing
10 -
6 English muffins
# Instructions:
01 -
In a big bowl, crack open the eggs, toss in milk, sour cream, salt, and pepper. Whip it together until smooth, then gently fold in the cheese.
02 -
Get your oven hot at 350˚F. Pour the egg mixture into a greased 9x13 pan and let it bake for 18-20 minutes till it's set. Let it rest for 10-15 minutes to cool, then cut it into six equal portions or use a large cutter to make circles.
03 -
Set your oven to broil on high. Slice the muffins in half, spread butter on the cut sides, and line them up on a baking tray with rims. Broil for 2-4 minutes till crispy and lightly golden. Let them cool down a little.
04 -
Start assembling by placing the bottom muffin, lay down a piece of egg, add a slice of cheese, top it with 2 slices of ham, then finish with the top muffin.
05 -
Wrap each sandwich tightly with foil or plastic wrap for easy transport. Stick them in the fridge for up to 7 days or freeze in a freezer bag to hold for up to 2 months.
06 -
Frozen: Take off the plastic, microwave on a paper towel for 3 minutes, flipping halfway. If thawed: Let them defrost overnight in the fridge and then microwave for 1 minute till hot. For campfire heating: Thaw before, leave the foil on, and warm over a fire or grill for 3-5 minutes.
# Notes:
01 -
These are a great choice for prepping ahead for hectic mornings or outdoor trips.