Freezer Breakfast Sandwiches
ID: 9cbdf0af...
A convenient and delicious guide to meal-prepping freezer-friendly breakfast sandwiches made with English muffins, perfectly shaped egg patties, savory Canadian bacon, and cheddar cheese.
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🍳 Cooking Flow
Toast the split English muffins at 350°F for 5-10 minutes and let cool. → Cook individual eggs inside a ring mold in a buttered pan over medium heat, flipping once, then let cool. → Assemble sandwiches layering muffin, cheese, egg, Canadian bacon, cheese, and muffin. → Wrap in parchment paper and foil, label, and freeze.
Cooking Steps
Brief Cooking Order
Toast the split English muffins at 350°F for 5-10 minutes and let cool. → Cook individual eggs inside a ring mold in a buttered pan over medium heat, flipping once, then let cool. → Assemble sandwiches layering muffin, cheese, egg, Canadian bacon, cheese, and muffin. → Wrap in parchment paper and foil, label, and freeze.
Introduction
A convenient and delicious guide to meal-prepping freezer-friendly breakfast sandwiches made with English muffins, perfectly shaped egg patties, savory Canadian bacon, and cheddar cheese.
Step 1
Split half a dozen English muffins and place them face up on a wire rack set in a rimmed baking sheet.
Step 2
Toast the English muffins in a preheated oven at 350°F (175°C) for 5 to 10 minutes, then let them cool completely.
Step 3
Melt some butter over medium heat in a non-stick sauté pan, and lightly beat one egg in a small bowl.
Step 4
Place a stainless steel ring mold (the width of the muffins) in the pan, pour the beaten egg inside, cook, separate the egg from the mold, and flip to finish cooking. Repeat for all 6 eggs and let them cool.
Step 5
Assemble each sandwich: bottom muffin half, a slice of cheddar cheese, the cooled egg patty, a slice of Canadian bacon, another slice of cheddar, and the top muffin half.
Ingredients List
Important Notes
Always let both the toasted muffins and egg patties cool completely before assembly to avoid condensation, which leads to soggy sandwiches.
Using a ring mold that matches the width of your English muffins ensures a perfect fit for the egg patty.
Sandwiches can be stored in the freezer for up to 2 months.
To reheat: Wrap in a moist paper towel and microwave on medium power for 2 minutes, or bake wrapped in foil at 350°F (175°C) for 20 to 30 minutes.
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