My husband loves to have an egg sandwich for breakfast, but he is a retail manager and they don't always have the best hours. There are many mornings that he has to be at work at 5:00am and the last thing that he wants to do at 4:15am is pull out a frying pan. We used to just buy some of the pre-packaged ones in the frozen section of the grocery store, but I have been trying to make more and more of those convenience items from scratch.
I started making these over a year ago and have been meaning to post this recipe since then. Two of my Facebook friends who knew that I made these tagged me in a post that they were making them this weekend and I figured it was time to finally post my "famous" Freezer Egg Sandwich Recipe!
The beauty of this recipe is that you cook the eggs all at once by baking them in the oven in a whoopie pie pan (also available at Michael's & AC Moore!). You could cook the eggs in a standard muffin tin, but they will be a "taller and smaller egg center". If you use the whoopie pie pan, your cooked eggs will be almost exactly the same diameter as most English muffins (even if you don't buy them and use my english muffin recipe). Just FYI...one of my friends made these this past weekend and used her donut pan (like the one in my Baked Chocolate Glazed Donuts recipe) and they were the same size!
I mostly make these with American Cheese because that is how my husband likes them best. I have made them in the past using shredded Cheddar cheese and sometimes I make them with Pepper Jack Cheese and they have turned out fine but my husband likes American Cheese because it is more "melty" and since I am making them mostly for him, I just go with what he likes. Experiment with a few different cheeses for your egg sandwich and see what your family prefers!
To make them you will need:
Ingredients:
- 12 large eggs
- 12 English muffins, split
- 12 slices Canadian Bacon, Bacon, Sausage or breakfast meat of your choice
- 12 slices American Cheese, Pepper Jack cheese or cheese of your choice
- Salt, pepper, cooking spray
Directions:
- Preheat oven to 350F
- If using a breakfast meat that needs to be cooked first (bacon, sausage, etc), do that now and allow to drain and cool.
- Place split English muffins on a cookie sheet (make sure that you keep them with their "mate") and place in the oven to lightly toast them, about 5 minutes. You just want them slightly dry, not toasted!
- Spray your whoopie pie pan with non-stick cooking spray. Crack an egg in to each cavity of your whoopie pie pan (or muffin tin). Use a fork or sharp knife to slightly "break" the yolk, allowing the yolk to ooze out in to the egg white. This will keep your cooked yolk from exploding or "puffing up" as it cooks and give you a nice flat cooked egg. Lightly salt & pepper the eggs (if desired)
- Put the eggs in the oven and cook until they are done, about 15 minutes. DO NOT overcook your eggs.
- Remove eggs from oven and immediately run a knife around each to make sure they don't stick!
- To assemble your egg sandwich: Top an English muffin "bottom" with a slice of ham/meat, then the egg and then the cheese. Top with the English muffin "top"
- Allow all your sandwiches to cool and then wrap each in a paper towel and place in a freezer bag.
To reheat your breakfast egg sandwich, you have 2 choices. In BOTH cases, make sure to reheat it with the paper towel still around the egg sandwich or your English muffin will get "tough" and your egg will get "rubbery":
- If my husband thinks about it the night before, he will pull one out of the freezer and place it in the refrigerator to thaw overnight. In the morning, he just takes it out of the freezer bag and places it in the microwave on HIGH for about 45 seconds.
- If reheating it straight from the freezer, he will pull it out of the freezer, remove it from the bag and cook on 50% power for about 1 minute. Then he just flips it over and cooks it on 100% power for another 30 seconds.
Microwaves vary, so just do whatever works best for your microwave!
And that's it! I usually spend about 45 minutes every few weeks and my husband has 12 "Grab & Go" breakfasts for those mornings when he has to be at work really early or just doesn't want to have to think about breakfast!
You might want to check out these other freezer cooking ideas:
- Freezer to Crockpot Meals series
- Baked Mozzarella Sticks
- Mini Stuffed Peppers Recipe
- Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!
Breakfast Egg Sandwich with Ham and Cheese | Freezer Cooking!
Ingredients
- 12 large eggs
- 12 English muffins split
- 12 slices Canadian Bacon Bacon, Sausage or breakfast meat of your choice
- 12 slices American Cheese Pepper Jack cheese or cheese of your choice
- Salt pepper, cooking spray
Instructions
- Preheat oven to 350F
- If using a breakfast meat that needs to be cooked first (bacon, sausage, etc), do that now and allow to drain and cool.
- Place split English muffins on a cookie sheet (make sure that you keep them with their “mate”) and place in the oven to lightly toast them, about 5 minutes. You just want them slightly dry, not toasted!
- Spray your whoopie pie pan with non-stick cooking spray. Crack an egg in to each cavity of your whoopie pie pan (or muffin tin). Use a fork or sharp knife to slightly “break” the yolk, allowing the yolk to ooze out in to the egg white. This will keep your cooked yolk from exploding or “puffing up” as it cooks and give you a nice flat cooked egg. Lightly salt & pepper the eggs (if desired)
- Put the eggs in the oven and cook until they are done, about 15 minutes. DO NOT overcook your eggs.
- Remove eggs from oven and immediately run a knife around each to make sure they don’t stick!
- To assemble your egg sandwich: Top an English muffin “bottom” with a slice of ham/meat, then the egg and then the cheese. Top with the English muffin “top”
- Allow all your sandwiches to cool and then wrap each in a paper towel and place in a freezer bag.
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
Breakfast is the most important meal of the day but, honestly, I almost always skip it because of time constraints since I go to work early. However, I tried changing such routine and I make sure that I get to eat at least a sandwich. This recipe of yours sounds interesting. I will definitely try this one time. Thank you for sharing.