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Make-Ahead Freezer Breakfast Sandwiches
Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and is easy to scale up or down.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 7 min🔥 Cook: 23 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In a large mixing bowl, combine 8 eggs, 1/4 cup milk, 1 Tbsp sour cream, 1/2 tsp salt and 1/4 tsp pepper and whisk thoroughly. Stir in 1/2 cup mozzarella cheese. Pour mixture into buttered 9x13 casserole and bake at 350˚F for ⏱️ 18-20 minutes or until fluffy and not wet on top when poked with your fingertips. Remove from the oven cool ⏱️ 10-15 min in the pan then cut into 6 equal squares or use a large round cookie cutter to cut out 6 circles.
eggs (large)8cup milk1/4sour cream (or plain Greek yogurt)1 Tbspcup mozzarella cheese (shredded or your favorite cheese)1/2
2
Set the oven to broil on high heat. Cut English muffins into halves and butter the cut side and place cut side up on a rimmed baking sheet. Broil in the center of the oven for ⏱️ 2-4 minutes or until the tops are golden and lightly crisp. Remove from the oven and lightly cool while preparing toppings.
English muffins6
3
Assemble the breakfast sandwiches with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham and finally the top bun.
4
Wrap tightly in plastic wrap (or in aluminum foil if using for camping) then place in a large freezer-safe ziploc bag and refrigerate up to 1 week or freeze up to 2 months.
Nutrition Facts
calories
455 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
1389 mg
protein Content
31 g
cholesterol Content
293 mg
carbohydrate Content
30 g
saturated Fat Content
11 g
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