budgetbytes4.7
Veggie Packed Freezer Breakfast Sandwiches
Meal prep six days of breakfast at once with these Veggie Packed Freezer Ready Breakfast Sandwiches to stay on track on those busy mornings!
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●microwave
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
large eggs ($1.50)6
2
Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
3
Coat an 8x9 or 8x12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about ⏱️ 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
large eggs ($1.50)6
4
Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
large eggs ($1.50)6cheese ($1.72)6 slices
5
To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for ⏱️ 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.
Nutrition Facts
calories
347 kcal
fat Content
16 g
serving Size
1 sandwich
fiber Content
3 g
sodium Content
1128 mg
protein Content
20 g
carbohydrate Content
31 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...