Freezer Breakfast Sandwiches
These Freezer Breakfast Sandwiches are the thing to meal prep for busy mornings. These are filled with homemade maple sage chicken sausage patties, light and fluffy egg and a slice of cheddar cheese. Reheat these in the oven, microwave or airfryer for easy mornings.
Servings: 8 sandwiches
Cost: $12
Equipment
Ingredients
Baked Eggs:
- 12 large eggs
- 1/4 cup milk (I used 2%)
- Kosher salt
- Freshly ground pepper
Chicken Sausage Patties:
- 2 pounds ground chicken
- 2 teaspoons maple syrup
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground oregano
- Pinch crushed red pepper
For Assembly:
- Softened Butter for the English muffins
- 8 English muffins
- 8 slices cheddar cheese (or cheese of choice)
Instructions
To Bake the Eggs:
- Preheat the oven to 325F. Grease and line a 9x13-inch pan with parchment paper. Set aside.
- In a large bowl, crack in the eggs. Pour in the milk and add in the salt and pepper. Beat until smooth. I like to use an electric-mixer to make it easy.
- Pour it into the prepared baking pan and transfer to the oven to bake for 15-18 minutes, until set.
- Allow to cool completely. Using a 3-inch cookie cutter, stamp out egg rounds for the sandwiches. You should get seven rounds. I used the scraps for the eighth sandwich--we're not wasting any!
To Make the Sausage Patties:
- In a large bowl, combine the ground chicken, maple syrup, kosher salt, garlic powder, onion powder, paprika, sage, oregano and crushed red pepper.
- Scoop out 4 ounces of ground chicken mixture. I like to put these on pieces of parchment so I can easily transfer them to the pan. Repeat with the remaining chicken mixture. I ended up with 8 patties.
- In a large skillet, set over medium heat. Add a teaspoon or two of olive oil. When the oil is hot, add in the patties. I did these in batches, cooking about 2-3 at a time. Cook on the first side for 2-3 minutes and the flipping and cooking on the opposite side for an additional 2-3 minutes. Each patty should reach 165F using an internal thermometer.
- Repeat with the remaining patties.
To Assemble the Freezer Breakfast Sandwiches:
- Take your 8 English muffins and slice them in half. Add a smother of butter to each English muffin piece.
- To one half of the English muffin add a sausage patty, an egg round and a slice of cheese. Top with the other half of the English muffin. Repeat with the remaining sandwiches.
- Wrap the sandwiches in pieces of parchment. Transfer to a freezer-safe bag and place in the freezer for up to 3 months. You can also store these in the fridge for up to 3 days.
To Reheat Sandwiches:
- For the best method, I've found these are best when thawed overnight in the fridge. It takes a bit of forethought but worth it! A
- Airfryer: Reheat these in the airfryer for about 5-7 minutes at 300F.
- Oven directions: Preheat the oven to 350F. Place on a baking sheet. Bake for 10-15minutes, until warmed throughout and the cheese is melty.
Video
Notes
Tips and Tricks:
- Use other forms of meat. If you like, you can use ground pork, ground beef or imitation meat. Also I love the chicken sausage patties from Costco so you can use those if you want to skip a step!
- English muffin brand. I used the 365 Brand of English Muffins. I found the insides to not be as craggily as Thomas English Muffins, just fyi.
Nutrition
Calories: 325kcal | Carbohydrates: 15g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 344mg | Sodium: 1011mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 3mg
