How To Make Freezer-Friendly Breakfast Sandwiches | Meal Prep

How To Make Freezer-Friendly Breakfast Sandwiches | Meal Prep

July 24, 2019 100 By William Morgan


– Hey everyone, it’s Natasha
of natashaskitchen.com
and we are gonna have so much today.
I’m making make-ahead,
freezer-friendly breakfast sandwiches.
These are perfect for work, school,
busy mornings, and camping,
so let’s get started.
(bell dings)
And stay tuned for some brilliant ways
to freeze and reheat these.
This recipe moves fast,
so preheat your oven to
350 degrees Fahrenheit.
In a large mixing bowl,
combine eight large eggs,
a quarter cup of milk, one
tablespoon of sour cream,
half a teaspoon of salt,
and a quarter teaspoon of black pepper.
Beat that together with a whisk
until really well-blended.
(mellow music)
Stir in a generous one half
cup of shredded mozzarella
or you can use your favorite cheese.
Stir just to combine.
Now generously butter
a nine by 13 casserole.
This way, your eggs will release
easily once they’re baked.
Pour the cheesy egg mixture
into the buttered casserole,
then bake in the center of your oven
at 350 degrees Fahrenheit
for about 18 to 20 minutes
or until fluffy.
And we’re gonna make
very good use of our time
while that’s baking.
Cut six English muffins into halves
and transfer them with the
cut side up to a baking sheet.
And cutting bread with a serrated knife
makes it so much easier.
I’ll leave a link to the one
I’m using in the description.
Brush the cut sides of the
muffins with some melted butter.
We’re gonna put those in the oven
just as soon as the eggs are done,
so let’s check on those eggs.
The eggs have puffed up nicely
and to test for doneness, poke
the top with your fingertip.
It should not feel wet.
Remove the eggs and
set them aside to cool.
Now set your oven to broil on high heat
and toast the English muffins
for two to four minutes
or until the tops are
golden and lightly crisp.
And keep an eye on those muffins,
because they do toast quickly.
The eggs have been out of the oven
and cooling for about 10 to 15 minutes.
Take a spatula and
loosen around the edges.
You can cut the eggs into six even squares
or use a round pastry
cutter to cut circles.
Cutting out the circles
looks prettier and fancier
for the English muffins,
so that’s what we’ll do.
Use a spatula to remove the egg portions
and now it’s time to assemble.
Putting these together is so simple.
Place the bottom bun down first,
then cover with the egg,
followed by a slice of cheese
and a couple slices of good quality ham.
You can also use sliced turkey or chicken
or whatever is your favorite deli meat.
Cover that with the top toasted
bun and breakfast is made.
I love that this recipe makes a lot
of breakfast sandwiches at once.
Seriously, that’s all
there is to it, easy-peasy.
And to store these,
because these keep really
well in the freezer,
you want to wrap them
individually in plastic wrap,
nice and tight,
’cause they will stay
fresher longer that way.
Okay, and then just pop them
into a freezer-safe bag,
like so, and they’ll keep
for one to two months
in a freezer.
Then when you’re ready to serve them,
you can either thaw in
the fridge overnight
if you know you’re gonna
eat them the next day,
or you can just reheat them
from frozen, it is so easy.
So unwrap it from the plastic wrap,
place it on a plate
lined with a paper towel
and the paper towel
will absorb the moisture
so the bun doesn’t get soggy,
and then just pop it in microwave!
Also, if you’re going
camping, and this is awesome,
you can wrap it in a sheet of foil
and then heat it over
a fire, like (groans).
(laughs)
Melty, gooey cheese, and
delicious breakfast sandwich
on a camping trip just
sounds amazing to me,
and make-ahead too, so less work.
And I’m gonna heat this up
and we’re gonna do a quick taste test.
All right, the cheese is melted
and this is ready for
me to eat it. (laughs)
And whenever I serve
these, ooh, that’s cheesy,
whenever I serve these, I
love to add something fresh
like avocado, sliced avocados,
or even guacamole, mm!
Or sliced fresh tomato and
fresh spinach, so yummy.
All right, so we’re
gonna do this taste test,
I’m gonna cut right into this.
I want to show you what’s inside.
Oh, yes. (laughs)
‘Kay, let’s get over there.
(chuckles)
I just felt my knees go weak. (laughs)
It’s a weakness for melted cheese, ah.
Okay, here we go, I’m gonna
take a big ol’ bite here.
Mm, mm!
This is so good, it’s only
about a hundred times better
than fast food breakfast sandwiches,
and you’ll feel good about eating this
because it’s homemade.
(laughs)
Ah, and the eggs are so fluffy and moist,
it’s like the best
scrambled eggs you can have
and there’s cheese in the eggs too.
This is a winning combination. (laughs)
And you can do so much with this recipe.
I love make-ahead, easy recipes like this,
and my kids love these too, aw,
they always disappear fast,
sometimes they don’t even
make it into the freezer.
(laughs) True story.
Hey, before you go, I
have a bonus for you guys.
If you love make-ahead recipes,
check out some of our all-time favorites
right over there and right down there,
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We’ll see you next time!