Freezer Breakfast Sandwiches
Enjoy toasty breakfast sandwiches anytime! These make-ahead sandwiches are made with homemade sausage, eggs, and cheese on a toasted english muffin with maple syrup and butter.
Servings: 6 Sandwiches
Ingredients
For the eggs
- 12 large eggs
- ¼ cup milk (optional, but it keeps the eggs fluffy)
- 1 teaspoon salt
- 1 teaspoon white pepper
For the sausage patties
- 1 pound ground sausage mild breakfast sausage is best!
- 1 pound ground beef you can also use ground chicken, ground turkey!
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 tablespoon oil
For the sandwich
- 6 english muffins
- 2 tablespoons melted butter
- 1 tablespoon pure maple syrup
- 6 slices cheese
Instructions
- Preheat the oven to 350°F. Line a 13x9-inch baking dish with parchment paper.
- In a blender, add the eggs, milk, salt, and white pepper. Blend until smooth, then pour into the prepared dish. Bake in the preheated oven for 20 minutes, until the eggs are set. (I like to place a pan of water in the bottom of the oven while baking underneath the egg pan so that the eggs stay moist.)
- While the eggs are baking, combine the ground sausage, ground beef, brown sugar, Italian seasoning, garlic powder, onion powder, and red pepper flakes until well combined.
- Shape the mixture into 5- to 6-ounce patties and place them on a plate or a baking sheet lined with parchment paper. You want your patties to be slightly larger than your English muffins as they will shrink during cooking.
- Heat the oil in a large skillet over medium-high heat. Sear the patties for 5 to 6 minutes on each side, until cooked through. Set aside.
- Slice the English muffins in half and baste with some melted butter and syrup. Toast the muffins in the oven, then use a round biscuit cutter or cup to cut circles into the eggs, the size of your English muffins.
- Assemble the sandwiches by adding the egg to the English muffins, and top with the cheese and cooked sausage patties.
- Wrap each sandwich in parchment paper and store in a ziploc bag in the freezer for up to 2 months. Reheat in the air fryer or oven.
Notes
- You can use ham, bacon, turkey bacon, turkey sausage, chicken sausage, or a meat substitute if you like!
- Remember, sausage shrinks! Your raw patties should be larger than the bread because they’ll shrink significantly as they cook.
Nutrition
Calories: 401kcal