Make-Ahead Freezer Breakfast Sandwiches
Ingredients
- 8 eggs, (large)
- 1/4 cup milk
- 1 Tbsp sour cream, or plain Greek yogurt
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup mozzarella cheese, shredded or your favorite cheese
- 6 English muffins
- 2 Tbsp unsalted butter, plus more to grease the pan
- 4 oz Monterey Jack Cheese, (6 slices) or your favorite cheese
- 8 oz Black Forest Ham, (12 slices) or your favorite deli meat
Instructions
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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.
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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.
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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.
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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.
Recipe Notes
To Reheat Breakfast Sandwiches:
*From frozen: remove plastic wrap, place on a paper towel and microwave 3 min on high, (turning halfway) or until warmed through.
*From thawed: thaw overnight in refrigerator, remove plastic wrap, and microwave on paper towel-lined plate 1 min or just until hot.
*For camping - thaw sandwich, keep tightly wrapped in heavy-duty aluminum foil and place onto grill or over campfire for 3-5 min.