Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
Freezer make-ahead breakfast sandwiches with eggs, breakfast sausage, and cheese on English muffins! They freeze and reheat like a dream!
Ingredients
- 12 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 pound ground pork
- 1 teaspoon crushed fennel seeds
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ tsp cayenne pepper
- 2 teaspoons canola oil
- 6 English muffins, split and lightly toasted
- 6 slices yellow American cheese
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake until eggs are just set, about 13-15 minutes; let cool completely. Cut out 6 rounds using a 3 1/2-inch biscuit or cookie cutter.
- In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool completely.
- To assemble the sandwiches, place one sausage patty over the English muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with a muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches.
- Wrap each sandwich tightly in parchment paper first, then aluminum foil, and place in the freezer. To reheat, remove aluminum foil from the frozen sandwich, leaving the parchment paper on, and wrap in a damp paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
Notes
- Toast the English muffins first. This will create a protective moisture barrier, preventing the sandwich from becoming soggy when frozen and reheated.
- Avoid overcooking the eggs. Bake the eggs until they are just set in the center or they will be rubbery when reheated.
- Let cool before assembling. Let the ingredients cool to room temperature (English muffins, eggs, and sausage) prior to assembling the sandwiches to avoid condensation from forming, which will lead to soggy bread and freezer burn!
- Double wrap to freeze. Wrap each sandwich individually in parchment paper first, then aluminum foil. The parchment paper will seal in the texture (and you can leave it on when reheating in the microwave) and the aluminum foil will block out air to prevent freezer burn.
- Feed a large crowd. This is a great recipe for a big crowd, assembling the sandwiches while the ingredients are still warm, and melting the cheese in the oven for a few minutes as open-faced sandwiches before topping with the toasted English muffin tops.