Description
These Make-Ahead Freezer Breakfast Sandwiches are perfect for busy mornings. Whip up fluffy baked eggs combined with mozzarella, layered on toasted English muffins with savory Black Forest ham and Monterey Jack cheese. Assemble, then freeze for a quick, delicious breakfast on the go.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 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 shredded mozzarella cheese (or your favorite cheese)
Sandwich Assembly
- 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
- Prepare the baked egg mixture: In a large mixing bowl, whisk together 8 large eggs, 1/4 cup milk, 1 Tbsp sour cream, 1/2 tsp sea salt, and 1/4 tsp black pepper until thoroughly combined. Stir in 1/2 cup shredded mozzarella cheese. Grease a 9×13 inch casserole dish with butter and pour in the egg mixture. Bake in a preheated 350ËšF (175ËšC) oven for 18-20 minutes, or until the eggs are fluffy and firm with no wetness on top when gently poked. Remove from the oven and let cool in the pan for 10-15 minutes. Then cut into 6 equal squares or use a large round cookie cutter to create 6 circles to fit the English muffins.
- Toast the English muffins: Preheat your oven’s broiler to high. Slice the English muffins in half and butter the cut sides. Arrange them buttered-side up on a rimmed baking sheet. Broil in the center of the oven for about 2-4 minutes until the tops turn golden brown and are lightly crisp. Remove from the oven and let cool slightly while you prepare the sandwiches.
- Assemble the sandwiches: Take the bottom half of each English muffin, place one piece of baked egg on top, then add a slice of Monterey Jack cheese, followed by 2 slices of Black Forest ham. Finish by placing the top half of the English muffin on each sandwich.
- Wrap and store: Wrap each assembled sandwich tightly in plastic wrap or aluminum foil if planning to use for camping. Place the wrapped sandwiches into a large freezer-safe ziplock bag. Refrigerate for up to 1 week or freeze for up to 2 months. Reheat before serving for a quick and hearty breakfast.
Notes
- Use sour cream or plain Greek yogurt interchangeably in the egg mixture for a creamy texture.
- Feel free to swap out mozzarella and Monterey Jack for cheeses you prefer.
- Choose your favorite deli meat if you prefer turkey or bacon instead of Black Forest ham.
- To reheat sandwiches from frozen, unwrap and microwave for 1-2 minutes or bake at 350ËšF until heated through.
- Butter the pan well before baking the egg mixture to prevent sticking.
