Freezer Friendly Breakfast Sandwiches Recipe

Why You’ll Love This Recipe

These Freezer Friendly Breakfast Sandwiches are the perfect solution for busy mornings! High in protein and packed with nutritious veggies, they’re incredibly easy to make and are great for meal prep. With eggs, cottage cheese, roasted bell peppers, spinach, and a kick of Calabrian chili, these sandwiches are delicious and satisfying. Make a batch, freeze them, and you’ll have a grab-and-go breakfast ready to enjoy all week long!

Ingredients

• 8 large eggs

• 1/2 cup low-fat cottage cheese

• 1/2 cup egg whites

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 cup roasted red bell pepper strips

• 1 teaspoon chopped Calabrian chili peppers

• 2 cups baby spinach

• 6 English muffins

• 6 slices sharp cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Egg Mixture:

1. Preheat the oven to 350°F (175°C) and line a quarter sheet pan with parchment paper.

2. In a high-powered blender, combine eggs, cottage cheese, egg whites, kosher salt, black pepper, onion powder, and garlic powder. Blend until smooth.

3. Add roasted red bell pepper strips, Calabrian chili peppers, and baby spinach to the blender. Blend again until the veggies are roughly chopped.

Bake the Eggs:

4. Pour the egg mixture onto the lined sheet pan and bake for 20-25 minutes at 350°F, or until the eggs are set. Remove from the oven and let them cool slightly.

Prep the English Muffins:

5. Split the English muffins and place them on a sheet pan with the inside facing up. Lightly spray with avocado oil spray and toast them in the oven until golden brown.

Assemble the Sandwiches:

6. Use a biscuit cutter to cut the baked egg mixture into 6 equal portions, roughly the size of the English muffins.

7. Place one portion of the egg onto the bottom half of each muffin. Top each with a slice of cheddar cheese, then place the top half of the muffin on top.

Storage and Serving:

8. Enjoy immediately, or wrap each sandwich individually in aluminum foil and freeze for later.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Add more veggies: Feel free to add more veggies like mushrooms, tomatoes, or peppers to the egg mixture for extra flavor and nutrition.

• Cheese options: Switch the sharp cheddar for your favorite cheese, such as mozzarella or provolone.

• Spice it up: If you like more heat, add extra Calabrian chili peppers or use a spicier cheese like pepper jack.

Storage/Reheating

• Storage: Wrap each sandwich individually in aluminum foil or parchment paper and freeze. They will keep well in the freezer for up to 3 months.

• Reheating: To reheat, simply unwrap the sandwich and microwave for 2-3 minutes or heat it in a toaster oven until warm.

FAQs

Can I use a different type of bread?

Yes! You can use any bread you prefer, such as whole wheat, gluten-free, or bagels.

How do I freeze the sandwiches?

Wrap each sandwich individually in aluminum foil or parchment paper to prevent freezer burn. Store in an airtight container or freezer bag for easy access.

Can I make these sandwiches dairy-free?

You can use dairy-free cheese and cottage cheese alternatives to make these sandwiches dairy-free.

How can I make the sandwiches more flavorful?

Try adding herbs like basil, thyme, or even a dash of hot sauce to the egg mixture to change up the flavor.

Conclusion

These Freezer Friendly Breakfast Sandwiches are not only quick and easy to make, but they’re also packed with flavor and nutrients! Whether you need a protein-packed breakfast or a satisfying snack, these sandwiches will keep you full and energized. Make a batch, freeze them, and you’ll always have a tasty, homemade breakfast ready to go!

Freezer Friendly Breakfast Sandwiches Recipe

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• Author: Chef Sophia
• Total Time: 55 minutes
• Yield: 6 sandwiches

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Description

These Freezer Friendly Breakfast Sandwiches are a high-protein, veggie-packed meal prep solution perfect for busy mornings. Made with eggs, cottage cheese, roasted red peppers, spinach, and sharp cheddar on toasted English muffins, they’re flavorful, nutritious, and freezer-ready for grab-and-go convenience.

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Ingredients

8 large eggs

½ cup low-fat cottage cheese

½ cup egg whites

1 tsp kosher salt

½ tsp black pepper

½ tsp onion powder

½ tsp garlic powder

¼ cup roasted red bell pepper strips

1 tsp chopped Calabrian chili peppers

2 cups baby spinach

6 English muffins

6 slices sharp cheddar cheese

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Instructions

1. Preheat Oven – Heat oven to 350°F (175°C). Line a quarter sheet pan with parchment paper.
2. Blend Egg Mixture – In a blender, combine eggs, cottage cheese, egg whites, salt, pepper, onion powder, and garlic powder. Blend until smooth. Add roasted red peppers, Calabrian chili, and spinach; pulse until veggies are roughly chopped.
3. Bake Eggs – Pour mixture into sheet pan. Bake 20–25 minutes, until set. Cool slightly.
4. Toast Muffins – Split English muffins, place cut side up on sheet pan, spray with avocado oil, and toast until golden.
5. Assemble Sandwiches – Cut baked eggs into 6 portions with a biscuit cutter. Place eggs on muffin bottoms, top with cheddar, and finish with muffin tops.
6. Serve or Freeze – Enjoy immediately or wrap each sandwich in foil and freeze.

Notes

• Add mushrooms, tomatoes, or peppers for extra veggies.
• Swap cheddar for mozzarella, provolone, or pepper jack.
• Make dairy-free with vegan cheese and cottage cheese alternatives.
• Keeps in freezer up to 3 months; reheat in microwave or toaster oven.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American