Freezer Egg Breakfast Sandwiches
Topped with crispy bacon, fresh tomato and pesto, they’re the ultimate breakfast for people on the go!
Servings : 12
Ingredients
- 2 to 3 cups broccoli florets, cut into bite size pieces
- ½ cup chopped roasted red bell pepper strips, sold in jars
- 10 large eggs
- ⅓ cup milk, any kind
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon nutmeg, optional
- 8 ounces shredded cheddar cheese
- 12 whole grain English muffins, split and toasted
- 12 cooked bacon slices, you can also use canadian bacon or ham
- Tomato slices, optional
- Basil pesto, optional
Instructions
- Preheat oven to 375˚F.
- Coat a 15x10 baking sheet with cooking spray.
- To the baking sheet add and arrange broccoli and peppers in one single layer; set aside.
- In a mixing bowl whisk together eggs, milk, salt, and pepper; whisk until thoroughly combined.
- Pour egg mixture over the vegetables in the pan.
- Sprinkle the top with cheese and bake for 15 minutes, or until center is set.
- Remove from oven and let stand 8 minutes.
- Using a sharp knife or pizza cutter, cut the baked eggs into 12 slices.
- Add a slice of egg to the english muffins; top with bacon, a slice of tomato, and a teaspoon of basil. Close with top bread slice.
- If serving the sandwiches right away, preheat oven to 350˚F.Place sandwiches on a baking sheet; put in the oven and heat them up for about 5 minutes, or until completely heated through. Serve.
TO FREEZE:
- Wrap each sandwich individually in wax paper or parchment paper.Place in ziploc bags.Freeze for up to 1 month.NOTE: DO NOT add tomato and basil pesto if you are going to freeze the sandwiches.
TO REHEAT:
- Thaw overnight in the fridge.Reheat the breakfast sandwiches in a 350˚F preheated oven for 10 minutes.You can also reheat in the microwave.
Equipment
- Oven
Nutrition
Serving: 1 sandwich | Calories: 293 kcal | Carbohydrates: 25 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 165 mg | Sodium: 748 mg | Potassium: 298 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 529 IU | Vitamin C: 16 mg | Calcium: 327 mg | Iron: 2 mg | Net Carbs: 21 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.