Food

Freezer Cooking: Breakfast Sandwiches

Freezer Cooking: Breakfast Sandwiches

Most of us grew up eating cold cereal for a quick and easy breakfast. As a Real Food lover though I learned early on that pretty much all cereals go through an extrusion process that warps the nutrients into toxic sludge. Well, that doesn’t leave many other options for quick, easy breakfasts.

Since I eat eggs in some form every morning, and honestly it can get pretty boring, I decided to combine my freezer cooking with a delicious change up in my egg routine. One way that both Penelope and I love to eat our breakfast is a breakfast sandwich inspired by my mini freezer quiches.

To start, I buttered my pan like ca-razy. I don’t use PAM, so I melted some real, raw butter and then slathered the pan. I learned my lesson with the quiches.

Then I cracked my eggs and put one egg in each cup and scrambled them a bit. In hindsight, I should have scrambled all the eggs at once and poured them in. Live and learn.

Freezer Cooking: Breakfast Sandwiches

They cooked up and looked like this.

Freezer Cooking: Breakfast Sandwiches

Then I took one slice of sprouted english muffin and a slice of cheese and toasted them in the oven to melt the cheese and toast the bread. I have been learning a lot about sourdough bread and, from here on out, I will use homemade sourdough bread. I think it is the healthiest bread available.

Freezer Cooking: Breakfast Sandwiches

I cooked up some sausage from a local farm. Layer it all up and make a sandwich. I can’t eat a huge breakfast first thing, plus I try to limit my grain intake, so I only used one slice of english muffin.

Freezer Cooking: Breakfast Sandwiches

Then roll those puppies up in some tin foil.

Freezer Cooking: Breakfast Sandwiches

Label and bag them up. Place in your freezer. You can take one out of the freezer and put in the fridge before bed to have it ready to go in the morning. Heat up in the microwave for about 30-60 seconds or in the oven at 350 for 10 minutes or until warm.

These make my mornings so much smoother, especially now that Penelope goes to preschool 5 mornings a week. Hope they help your morning too!

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  • Sarah
    June 14, 2012 at 12:38 PM

    You’ve got to make these:
    http://gnowfglins.com/2010/03/31/guest-post-sourdough-english-muffins/
    They are incredible! Your sandwiches look delicious!

    • Stephanie
      June 14, 2012 at 7:56 PM

      THANK YOU!!! As soon as I get sourdough bread down I want to make these!!

  • {lori}
    June 14, 2012 at 3:21 PM

    these look great, and so easy! coming over from the mission list, btw.

    • Stephanie
      June 14, 2012 at 7:56 PM

      Hi Lori! Glad you are here, welcome!

  • Kendra
    June 14, 2012 at 3:52 PM

    Looks easy and delicious! I am an egg lover too and this is perfect for a new way to eat eggs. Thanks for sharing!

    • Stephanie
      June 14, 2012 at 7:57 PM

      Glad to hear! Pastured eggs from a local farm are SO good for you.

  • Leigh
    June 14, 2012 at 8:18 PM

    I make breakfast burritos all the time – it REALLY helps in the mornings! I like to cook up the eggs, roast some potatos and cook some sausage/bacon. Make one big pile and then portion out and freeze. Thanks for the tip on the muffin pan for the eggs. I hadn’t thought of that.

  • Leigh
    June 14, 2012 at 8:18 PM

    Also, how long/what temp are the eggs in the oven? I’ve never baked eggs before.

    • Stephanie
      June 14, 2012 at 11:54 PM

      I do them at 350 and just watch them. I think it was about 12 minutes.

  • paula j
    June 14, 2012 at 10:29 PM

    Sourdough bread is so good and so easy! If you keep the starter going you need to make bread twice a week so I always am on the lookout for new things to make with it and the english muffins look great. One of my favorites is sourdough cinnamon bread which is awesome toasted for breakfast with some homemade apple butte or peanut butter.

    • Stephanie
      June 14, 2012 at 11:55 PM

      Oh, you will have to send me the that recipe!

  • Amy Poore
    June 14, 2012 at 10:58 PM

    How long do you cook the eggs for? Also, since you use butter to grease your muffin tins you can save the butter wrappers (from when you unwrap a stick of butter), fold them over & keep them in the fridge (we keep them in the box the butter comes in but any container will do). They always have left over butter on them. Then when you need to grease something you just smear a wrapper on the tin. The paper keeps your hand clean. That’s how my mother always greased her pans growing up.

    • Stephanie
      June 14, 2012 at 11:56 PM

      Great idea! Except my butter comes in a tub. I buy raw butter from a local farmer. But sometimes production is low and I have to buy Kerry Gold, and that comes in a wrapper. I cook the eggs at 350 for about 12 minutes.

  • Bridget
    June 18, 2012 at 2:09 AM

    Look Great! I’m just surprised about the microwave and wrapping them in foil. If they were to be heated in the oven do you know how long they would take?

    • Stephanie
      June 18, 2012 at 2:12 AM

      Yes, that is why I mention the heating them in the oven, that is the healthiest way to heat your food. As for the foil, that is just for freezing, you don’t actually heat them up in the foil! 🙂

  • Harmony Moore
    June 19, 2012 at 5:40 AM

    These look so good. I’ve made freezer egg burritos before and i was really disappointed with the texture of the eggs once they were reheated ( i tried both microwaving and re-heating in the oven). The eggs were really rubbery. I made a large batch of them but havent tried anything since because the texture really turned me off. Maybe i was doing something wrong though. Just curious how your eggs reheated or if you have any suggestions on non-rubbery eggs 🙂

    • Stephanie
      June 19, 2012 at 11:30 AM

      The texture is different but I wouldn’t say it is rubbery. It is more like a quiche.

  • Erica Stephenson
    July 31, 2012 at 10:41 AM

    I am still trying to understand this whole flash-freeze/freeze and bake meal thing. I have always been under the impression that most foods don’t come out good after being frozen? So I guess I am just wondering if there are certain foods that should not be frozen at any time because when you try to reheat them they turn out mushy, or lack of flavor? Or have I just been told an urban myth for such a long time (which is why I have never tried this sort of thing) haha

    • Stephanie
      July 31, 2012 at 1:41 PM

      I do think frozen food is not as good as fresh, so it’s a noticeable thing but what I freeze cook is still good to me. And I figure it’s better to eat frozen food than fast food or some other packaged crap. I am willing to compromise a little on flavor and taste to put good food in my body. 🙂

  • Christina
    October 25, 2012 at 1:53 AM

    I have to admit I was a little skeptical at first, but since I’m looking for smart solutions I thought I’d give it a whirl. I tried it out with my egg sandwiches I usually make and they came out delicious, even after reheating. I have already my breakfast made for my first week back. I feel ahead of the game!

    • Stephanie
      October 25, 2012 at 4:09 PM

      Isn’t that the best feeling?!

  • Deanna
    February 9, 2013 at 4:46 PM

    I have a few questions and wasn’t sure where to post them so I thought I’d just put them here. Did you look into sourdough bread yet and if so, why is it healthier? I’m new to this and I want to limit my families grain intake but we’re not ready to eliminate it all together yet. Is sourdough the best choice if we want to include some grains? Also, I’m interested in your new baking cookbook but my daughter is allergic to almonds. Are most of the recipes made with almond flour or coconut flour and do you give conversions if I would need to use coconut instead of Almond? Thanks so much for helping others eat healthy! Deanna

    • Stephanie
      February 10, 2013 at 3:27 AM

      Hey Deanna! This is a fine place to ask! I do know that sourdough is a good choice if you do eat grains, IF it is the real sourdough kind that has been fermented, a lot of sourdough on the market just has sourdough flavoring. As for my baking cookbook, it’s not all almond flour, and I do teach how to convert the recipes to other flours, I think you would find it helpful. 🙂

  • Iryna
    July 15, 2014 at 8:41 PM

    I love this recipe but I was so disappointed that you use a microwave to warm them up. I don’t have one (and don’t want to), so do you have any suggestions on how to adapt this? Thanks!

    • Stephanie
      July 16, 2014 at 9:46 PM

      The very next sentence says “or in the oven at 350 for 10 minutes or until warm.” A toaster oven could work too. Basically, heat them up however you heat up other food in your house.