Easy Freezer Friendly Breakfast Sandwich Recipe
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This easy freezer friendly breakfast sandwich recipe is made with a blended eggs with cottage cheese, vegetables, melty gouda cheese and a pistachio pesto. It makes for a healthy and easy meal prep breakfast for on-the-go busy mornings the whole family will love.
Some mornings call for a quick and easy breakfast! And these breakfast sandwiches are my go-to breakfast for those busy days. You can prep the egg sandwiches, then freeze them so they are ready to enjoy when you are too busy to make a healthy and filling breakfast.
Plus, they are packed with vegetables and are loaded with flavor! These breakfast egg sandwiches will become your go-to meal prep breakfast recipe.
Why You’ll Love This Recipe
Easy: The eggs are baked in a sheet pan, making this meal prep breakfast quick and easy. You can prep 6 breakfast sandwiches in about 45 minutes.
On-the-go breakfast: This breakfast sandwich is the perfect breakfast for days on the go! These hand held sandwiches are delicious and convenient.
Customizable: You can customize the breakfast sandwiches to your personal preference! Add bacon, sausage, different cheese or vegetables to make the sandwiches your own.
What I Love:
- It is family friendly recipe that even my little picky eaters love! Plus, they have vegetable baked into the eggs. And the baked eggs have cottage cheese to boost the protein. Always a win for any parent with little kids.
Ingredients and substitutions
Eggs: You will need 8 eggs to make 6 breakfast sandwiches.
Cottage cheese: Cottage cheese is blended with the eggs to add extra protein and make the eggs fluffy.
Onion: Diced onion is baked into the eggs. You can omit or replace with green onion or chives.
Spinach: Fresh spinach is added to the eggs to boost the vegetables.
Bell Pepper: Bell pepper is baked into the eggs. You can omit the bell pepper if you wish.
Garlic Clove: Adds flavor to the baked eggs.
English Muffins: English muffins work well for these freezer friendly breakfast sandwiches. However, you could use another bread, such ciabatta. I do not recommend sliced sandwich bread as it will become too soggy when reheating.
Gouda Cheese: Gouda cheese is my personal favorite for these sandwiches. However, you could use cheddar, pepper jack, monetary jack, Havarti or gruyere.
Salt and pepper: Salt and pepper enhances the flavors.
Pistachio Pesto: The homemade pistachio pesto is basil, pistachios, lemon juice, parmesan cheese, olive oil, garlic, salt and pepper.
Step-by-step instructions
- To make the pistachio pesto, combine all the ingredients into a food processor. Blend together until combined. There will be a few chunks. Store in the refrigerator in an air tight container up to 4 days until ready to eat with the sandwiches.
- To make the breakfast sandwiches, preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a medium skillet. Add the diced onion and bell pepper. Sauté the onion and bell pepper for about 5 minutes on medium heat or until the vegetables are tender. Add the minced garlic clove and sauté for an additional minute. Turn off heat and add the spinach.
- Grease a 11×9 (or similar) baking pan. Add the cooked vegetables and spread out evenly.
- Place the eggs and cottage cheese into a blender. Blend together until smooth. Pour the egg mixture over the vegetables. Gently stir together.
- Bake the eggs for 20-25 minutes or until fully set. Remove from the oven and the eggs cool. Cut the eggs into 6 equal squares.
- To build the breakfast sandwiches, open the English muffins and add an egg square. Top with sliced gouda cheese. Add the top of the English muffin.
- Wrap each sandwich tightly in foil. Place in the fridge if eating within 2-3 days or the freezer to enjoy within 3 months. Reheat each breakfast sandwich in the microwave wrapped in a paper towel when ready to enjoy. After heated through, add a generous layer of pistachio pesto.
Sara’s Tip
The pistachio pesto adds so much flavor! But do not add it to the sandwiches until you are ready to eat them. Adding the pesto to the sandwiches before freezing will result in a soggy breakfast sandwich. I like to make the pesto and store it in the refrigerator for about 3-4 days in an air-tight container. Spread the pistachio pesto to the sandwiches after heating right before enjoying.
If you need to save even more time with these sandwiches, you can skip the pistachio pesto and enjoy them on their own (still so GOOD), with store bought pesto, or even just avocado slices.
How to freeze the breakfast sandwiches
If you are planning to freeze the breakfast sandwiches, be sure to first let the eggs cool before assembling the sandwiches.
Once the eggs are cooled and sandwiches are built (leave the pistachio pesto off), wrap the each sandwich tightly foil. Label the sandwiches individually if you added sausages, bacon or different cheeses to the sandwiches.
Place the wrapped sandwiches into a zip lock bag and label the date. Freeze the sandwiches up to 3 months for best results.
How to store the sandwiches in the refrigerator
If you are planning on eating the all sandwiches within 2-3 days, you can store them the refrigerator instead of the freezer.
To store the sandwiches in the fridge, wrap each sandwich, without the pesto, tightly in saran wrap or foil. Place in the fridge. When ready to eat, unwrap and warm in the microwave until fully heated through.
How to defrost the breakfast sandwiches
The fastest and easiest way to defrost the frozen breakfast sandwiches is in the microwave. To do this, unwrap the sandwich from foil and then wrap in a paper towel. Microwave the sandwich for 60-90 minutes at 50% power. Flip the sandwich over and microwave on high power for and additional 45-60 seconds. Let the sandwich stand in the microwave for one minute after heating. Check the sandwich to be sure the egg is fully heated through.
This method helps the cheese from melting too much before the egg heats though. Each microwave is slightly different, so you might need to find the exact timing that works best for you.
Add-on or customization ideas
You can customize the sandwiches to your personal preference! You can add extra protein with breakfast sausage patties or bacon. You can also switch up the vegetables if you would like! Mushrooms, kale, shallots, chives, and jalapeños for spice would all be tasty options.
You can also replace the the add-ons after the sandwiches are heated. Swap out the pesto for a hot sauce, smashed or smashed avocado.
Do I have to blend the eggs and cottage cheese together?
No, you can opt out of this step if you wish. You can just whisk the eggs and cottage cheese together instead of blending.
I like the fluffy texture that is achieved through blending the eggs with the cottage cheese, but this is an optional step.
Can I use egg whites only?
Yes! If you want to use egg eggs only, that will be OK. You will need to about 14 egg whites to make enough for 6 breakfast sandwiches. Other than that, you can follow the recipe per the instructions.
If you give these easy freeze friendly breakfast sandwiches a try, let me know your thoughts in the comments below. You also can find more breakfast sandwiches here to try for breakfast or brunch.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these easy breakfast sandwiches as much as we do.
Easy Freezer Friendly Breakfast Sandwich Recipe
Ingredients
- 8 Eggs
- 3/4 Cup. Cottage cheese
- 1 C. Spinach (roughly chopped)
- 1 Tbsp. Oil (such as avocado)
- 1/4 of an Onion (diced)
- 1/2 Bell pepper (diced)
- 1 Garlic clove (minced)
- 1/2 tsp. Salt
- 1/4 tsp. pepper
- 6 English Muffins
- 6 slices of Gouda Cheese (or cheese of choice)
Pistachio Pesto:
- 1 /12 C. Basil
- 1/4 C. Pistachio nuts (shelled and unsalted)
- 1/2 of a Lemon (juiced)
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper (to taste)
- 1 garlic clove
Instructions
- To make the pistachio pesto, combine all the ingredients into a food processor. Blend together until combined. Taste and adjust salt to personal preference. Store in the refrigerator in an air tight container up to 4 days until ready to eat with the sandwiches.
- To make the breakfast sandwiches, preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a medium skillet. Add the diced onion and bell pepper. Sauté the onion and bell pepper for about 5 minutes on medium heat or until the vegetables are tender. Add the minced garlic clove and sauté for an additional minute. Turn off heat and add spinach.
- Grease a 11×9 (or similar) baking pan. Add the cooked vegetables and spread out evenly.
- Add the eggs, salt, pepper and cottage cheese to a blender. Blend together until smooth. Pour the egg mixture over the vegetables. Gently stir together.
- Bake the eggs for 20-25 minutes or until fully set. Remove from the oven and the eggs cool. Cut the eggs into 6 equal squares.
- To build the breakfast sandwiches, open the English muffins and add a egg square. Top with sliced gouda cheese. Top with the English muffin.
- Wrap each sandwich tightly in foil. Place either in the fridge if eating within 2-3 days or the freezer to enjoy within 3 months. Reheat each breakfast sandwich in the microwave wrapped in a paper towel when ready to enjoy. After heated through, add a generous layer of pistachio pesto.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
