Description

These Chicken and Egg Freezer Breakfast Sandwiches are a convenient, protein-packed morning meal perfect for busy days. Made with fluffy baked eggs mixed with spinach, flavorful seasoned ground chicken patties, and melty sharp cheddar or pepper jack cheese, all sandwiched between buttery toasted English muffins. They can be prepared ahead, frozen, and quickly reheated for a delicious homemade breakfast anytime.

Ingredients

Eggs

2 tablespoons salted butter
12 large eggs
¼ cup whole milk
Sea salt and black pepper, to taste
2 cups baby spinach, chopped

Chicken Patties

1 pound ground chicken
1 poblano pepper or bell pepper, chopped
2 teaspoons smoked paprika
2 teaspoons chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
Salted butter, at room temperature (for spreading)
Salt and black pepper, to taste

Assembly

6 English muffins, split
6 slices sharp cheddar or pepper jack cheese

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Instructions

Preheat and Prepare Egg Bake: Preheat your oven to 325°F. Grease a 9 x 13-inch baking dish thoroughly with butter to prevent sticking.
Make Baked Eggs: In a medium bowl, whisk together 12 large eggs, ¼ cup whole milk, a pinch of sea salt, and black pepper. Stir in 2 cups chopped baby spinach for added nutrients and flavor. Pour this mixture into the prepared baking dish, spreading evenly. Bake for 15 to 18 minutes until the eggs are fully set but still moist.
Cool and Cut Eggs: Remove the egg bake from the oven and allow it to cool slightly. Using a 3 1/2-inch cookie cutter or the rim of a drinking glass, cut the egg bake into six uniform rounds to fit the sandwich size.
Prepare Chicken Patties: In a medium bowl, combine 1 pound ground chicken, 1 chopped poblano or bell pepper, 2 teaspoons smoked paprika, 2 teaspoons chili powder, 1 tablespoon onion powder, 1 tablespoon garlic powder, salt, and black pepper to taste. Mix well with your hands until evenly incorporated. Divide mixture into 6 equal portions and shape each into a patty.
Cook Chicken Patties: Heat a pan over medium heat and add a small amount of butter or oil if desired. Add a few patties to the pan, cooking undisturbed for 3 to 5 minutes per side until browned and cooked through (internal temperature 165°F). Transfer cooked patties to a plate and repeat with remaining patties.
Assemble Sandwiches: Spread room temperature salted butter on the insides of the 6 English muffin halves. On each muffin bottom, layer one egg round, one chicken patty, then a slice of sharp cheddar or pepper jack cheese. Top with the muffin top halves to complete the sandwich.
Wrap and Store: Wrap each assembled sandwich tightly in aluminum foil. Store in the refrigerator for up to 4 days or place in an airtight container and freeze for up to 3 months for longer storage.
Reheating Instructions: To reheat from refrigerated, remove foil and microwave the sandwich for about 2 minutes or bake in a 350°F oven uncovered for about 10 minutes until warmed through. To reheat from frozen, it is best to thaw overnight in the refrigerator, then bake wrapped in foil at 350°F for approximately 30 minutes until heated thoroughly.

Notes

Use a meat thermometer to ensure chicken patties reach an internal temperature of 165°F for safety.
Spinach can be substituted with kale or another leafy green if preferred.
For gluten-free option, substitute English muffins with gluten-free bread.
To make assembly easier, prepare all components ahead and refrigerate or freeze assembled sandwiches as directed.
Adjust spice levels by modifying the paprika and chili powder amount according to taste.