Description
Delicious and convenient Freezer Breakfast Sandwiches made with baked eggs, flavorful ground chicken sausage patties, cheddar cheese, and English muffins. Perfect for meal prep, these sandwiches can be assembled ahead of time and stored in the freezer or fridge for quick reheating and a hearty breakfast anytime.
Ingredients
Eggs
- 12 large eggs
- 1/4 cup 2% milk
- Kosher salt, to taste
- Freshly ground pepper, to taste
Sausage Patties
- 2 pounds ground chicken
- 2 teaspoons maple syrup
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground oregano
- Pinch crushed red pepper
Assembly
- Softened butter, for English muffins
- 8 English muffins
- 8 slices cheddar cheese or cheese of choice
Instructions
- Preheat and Prepare Eggs: Preheat the oven to 325°F (163°C). Grease and line a 9x13-inch pan with parchment paper to prevent sticking.
- Beat Egg Mixture: In a large bowl, crack all eggs and add 1/4 cup milk, kosher salt, and freshly ground pepper to taste. Beat thoroughly until smooth, preferably using an electric mixer for ease.
- Bake Eggs: Pour the egg mixture into the prepared baking pan, then bake in the preheated oven for 15-18 minutes until the eggs are fully set.
- Cool and Cut Eggs: Allow the baked eggs to cool completely. Using a 3-inch cookie cutter, cut out egg rounds to fit sandwiches, yielding about seven rounds. Use scraps to make an eighth round to avoid waste.
- Make Sausage Patties: In a large bowl, mix ground chicken with maple syrup, kosher salt, garlic powder, onion powder, paprika, sage, oregano, and crushed red pepper thoroughly. Shape into eight 4-ounce patties. Place patties on parchment paper for easy handling.
- Cook Patties: Heat 1-2 teaspoons olive oil in a large skillet over medium heat. Cook patties in batches of 2-3, cooking each side for 2-3 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Prepare English Muffins: Slice English muffins in half and spread softened butter on each piece for extra flavor.
- Assemble Sandwiches: On one half of each buttered English muffin, layer one sausage patty, one egg round, and a slice of cheddar cheese. Top with the other muffin half.
- Wrap and Store: Wrap each sandwich tightly in parchment paper. Place all sandwiches in a freezer-safe bag and freeze for up to 3 months, or store in the refrigerator for up to 3 days.
- Reheat Sandwiches: For best results, thaw sandwiches overnight in the refrigerator. To reheat, use an air fryer at 300°F (148°C) for 5-7 minutes or bake in an oven preheated to 350°F (177°C) for 10-15 minutes until warmed through and cheese is melted.
Notes
- Use an instant-read thermometer to ensure sausage patties reach 165°F for food safety.
- Scraps of baked eggs can be recombined and baked again to avoid waste.
- Butter adds moisture and flavor to English muffins; omit for lower fat.
- Freezing sandwiches in parchment helps prevent sticking and maintains texture.
- Allow sandwiches to thaw overnight in the fridge for even reheating.
- These sandwiches can be customized with different cheese or meat options.
