This post may contain affiliate links. Please read our disclosure policy.
I am in love with these make ahead Freezer Friendly Breakfast Sandwiches. If you’re preparing to welcome a new little one to your family or support someone who is, these are just what you need!
Think of a delicious McDonald’s Egg McMuffin, made even more nutritious by adding spinach and a little extra protein from the cottage cheese. Yum! These sandwiches are absolutely delicious, and freeze super well, making them an excellent meal-prep option.
Stock your freezer by making a double batch – then you’ll have 12 grab-and-go sandwiches for any time you need them! Whether you’re prepping for a new baby, wanting to spoil a postpartum mama, or just want an easy breakfast option available anytime, these Freezer Friendly Breakfast Sandwiches are nutrient-dense, delicious, and super simple.
Ingredients:
- Avocado Oil Cooking Spray sub preferred nonstick spray
- Baby Spinach
- Eggs
- Cottage Cheese
- Kosher Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Cayenne
- English Muffins
- Frozen Pre-Cooked Sausage Patties
- Sliced Sharp Cheddar Cheese
Step-by-step:
Step one: prep the oven and baking sheet
Preheat the oven to 350℉ and generously spray a quarter sheet pan (or 13×9 baking dish) with avocado oil cooking spray. Set aside.
Step two: wilt the spinach
Heat a large skillet over medium heat and spray generously with the cooking spray. Add the spinach and cook until just wilted, about 2 minutes. Set aside to cool.
Step three: make the egg mixture
In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder and cayenne until well combined and frothy.
Step four: bake the eggs
Add the wilted spinach and whisk once more to combine, then pour into the prepared sheet pan into a single layer. Transfer to the oven and bake until the eggs have just set, about 15 minutes.
Step five: cut the eggs
Remove from the oven and let cool enough to handle. Using a mason jar lid or biscuit cutter to cut 6 even pieces of egg mixture. Alternatively, you can just carve them into 6-equal squares.
Step six: assemble the sandwiches and freeze!
Place one egg section onto 1/2 of each English Muffin, then add a sausage patty and a slice of cheese on top. Cover with the other half of the english muffin. Wrap each breakfast sandwich in parchment paper. Store in a freezer friendly bag until ready to reheat. These keep well in the freezer for up to 3 months.
Recipe FAQs:
You sure will! I love to use a spatula and scramble the leftovers up and eat them in tortillas with a little bit of salsa as a breakfast taco, or you can even enjoy as a quick scramble reheated the next day!
I think the English muffins hold up really well in the freezer, but biscuits could work here, too!
Any frozen, pre-cookedmsausage patties work, but I prefer the Applegate chicken and sage sausage patties! If you use fresh bulk breakfast sausage you need to cook prior to adding them to the sandwiches.
I can’t wait to hear your thoughts on these sandwiches! Let me know what you think!
Looking for more great breakfast options? Try these!
Copycat Starbucks Egg White Breakfast Wrap
Easy Paleo Chocolate Banana Bread
Freezer-Friendly Breakfast Sandwiches
Ingredients
- Avocado oil cooking spray or nonstick spray
- 4 cups baby spinach packed
- 8 large eggs
- ½ cup cottage cheese 5 oz container
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Dash of cayenne
- 6 English muffins
- 6 frozen pre-cooked sausage patties (I use Applegate chicken and sage)
- 6 slices sharp cheddar cheese
Instructions
- Preheat the oven to 350℉ and generously spray a quarter sheet pan (or 13×9 baking dish) with avocado oil cooking spray. Set aside.
- Heat a large skillet over medium heat and spray generously with the cooking spray. Add the spinach and cook until just wilted, about 2 minutes. Set aside to cool.
- In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder and cayenne until well combined and frothy.
- Add the wilted spinach and whisk once more to combine, then pour into the prepared sheet pan into a single layer. Transfer to the oven and bake until the eggs have just set, about 15 minutes.
- Remove from the oven and let cool enough to handle. Using a mason jar lid or biscuit cutter to cut 6 even pieces of egg mixture. Alternatively, you can just carve them into 6-equal squares.
- Place one egg section onto 1/2 of each English Muffin, then add a sausage patty and a slice of cheese on top. Cover with the other half of the english muffin.
- Wrap each breakfast sandwich in parchment paper. Store in a freezer friendly bag until ready to reheat. These keep well in the freezer for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Do you cool the egg before building the sandwich and freezing them?
Yes- you can cool them completely for best results- they are pretty thin and cool quickly once you cut them!
I love a good egg sandwich so I was excited for these. They’re easy to put together, but the reheating of them in the air fryer does not work out. I have a Ninja and followed the instructions, 375 for about 6 mins, but everything under the top bun was still cold even after an additional few mins. I ended up taking the sandwich apart and reheating in the microwave. So maybe the microwave is the way to go here! I also bought the Applegate chicken sausage and it is okay, maybe go with pork sausage.
These are so easy to make and delicious!
Can you recommend how to reheat from freezer? Thank you!
I microwave mine from frozen all the time! takes 1.5 to 2 mins!
Absolutely! To reheat these, I either microwave for two minutes or toss into the air fryer at 375 degrees for about 6 minutes!
Hey there! If planning to eat for the week, could you just keep them in the fridge to reheat? I am considering making my own sausage patties and including them rather than frozen.
yes you can absolutely do this! They would keep well in the fridge for 4-5 days.
I don’t see the nutritional information. Is it posted somewhere?
Just added!
These look delicious! Any alternative for the cottage cheese here?
A great alternative would be ricotta cheese. It has a similar creamy texture and mild flavor that blends well with eggs. Another option could be Greek yogurt, which adds creaminess and a slight tang. If you want to keep it dairy free, you could omit, just keep in mind that it does help keep the eggs from getting too rubbery.
Can’t wait to get these. Do you toast your English muffins before building the sandwich?
I didn’t but you totally could!
Do you have to cook the sausage patty ahead of time? Do you make sure to use precooked ones?
yes I use the frozen pre-cooked ones, and no I do not cook them. I keep them frozen.
Would love to make these but I don’t think Applegate sells a pork and sage sausage… I even looked on their website. Could it be chicken and sage or plain pork patties? Thanks!