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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.
These taste really good and reheat well. I wrapped mine in parchment paper, then wrapped tightly in tin foil, then put them in a plastic bag and got the air out.
I reheated in the parchment paper for 2 mins in a 1000 Watt microwave and it was cooked all the way through.
Just don’t make the mistake I did. I didn’t want the cottage cheese texture, so I opted to blend the egg ingredients…I didn’t consider the ramifications of blending spinach. I made green eggs and sausage sandwiches. My eggs tasted good, but the green color was hard to look at!
Oh my haha! Glad you enjoyed these even with their color!