Freezer-Friendly Egg Sandwiches
For the Eggs:
- 1 tablespoon oil
- 1 cup chopped veggies of your choice
- 9 eggs
- 1 3/4 cups milk
- 1 teaspoon salt
- 1/2 cup freshly grated Parmesan
For the Sausage:
- 1 pound ground pork
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon brown sugar
- Pinch of marjoram
- Pinch of salt
- Pinch of crushed red pepper flakes
For the Sandwiches
- 8 English muffins
- 4 tablespoons butter, softened
- 8 ounces Sharp Cheddar cheese, sliced
Make the eggs: Preheat the oven to 375º F. Lightly grease a 9x13 pan and set aside.
Heat the oil in a small saucepan over medium heat. Add the vegetables and briefly saute, stirring occasionally, until softened. Set aside and let cool slightly.
In a medium-sized bowl whisk together the eggs, milk, salt, and Parmesan. Add in the veggies and pour into the prepared pan. Bake 40-45 minutes, or until puffed and golden on top and eggs are cooked through. Let cool slightly.
Make the sausage: Using your hands, gently mix together all the sausage ingredients in a medium-sized bowl. Form into patties (I separated mine into about 10 patties) and heat your skillet over medium-high heat. Cook 5 minutes per side, or until cooked through and browned on both sides.
Assemble the sandwiches: Separate the English muffins, Lightly butter them and place butter-side down on the skillet where you cooked your sausage. Cook over medium-high heat until lightly toasted. Top the bottom halves with cheese. Using a large biscuit cutter, cut rounds out of the pan of eggs to be roughly the same size as the muffins. Place eggs on top of cheese and top with a sausage patty and the top half of the English muffin. Eat immediately or wrap in waxed paper, place in a freezer bag, and freeze.
To reheat, unwrap a sandwich, wrap in a paper towel, and microwave for 60-90 seconds, until warmed through.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.