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Home > Recipes > Freezer-Friendly Egg Sandwiches

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Freezer-Friendly Egg Sandwiches

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Recipe by Megan Gundy of What Megan's Making
Servings:
8
Prep Time:
30 min
Cook Time:
45 min
Print Recipe

Ingredients

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 cheese, 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 cheese, sharp Cheddar - sliced

Nutrition Information

Serving size: 1 sandwich
Calories: 600
Carbohydrate: 31g (10%)
Protein: 33g (66%)
Total Fat: 38g (58%)
Saturated Fat: 18g (90%)
Trans Fat: 0g
Cholesterol: 305mg (102%)
Sodium: 1280mg (53%)
Dietary Fiber: 2g (8%)
Calcium: 50%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

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.

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