Freezer-Friendly Egg Sandwiches

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

*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.