These make ahead freezer veggie breakfast sandwiches are perfect for back-to-school and back-to-fall routines! Save time and energy during the week with a little bit of meal prep over the weekend!
I love efficiencies. I also love sleep. Combine the two and I’m all about prepping breakfast the night before the days I commute into the office where I see clients. Being able to hit the snooze button makes it all worth it.
The thing is I’ve gotten into such a rut for my make ahead breakfasts the days I’m in the office. It’s always wither oatmeal in the fall/winter or overnight oats in the summer. Sure, I change up the toppings now and again but it’s always been the same base.
But when I was thinking about a new recipe to develop for back-to-school, I went searching for make-ahead breakfast inspo and found that the top two search results for make ahead breakfasts were burritos and sandwiches. That’s all I needed to hear! It was time for me to experiment with making breakfast sandwiches ahead of time and storing them in the freezer.
And it’s fabulous! Now I’ll admit, they don’t taste AS good as making it the morning of BUT they’re pretty damn close. And for less hassle and time morning of, I’m here for it! All you need is 1-2 minutes in the microwave and you’re golden.
And I love that you can customize them to make ’em your own. Add whatever veggies tickle your tastebuds or maybe you add some bacon or sausage or veggie sausage. Maybe you use regular bread instead of english muffins. Just use the same method as described here and you can easily customize.
We’ve been getting a lot of veggies in our CSA each week so this egg sandwich was the perfect opportunity to use up some of those vegetables we had leftover from meals during the week. Plus, it adds a little bit more texture and substance than just having egg + cheese, although if that’s your jam, go for it! I’ve found that these are very filling and satiating and hold me over longer than oatmeal, win!Print
Make Ahead Freezer Veggie Breakfast Sandwiches
- Total Time: 47 minutes
- Yield: Serves 6
- 1 tablespoon olive oil
- 1 small onion, diced (about 1/2 cup)
- 1 red bell pepper, diced
- 3 cups spinach
- Salt and pepper, to taste
- 10 eggs
- 1/2 cup milk (or unsweetened non-dairy milk alternative)
- Cooking spray
- 6 slices cheddar cheese
- 6 english muffins, sliced
- Preheat oven to 375 degrees F.
- In a small pan, heat olive oil over medium-low heat. Add onion and bell pepper and sauté for 3-5 minutes, until translucent and tender. Add spinach and stir until wilted. Season with salt and pepper, to taste. Set aside.
- In a medium mixing bowl, whisk together eggs and milk until eggs are fully beaten and incorporated. Season with salt and pepper. Add vegetables to the egg mixture and stir to combine.
- Spray a 9×13-inch rimmed baking pan with cooking spray. Pour egg and vegetable mixture into the pan. Bake at 375 degrees F until eggs are fully cooked and a knife inserted in the center comes out clean, about 25-30 minutes.
- Remove eggs from oven and let sit to cool to room temperature.
- Place sliced english muffins on a baking sheet, cut side up, and place in the oven until edges are toasted, about 4-6 minutes.
- Using a biscuit cutter (or large drinking glass), cut eggs into rounds to fit english muffins. Use leftover scraps to pile onto sandwiches or make extras.*
- Assemble sandwiches by placing an egg round onto an english muffin, topping it with a slice of cheese, and covering it with the other half of the english muffin.
- Wrap each sandwich tightly with foil. Use a permanent marker to write down the date on top of the foil. Store wrapped sandwiches in a Ziploc bag or container.
- To reheat sandwiches, place on a paper towel-lined plate (to help absorb the ice melting) and heat in microwave until egg is fully heated and cheese is melted, about 1 1/2 to 2 minutes. You could place the top of the english muffin in the toaster if time permits for a toasted texture.
- Sandwiches can last in the freezer for up to one month.
- Alternatively, you could cut the eggs into even squares if you don’t care about the eggs fitting the english muffin perfectly. Or, you could save leftover scraps for salads, stir fries, etc.
- Prep Time: 45 minutes
- Cook Time: 2 minutes
- Category: Sandwich
- Method: Freezer
- Cuisine: Breakfast
Keywords: make ahead, freezer, breakfast, sandwich, vegetarian
Tell me, do you have a make ahead breakfast that you love?
How long do you recommend reheating these in an oven?
Hi Jen! Place foil-wrapped sandwiches in 350° degree F oven for about 30 minutes or until warmed through.
I made a big batch of these this morning, and they’re great! I ended up cooking the whole thing in a large skillet, so I poured the egg over top of the cooked spinach and peppers and then slung the whole thing into the oven, thereby saving myself a dish. I ended up with enough egg mixture to make 8 sandwiches, including one that I formed with the scraps. Super stoked to have these on and for busy mornings!
That’s awesome, Katie! Nothing wrong with having one less dish to clean up.