When it comes to your nutrition and healthy eating, cooking something at home is almost always the best way to go. Unfortunately, that can make things less convenient in our fast paced worlds. To combat this, you will need to set a little time aside to make things in advance. This easy freezer friendly breakfast sandwich recipe provided you with a nice balance of satisfying protein and heart healthy fiber that is even easier (and less expensive) that stopping for fast food!

Recipe adapted from The Kitchn

How To Make Freezer-Friendly Breakfast Sandwiches
Makes 6 sandwiches
10 large eggs or egg whites**
1 cup low-fat milk
1 teaspoon salt
6 slices Canadian bacon or ham (optional)
6 slices cheese, like cheddar, Monterey jack, or Swiss
6 100% whole wheat English muffins

Mixing bowl
9×13 baking pan
Mixing bowls
Measuring cups and spoons
Baking sheet
Aluminum foil
Paper towels
Dinner plate
Biscuit cutter or drinking cup, roughly the same size as the English muffins to cut out the egg patties

1 Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.
2 Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Add optional vegetables if using. Spray a 9×13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
3 Make the Canadian bacon or ham (optional).
4 Slice the cheese: If you haven’t already done so, slice 6 pieces of cheese, or just buy pre-sliced cheese.
5 Toast the English muffins: When the eggs and the Canadian bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. You can also toast individually in the toaster.
6 Cut out the egg rounds: Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (The scraps can be used to make more sandwiches if you have extra English muffins, or they can go in salads, stir-fries, or other quick meals during the week.)
7 Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and a slice of ham or Canadian bacon(if using). Finish by adding the muffin tops.
8 Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
9 Freeze for up to 1 month.
10 Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for about 90 seconds, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you’d like!)

Recipe Notes
• Hot breakfast sandwiches for a crowd: You can serve everything right away, if you like! Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm. To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.
• Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days.
Try adding some vegetables in the egg mixture for a nutritional punch! Mix in some chopped peppers and onions or try some spinach with feta cheese.

** Note: if using egg whites, use the following substitution: 1 full egg = 2 egg whites or 1/4 Cup egg whites