Breakfast Sandwiches (Freezer-Friendly)
These easy to make, freezer-friendly Breakfast Sandwiches are perfect for meal prepping!
Servings: 6 sandwiches
Ingredients
- 5 eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup (76 g) spreadable cream cheese or butter
- 6 sliced English muffins toasted
- 6 slices cheddar cheese
- 6 slices bacon cut in half and cooked until crispy
- 2 (60 g) heaping cups of baby spinach
Instructions
- Spray a medium size skillet with non-stick spray and let it heat over medium heat as you whisk the eggs together in a separate bowl.5 eggs
- Add them to the pan and let them cook until slightly wet and add the salt and pepper.¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Stir to combine and remove the pan from the heat.
- Spread the cream cheese or butter on each side of the English muffins and add 1-2 tablespoons of the eggs on the bottom bun.⅓ cup spreadable cream cheese or butter, 6 sliced English muffins
- Then add a slice of cheese, 2 pieces of bacon, a handful of spinach then the top bun and serve.6 slices cheddar cheese, 6 slices bacon, 2 heaping cups of baby spinach
Notes
Freezer storage: If you are going to freeze these, let them cool completely but don’t add the spinach.
Wrap each sandwich in a piece of aluminum foil or parchment paper and place them all in a large Ziploc bag or an airtight container.
Freeze for up to 3 weeks.
Let them defrost in the fridge for 6 hours before unwrapping them then wrapping them in a damp paper towel and microwaving for 1-2 minutes or until heated to your liking. Add a handful of spinach and serve.
Nutrition
Serving: 1 sandwich | Calories: 355 kcal | Carbohydrates: 27 g | Protein: 13 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 182 mg | Sodium: 611 mg | Potassium: 148 mg | Fiber: 2 g | Sugar: 1 g
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