Frozen Breakfast Sandwich
This tasty frozen breakfast sandwich has an egg, kale, bacon, and of course cheddar cheese. It's an easy make-ahead breakfast for busy mornings or weeknight meals.
Servings 6 people
Equipment
- whisk
- medium mixing bowl
- rubber spatula
- 8x8 Baking Dish
- Toaster (optional)
Ingredients
- 6 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3-4 leafs kale
- 3-4 slices bacon
- 6 English muffins
- 4 slices cheddar cheese
Instructions
- Preheat oven to 350 degrees. Crack 6 eggs in a medium mixing bowl. Pour ½ c of milk, ½ tsp, and ¼ teaspoon black pepper into bowl. Whisk together until eggs are smooth and all ingredients are incorporated.
- Spray cooking spray or butter 8x8 baking pan. Pour egg mixture into pan. Cover with 3-4 washed kale leaves and 3-4 slices of bacon. Bake for 20 minutes.
- When 10 minutes remain in cooking time, place 4 slices of cheddar cheese on top of egg mixture.
- Cook 10 more minutes. Check temperature with thermometer. Eggs are done when they reach 165 degrees.
- Flip eggs onto cutting board and cut into 6 slices. Freeze until use.
- When ready to eat, microwave eggs for 30-60 seconds, or until warm and toast an English muffin. Assemble and eat immediately.
Notes
- Crack up to 8 eggs if you like a bit more egg in your sandwich.
- Use a larger baking pan if you need to, but egg mixture will be thinner.
- Add all ingredients to baking pan and bake for quicker prep than individual eggs and toppings.
- Freeze sliced eggs on a cookie sheet or cutting board for 1-2 hours then transfer to a freezer bag so they don't stick to each other.