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
medium mixing bowl
8x8 Baking Dish
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 leafs kale
- 3-4 slices bacon
- 6 English muffins
- 4 slices cheddar cheese
Preheat oven to 350 degrees. Crack 6 eggs in a medium mixing bowl. Pour 1/2 c of milk, 1/2 tsp, and 1/4 tsp 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.
- 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.