Freezer Breakfast Sandwiches
Weekday breakfasts will be no problem with these make-ahead freezer-friendly breakfast sandwiches.
Ingredient
- 6 eggs
- Salt and pepper to taste
- 6 English muffins, split
- Butter, softened
- 6 slices Cheddar cheese
- 12 slices Canadian bacon
Direction
- Heat oven to 350°F. Spray 6 ramekins with cooking spray. Crack an egg into each ramekin, and sprinkle with salt and pepper. Use a fork to pierce yolks, and very light beat each. Bake 12 to 15 minutes or until egg is set. Let cool completely, then gently remove from ramekins.
- To assemble sandwiches, spread insides of English muffins with butter. Fill each English muffin with 1 egg, 1 slice Cheddar cheese and 2 slices Canadian bacon. Wrap each tightly with plastic wrap. Store in freezer up to 2 months, or in the fridge up to 1 week.
- To reheat, remove from plastic wrap, and cover with paper towel. Microwave at Medium (50%) 2 minutes, turning halfway through.


