This post may contain affiliate links.
Simple make ahead breakfast sandwiches make mornings a breeze. Packed with spinach, feta and sun-dried tomatoes for a fun twist! Skip the same old breakfast sandwich. These are freezer friendly and easy, grab and go for busy mornings!
As we move away from summer and get back into a new routine, I am planning on making my mornings nice and smooth with my coffee and these Make Ahead Freezer Breakfast Sandwiches. With my travel mug in one hand and a sandwich in the other, everything will be just fine.
Who wants to get up even earlier when school is back in session to make breakfast? (And a bowl of cereal doesn't count.) I am talking a warm, cozy breakfast—one that is right at your fingertips and can walk right out the door with you.
When it comes to simple, make-ahead breakfasts, I am either doing overnight oatmeal or freezer breakfast sandwiches.
These Sausage and Egg Breakfast Sandwiches were my favorite for a very long time. You could pretty much find them in the freezer at all times. However, these Freezer Breakfast Sandwiches pack in feta, spinach, and my absolute favorite: sun-dried tomatoes. There is nothing like it.
The tomatoes give the entire sandwich a very rustic Italian flavor. The feta is baked into the egg, and that makes for less mess when you are trying to eat on the run. I have dripped melty cheese one too many times on my clean clothes to learn that the hard way. Keep this sandwich meat free or add a breakfast sausage patty and you are good to go!
While I think back-to-school season may still be somewhat frightening, I think you are at least going to have some really tasty and a lot less chaotic mornings with these sandwiches and your warm mug of Seattle's Best!
Ingredients:
- Eggs
- Feta Cheese
- English Muffins: Use your favorite! Regular, whole grain, gluten free, whatever kind of English Muffin you love.
- Spinach: I use fresh and chop it up. If you use frozen, thaw it and squeeze out as much extra water as possible before adding to the eggs.
- Sun-Dried Tomatoes: You will want the kind that is in oil. I typically use sun-dried tomatoes that have herbs in them as well.
- Garlic
- Pre-Cooked Sausage Patties: These are an optional addition to your sandwich. Sometimes, I chop up a few and just cook them right into the egg bake.
- Crushed Red Pepper
Tips and Notes for making these Make Ahead Breakfast Sandwiches:
- While these are called Freezer Sandwiches, you actually do not have to freeze them. If you plan to eat the entire batch within a few days, by all means, toss them in the refrigerator.
- Need it dairy free? I have seen recipes for vegan feta cheese as well as some dairy-free versions at certain grocery stores. Double check that your English muffins are dairy free as well.
Other make ahead breakfast recipes:
- Easy Overnight Oats
- Greek Yogurt No Boil Bagels
- Blueberry Baked Oatmeal
- Cinnamon Roll Breakfast Cookies
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Freezer Breakfast Sandwiches with Spinach, Feta and Sun-Dried Tomatoes
Print RateIngredients
- 12 eggs
- ⅔ c feta cheese
- 1 c chopped fresh spinach
- ⅓ c sun-dried tomatoes, chopped (in oil)
- ½ tsp garlic powder
- ¼ tsp sea salt
- ½ tsp cracked pepper
- 8 English Muffins
- 8 turkey sausage patties, pre-cooked optional
Instructions
- Preheat oven to 375°F. In a small bowl, combine beans and cumin and stir to season. In a medium bowl, crack eggs and whisk well. Add in spinach, feta, chopped sun-dried tomatoes, garlic, red pepper, salt and pepper and stir.
- Pour into a well greased 9x13 baking pan. Bake for about 30 minutes, or until edges are browned and egg mixture is cooked through.
- Allow to cool for several minutes and then either cut or use a jar lid or biscuit cutter to cut 8 even pieces of egg mixture. Place one egg section onto ½ of each English Muffin and add a pre-cooked sausage patty (if desired). Top with other half of English Muffin. (if eating right away, you can toast as well)
- Serve warm or wrap individually in parchment paper, tape shut and date. Store in a freezer friendly plastic bag for about a month.
- To reheat: All microwaves are different, but microwave for about 2 minutes seconds to 2 minutes 30 seconds on high and enjoy.
Leave a Reply