Stock your freezer with these cauliflower herb freezer breakfast sandwiches, and you will have healthy and filling breakfasts ready and waiting for you!
When planning my recipe calendar, I couldn't help but add another freezer breakfast sandwich to the list. I've previously shared these Healthy Freezer Breakfast Sandwiches (which are spinach & feta flavored), and these Mushroom Bacon Freezer Breakfast Sandwiches...but it is time for another flavor!
We love freezer breakfast sandwiches in our house because they are very freezer friendly, actually fill you up in the morning, and are so incredibly delicious as well!
reasons you'll love freezer breakfast sandwiches
- Quick + Easy - You stir up some ingredients and bake up your eggs. Let them cool, slice them, assemble and freeze.
- High Protein - Each serving has more than 26 grams of protein to keep your body fueled and satisfied.
- Meal Prep Friendly - This fast recipe is easy to add to your meal prep day and gives you a wholesome breakfast all week long.
Ingredients for Freezer Breakfast Sandwiches
- Eggs: size large eggs. You can also swap this for egg whites if you prefer.
- Herbs and Spices: salt, pepper, oregano, basil, dill
- Cauliflower: riced cauliflower, not large pieces.
- Swiss: this pairs so well, but you an use any variety of cheese.
- Ham: bacon also works.
- English Muffins: this works with regular and gluten free English Muffins, although I find the gluten free English Muffins are better if lightly toasted before assembling
How to Make Freezer Friendly Breakfast
- Combine: mix together the eggs, milk, salt, pepper, riced cauliflower and herbs. Grease an 8x8 baking dish and pour the egg mixture into the pan. Bake for 20-25 minutes, until there is no movement in the center of the pan.
- Allow the eggs to cool and then slice the eggs into four equal portions.
- Assemble the sandwiches by slicing the English Muffins, topping with egg, cheese, and ham.
Storage & Reheating
- Freezer: Wrap in plastic wrap and place in a freezer bag. Freeze up to 3 months.
- Reheat: You have a couple options here:
- Thaw overnight or in 30 second increments in the microwave.
- Reheat in an air fryer at 350 degrees for 3-5 minutes until heated through.
- Thaw in the microwave or overnight and reheat in a panini press until heated through.
Not only are these cauliflower herb freezer breakfast sandwiches hiding a whole lot of riced cauliflower, but also some herbs: basil, oregano and dill. They are inspired by the Cauliflower Herb Freezer Breakfast Muffins in this post with 7 Healthy Breakfast Egg Muffins.
Tips for perfect cauliflower herb breakfast sandwiches
- I recommend an 8 x 8 inch glass baking dish over a metal one, although if you use metal, make sure to spray well with oil and keep an eye on it in the oven.
- I use these gallon freezer bags to hold the plastic-wrapped sandwiches. You can re-use it many times since it doesn't get dirty 🙂
- I like re-heating my freezer breakfast sandwiches on my ancient George Foreman grill (here's the newer model); you could also use a frying pan or sandwich press. This helps get a little extra texture in the english muffins, but is not essential.
- Looking for more freezer breakfast sanwiches? Check out these Healthy Freezer Breakfast Sandwiches (which are spinach & feta flavored) and these Mushroom Bacon Freezer Breakfast Sandwiches
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
cauliflower herb spinach breakfast sandwiches
Ingredients
- 6 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups riced cauliflower
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon dill
- 4 slices swiss cheese or mozzarella
- 4 slices of ham
- 4 whole english muffins
Instructions
- Heat oven to 375°F.
- Spray an 8 x 8 inch glass dish with oil and set aside.
- Mix together the eggs, milk, salt, pepper, riced cauliflower, oregano, basil and dill. Pour into the prepared baking dish, and bake for 25 min, or until center no longer jiggles.
- Allow to cool, then slice into circles and squares and assemble into english muffins, topping with a slice of cheese and ham.
To Store
- Wrap cooled sandwiches in plastic wrap or place in a small freezer bag (remove as much air as possible). Place in a larger freezer container or plastic bag and freeze for up to 3 months
To Re-Heat
- Thaw completely if frozen (you can do this in 30 second increments in the microwave). Heat in the microwave until cheese is melted and muffins are heated through in the middle
- I recommend crisping up in a frying pan, or on a sandwich press or indoor grill (like a George Foreman)
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
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