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Home Meal Prep Meal Prep Breakfast
5
/5
30 minutes minutes

Healthy Freezer Breakfast Sandwiches

Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard38 Comments
Posted: 10/17/16 Updated: 12/14/20

This post may contain affiliate links. Please read our disclosure policy.

These healthy freezer breakfast sandwiches are so much healthier than the drive thru! Packed with veggies and ridiculously easy to make.

Healthy Freezer Breakfast Sandwiches

Can we start the weekend over? I wasn't ready.

That's how I feel every Monday. Except today, I have a little more pep in my step (considering...MONDAY), and it's all thanks to these healthy freezer breakfast sandwiches.

I have only just discovered that breakfast sandwiches don't have to come from a drive-thru and they also don't have to be full of processed ingredients. Say what?!

Eating one of these beauties was a pretty awesome way to start my week.

Healthy Freezer Breakfast Sandwiches

These healthy freezer breakfast sandwiches came about thanks to a discussion about breakfast sandwiches in our breakfast prep challenge.

My curiosity was piqued and I had to try making my own breakfast sandwiches....just to see. And not only were they tasty but they were RIDICULOUSLY easy to make.

Not only that but you can totally customize the egg portion, and load it up with veggies. For these freezer breakfast sandwiches I combined finely chopped broccoli and spinach with some feta cheese, and topped with a slice of havarti. Breakfast heaven.


Healthy Freezer Breakfast Sandwiches

So friend, how easy are these freezer breakfast sandwiches to make? Beat together your eggs, milk, salt, feta, and veggies. For the sandwiches pictured, I used broccoli & spinach. Bake up for 20-25 minutes. Cool.

Other delicious variations?

  • 3 cups spinach (no broccoli)
  • 1.5 cups spinach, 1.5 cups sliced mushrooms

I'm only just getting started with these babies. I'll keep you posted on other flavor variations, but I definitely plan on testing some sundried tomatoes, roasted red peppers, and leeks.

Which other flavors do you want to see? I'd love suggestions in the comments or via e-mail 🙂 

Healthy Freezer Breakfast Sandwiches

Healthy Freezer Breakfast Sandwiches

Once your eggs have cooled completely, you can cut them into circles (as pictured above), but you'll end up with scraps. I actually prefer to cut them into squares. That's what I do these days. No scraps and just as tasty!

Then assemble your sandwiches, wrap in baggies, and freeze until you're ready for a healthy, filling and not to mention, TASTY breakfast!

Because on Mondays (and to be honest, every morning for me), an easy breakfast is just what you need.

Watch the video below to see exactly how I prepped these freezer breakfast sandwiches. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Tips & equipment for freezer breakfast sandwiches

  • I used an 8 x 8 inch baking dish, my favorite chef’s knife, and crisped up in my George Foreman grill
  • You can cut your eggs in circles (enjoy those scraps) or squares, totally up to you!
  • Looking for more easy breakfast recipes? Check out these Spiced Pumpkin Steel Cut Oats, these Broccoli Cheddar Breakfast Quesadillas or this round up of 28 Healthy Breakfast Meal Prep Ideas

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

stack of three healthy breakfast sandwiches with one in background

Healthy Freezer Breakfast Sandwiches

5 from 11 votes
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Print Rate
These healthy freezer breakfast sandwiches are so much healthier than the drive thru! Packed with veggies and ridiculously easy to make.
4

Ingredients

  • 6 eggs
  • ¼ cup milk
  • ⅛ teaspoon salt
  • ½ cup feta crumbled
  • 1 ½ cups spinach chopped (loosely packed)
  • 1 ½ cups broccoli chopped finely
  • 4 slices havarti or mozzarella
  • 4 whole wheat english muffins

Instructions 

  • Heat oven to 375°F.
  • Spray a 8x8 inch baking dish with spray oil and set aside.
  • In a large bowl, beat the eggs and milk together. Fold in the spinach, broccoli, salt and feta. Pour the egg mixture into the baking dish.
  • Bake for 20-25 minutes or until cooked through (center should not jiggle).
  • Allow to cool completely, then cut into 4 circles (using a glass or measuring cup) or into 4 squares.
  • Assemble the sandwiches: one serving of egg with a slice of cheese between the english muffin.

Storage

  • Wrap each sandwich in a small ziplock bag, and store in the fridge (up to 4 days) or in the freezer (up to 3 months)

Re-heating instructions

  • Thaw overnight in the fridge (if frozen).
  • Heat in the microwave for 30 seconds to heat through.
  • Crisp up in the frying pan or on a George Foreman grill.

Video

Nutrition Information

Serving: 1sandwich, Calories: 374kcal, Carbohydrates: 26g, Protein: 24g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 329mg, Sodium: 691mg, Fiber: 3g, Sugar: 2g
Author: Annie Holmes
Course: Breakfast
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Shawne says

    Posted on 7/6/20 at Posted on 7/6/20

    This looks delicious ...adding a bit of ham or bacon bits would be awesome too 🙂 I think I'd make my egg mixture in muffin tins and then they'd be the perfect size and would have all the extra bits left over 🙂 thanks for the recipe

    Reply
    • Denise Bustard says

      Posted on 7/13/20 at Posted on 7/13/20

      Hi Shawne! When I was testing this recipe I did try a muffin tin and they came out too narrow and tall. But maybe if you have a wide muffin tin it would work better? Hope you enjoy!

      Reply
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