Cheesy scrambled eggs with ham are sandwiched inside of flaky biscuits in these make-ahead Easy Freezer Breakfast Sandwiches, perfect for busy mornings and breakfast on-the-go!
August has officially arrived and that means many of us have one thing looming in the back of our minds…the impending first day of school. I’m not even going to get started on how quickly this summer flew by. I mean, wasn’t it just May? I have to admit that I’ve always loved summer vacation — as a student, as a teacher, and now as a mom of students — so it’s always bittersweet for me to know that it’s ending. But there’s also something to be said for the scheduled structure of the school year, so the August countdown is not entirely doom and gloom. 😉
With that, it’s time to get my beginning-of-school game face on…and I figure that many of y’all are ready to do the same. So I decided it would be the perfect time to share these Easy Freezer Breakfast Sandwiches! I actually created and photographed this recipe last spring, but the end of the school year didn’t seem like an appropriate time to share it. So in my computer the recipe sat, waiting until just the right time for its big debut.
And guess what? With school starting soon, that time is NOW. Because what’s better on a busy weekday morning than a breakfast that’s already made? In fact, all it requires is a quick zap in the microwave and it’s ready to enjoy, at the kitchen table or — if necessary — on the go! And best of all, the protein in these little babies will provide energy and brainpower to make it all the way ’til lunchtime.
Prepping these Easy Freezer Breakfast Sandwiches is almost as effortless as reheating them. There are lots of ways to go about making a breakfast sandwich, of course. You can fry an individual egg and then layer it with cheese and ham, sausage, or bacon on a biscuit, English muffin, bagel, or toast. But my shortcut method is to scramble some eggs, stir in grated cheese and diced ham, and then pour the mixture into individual ramekins or muffin cups and bake until golden and puffy.
Then simply pop the scrambled egg rounds out of the pan and plop them onto your carb of choice, which in my case, happens to be a biscuit. Pictured are my homemade Whole Wheat Coconut Oil Biscuits, but just as often as not, I bake up a tube of refrigerated buttermilk biscuits (my go-to being the Immaculate Baking Co. brand, since it has all-natural ingredients). Voilà! Instant homemade breakfast sandwiches.
If you know that these are going to be gobbled up within a few days, you don’t even have to freeze them. But if you want to spread them out with some other breakfast options in between, simply wrap them individually in plastic wrap and then place all of the wrapped sandwiches in a gallon-sized freezer bag, squeezing out as much air as possible. Then to reheat, unwrap the plastic from your chosen breakfast sandwich, wrap in a paper towel (to absorb any moisture as it thaws), place on a plate, and microwave for 1 to 2 minutes or until heated through, depending on the strength of your microwave. And that’s it!
So who’s excited about the new school year? And who wishes they could hold onto summer just a little bit longer? Whichever side you fall on, having a Easy Freezer Breakfast Sandwich to look forward to should make that first day of school a teensy bit more bearable… 😉
Easy Freezer Breakfast Sandwich Recipe
Easy Freezer Breakfast Sandwiches
- 8 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup diced ham
- 1/2 cup (2-ounces) shredded sharp cheddar cheese
- 12 large biscuits
- Position rack in center of oven and preheat to 350°F. Generously grease/butter (or spray with non-stick cooking spray) a 12-cup muffin pan. Set aside.
- In a large bowl, whisk together eggs, milk, salt, and pepper until scrambled. Evenly divide ham and cheese between the 12 muffin cups. Pour the egg mixture on top, until all muffin cups are evenly filled. Bake for 20 to 25 minutes or until puffed up and cooked through.
- Place pan on a cooling rack and immediately run a thin, sharp knife (or a thin spatula, if you're worried about scratching your pan) around each egg "muffin" to loosen. Allow to set for a few minutes before carefully lifting eggs from the pan.
- Slice open a biscuit and sandwich an egg round between the two halves. Serve immediately or allow to cool and wrap in plastic wrap. Refrigerate (if consuming in the next few days) or place in a gallon-sized freezer bag and freeze. To reheat, remove the plastic wrap, wrap in a paper towel, place on a plate, and microwave for 30 seconds to 1 minute (if refrigerated) and 1 to 2 minutes (if frozen), or until heated through.
More Make-Ahead Breakfast Ideas
- Wholesome Breakfast Cookies
- Oats & Honey Granola Bars
- Whole Wheat Pancake Bites
- Piña Colada Baked Oatmeal
- Whole Wheat Apple Cinnamon Muffins