Thursday, October 11, 2012

Freezer-Friendly Omelet Breakfast Sandwiches

When I was a kid, I used to enjoy frozen breakfast sandwiches before heading off to school.  And, yes, at that time, they sometimes came from a box. 

The inspiration for these came from Monica over at The Yummy Life.  A quick, easy way to prep breakfasts for Frog Prince & I.  Bake the eggs in muffin tins, choose your meat and cheese and bread and you’re good to go!

Just because we like veggies, I decided to go with an omelet in the middle, rather than just an egg. 

Turns out, that was a great idea. 

These breakfast sandwiches are fantastic! 

Freezer-Friendly Omelet Breakfast Sandwiches – Adapted from Monica



Lightly spray a jumbo muffin tin with olive oil.  Crack 1 egg into each well.  Season each egg with pepper, and then carefully break the yolk open.

Mix in 1 T diced veggies & spinach, if desired.  We tried some with & without veggies. 

Bake the eggs at 350 for 25ish minutes, until eggs are set in the center.  Then, loosen the eggs around the edges with a knife and use a serving spatula to remove the eggs from the muffin tin. 

While the eggs are baking, prepare a cookie sheet and slice open each bagel or English muffin. 

Top the bread-base with cheese and meat.  We chose Extra Sharp White Cheddar slices and Canadian Bacon. 

When the eggs are done, place the egg on the other half of the bagel. 

Close up the sandwich. 

If you wish to enjoy the sandwiches right now, bake them at 350 for 5 minutes or so until warmed throughout and toasted. 

To freeze for later:

  1. Allow the sandwiches to cool to room temperature.
  2. Wrap the sandwiches tightly in plastic wrap.
  3. Place the sandwiches in a freezer-friendly plastic bag. 
  4. Label the bag with reheating instructions. 

To reheat:

  1. Grab a sandwich and unwrap it. 
  2. Microwave it at 50% power for 3 minutes, flipping the sandwich over after each minute of heating. 
  3. **If thawed before reheating – unwrap and warm for 40-60 seconds at full power. 



  1. I love egg sandwiches, but I'm only a recent convert. I have cooked eggs in the muffin tins, too, and love how wonderfully it works. Do these retain a nice consistency even after being frozen?

    1. They have a really good texture; the only issue we've run into is the cheese melting all over the place before the sandwich is warmed throughout. But, I recall that issue with store-bought freezer breakfast sandwiches too. Our newest solution: add the cheese after 2-3 minutes of reheating; then go 30 more seconds. Works great.

  2. I'll have to try these. I move slow in the mornings so getting a good breakfast together before the hubby leaves for work doesn't always happen. This will help bunches and it's something we will both enjoy!

  3. Oh this is SUCH a good idea! Making egg patties in a muffin tin, and then freezing the sandwiches. Love it!

    1. Thanks, Haley! The muffin tins made the eggs the perfect size.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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