July 3, 2012

Egg & Veggie Breakfast Sandwiches

To get more freezer meals stocked away before baby arrives, I turned to these awesome looking egg sandwiches from Macheesmo.com. I also added mushrooms and onions in addition to the spinach. Of course, my husband and I each taste-tested one before going into the freezer and they were awesome. I seem to have a recurring issue when making freezer meals... after spending all that time preparing the meal and being teased with delicious smells, I find it impossible to just stash it all away like it never happened. I consider eating only one of these a HUGE success. Can't wait to take them out of the freezer soon!

12 eggs
12 whole wheat english muffins
Shredded cheese
Veggies of choice: I used mushrooms, onion, spinach
Butter for spreading (I use vegan Earth Balance)

Preheat oven to 350.
Scramble eggs in a bowl (I add a tiny bit of soymilk to ours).
Dice veggies. Lightly saute mushrooms and onions.
Butter a muffin tin, and add veggies.
Evenly distribute eggs on top of the veggies (filling about 3/4 full).
Bake for 20 minutes, checking center to make sure they're cooked through.
Split the english muffins in half, add shredded cheese, an egg cup, and lightly mash down to spread out the egg cup.
I let them cool before wrapping up in tin foil to freeze. Wrap each sandwich individually, then place all in a freezer safe ziploc bag.

To reheat: place sandwiches (still wrapped in foil) in a 350 degree oven for 30 minutes, or microwave out of foil, in a paper towel.

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  1. Mmm... these sandwiches look really yummy. Great for lunch tomorrow. Thanks for sharing this great idea.

  2. These are great! They would go perfect with the gluten free english muffins I posted about today! Good timing!! :) Thanks for stopping by my blog :)