Easy freezer breakfast sandwiches
These easy sausage and egg breakfast sandwiches are great to meal-prep ahead and keep in the freezer for busy weekday mornings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
For the breakfast sausage patties
- 250 g ground pork / pork mince
- 250 g ground beef / beef mince
- 1 egg
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
For the egg rounds
- 8 large eggs
- 1 tsp salt
- ½ tsp pepper
- 1 tsp butter
For the breakfast sandwiches
- Sausage patties
- Egg round
- English muffins toasted
- cheese slices
To make the sausage patties, combine all the ingredients in a mixing bowl and mix well. Form 4 patties and set aside.
Heat a non-stick frying pan and fry the patties until golden brown on both sides and cooked through. Remove from the heat and set aside to cool to room temperature.
To make the egg, whisk together the egg with the seasonings.
Heat a non-stick frying pan over medium heat and add the butter. Allow to melt.
Pour in the egg mixture and allow to cook until set through (you can place a lid on the pan and this will aid the cooking).
Once cooked, slide the egg omelette out of the pan then cut out rounds with a large cookie cutter/round cup measure. Allow to cool.
Assemble the sandwiches by layering the sausage, egg and cheese onto the toasted English muffins.
Wrap first in baking/parchment paper and then in foil. Place in a freezer-proof container or freezer bags and place in the freezer for up to 1 month.
To re-heat remove the foil and place the muffin in the baking paper on a plate. Heat for 2-3 minutes until the sandwich is defrosted and heated through. Serve immediately.
Calories: 638kcal | Carbohydrates: 28g | Protein: 48g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 474mg | Sodium: 2480mg | Potassium: 654mg | Fiber: 2g | Vitamin A: 810IU | Vitamin C: 0.4mg | Calcium: 319mg | Iron: 4.7mg