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These hidden veggie freezer breakfast sandwiches are my make ahead answer for busy mornings: a square of baked eggs with sautéed broccoli, mushrooms, and onion, a slice of cheddar, and ham (or bacon!) on a buttered English muffin.
The recipe makes 12 sandwiches in about an hour. They keep in the freezer for up to 3 months and reheat in about a minute!
How These Freezer Breakfast Sandwiches Saved My Mornings!
Ever since my girls started school, our mornings have been hectic. If I don’t have breakfast prepped ahead of time, I end up eating my kids’ leftovers or grabbing a protein bar on my way out the door for drop-off. Their leftovers do not count as breakfast. So I started prepping ahead, and it’s been such a game changer!
Breakfast sandwiches are usually made without any veggies, so I put them right in the eggs. They’re delicious, and even my kids will ask for a bite. The veggies add flavor, and since they’re hidden in the eggs, this is a great way to get vegetables into kids!
Ingredient Notes
- Eggs & Yogurt: Most freezer sandwich recipes stir a splash of milk into the eggs. This one whisks in a full cup of high-protein yogurt instead. The yogurt makes the eggs fluffy, and it adds protein, so these fill you up for longer. Each finished sandwich comes to 22 grams. No blender needed. Whisk it vigorously by hand until it’s combined.
- Veggies: I used broccoli, mushrooms, and onion for the veggies, and they get sautéed until tender in a skillet before the eggs go on top. You can easily swap in whatever veggies you have on hand. I sauté them first. When I’ve stirred raw veggies straight into the eggs, they cook unevenly, and I can’t promise every piece will be soft and cooked through.
- Meat: For the protein, I used ham and bacon, but round breakfast sausages work too. If you’d rather make the sausage yourself, my chicken breakfast sausage patties freeze well. And you can make these gluten-free with gluten-free English muffins.
Recipe Swaps
- Greek yogurt or cottage cheese should work in place of the high-protein yogurt. If you use cottage cheese, blend it with the eggs in a blender, or it can come out chunky. If you don’t mind the texture, whisking is fine.
How to Make Freezer Breakfast Sandwiches
Step 1: Mix your eggs together with the yogurt to create the egg mixture base before adding in the veggies. A blender or whisk will do!
Step 2: The veggies get a head start in a skillet to soften up before adding to the eggs. Start with the onions since they take longer.
Step 3: Add the rest of your veggies and cook until soft. This ensures you don’t get a raw, crunchy piece in your eggs.
Step 4: Everything bakes together in a 9×13 pan. The eggs may puff up in the oven. Don’t panic. They fall and level out as they cool!
Step 5: The eggs are done when the center doesn’t wobble when you nudge the pan. A knife poked into the middle will come out clean, with no raw egg on the tip. Cut into 12 squares (3 across, 4 down)
Step 6: You don’t have to toast the English muffins before you assemble, but I like the texture better if I do. Either way, spread a little softened butter on the cut sides before the egg goes on
Step 7: Then stack egg, cheese, and ham in that order. With the cheese in the middle, the egg and the ham stick to it, so the filling stays together.
Step 8: I like wrapping mine individually in parchment paper so it’s easy to throw it in the microwave and reheat. Store the wrapped sandwiches in a freezer bag.
Recipe Tips
How hidden the veggies are depends on how small you dice them: a fine dice disappears into the eggs, and a rougher chop shows.
I love a hidden veggie recipe. If your kids are the same, my hidden veggie chocolate muffins are the snack version of this trick, and the hidden veggie pasta sauce is the dinner version.
Make Ahead Notes
- Once the sandwiches are completely cool, wrap each one in parchment paper and tuck them all into a freezer bag. They’ll keep for up to 3 months.
- I find the texture is better if you thaw the sandwiches overnight in the fridge before you reheat them in the microwave or the air fryer, and a thawed one heats up faster too. But I’ve microwaved them straight from frozen before, when I didn’t think ahead, and they were still delicious. Give a frozen one about 1½ to 2 minutes. If you’re heating up several at a time, I recommend the oven instead. The exact times for each are in the recipe card.
More Make Ahead Breakfasts
30 Minutes or Less
Kimchi & Bacon Keto Breakfast Egg Muffins (Paleo, Whole30)
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Hidden Veggie Freezer Breakfast Sandwiches
Ingredients
- 10 eggs
- 1 cup high protein yogurt, or Greek yogurt or cottage cheese
- 1 tbsp olive oil
- ½ cup onion, diced
- 2 cups chopped broccoli
- 1 cup mushrooms, chopped
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 2 garlic cloves, minced
- 12 English muffins, can use gluten free
- Softened butter
- 12 slices cheddar cheese, or your favorite cheese
- 12 slices ham, or bacon or round breakfast sausages
Instructions
- Preheat the oven to 375 degrees F, and grease a 9×13 baking pan. Blend together eggs and yogurt, then set aside.10 eggs, 1 cup high protein yogurt
- Heat olive oil in a large skillet over medium high heat. Add onion and cook stirring for 4-5 minutes until translucent.1 tbsp olive oil, ½ cup onion
- Add broccoli, mushroom, salt and pepper, and cook stirring for another 5-6 minutes until tender. Add garlic and toss for 30 seconds until fragrant. Remove from heat.2 cups chopped broccoli, 1 cup mushrooms, ½ tsp sea salt, ¼ tsp ground black pepper, 2 garlic cloves
- Spread the veggie mixture in the prepared baking dish then pour the egg mixture on top, using a fork to mix everything evenly. Bake for 20-25 minutes until cooked and golden brown on top. The eggs may puff up, but they’ll fall and level out once cooled
- Cool for 10 minutes, then cut into 12 squares – 3 squares wide, 4 squares long.
- If you want, you can toast the muffins slightly – I like the texture better if I do. Assemble the sandwiches: slice the English muffins and spread a small amount of softened butter to the cut side.12 English muffins, Softened butter
- To the bottom bun, add the egg, a slice of cheese, and your choice of protein. If using bacon, cut the slices in half so they fit on the sandwich. Add the top bun.12 slices cheddar cheese, 12 slices ham
- Once cooled completely, wrap the sandwiches in parchment paper. Transfer to a freezer-safe bag. You can refrigerate them for up to 5 days, or freeze for up to 3 months.
- To reheat: For best results, thaw overnight before reheating. Microwave the sandwich on high for 1 minute until heated through and the cheese is melted. You can also air fry it for 5-8 minutes at 375 degrees F. If you are heating up several at a time, I recommend baking them in a 350 degree oven for 10-15 minutes until the cheese is melted.
Notes
- Veggies: swap in whatever you have on hand, sautéed the same way. The smaller you dice them, the more hidden they are in the eggs.
- Yogurt swaps: Greek yogurt or cottage cheese should work, but I haven’t tested it. If using cottage cheese, blend it with the eggs so it isn’t chunky.
- Refrigerate for up to 5 days or freeze for 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
