Hidden Veggie Freezer Breakfast Sandwiches

Two freezer breakfast sandwiches stacked on parchment paper, each with a square of baked eggs studded with broccoli, a slice of cheddar, and ham on the top sandwich and bacon on the bottom, on English muffins

Hidden Veggie Freezer Breakfast Sandwiches

Make ahead breakfast sandwiches with baked eggs full of sautéed broccoli, mushrooms, and onion, plus cheddar and ham on buttered English muffins.

Prep Time15

Cook Time35

Cool10

Total Time1

Course: Breakfast

Cuisine: American

Keyword: freezer breakfast sanwiches, hidden veggie

Servings: 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 9x13 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