Freezer Sausage, Egg, and Cheese Breakfast Sandwiches

Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!

Cheese Breakfast Sandwiches

Cheese Breakfast Sandwiches

I haven’t had the best breakfast behavior lately. Instead of taking a healthy meal, I rotated between Donuts Stan, Donut Vault and Firecakes.

See? I told you. I was bad. But now, I have absolutely no excuse.

With just a bit of preparation on the weekend, I can now have the best sandwiches for breakfast throughout the week.

This includes the lightest homemade sausage cakes, American thick cheese and perfectly cooked eggs between an English muffin.

You can make six sandwiches at once or you can double / triple the recipe to make enough for the whole family.

I doubled the recipe so Ben could have his own. I know he is my fiance and all, but that doesn’t mean I have to share them, right?

Freezer Sausage, Egg, and Cheese Breakfast Sandwiches

Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!

Ingredients

  • 12 eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound ground pork
  • 1 teaspoon crushed fennel seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Pinch of ground cayenne pepper
  • 2 teaspoons canola oil
  • 6 English muffins, split and lightly toasted
  • 6 slices yellow American cheese

Instructions

  • Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit cutter.
  • In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.
  • Heat canola oil in a large skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool 5 minutes.
  • Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  • To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  • Serve immediately.

Recipe from Damndelicious

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