Freezer Sausage, Egg, and Cheese Breakfast Sandwiches

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

I’ve been really naughty with breakfast lately. Instead of having a wholesome meal, I’ve been rotating between Stan’s Donuts, Doughnut Vault and Firecakes.

See, I told you. I’ve been bad. But now, I have no excuse.

I’ve been prepping for the week ahead with my favorite breakfast sandwiches ever: homemade sausage patties, thick American cheese, and a perfectly cooked egg sandwiched between an English muffin.

You can make six sandwiches at a time, or you can easily double/triple the recipe to make enough for the entire family.

I doubled the recipe so that Ben can have his own stash. I didn’t want him stealing my breakfast sandwiches!

Freezer Sausage, Egg, and Cheese Breakfast Sandwiches

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

Print Recipe

Ingredients:

• 12 eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 pound ground pork
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic power
• 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

Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. 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.
3. In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.*
5. 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.
6. 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.
7. 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.
8. Serve immediately.

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The post Freezer Sausage, Egg, and Cheese Breakfast Sandwiches appeared first on Damn Delicious.

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