Short Description
These Easy Sun-Dried Tomato Freezer Breakfast Sandwiches are a game-changer for busy mornings. Filled with a delicious egg mixture, pre-cooked sausage, spinach, and a slice of melted cheddar, these sandwiches are not only easy to make but perfect for grabbing on the go. With the added convenience of being freezer-friendly, they’ll make your mornings much simpler and more satisfying.

Why You’ll Love This Recipe

These freezer-friendly breakfast sandwiches are the ultimate breakfast prep solution. Not only are they packed with protein from eggs and cottage cheese, but they also offer savory flavors from sausage, sun-dried tomatoes, and cheese. The best part? You can make a batch ahead of time, freeze them, and enjoy a delicious, quick breakfast whenever you want. Whether you’re rushing out the door or planning a weekend brunch, these sandwiches provide the perfect balance of convenience and taste.

Ingredients

4 cups fresh spinach
Olive oil cooking spray
12 large eggs
4 large egg whites
1/2 cup cottage cheese
Salt, to taste
Black pepper, to taste
1/2 pound pre-cooked sausage, crumbled
1 small onion, chopped
1/4 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
12 English muffins, split
12 slices white cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and spray a large baking sheet with olive oil cooking spray.
Add the spinach to the baking sheet and cook in the oven for 6-7 minutes, until wilted.
In a large bowl, whisk together the whole eggs, egg whites, and cottage cheese until smooth. Season with salt and pepper to taste.
Add the pre-cooked sausage, chopped onion, sun-dried tomatoes, and minced garlic to the prepared baking sheet with the wilted spinach. Mix everything together evenly.
Pour the egg mixture over the vegetables and sausage mixture. Season with additional salt and pepper.
Bake in the oven for 20-25 minutes, or until the eggs are fully set and cooked through. Let cool for 10 minutes, then cut into 12 equal squares.
Place a slice of white cheddar cheese on the bottom half of each English muffin. Add one square of the egg mixture on top of the cheese, and top with the other half of the English muffin.
To freeze, wrap each sandwich tightly in plastic wrap or aluminum foil, then place them in a large freezer bag or container.
These sandwiches will keep well in the freezer for up to 2 months.
To reheat, simply unwrap a sandwich and heat it in the air fryer or toaster oven at 400°F for 5 minutes. Alternatively, microwave for 1-2 minutes, although the English muffin won’t be as crispy.

Servings and Timing

Servings: 12
Total Time: 45-50 minutes
Prep Time: 10 minutes
Cook Time: 35-40 minutes

Variations

Vegetarian Option: Skip the sausage and add more veggies like bell peppers, mushrooms, or zucchini to make a vegetarian version.
Cheese Substitution: Feel free to use a different cheese like mozzarella, gouda, or Swiss if you prefer a different flavor.
Spicy Version: Add a few dashes of hot sauce or chopped jalapeños to the egg mixture for a spicy kick.

Storage/Reheating

Storage: These sandwiches can be stored in the freezer for up to 2 months. Make sure they are wrapped tightly to prevent freezer burn.
Reheating: To reheat, unwrap the sandwich and heat it in an air fryer or toaster oven at 400°F for 5 minutes for a crispy result. Alternatively, microwave for 1-2 minutes, but the muffin will be softer.

FAQs

1. Can I use a different type of cheese for these sandwiches?

Yes! Feel free to substitute with any cheese you like. Cheddar, Swiss, mozzarella, or provolone would all work well.

2. Can I use egg substitutes instead of whole eggs and egg whites?

Yes, you can use egg substitutes like egg beaters or another egg replacement product. Keep in mind that the texture may vary slightly.

3. How long do these sandwiches stay good in the freezer?

These breakfast sandwiches will stay good for up to 2 months in the freezer if wrapped and stored properly.

4. Can I use a different kind of meat instead of sausage?

Absolutely! You can swap the sausage for bacon, turkey sausage, or even a plant-based sausage for a different flavor.

5. Can I prepare the egg mixture the night before?

Yes, you can prepare the egg mixture and store it in the fridge overnight. Just be sure to give it a good whisk before pouring it over the other ingredients.

6. Do I need to thaw the sandwiches before reheating?

No, you can reheat the sandwiches directly from frozen. Just add a few extra minutes to the reheating time.

7. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works as well. Just make sure to thaw and drain it before using it in the recipe.

8. How can I make the sandwiches spicier?

Add chopped jalapeños, red pepper flakes, or a few dashes of hot sauce to the egg mixture for an extra kick.

9. Can I use whole wheat English muffins?

Yes, whole wheat or multi-grain English muffins can be substituted for a healthier, fiber-rich option.

10. How do I reheat these sandwiches without a toaster oven or air fryer?

You can microwave the sandwiches for 1-2 minutes if you’re in a pinch, although the English muffins won’t be as crispy.

Conclusion

These Easy Sun-Dried Tomato Freezer Breakfast Sandwiches are a convenient and delicious way to ensure you have a quick, hearty breakfast every day. With savory sausage, flavorful sun-dried tomatoes, and melted cheddar, these sandwiches are a nutritious start to your morning. Whether you’re meal prepping for the week or just need a simple grab-and-go breakfast, these sandwiches are sure to make your mornings a whole lot easier!