Perfect Breakfast Idea: Frozen Breakfast Sandwiches
Tired of the same old breakfast routine? Come up with some new and exciting ideas for your morning meal! Here is frozen breakfast sandwiches one that will make mornings just a little bit better. These frozen breakfast sandwiches are perfect to take camping or even on a trip across the country. They’re also great for those days you have an early morning meeting and don’t want to spend time making breakfast before leaving the house.
The perfect morning fuel before heading out on a busy day. Frozen breakfast sandwiches, Bacon or sausage and egg sandwiched between rolls or muffins will fill you right up until lunch time. Follow this how-to from Damn Delicious and eat frozen breakfast sandwiches fresh.
Awesome Frozen Breakfast Sandwiches Recipe
You won’t find anything like these frozen breakfast sandwiches anywhere else – they’re made with real ingredients that taste amazing and are packed with protein to keep you full until lunchtime. Plus, there’s no need to worry about messy cleanup or dishes because it’s all done for you! Just pop one in the microwave or oven when it’s time to eat. It doesn’t get easier than this! You know that breakfast is a crucial part of your daily routine, but you don’t always have time to make it yourself. That’s why we created these frozen breakfast sandwiches for you!
1. Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
2. Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
3. Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, 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.
4. 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.
5. Serve frozen breakfast sandwiches immediately.
Have you ever wanted to make your own English muffins?
They’re perfect for breakfast or as an accompaniment to dinner! And you don’t have to feel guilty about eating them because they’re low in calories and high in fibre. Plus, they’re gluten-free so that everyone can enjoy them! Muffin lovers rejoice! Here’s your chance to try this classic favourite from scratch at home with our simple recipe that will take you less than 30 minutes from start to finish!
Go to Gemma’s Bigger Bolder Baking now if you want the recipe for making English muffins! So you can also make the frozen breakfast sandwiches
- 2 1/2 cups (12 1/2oz /355g) all-purpose flour
- 1/4 teaspoon instant yeast
- 1/4 teaspoon salt
- 2/3 cups (5floz/142ml) milk
- 1/2 cups (4floz/115ml) water
- 1 tablespoon butter
Cooking the English Muffins:
- Heat a large nonstick frying pan over a steady, medium to medium-low heat.
- Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.
- Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
- Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
- Flip over and cook on the other side for another 3-4 minutes.
- Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well.
- Store for 4 days at room temperature or freeze for up to 8 weeks.
1. In a medium bowl, add the flour, yeast, and salt. Mix briefly.
2. In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it’s lukewarm and the butter has melted. Take care not to let it get too hot.
3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).
4. Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
5. The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
6. After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
7. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
8. Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!