Freezer breakfast sandwiches🥪 Makes 10 Eggs: 8 eggs 1/2 cup spinach, chopped S&P to taste Chicken sausage: (I used two 1lb packages of ground chicken to yield 14 patties) 2 lbs ground meat of choice 2 Tbsp maple syrup 1 tbsp dried sage 1 tbsp garlic powder 2 tsp paprika S&P to taste Deli cheese slices of choice (I used cheddar Gruyère and Gouda) 10 English muffins Scramble eggs into a greased 9x12 baking dish, mix in chopped spinach, salt and pepper then bake for 12-15 minutes at 350F until the eggs set. Cool then use a 3-inch biscuit cutter or glass to cut into circles. (Still use the scraps to make medium-ugly sandwiches!) Season ground chicken and form 1/4 of mixture into patties. Place them on a piece of parchment paper with space in between, then cut the paper into squares to transfer to the pan more easily. Pan fry over medium heat for 2 minutes each side. Use a fork to open the English muffins then toast in the oven for 5 minutes. Assemble each sandwich layering the cheese, egg and sausage. Use parchment to wrap and freeze for up to 3 months but idt they’ll last that long :) To reheat: ideally, remove the sandwich from the freezer and thaw in the fridge overnight to enjoy in the morning. Air fryer: 5 minutes on 325 flipping halfway through Oven/toaster oven: 10-15 minutes 350 degrees Microwave: 45 seconds on one side, flip upside down and microwave for another 30 seconds Reheat from frozen: Air fryer: 10-12 min at 325 flipping halfway through Microwave: 1min30sec, flip over then another 1min30sec
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