KISS Gluten-Free Freezer Breakfast Sandwiches
Servings: 8 breakfast sandwiches
Ingredients
- Avocado oil cooking spray
- 2 packages Canyon Honey Whole Grain English muffins
- 12 eggs
- 1 12 oz. can fire-roasted red and yellow peppers, diced
- 1 5 oz. bag fresh spinach
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 frozen sausage patties
- 8 slices of cheese (if desired)
Instructions
- Preheat the oven to 375° F.
- Spray a 9×13 baking dish with cooking spray of choice (I use avocado oil cooking spray).
- Crack eggs and whisk together.
- Sauté spinach for 2-3 minutes over medium heat until almost wilted. Add in the diced fire-roasted peppers and cook for an additional 3 minutes. Transfer veggies to a bowl and allow to cool for 5 minutes.
- Using a slotted spoon, spoon veggie mixture into the egg mixture and pour into the oiled 9×13 baking dish.
- Place baking dish in oven and bake for 20-25 minutes or until inserted knife comes out clean.
- Remove baked eggs from oven and allow to cool for 5-10 minutes.
- Once the eggs have cooled, use a cookie cutter that matches the size of the English muffin to cut the eggs. If you don’t have a cookie cutter, you can use the opening of a mason jar.
- Place a piece of parchment paper on the counter and place English muffin bottom on top. Place the egg on the bottom layer, followed by the sausage patty, a slice of cheese (if desired), and top with the English muffin top.
- Wrap tightly in wax paper and tape together.
- Set wrapped sandwich aside and repeat with remaining English muffins, eggs, sausage and cheese.
- Place wrapped sandwiches in a tightly sealed freezer-safe bag and place in the freezer.
- To reheat sandwich, remove one sandwich from the freezer bag and remove wax paper. Wrap a moist paper towel around the sandwich and microwave for 1 minute. Remove from microwave, carefully separate egg and sausage then microwave open faced for 1 more minute. Let cool 1-2 minutes then remove from the microwave and enjoy!