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Chicken and Egg Freezer Breakfast Sandwiches Recipe

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4.2 from 15 reviews

These Chicken and Egg Freezer Breakfast Sandwiches are a delicious and convenient morning meal, perfect for busy days. Made with baked egg rounds, flavorful seasoned chicken patties, fresh spinach, and melty cheese, all sandwiched between buttery toasted English muffins. They can be prepared in advance and stored in the fridge or freezer for quick reheating.

Ingredients

Egg Mixture

  • 2 tablespoons salted butter
  • 12 large eggs
  • ¼ cup whole milk
  • Sea salt and black pepper, to taste
  • 2 cups baby spinach, chopped

Chicken Patties

  • 1 pound ground chicken
  • 1 poblano pepper or bell pepper, chopped
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Salted butter, to taste
  • Sea salt and black pepper, to taste

Assembly

  • 6 English muffins, split
  • 6 slices sharp cheddar or pepper jack cheese
  • Salted butter, at room temperature (for spreading on muffins)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking dish with butter to prevent sticking for the egg mixture.
  2. Make the baked eggs: In a medium bowl, whisk together 12 large eggs, ¼ cup whole milk, and a pinch of sea salt and black pepper. Stir in 2 cups of chopped baby spinach. Pour this mixture into the greased baking dish and bake for 15 to 18 minutes until the eggs are set. Remove from the oven and let cool. Use a 3½-inch cookie cutter or the rim of a glass to cut the baked egg into six rounds.
  3. Prepare chicken patties: In a medium bowl, combine 1 pound ground chicken, 1 chopped poblano or bell pepper, 2 teaspoons smoked paprika, 2 teaspoons chili powder, 1 tablespoon onion powder, 1 tablespoon garlic powder, and salt and black pepper to taste. Mix thoroughly by hand. Divide the mixture into six equal portions and flatten each into a patty.
  4. Cook the chicken patties: Heat a pan over medium heat and add a small amount of butter or oil. Add a few patties at a time, cooking undisturbed for 3 to 5 minutes per side until the patties are cooked through and nicely browned. Transfer cooked patties to a plate and repeat with remaining patties.
  5. Assemble sandwiches: Spread salted butter on the insides of each English muffin half. On the bottom halves, layer one baked egg round, then one chicken patty, followed by a slice of sharp cheddar or pepper jack cheese. Top with the muffin tops.
  6. Storage and reheating: Wrap each sandwich tightly in aluminum foil. Store in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months. To reheat from refrigerated, remove foil and microwave for about 2 minutes or bake in the oven at 350°F (177°C) for about 10 minutes. If reheating from frozen, thaw overnight in the fridge if possible, then bake wrapped in foil at 350°F for about 30 minutes until heated through.

Notes

  • Use a 3½-inch cookie cutter or a glass rim to cut the eggs evenly for sandwich fitting.
  • You can substitute bell pepper if poblano pepper is not available; flavor profile will be milder.
  • Feel free to swap ground chicken for turkey or other ground meats if preferred.
  • Wrap sandwiches individually and freeze for easy grab-and-go breakfast options.
  • To prevent soggy muffins when reheating, you can toast muffins slightly before assembling sandwiches.

Find it online: https://simpleplatter.com/chicken-and-egg-freezer-breakfast-sandwiches-recipe/