Freezer friendly egg & cheese breakfast sandwiches are a simple and delicious meal prep for busy mornings! They can be frozen or refrigerated, and then toasted until warm & crispy.
Broccoli Egg and Cheese Breakfast Sandwiches
These breakfast sandwiches are so convenient to have around when you don’t have time to prepare daily meals. They’re a delicious way to pack in some protein and fiber off the morning, and are an easy grab & go option if you’re on the run.
I decided to add some broccoli and onion to these vegetarian breakfast sandwiches to add a little veggie boost off the morning.
The combination of broccoli and cheddar is one of my favorites, and adds a more satiating factor to these sandwiches.
How to prepare Egg and Cheese Breakfast Sandwiches
- First, prepare the omelette. Saute the broccoli and onion until soft, add in the whisked eggs, then cook the omelette for about 5-7 minutes until cooked through
- Assemble your sandwiches with a piece of the omelette and a slice of cheddar cheese
- Wrap each sandwich in parchment paper or foil, then refrigerate for up to 3 days or freeze for up to 1 month
How to reheat breakfast sandwiches
- If you kept the sandwiches in the refrigerator, you can bake them on 350 F for 5 minutes, until the cheese is melted, or microwave on high for 1.5-2 minutes. The oven adds a nice crisp to the bread, so I prefer that method
- If frozen, I suggest defrosting overnight in the fridge and then following the above warming instructions. You can otherwise microwave the frozen sandwiches for 1 minute, and then bake them for 5 minutes on 350 F
These breakfast sandwiches are so easy to prepare, they’re going to be a meal prep staple. Be sure to tag me on Instagram if you try them!
More make ahead breakfast recipes:
Apple Pie Overnight Oats
Freezer-friendly Breakfast Burritos
Trail Mix Granola Bars
Feta & Veggie Frittata
Broccoli Egg and Cheese Breakfast Sandwich (freezer friendly)
Ingredients
- 6 English muffins
- 6 eggs
- 6 slices cheddar cheese
- 1 cup chopped broccoli
- 1/4 red onion, diced
- 2 tbsp olive oil
- Salt & pepper to taste
Directions
- Heat a large skillet on medium/low heat then add in the olive oil. Finely chop the broccoli and onion and add it to the pan. Season lightly with salt & pepper, and cook the vegetables for about 5-7 minutes until soft.
- Whisk the eggs in a bowl and season with salt & pepper. Pour the eggs over the vegetables and spread them around evenly. Depending on the pan used, you may need to spray the pan with cooking oil before adding the eggs.
- Let the omelette cook for about 3 minutes on medium heat, then flip to cook for an additional 3 minutes. For an easier flip, you can slice the omelette in half before flipping.
- Once the eggs are cooked through, divide them into 6 pieces. You won’t get perfectly round pieces, but you can cut smaller pieces and overlap them onto the bread.
- Layer your english muffins on a flat surface or cutting board. Add a piece of the omelette to each english muffin bottom and then top with a slice of cheddar cheese. Cover each sandwich with the tops of the english muffin.
- Wrap each sandwich in parchment paper or foil.
- You can refrigerate the sandwiches for up to 3 days, or freeze for up to 1 month.
- To reheat: If refrigerated, bake on 350 F for about 5 minutes. If warming from frozen, microwave for 1 minute, then bake on 350 F for 5 minutes. You can also microwave them alone for 2 minutes on high, but the oven adds a nice crisp!
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