What makes a perfect breakfast sandwich in my book? The right ratio of warm bread to tender egg, and always plenty of cheese. Bonus points if vegetables find their way inside too! Well, to make the perfect sandwich even more perfect, how about one that can be frozen so that a portable breakfast is ready to eat after just a few minutes in the microwave? Say good morning to the frittata breakfast sandwich.
As much as I love runny egg yolks, they can be a bit messy to eat and the eggs have to be cooked individually, which means they don't work well during the morning rush. Baked frittatas, on the other hand, are easy to throw together; they're just the ticket when you want to make a big batch of sandwiches.
Frittatas are great blank canvases since you can really get creative with the fillings. I like sausage and a lot of spinach, but you can really use whatever you'd like. Once the eggs are baked, rounds can be cut out of the pan to fit English muffins, layered with cheese into English muffins, and frozen.
On those mornings when your stomach's growling, you know you won't have a break until lunch, and you only have a few minutes before you have to rush out the door, these breakfast sandwiches will be a lifesaver.
Freezer-Friendly Frittata Breakfast Sandwiches
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 (5- to 6-ounce) bag baby spinach
10 large eggs
1 cup whole milk
1/2 teaspoon fine salt, plus more for seasoning
6 (1-ounce) slices cheese, like cheddar, Monterey Jack, or Swiss
Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes. Transfer the mixture to the baking dish and spread into an even layer.
Whisk the eggs together with the milk and salt in a large mixing bowl. Pour the eggs into the baking dish. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (Save the scraps to make breakfast quesadillas.)
Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.
Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.
Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the frittata is warmed through. (You can also toast the muffin top separately, if you'd like.)
Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.
- Hot breakfast sandwiches for a crowd: You can serve everything right away. Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm. To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.
- Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days.