This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Freezer friendly breakfast sandwiches. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Freezer friendly breakfast sandwiches as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
If you are looking for an easy and tasty dinner try this Freezer friendly breakfast sandwiches recipe. This Freezer friendly breakfast sandwiches make for a tasty summer dinner that you can make it easy. The Freezer friendly breakfast sandwiches recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Freezer friendly breakfast sandwiches recipe.
Freezer friendly breakfast sandwiches.
Before preparing the dish, we have done some research on how to cook Freezer friendly breakfast sandwiches easily with delicious taste. You can have Freezer friendly breakfast sandwiches using 9 ingredients and 4 steps. Here is how you achieve that.
Yummy Freezer friendly breakfast sandwiches Recipe Ingredients
- Prepare 6 of large eggs.
- It's 1 teaspoon of olive oil.
- Prepare 1/2 of onion chopped.
- You need of Garlic powder.
- It's 2 of bell peppers chopped.
- Prepare 1/2 pound of fresh baby spinach chopped.
- You need to taste of Salt and pepper.
- Prepare 6 of English Muffins.
- You need 6 of slicescheddarcheese or any cheese you like.
How to make Freezer friendly breakfast sandwiches from scracth
- Preheat the oven to 350F. Spray an 911 casserole dish with cooking spray or coat with butter or coconut oil. Heat olive oil in a large non-stick saut pan, add onion along with pinch of salt. Saut until onions are translucent. Add in peppers and garlic and cook for another two minutes. Add in chopped spinach with a bit more salt and pepper, stir and cook until spinach has wilted down. Shut off heat and let veggies cool a bit..
- In a large bowl, whisk together the eggs and then slowly stir the cooled veggie mixture into the eggs. Pour the egg and vegetable mixture into baking dish and bake for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces. Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap and place into the freezer for up to 3 months..
- Camping- wrapped in aluminum foil place all sandwiches in ziplock bag and freeze them overnight,when leaving in the morning place everything in the cooler on the top so nothing Smashing the sandwiches when ready to cook them placed them on the grill. This is how I did it, and cooked these up the first morning of camping, they had defrosted very nicely and was still cold. Don’t place right under the flames..
- I did mushrooms and spinach instead of bell peppers because my kids don’t like bell peppers you do you and make it your own..