These Light Freezer Breakfast sandwiches are perfect for mornings on the go. You can make 24 at once, freeze them, and pull them out one at a time to heat in the microwave!
I have been eating freezer breakfast sandwiches constantly lately, I am more of a savory breakfast person than sweet. I love that they are quick and filling and that you can get the light ones now! The only problem is the light ones are so dang expensive! So I decided to make my own light version, which made way more, were much less expensive, and actually tasted better than the ones I have been getting in the freezer section at the grocery store. They are only 240 calories per sandwich!
I love that you can still freeze these little babies and pull them out one at a time for a quick breakfast. Just like the frozen breakfast sandwiches that you get at the grocery store. I also sometimes like to add a little bit of veggies too after I heat mine up. I will occasionally add some sliced tomatoes, or spinach, or peppers. The secret is making them in bulk (24 to be exact) and using cookie sheets! See the picture below to see some of the steps I used to make them. It explains it in the recipe, but you can cook both the sausage and eggs on cookie sheets and cut them into 24 equal servings. If you are not crazy about the light version you can still use this same easy method for the regular kind.
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Save RecipeIngredients
- 24 pack Fiber One English Muffins (I found these at Costco)
- 2 (16 oz) packaged tubes of Jennie-O Turkey Breakfast Sausage
- 9 eggs
- 9 egg whites
- 1 cup milk
- salt and pepper, optional
- 24 (2% milk) American Flavored Kraft Singles (feel free to use whichever flavor of cheese you prefer, these are 45 calories per slice)
- sliced tomato, optional
Instructions
- Pre-heat oven to 375 degrees. Press the turkey sausage flat until it is completely covering the bottom of a standard size, un-greased cookie sheet- the kind with the rims. (see pic below)
- Bake for about 15 minutes, the sausage will pull from the sides and it should look browned.
- While the sausage is baking beat together the eggs and milk, I like to add a little salt and pepper to the eggs but this is optional. Pour the eggs in to another standard size cookie sheet, that has been lined with cooking spray. Carefully place the eggs in the oven and bake for 15 minutes, or until the eggs are no longer runny.
- Cut the sausage and eggs in to 24 equal squares. Open an english muffin and add a slice of sausage, egg, and cheese to each one. Put each completed sandwich into a sandwich baggie and freeze. I put all the sandwiches into a cardboard box in my freezer to help prevent freezer burn.
- When ready to eat, remove from freezer and plastic baggie, wrap in a paper towel, and microwave for 1 min 30 seconds on defrost (30%) then turn over and microwave on high for another 1 to 1.5 minutes. (I like to throw one in the fridge the night before so it thaws overnight, then just microwave on high for 1 min 30 seconds).
- I sometimes like to add a slice of tomato to my sandwich for added flavor.
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