Freezer Egg and Cheese Breakfast Sandwiches

Make-ahead English muffin sandwiches with fluffy spinach eggs and melted cheddar, plus clear cooling, freezing, and reheating instructions for quick weekday breakfasts.

Prep: 15 min · Cook: 15 min · Yield: 6 · Method: Oven

Ingredients

• 6 english muffins
• 8 large eggs
• 6 ounces cheddar cheese
• 3 ounces baby spinach
• 1 tablespoon butter
• 2 tablespoons milk
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment, leaving overhang on two sides. Lightly butter the parchment and the sides of the pan. (about 5 min) — 350°F
2. Melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 1 to 2 minutes. Remove from the heat and let cool slightly. (about 2 min) — Medium heat
3. Whisk the eggs, milk, salt, and pepper in a bowl. Stir in the wilted spinach. Pour into the prepared pan and bake until the center is set and the eggs reach 160°F, about 10 to 12 minutes. (about 12 min) — 350°F
4. Cool the baked eggs in the pan for 10 minutes. Lift them out using the parchment and cut into 6 pieces. Slice the English muffins and place one egg piece and 1 ounce of cheddar on each muffin. (about 10 min) — Room temperature
5. Wrap each sandwich tightly in parchment or foil, then place the wrapped sandwiches in a freezer bag or airtight container. Refrigerate until completely cold, then freeze for up to 2 months. (about 30 min) — Refrigerate before freezing
6. To reheat from frozen, remove foil and loosen the parchment. Microwave on high for 1 minute, flip, and microwave in 30-second intervals until hot throughout and the center reaches 165°F, usually 1 1/2 to 2 1/2 minutes total. Let stand 1 minute before eating. For a crisper muffin, transfer the microwaved sandwich to a 350°F oven for 5 minutes. (about 3 min) — 165°F