Easy Breakfast Recipe: Skinny Freezer Breakfast Sandwiches (that don’t have rubbery eggs)

Skinny Freezer Breakfast Sandwiches

I have tested out a few breakfast sandwich recipes lately, and one consistent problem I’ve had is that when I reheat it, even on 50% power, the eggs come out rubbery. I have made a tweak for people who have this problem by adding extra milk to the eggs before baking them so that there’s extra moisture. You could alternatively dampen the paper towel that you wrap around the sandwich during reheat. When eggs become rubbery and gross it’s because they’ve dried out during the microwave process.

Skinny Freezer Breakfast Sandwiches

The original recipe I tried was a super healthy one that used egg whites and those were the worst of all the recipes. When I added a dash milk to the eggs they actually came out a little watery. This was actually perfect because that extra moisture got absorbed during the reheat process to prevent them from becoming rubbery. If you don’t want to add a bit of milk to your eggs, you can try without by reheating the sandwich with a paper towel that is slightly damp and reheated at 50% power.

Skinny Freezer Breakfast Sandwiches

This recipe made six sandwiches to be frozen because my jumbo muffin tray holds six. You can easily tweak this for however many you want. I love using the jumbo muffin tray because the eggs are the perfect shape for a muffin or biscuit. I made 3 with meat and 3 without since my hubby likes meat and I don’t.

Skinny Freezer Breakfast Sandwiches

Ingredients:

  • 6 eggs
  • milk to taste optional
  • 6 low-fat or low-carb English muffins or biscuits (I used jumbo Pillsbury flaky biscuits)
  • 6 slices of low-fat cheese
  • 6 frozen turkey sausage patties (or bacon, ham, or other lunch meat) optional

Directions:

  1. Break eggs and a little milk into a bowl and blend.
  2. Pour eggs into a greased jumbo muffin pan.
  3. Bake biscuits at 350 degrees (or lightly toast English muffins).
  4. Open biscuits once they’ve cooked and cooled.
  5. Add a slice of cheese to each biscuit. You can turn the four corners in so they’re not hanging off the sandwich.
  6. Add an egg to each biscuit. (See how the jumbo muffin tray made them perfect? They fit English muffins even better!)
  7. Top with meat.
  8. Add the other half of the biscuit and wrap, then freeze. I used Ziploc Perfect Portions and them put them all into a jumbo freezer bag.
  9. To reheat: Wrap frozen breakfast sandwich in a paper towel. You can make it slightly damp if your microwave tends to dry out your eggs. Heat at 60% power for 1.5 to 2 minutes. Turn sandwich and heat another 1.5 to 2 minutes at regular strength on the other side. (Heat 1 minute on each side if you have no meat).

 

Skinny Freezer Breakfast Sandwiches

Leave a Reply

%d bloggers like this: