Chicken and Egg Freezer Breakfast Sandwiches Recipe
These Chicken and Egg Freezer Breakfast Sandwiches are a delicious and protein-packed morning meal that can be made ahead and stored for convenience. Featuring fluffy baked eggs infused with spinach, flavorful spiced ground chicken patties, melted cheddar or pepper jack cheese, and buttery English muffins, these sandwiches are perfect for busy mornings or on-the-go breakfasts. They can be refrigerated or frozen and reheated with ease while maintaining their savory taste and satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast Sandwich
- Method: Baking
- Cuisine: American
Ingredients
Eggs and Spinach
- 2 tablespoons salted butter
- 12 large eggs
- ¼ cup whole milk
- Sea salt and black pepper, to taste
- 2 cups baby spinach, chopped
Chicken Patties
- 1 pound ground chicken
- 1 poblano pepper or bell pepper, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt and black pepper, to taste
Assembly
- Salted butter, at room temperature (for spreading)
- 6 English muffins, split
- 6 slices sharp cheddar or pepper jack cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 325°F. Grease a 9 x 13-inch baking dish thoroughly with butter to prevent sticking.
- Make baked eggs: In a medium bowl, whisk together the eggs, whole milk, and a pinch of sea salt and black pepper until combined. Stir in the chopped baby spinach evenly. Pour the mixture into the greased baking dish and bake for 15 to 18 minutes, or until the eggs are fully set. Remove from the oven and let cool.
- Cut egg rounds: Once the baked eggs have cooled, use a 3 1/2-inch cookie cutter or the rim of a drinking glass to cut out six even egg rounds for the sandwiches.
- Prepare chicken patties: In a medium bowl, combine ground chicken, chopped poblano or bell pepper, smoked paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Mix with your hands thoroughly until evenly blended. Divide into six equal portions and shape each into a patty.
- Cook chicken patties: Heat a pan over medium heat and add a small amount of butter or oil if desired. Add a few patties at a time, cooking undisturbed for 3 to 5 minutes on each side until cooked through and nicely browned. Transfer cooked patties to a plate and repeat with the remaining patties.
- Assemble sandwiches: Spread the insides of each English muffin with room temperature salted butter. On the bottom half, layer one egg round, then a cooked chicken patty, followed by a slice of sharp cheddar or pepper jack cheese. Top with the muffin crown to complete each sandwich.
- Store or serve: Wrap each sandwich individually in aluminum foil for storage. Refrigerate for up to 4 days or freeze in an airtight container for up to 3 months.
- Reheat from refrigerator: Remove foil and microwave sandwiches for about 2 minutes or bake in an oven preheated to 350°F for around 10 minutes until warmed through.
- Reheat from freezer: For best results, thaw sandwiches overnight in the refrigerator. Then bake in foil at 350°F for about 30 minutes. Alternatively, microwave from frozen but expect uneven heating.
Notes
- Baking the eggs in a dish makes it easy to cut uniform egg rounds and is quicker than cooking individual eggs.
- You can substitute bell pepper if poblano pepper is unavailable for a milder flavor.
- Feel free to swap cheddar cheese for your preferred meltable cheese like pepper jack or mozzarella.
- Cooking the chicken patties in a skillet gives a nice crispy exterior and ensures thorough cooking.
- Wrapping sandwiches in foil helps retain moisture during storage and reheating.
- For an extra touch, add a spread of hot sauce or mayonnaise before assembling the sandwich.
- Make sure the chicken patties are fully cooked to an internal temperature of 165°F for safety.
- These sandwiches are great for meal prep and save time on busy mornings.
