Chicken and Egg Freezer Breakfast Sandwiches Recipe

Introduction

These Chicken and Egg Freezer Breakfast Sandwiches are a perfect make-ahead solution for busy mornings. Packed with protein and flavorful spices, they offer a hearty start to your day. Simply heat and enjoy a homemade breakfast without the morning rush.

Ingredients

• 2 tablespoons salted butter
• 12 large eggs
• ¼ cup whole milk
• Sea salt and black pepper, to taste
• 2 cups baby spinach, chopped
• 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
• Salted butter, at room temperature (for spreading)
• 6 English muffins, split
• 6 slices sharp cheddar or pepper jack cheese

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease a 9 x 13-inch baking dish with 2 tablespoons of salted butter.
2. Step 2: In a medium bowl, whisk together the eggs, whole milk, and a pinch of sea salt and black pepper. Stir in the chopped spinach.
3. Step 3: Pour the egg mixture into the prepared baking dish and bake for 15 to 18 minutes, until set. Remove from the oven and let cool slightly.
4. Step 4: Use a 3 1/2-inch cookie cutter or the rim of a drinking glass to cut the baked eggs into six rounds.
5. Step 5: In a medium bowl, combine ground chicken, chopped pepper, smoked paprika, chili powder, onion powder, garlic powder, and a pinch of salt and black pepper. Mix well with your hands.
6. Step 6: Divide the chicken mixture into six equal portions and flatten each into a patty.
7. Step 7: Heat a nonstick skillet over medium heat. Cook the chicken patties undisturbed for 3 to 5 minutes on each side, or until cooked through. Transfer to a plate.
8. Step 8: Spread room temperature butter on the inside of each English muffin half. Layer each bottom half with an egg round, a chicken patty, and a slice of cheese. Top with the muffin lids.
9. Step 9: Wrap each sandwich individually in aluminum foil. Store in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months.
10. Step 10: To reheat from the fridge, remove foil and microwave for about 2 minutes or bake at 350°F (177°C) for about 10 minutes. To reheat from frozen, thaw overnight in the fridge if possible, then bake in foil at 350°F for about 30 minutes.

Tips & Variations

• Use bell peppers instead of poblano for a milder flavor.
• Swap ground chicken for ground turkey or sausage for different protein options.
• Add sliced avocado or hot sauce after heating for extra creaminess or spice.
• To make this recipe dairy-free, omit the cheese and substitute butter with a plant-based spread.

Storage

Wrap sandwiches individually in foil and store in an airtight container. They keep well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat thoroughly before eating, using the microwave or oven as described in the instructions.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sandwiches in advance?

Yes, these sandwiches are designed to be made ahead. You can prepare them completely, then store in the fridge or freezer and reheat as needed for quick breakfasts.

What’s the best way to reheat frozen sandwiches?

Thaw the sandwiches overnight in the refrigerator if possible, then reheat in foil at 350°F for about 30 minutes. This helps them warm evenly without drying out.

Chicken and Egg Freezer Breakfast Sandwiches Recipe

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★★★★★

4.8 from 85 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 6 sandwiches 1x

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Description

These Chicken and Egg Freezer Breakfast Sandwiches are a perfect make-ahead meal packed with flavorful ground chicken patties, baked spinach-infused eggs, and melty sharp cheddar or pepper jack cheese, all nestled in toasted English muffins. Ideal for busy mornings, they can be prepared in advance, frozen, and quickly reheated for a nutritious and satisfying breakfast.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 2 tablespoons salted butter (for greasing)
• 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

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Instructions

1. Preheat and prepare baking dish: Preheat your oven to 325°F (163°C). Grease a 9 x 13-inch baking dish thoroughly with the 2 tablespoons of salted butter to prevent sticking and add flavor.
2. Prepare and bake the egg mixture: In a medium bowl, whisk together 12 large eggs, ¼ cup whole milk, and a pinch each of sea salt and black pepper until well combined. Stir in the chopped baby spinach evenly. Pour this mixture into the buttered baking dish and bake for 15 to 18 minutes until the eggs are fully set but still moist. Remove from oven and allow to cool slightly.
3. Cut egg rounds: Once the baked eggs have cooled enough to handle, use a 3½-inch cookie cutter or the rim of a drinking glass to cut out six evenly sized egg rounds. Set aside.
4. Make chicken patties: In a medium mixing bowl, combine 1 pound ground chicken, chopped poblano or bell pepper, 2 teaspoons smoked paprika, 2 teaspoons chili powder, 1 tablespoon onion powder, 1 tablespoon garlic powder, and salt and black pepper to taste. Mix thoroughly by hand until all spices and ingredients are well incorporated. Divide the mixture into six equal portions and form each into a patty shape.
5. Cook chicken patties: Heat a skillet or non-stick 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, or until fully cooked through and golden brown. Transfer cooked patties to a plate and repeat with remaining patties.
6. Assemble sandwiches: Spread room-temperature salted butter on the cut sides of each English muffin. On the bottom halves, layer one egg round followed by a cooked chicken patty, then top each with a slice of sharp cheddar or pepper jack cheese. Finish with the muffin tops.
7. Wrap and store: Wrap each assembled sandwich tightly in aluminum foil. Store refrigerated for up to 4 days, or freeze in an airtight container for up to 3 months.
8. Reheat instructions: To heat from refrigerated, unwrap foil and microwave each sandwich for approximately 2 minutes or bake in a preheated oven at 350°F (177°C) for about 10 minutes. For frozen sandwiches, it’s recommended to thaw overnight in the fridge first, then bake wrapped in foil at 350°F for about 30 minutes until heated through.

Notes

• Freezing the sandwiches individually wrapped in foil makes them easy to grab and reheat one at a time.
• Use a poblano pepper for a mild smoky heat, or substitute with your preferred bell pepper for less spice.
• Adjust seasoning in the chicken patties according to your taste preference.
• The baked egg rounds hold together well, making them ideal for sandwich assembly and freezing.
• For extra crisp English muffins, toast them lightly before assembling the sandwiches.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: chicken breakfast sandwich, freezer breakfast sandwich, egg sandwich, make ahead breakfast, healthy breakfast sandwich, baked eggs, ground chicken patties