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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
