Super Convenient Chicken and Egg Breakfast Sandwiches for Freezing

Super Convenient Chicken and Egg Breakfast Sandwiches

Whenever my mornings get hectic, I immediately think of chicken and egg breakfast sandwiches that I can freeze. These sandwiches are not only easy to make but also packed with nutrition to keep you full until lunch. I usually prepare a batch to keep in the freezer—it's incredibly convenient!

Growing up, my breakfasts mainly consisted of frozen waffles, bagels with cream cheese, or on weekends, my dad's famous cinnamon toast. Sometimes, he would whip up chocolate chip pancakes for me too. We rarely had things like Pop-Tarts or eggs for breakfast—mostly carbs and butter. Honestly, I didn’t mind that at all.

However, I had never tried egg and sausage sandwiches until I decided to make them myself. I often saw people ordering these types of sandwiches at brunch spots or grabbing them from the freezer section. So, what’s the big deal about them? A few months ago, I decided to try making these sandwiches, and now I find myself making them more frequently.

Ingredients Needed

To make these sandwiches, you'll need:

• Eggs
• Salted butter
• Milk
• Spinach
• Ground chicken
• Poblano peppers or bell peppers
• Spices: paprika, chili powder, onion powder, garlic powder

Steps to Follow

Step 1: Prepare
First, preheat your oven and prepare your baking tray. I usually spread a thick layer of butter on the tray to prevent the eggs from sticking and to give them slightly golden edges when baked.

Step 2: Make the Eggs
Whisk the eggs with milk and add salt and pepper. Don’t skip this seasoning; it enhances the egg's flavor. Stir in the spinach, then pour the mixture into the prepared tray and bake until the eggs are set, about 15-18 minutes.

Step 3: Make the Chicken Patties
While the eggs are baking, you can prepare the chicken patties. Mix the ground chicken with the peppers, paprika, chili powder, onion powder, and garlic powder. Use your hands to combine well, then divide into equal portions and shape into small patties.

Step 4: Cook the Chicken Patties
Fry the patties in a skillet until golden brown, about 3-5 minutes on each side. Be careful not to stir too much to achieve a crispy golden crust.

Step 5: Assemble
Now comes the fun part—assembling the sandwiches. Spread a little butter on the muffin halves, then layer with the egg, chicken patty, and a slice of cheese on top. Close it with the other half of the muffin.

Step 6: Package
Once assembled, wrap these sandwiches up for easy transport. I usually keep a few in the fridge for the upcoming days and freeze the rest. They’re super easy to reheat and are a lifesaver on busy mornings—or even for a quick lunch when I don’t feel like cooking.

A Few Things to Note

Don’t throw away any leftover egg mixture after cutting; you can use it to make breakfast tacos or enjoy it as a snack while prepping your meal. If the eggs finish cooking before the chicken patties, just cover the baking tray and wait to cut into shapes.

When reheating, it’s best to warm them in the oven at 175°C until heated through. If you're in a hurry, you can pop them in the microwave for 1-2 minutes, then place them in a skillet or oven to crisp up the muffin.

If you’re looking for more breakfast sandwich ideas, I have a few suggestions like delicious cheese and egg quesadilla sandwiches or cheesy toast with soft eggs. If you try making these chicken and egg sandwiches for freezing, don’t forget to leave a comment and let me know how you liked them!