Freezer Breakfast Sandwiches
Make your mornings a little easier with these delicious Freezer Breakfast Sandwiches.
Ingredients
For the Biscuits
- 6 ounces unsalted butter cut into small pieces and kept cold
- 4 cups all-purpose flour extra for dusting
- 2 tablespoons sugar
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups buttermilk chilled
For the Eggs
- 15 large eggs
- ½ cup milk
- as needed salt
- as needed pepper
- 3 tablespoons butter
Remaining Sandwich Ingredients * See Notes
- 6 English muffins
- 6 large croissants
- as needed breakfast sausage cooked (shaped into patties)
- as needed bacon cooked
- as needed sliced ham
- as needed sliced cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
For the Biscuits
- Preheat oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, mix together the dry ingredients. Using your fingers, rub the butter into the dry ingredients. Your mixture should look crumbly.
- Pour in your chilled buttermilk and mix gently with a wooden spoon. Just until the buttermilk is incorporated. The mixture will be wet and sticky. This is what you want.
- Lightly dust your work surface, scrape the dough out of the bowl and place onto the floured work surface. Lightly dust the top of the dough with more flour.
- Begin gently patting the dough to flatten it into a rectangle. Then, using a bench scraper, fold the dough onto itself 4 times, patting it out gently to flatten in between folds. Flatten out to a 1-inch-thick.
- Cut out the biscuits and place onto a parchment line baking sheet. Place them where they are just touching. You can use your scraps, just be gentle while reshaping them.
- Place in the oven for 15 minutes or until the tops are golden brown. Brush with butter if desired.
For the Eggs
- Whisk together the eggs, milk, salt and pepper. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Pour in ⅓ of the mixture and cook for 3-4 minutes. Flip the omelet over and cook for a few minutes more. When done remove from the heat and set aside. Repeat two more times.
Assemble the Sandwiches
- Slice each biscuit, English muffin, or croissant in half, and then cut the omelets into the desired number of pieces. Add your chosen meat, eggs, and cheese, if desired, onto each bottom half before replacing the tops.
- Allow to completely cool before freezing. Freeze the remaining biscuits, if any, for later use. Enjoy!
Notes
For 10 biscuit sandwiches use 5 eggs.
For 6 croissant sandwiches use 5 eggs.
For 6 English muffin sandwiches use 5 eggs.
For the full freezer prep (32 sandwiches) I made:
10 Sausage Egg and Cheese Biscuits,
2 Sausage Egg and Cheese English Muffins, 2 Bacon Egg and Cheese English Muffins, 2 Ham Egg and Cheese English Muffins
4 Ham Egg and Cheese Croissants and 2 Bacon Egg and Cheese Croissants
The total meat used was: 1 pound of breakfast sausage separated into 12 patties, 8 slices of bacon (2 per sandwich) and 6 slices of ham (1 per sandwich)
The amounts with vary depending on the variations you decide to make.
Tried this recipe?Let us know how it was!