Can I make the sandwiches dairy-free?

Yes! You can use dairy-free butter for greasing the pan and vegan cheese for the sandwiches.

Do the eggs have the same texture after defrosting?

Yes, the texture is pretty much the same once you reheat the frozen sandwiches. They may look slightly different and they could be a little more wet than when they're fresh but overall I think they freeze really well and hold up perfectly!

Turkey Breakfast Sandwich

Name: Turkey Breakfast Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: A knob of unsalted butter; 6-7 large eggs; ½ tsp fine sea salt; ½ tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp dried oregano; ½ tsp crushed red pepper flakes (optional); 6 English muffins (I used whole-wheat; ¼ cup pesto (optional); 12 slices of turkey ham; 6 slices of cheddar; For serving: sliced avocado, tomato slices, ketchup, or any other toppings

Description

This Turkey Breakfast Sandwich is a delicious freezer-friendly breakfast you can make ahead for busy mornings. They make a great breakfast on the go or an easy quick lunch, plus, they're totally customizable!

Ingredients

Units Scale

A knob of unsalted butter
6-7 large eggs
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
6 English muffins (I used whole-wheat
1/4 cup pesto (optional)
12 slices of turkey ham
6 slices of cheddar
For serving: sliced avocado, tomato slices, ketchup, or any other toppings

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Instructions

Preheat your oven to 325F and brush a small 6.5x9.5", rimmed baking sheet or baking dish with butter. Set aside.
In a medium bowl, whisk together eggs, sea salt, black pepper, garlic powder, dried oregano, and crushed red pepper.
Pour the egg mixture into your prepared pan and bake in the preheated oven for 15 minutes.
Take the eggs out of the oven and allow them to cool while you prep the rest.
Slice the English muffins in half and spread approx. 1 tsp of pesto on both slices (optional) and add 2 slices of turkey ham on one side.
Slice the eggs into 6 squares and add a square to each sandwich.
Top the eggs with a slice of cheddar and close with the other half of the English muffin.
To enjoy immediately, raise the oven temperature to 350F and warm up the sandwich for 5 minutes to melt the cheese, add sliced avocado or other toppings, and enjoy! See notes for storing.

Notes

Storing: Store the muffins wrapped in foil or parchment paper in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. I like to wrap them individually in foil and store in a freezer bag.

Reheating: Remove the foil and reheat the refrigerated sandwiches on a baking sheet in a preheated oven at 350F for 10 minutes. Open them to toast the top half. It’s best to defrost them overnight in the fridge first if frozen. Or reheat from frozen at 300F for 20-30 minutes.

The nutritional info is only an estimate and will vary greatly based on the bread and ham you use.

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