Make-Ahead Quiche and Sausage Breakfast Sandwich
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The best defense against skipping breakfast is a good offense, so stock your freezer ahead of time with a batch of quiche and sausage breakfast sandwiches that you’ll actually look forward to eating on busy mornings. Current you will thank past you every time you reach for one of these make-ahead, freezer-friendly little wonders.MORE+LESS-
Updated January 27, 2020
teaspoon crushed red pepper flakes
ounces button mushrooms, sliced
Salt and pepper, to taste
box (10 oz) Cascadian Farm™ premium organic frozen spinach, defrosted and squeezed dry
ounces crumbled feta cheese
slices pork breakfast sausage, cooked and cooled (about 1 pound)
Preheat oven to 350°. Spray a 13x9-inch pan with cooking spray. Set aside.
Heat the olive oil in a medium-sized skillet over medium high heat. Add in the red pepper flakes, garlic and onion, and cook until just translucent and fragrant, about 3 minutes.
Add in the mushrooms, season with salt and pepper, and cook until the mushrooms are tender and they have released all of their moisture (the pan should look dry). Add in the spinach, and cook just until the spinach is warmed through, about 2 minutes. Transfer mixture to a paper towel-covered plate, top with additional paper towels and press down to absorb any extra moisture.
Spread the spinach mixture in one layer in the prepared baking sheet. Sprinkle the feta on top. In a large glass measuring cup, whisk the eggs until light and frothy. Pour over the spinach mixture evenly. Bake in preheated oven for 18-20 minutes or until the egg is completely set. When the baking pan is cool enough to touch, run a knife along the sides, and then invert onto a cutting board. Cut into six equal-size egg patties.
To assemble the sandwiches: Top the bottom half of an English muffin with an egg patty, a sausage patty, and a slice of Swiss cheese. Top with other half of the English muffin.
To freeze: Wrap each sandwich tightly in plastic wrap, then place in a large zip-top freezer bag. Freeze for up to six weeks.
To reheat: Unwrap from plastic wrap, then wrap in a paper towel, microwave at 70% power for 2-3 minutes, or until the sandwich is heated through.
- To make sure your sandwiches don’t get soggy, try freezing all the components separately, then assembling. Freeze the English muffins, freeze the sausage patties, and freeze the egg patties. Then, working quickly, assemble the sandwiches and get them back in the freezer.
- Power varies by microwave; you might have to do a little bit of experimenting to get the right time to reheat your sandwich.
- Don’t have a microwave? Defrost sandwich in the fridge overnight, and then heat in a 350°F oven for 10-15 minutes, or until heated through.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Breakfast is the most important meal of the day. Cliché? Yep. Clever marketing? Probably. True? Most definitely. But, let’s be real here—who has time to worry about that when you slept through your alarm, the car won’t start, and you have the world’s biggest presentation at 9 a.m.? You’re too busy for a good breakfast, right? You’ll eat at lunch.Except no. Because you’re awesome, and you took a few minutes out of your busy binge-watching schedule last Saturday and make a batch of these heat-and-eat, grab-and-go breakfast sandwiches. You’ll feel like such an adult every time you reach into the freezer for one of these microwaveable breakfast sandwiches that you prepped over the weekend. Way to go, you.