Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches

Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Breakfast is the most important meal of the day, but who really has the time to make breakfast?

 

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!

 

INGREDIENTS:

  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 6 English muffins, split
  • 12 slices deli-sliced ham
  • 6 slices cheddar cheese

DIRECTIONS:

    1. Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
    2. Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  1. Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  2. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  3. Serve immediately.

 

 

Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Ingredients
Servings: SERVINGS
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Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead. 

Level: Easy

Total: 1 hr 15 min 

(includes chilling time)

Yield: 16 to 20 servings

Active: 15 min

Ingredients:

1 pound cream cheese, at room temperature

2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

 

1/2 cup pickled piquante peppers, such as Peppadews, finely chopped

1/2 cup fresh parsley leaves, finely chopped

1/4 cup finely chopped fresh chives

Crackers, sliced bread or crudites, for serving

Directions:

Special equipment:  A small (6-cup) Bundt pan

1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.

2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.

3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.


Holiday Cheese Ball Wreath
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Holiday Cheese Ball Wreath
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Ingredients
1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
Servings:
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Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Breakfast Cornbread Casserole with Ham and Kale
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Creamed corn:
Cornbread topping:
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Christmas Steak

Christmas Steak

This restaurant-style steak is served carved and dressed in two fresh holiday-hued sauces — salsa roja and chimichurri — inspired by the two-tone grilled snapper served at the restaurant Contramar in Mexico City. Don’t be afraid of generously salting the meat; it helps create a real steakhouse crust.

Level: Easy

Total: 1 hr 5 min

(includes resting time)

Active: 30 min

Yield: 4 servings

Ingredients

Salsa Roja:

2 small plum tomatoes, cored

2 cloves garlic 

1 small jalapeno, stemmed, seeded and halved 

 

1/2 small white onion, halved 

1/4 teaspoon red wine vinegar 

Kosher salt and freshly ground black pepper 

Chimichurri:

3 tablespoons red wine vinegar

4 cloves garlic, roughly chopped

Kosher salt and freshly ground black pepper

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup packed fresh cilantro leaves

1/4 cup ice cubes

2 tablespoons packed fresh oregano leaves

1 jalapeno, stemmed, seeded and roughly chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

 

Steak:

One 2-pound bone-in porterhouse steak (about 2 inches thick)

Kosher salt and freshly ground black pepper 

1 tablespoon canola oil 

3 tablespoons unsalted butter, cut into cubes 

3 cloves garlic 

2 sprigs fresh thyme 

Directions:

1. For the salsa roja: Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes.

2. Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve. 

3. For the chimichurri: Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve. 

4. For the steak: Let the steak sit at room temperature for about 30 minutes before cooking. 

5. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.  

6. Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the oil to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board. 

7. Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme. 

8. Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 120 degrees F for medium rare, 3 to 4 minutes (see Cook’s Note). Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat. 

9. Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side.

 

Cook’s Note

The side of the porterhouse with the tenderloin filet will cook faster than the side with the strip steak. Remove the filet and continue to broil the strip if you want even medium-rare doneness.


Christmas Steak
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Christmas Steak
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Servings:
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Christmas Tree Antipasto Salad

Christmas Tree Antipasto Salad

This cheery holiday salad is a fun (and delicious!) decorating idea for a party. A trio of lettuces create the evergreen tree, and items from the deli counter and salad bar become an edible garland. 

Level: Easy

Total: 45 min

Active: 45 min

Yield: 8 servings

 
 

Ingredients

Salad:

5 ounces baby arugula (about 8 cups)

5 ounces baby kale (about 8 cups)  

2 Persian cucumbers, halved lengthwise and sliced into half moons

3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce

1/4 pound thinly sliced Genoa salami

Three 1/4-inch-thick slices provolone (about 6 ounces)

1/4 pound thinly sliced prosciutto 

1 cup cheese-stuffed small sweet piquante peppers, such as peppadews 

1/2 cup jarred small whole artichoke hearts (about 8)

1/2 cup green castelvetrano olives

1/2 cup kalamata olives

1/2 cup small whole pepperoncini

6 radishes, tops trimmed

1/4 cup chopped toasted walnuts or pecans

One 4-ounce goat cheese log

8 ounces ciliegine mozzarella (small balls of mozzarella), halved

 

White Balsamic Vinaigrette:

1/2 cup extra-virgin olive oil

1/4 cup white balsamic vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

 

Directions:


  1. Special equipment:

     1-inch, 1 1/2-inch and 3 1/2-inch star cutters; a bar citrus zester

  2.  
  3.  
  4. 1. For the salad: Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree.
  5. 2. Stack the sliced salami and cut out a large star using a 3 1/2-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree. 
  6. 3. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1 1/2-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left. 
  7. 4. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree.
  8. 5. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow.
  9. 6. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, 1/2 teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.

Christmas Tree Antipasto Salad
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Christmas Tree Antipasto Salad
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Ingredients
Salad:
White Balsamic Vinaigrette:
Servings:
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