Freezer-Friendly Meal Prep Breakfast Sandwiches
These meal prep breakfast sandwiches are the best make ahead morning meal! Protein-rich eggs, savory swiss cheese, umami packed mushrooms – all on a delish English muffin.
- 3 tablespoons butter, divided into 1 tbsp + 2 tbsp (optional) divided into 1 tbsp + 2 tbsp (optional)
- 1 cup chopped mushrooms
- 4 eggs, beaten
- 1 tablespoon snipped chives
- 4 BAYS English Muffins, any variety, split
- 4 slices Swiss cheese
Heat medium skillet over medium heat; melt 1 tablespoon of the butter. Add mushrooms; cook 3 to 4 minutes or until almost tender, stirring occasionally.
Push mushrooms to side of skillet; add egg and chives. Cook 2 to 3 minutes or until egg is almost set, stirring occasionally. Blend with mushrooms; continue cooking until egg is set.
Toast English muffins; spread with remaining butter (toasting and butter are optional, but makes it taste so good!).
Top bottoms of muffins with egg mixture and cheese; cover with tops of muffins.
If enjoying now, go ahead and eat!
If meal prepping for later, wrap each sandwich in plastic wrap and then place all sandwiches in a gallon size freezer bag. To cook from frozen, unwrap and discard plastic wrap. Place on a paper-towel lined plate in the microwave for 1-2 minutes, or until heated through.
If you’d like, you can substitute another cheese, like cheddar cheese, for swiss!
Nutrition Facts (approximate per sandwich):
399 calories, 23 g fat, 12.5 g sat fat, 716 mg sodium, 30 g carbohydrate, 1.5 g fiber, 3 g sugar, 19.5 g protein, Vitamin A: 15%, Vitamin C: 1%, Calcium: 31%, Iron: 14%