Freezer-Friendly Frittata Breakfast Sandwiches

What makes a perfect breakfast sandwich in my book? The right ratio of warm bread to tender egg, and always plenty of cheese. Bonus points if vegetables find their way inside too! Well, to make the perfect sandwich even more perfect, how about one that can be frozen so that a portable breakfast is ready to eat after just a few minutes in the microwave? Say good morning to the frittata breakfast sandwich.

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% Daily Values based on a 2,000 calorie diet

Step 1

Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, grease a 9x13-inch baking dish with cooking spray or oil.

Step 2

Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes. Transfer the mixture to the baking dish and spread into an even layer.

Step 3

Whisk the eggs together with the milk and salt in a large mixing bowl. Pour the eggs into the baking dish. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.

Step 4

While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.

Step 5

Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (Save the scraps to make breakfast quesadillas.)

Step 6

Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.

Step 7

Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.

Step 8

Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the frittata is warmed through. (You can also toast the muffin top separately, if you'd like.)Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.

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