These Chorizo Frittata Freezer Breakfast Sandwiches are a great make ahead breakfast for when you need a nutritious and delicious breakfast but are short on time. Easy to make, this family friendly recipe is an easy make ahead breakfast that is ready in no time!
School drop offs and pick ups, appointments, nap times, errands, laundry, after school lessons, work… Our days are filled to the brim from the moment we jump out of bed (ok, begrudgingly slide out of bed) to the moment we climb back into it at night.
With three little girls in tow and a mountain sized to-do list everyday, I have learned that having a solid morning routine really helps me to focus my energy and get my mindset where I need it to be. I am slowly learning to not jump straight into my list of things to accomplish, and that taking a few moments to make myself a priority really helps set my day up the right way.
As a busy mom, self care seems like a lovely idea that is never attainable and even laughable. But spending the first few minutes of my day exercising, journaling and being intentional with my time has been a huge game changer for me. Its so hard to stick to it, but so important, too.
But there has been one thing in my morning care routine that has been seriously lacking – a nutritional breakfast.
*Thank you to the Iowa Egg Council for sponsoring this post. And Thank You for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
Chorizo Frittata Breakfast Sandwiches
If you have kids in school, mornings are crazy-town. Its a mad rush to get everyone up, dressed, fed, and make sure all the important things are where they need to be for the day. Making sure my kids eat a nutritious and filling breakfast isn’t nearly as hard as making sure that I fulfill the same requirements for myself.
Often times I am running around doing last minute things while they eat, and then I just grab a protein shake while we head out the door. Does it do the job? Yes. Is it really taking care of myself like I should be? Probably not. I mean, its better than a donut, but not nearly as good as I know I could do.
That’s why I am loving these easy and nutritious Chorizo Frittata Breakfast Sandwiches! They are loaded with protein, vitamins and minerals. The protein found in eggs helps to build muscules and helps you feel full longer and stay energized. These freezer breakfast sandwiches are so easy to reheat in the morning and are filled with awesome ingredients that taste great, give me energy, and help me feel full until lunch (so I don’t snack all morning long!).
They are a stress-free way to ensure you get a great start to your day! We have been rotating between these sandwiches are Rainbow Veggie Egg Muffins and our Instant Pot Egg Bites to help us stay full and energized in the mornings.
How to make freezer breakfast sandwiches
These make ahead breakfast sandwiches are so easy to prep ahead so you will have a delicious and nutritious breakfast ready when you need it – so you can grab and go and get on with your busy day.
- Saute the onion and chorizo until the chorizo is no longer pink.
- Add in the sun dried tomatoes and spinach and saute until the spinach is wilted.
- Evenly spread this mixture into the bottom of a 9×13 pan.
- Whisk together the eggs, milk, and a pinch of salt and pepper. Pour the egg mixture over the chorio spinach mixture.
- Bake for 25 minutes and then allow to cool completely.
- Optional: If you want to spread a little melted butter on each half of your english muffins and toast in the oven for a few minutes, this makes the sandwiches even better and helps them reheat. You could also swap out the butter for olive oil or a squirt of cooking spray.
- Using a circle cookie cutter the same size as your english muffins, cut 6 circles out of the baked chorizo frittata.
- Place each egg circle onto the bottom of an english muffin half, top with cheese, and then place the top of the english muffin on. Ta-da! You are done!
- Wrap each sandwich in freezer paper or parchment paper, tape to seal, and label with today’s date and what’s inside (so you don’t forget).
Cooking with Your Kids
These make ahead breakfast sandwiches are a great activity to do with kids on a weekend to prep for your week. Filled with easy and fun tasks for kids to do, this recipe is not only a great way to help you get ahead in the week, but also helps teach your kids practical life skills!
How to Crack Eggs – Cracking an egg is a fun, messy, and important task to learn. Start with lots of patience and a separate bowl to practice with (this helps when it comes down to fishing out stray egg shells). Help your child hold the egg in one hand and give it a solid thwack on the counter. It’s a trick to learn how much pressure to apply to produce a quality crack in the shell without decimating the entire egg. Once there is a good crack in the shell, use two hands to wedge your fingers in there and separate the shell. Use part of the egg shell to remove any stray egg shell pieces that found their way into the cracked egg. Its the easiest way to scoop them out.
How to Whisk Liquids – Show your children how to properly whisk liquids by placing a towel under a bowl (if you have one with a handle that is even better!). Demonstrate how to hold the bowl with one hand and how to make small circles with the whisk in the other. You can practice the whisking motion in the air before actually placing the whisk in the bowl. Be ready for messes, too! Have a wet paper towel on hand to wipe up those spills.
How Your Kids Can Help in the Kitchen:
- Kids aged 1-3 can help you measure everything, plus whisk together the eggs and milk, help separate the english muffin halves, and assemble the sandwiches.
- Kids aged 4-6 can help do everything above, plus help you crack the eggs, pour the milk, rough chop the spinach, pour the egg mixture into the baking dish, use the cutters on the baked egg dish, and help wrap up the completed sandwiches.
- Kids aged 7-10+ can help do everything above, plus help you chop the onion, mince the sun dried tomatoes, stir the sausage/onion while it cooks, and help label the wrapped sandwiches for the freezer.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
How do you reheat a frozen breakfast sandwich?
Frozen breakfast sandwiches can be reheated easily!
- Un-wrap the egg from the freezer paper and wrap in a paper towel.
- Place on a microwave safe plate and heat on full power for 1 minute to 1 minute 30 seconds.
- Allow to sit in the microwave for 30 seconds before enjoying.
Alternatively, you can also place the unwrapped sandwiches on a baking sheet and bake in the oven at 325 F for 30-40 minutes (this works perfectly if you are reheating a lot at the same time!)
How long can you freeze breakfast sandwiches?
Make Ahead Breakfast Sandwiches can be frozen for up to two months.
Remember to label your sandwiches with the date so you know when you made them.
Looking for more great egg recipes? Try:
- mini puff pastry quiches
- egg and quinoa breakfast bowl
- ham and cheese fritatta
- instant pot egg stuffed peppers
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
- 1 TBSP Extra Virgin Olive Oil
- 1/2 yellow onion, minced
- 8 oz ground chorizo
- pinch salt
- 2 oz fresh baby spinach, roughly chopped
- 1/2 cup chopped sun-dried tomatoes packed in oil, drained
- 10 eggs
- 1 cup whole milk
- 6 english muffins
- 6 slices sharp cheddar cheese
- Preheat the oven to 375 F.
- Spray a 9x13 casserole dish with cooking spray and set aside.
- Heat a medium-large skillet over medium heat on the stove.
- Add 1 TBSP of olive oil and sauté the onion for 4 or 5 minutes, until softened, stirring occasionally.
- Add in the chorizo sausage and cook for an additional 5 minutes, stirring frequently and breaking up the sausage pieces with your cooking utensil until no longer pink.
- Add the spinach and sun dried tomatoes and continue to cook, stirring occasionally, until the spinach is wilted, about 4 more minutes.
- Transfer this mixture to the baking dish and spread evenly.
- In a medium mixing bowl, whisk together the eggs and milk.
- Pour the egg mixture over the sausage/spinach mixture in the baking dish.
- Transfer the dish to the oven and bake for 25-30 minutes, or until the eggs are set.
- Allow to cool completely.
- **Optional Step - Toast the english muffins in the oven for a few minutes to get nice and crispy. You can brush a little melted butter or olive oil on top, or use a spray of cooking spray to help with the toasting.
- Using a circle cutter the same size as your english muffins, cut 6 circles of baked eggs.
- Layer the circle of eggs and a slice of cheese between the english muffin halves and repeat with the remaining english muffins to build 6 sandwiches.
- When the sandwiches are built, wrap each sandwich individually in freezer paper or parchment paper and seal with tape. Mark each bundle with the recipe name and date.
*Measure out a scant 1/2 cup of already chopped sun-dried tomatoes. It doesn't need to be packed full. I also recommend blotting the sun dried tomatoes with a paper towel to remove some of the excess oil (you can do this before you dice them or after, it doesn't matter).
Amount Per Serving: Calories: 588Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 370mgSodium: 1067mgCarbohydrates: 33gFiber: 2gSugar: 3gProtein: 32g