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meal prep breakfast sandwiches ready to be frozen

Chorizo Frittata Freezer Breakfast Sandwiches

  • Author: Jenni
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Sandwiches
  • Category: Breakfast
  • Method: Make Ahead
  • Cuisine: American

Description

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!


Ingredients

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


Instructions

Preheat the oven to 375 F.

Spray a 9×13 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.


Notes

*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).

Keywords: Breakfast Sandwich, Meal Prep, Make Ahead Breakfast, Sandwich Recipe

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