Description
These make ahead sourdough egg breakfast sandwiches save time on busy mornings by combining tangy sourdough, fluffy eggs, melty cheese, and savory meat into grab-and-go meals you can freeze and reheat.
Ingredients
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk eggs with salt and pepper and bake on the sheet for 12–15 minutes until set, then cut into sandwich-sized squares.
3. Lightly toast sourdough slices for 2–3 minutes and let cool on a rack.
4. Layer one slice of sourdough with cheese, egg square, bacon, and spinach, then top with second slice.
5. Allow assembled sandwiches to cool completely on a wire rack to prevent sogginess.
6. Wrap each sandwich in parchment paper, then in foil, and place in a labeled freezer bag.
7. To reheat, remove foil, keep parchment, and microwave for 1½–2½ minutes or bake in a toaster oven at 350°F for 8–10 minutes.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: make ahead
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
- Cholesterol: 200
Keywords: sourdough, breakfast sandwich, meal prep, make ahead, frozen sandwiches, busy mornings, egg sandwich, grab and go, batch cooking, easy breakfast