Freezer Breakfast Sandwiches Recipe
Active Prep: 10 min
Cook: 30 min
- 1/2 yellow onion, 1/4-inch diced
- 10 eggs
- 1 cup milk
- 1 tsp. Crushed Aleppo Chiles
- 1 Tbsp. Mt. Elbert All-Purpose Seasoning
- 1 cup packed spinach
- 6 onion bagels, toasted
- 6 slices bacon, cooked
- 6 slices Colby Jack cheese
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Customize your sandwiches by swapping onion bagels for plain, wheat, everything, or English muffins (cut eggs into 8 squares to accommodate smaller size). Use your favorite kind of cheese, ham, Canadian bacon, or sausage. Add more chile or hot sauce to taste.
Preheat oven to 375 degrees. Grease a 9x13 baking dish and set aside. Sauté onion in a small sauce pan for 2 to 3 min., or until translucent and beginning to brown. Remove from heat and set aside. Beat eggs, milk, Crushed Aleppo Chiles, and Mt. Elbert All-Purpose Seasoning in a medium bowl. Add sautéed onion and spinach. Pour mixture into baking dish and bake for 24 to 27 min., or until mixture is set and appears fluffy like a souffle. Cool for 10 min. and cut into 6 squares. Begin assembling sandwiches by layering eggs, bacon, and Colby Jack cheese inside each bagel. Wrap each sandwich tightly in a damp paper towel, followed by parchment paper, and place in zip top bag and freeze. When ready to eat, remove from zip top bag and remove parchment paper. Place sandwich on a microwave-safe plate and microwave for 3 min. Let cool briefly before removing paper towel and enjoying. Enjoy within 1 month of freezing.