Make Ahead Baked Egg Sandwiches
This is a great, easy, make-ahead breakfast meal you can prep in about 30 minutes and eat off of for a week! I whipped these up and wrapped them and froze them for my son to have during the summer months when I wasn't there to make him breakfast but he was home during the day. He said they reheated well, but best if they were pulled out the night before to thaw - they didn't microwave from frozen as well.
This is a great base recipe - and you can easily adapt it to your personal tastes and preferences. Change up the meat, cheese, mix in some sauteed veggies with the egg mixture, add different seasonings, use English Muffins in place of the croissants, etc. Very versatile!
Make Ahead Baked Sandwiches by on AllRecipes
12 eggs, beaten
1/4 cup softened butter
6 croissants, split
12 slices smoked ham
6 slices Colby-Jack cheese
- Preheat an oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
- Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
- To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.