Freezer Breakfast Sandwiches

Love this one! taking into consideration just 30 minutes of preparation in this area Sunday and I have 3 sandwiches each for my husband & I for the week. Only 2 minutes in the microwave and the best part, no impure dishes to clean up!

The ingredient of Freezer Breakfast Sandwiches

1. 6 sausage patties
2. coconut oil cooking spray
3. 6 eggs, estranged
4. 6 dashes cayenne pepper, divided
5. salt and auditorium showground black pepper to taste
6. 6 whole grain English muffins, split and toasted
7. 6 slices American processed cheese

The instruction how to make Freezer Breakfast Sandwiches

1. Heat a large skillet on top of higher than medium heat. Cook sausage patties in the hot skillet, turning often, until sausage is cooked through and browned, 10 to 12 minutes. Remove patties to a paper-towel lined plate.
2. Meanwhile, coat a 3-inch mini frying pan in imitation of coconut oil cooking spray and place higher than medium heat. stir toss around 1 egg and 1 dash of cayenne pepper in a small bowl and season subsequently salt and pepper. Pour egg blend into frying pan. Cook, without stirring, until set a propos the bottom, not quite 1 1/2 minutes. Flip egg and cook, without stirring, until set all but the bonus side, about 1 minute more. cut off surgically remove from heat, place concerning a plate, and repeat subsequently steadfast eggs and cayenne pepper.
3. build up breakfast sandwiches taking into account eggs and sausage are cool: place an egg patty on the subject of with reference to the bottom piece of an English muffin, pinnacle taking into account bearing in mind a slice of cheese, a sausage patty, and the English muffin top. Wrap in aluminum foil and freeze.
4. Unwrap and microwave each sandwich for 2 minutes behind ready to eat.

Nutritions of Freezer Breakfast Sandwiches

calories: 343 calories
carbohydrateContent: 29.6 g
cholesterolContent: 199 mg
fatContent: 15.9 g
fiberContent: 0.3 g
proteinContent: 19.9 g
saturatedFatContent: 7.6 g
servingSize:
sodiumContent: 877.7 mg
sugarContent: 2 g
transFatContent:
unsaturatedFatContent: