Turn breakfast into the easiest meal of the day with a make-ahead sandwich that puts all your favorite morning goodness in one spot. Made with sausage, soft potatoes, creamy eggs, and melted cheese squished between two english muffins, this hand-filler of a nosh sets you up for a really fantastic day. And with just a bit of prep ahead, these grab-and-go sandwiches are wrapped and stacked in the freezer for the best mornings ever.
These sandwiches stay fresh in the freezer for up to 3 months, making them your new favorite on-the-go breakfast.
- 4 to 5 medium baby red potatoes, peeled and chopped
1 small onion, chopped
1/2 pound Italian sausage, browned
1 cup spinach leaves, chopped
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices monterey jack cheese
6 english muffins, toasted
- Preheat your oven to 375˚F.
- Simmer the potatoes in salted water until fork tender.
- While the potatoes are boiling, brown the sausage and onions together in a medium sauté pan. Drain the potatoes and add them to the sausage mixture, cooking for an additional 5 minutes.
- Add the sausage mixture to a 9-inch casserole dish, and sprinkle over the spinach.
- Whip the eggs, salt, and pepper together and then pour over the sausage. Bake for 40 minutes.
- Remove from the oven, and cut the frittata into 6 squares.
- Toast the english muffins and then top with a square of the frittata and a slice of cheese. Finish with the top of the english muffin, and breakfast is served.
- To freeze, once the sandwiches are at room temperature, wrap in aluminum foil and pop in the freezer. Remove foil and heat in the microwave for 3 to 5 minutes, or place in a 400˚F oven for 10 minutes until warmed through.
- Breakfast/Brunch, Omelet/Frittata
- North American
- 6 sandwiches