Recipe: Gluten-Free Freezer Breakfast Sandwiches

Ingredients

Preheat the oven to 375°F and spray a 9x13 baking dish with cooking spray.
Whisk the eggs together in a bowl.
Sauté the spinach for 2-3 minutes until almost wilted, then add the diced peppers and cook for an additional 3 minutes.
Transfer the vegetable mixture to the bowl with the eggs and mix well.
Pour the egg mixture into the prepared baking dish and bake for 20-25 minutes until a knife comes out clean.
Allow the baked eggs to cool for 5-10 minutes, then cut them into circles using a cookie cutter or mason jar.
Assemble the sandwiches by placing the egg circle on the bottom half of an English muffin, followed by a sausage patty and cheese, then topping with the muffin top.
Wrap each sandwich tightly in wax paper and tape them shut.
Place the wrapped sandwiches in a freezer-safe bag and store in the freezer.
To reheat, microwave a sandwich wrapped in a moist paper towel for 1 minute, then microwave open-faced for an additional minute.

Servings

8 breakfast sandwiches

Calories

300

Total fat

15g

Total carbohydrates

30g

Total protein

20g

Sodium

600mg

Cholesterol

250mg