School is coming and mornings can be crazy, so why not do some breakfast prep ahead of time? These Freezer Breakfast Sandwiches are made with Rhodes Rolls for a satisfying breakfast on-...
For an easy breakfast on-the-go, make these Freezer Breakfast Sandwiches!
Amber here, from Dessert Now, Dinner Later! School is coming and mornings can be crazy, so why not do some breakfast prep ahead of time? These Freezer Breakfast Sandwiches are made with Rhodes Rolls for a satisfying breakfast that can easily be taken to-go, if needed.
All you need is Rhodes Warm-N-Serv rolls, thawed (we used wheat, but you could use white), 12 eggs, 12 slices of cheese, and 12 slices of Canadian bacon.
Grease a muffin tin with cooking spray. Crack one egg into each cup. Break yolk with a fork and season with salt and pepper. Bake at 350 degrees Fahrenheit for 20 minutes or until set. (NOTE: Whisking the eggs will make them cook faster, and puff up like a muffin.) Allow to cool completely before assembling sandwiches.
Cut rolls in half with a serrated knife. On the bottom half of each roll, place one slice of cheese (folded in half), then one piece of Canadian bacon, then one cooked egg. The order is important when it comes to re-heating.
Double wrap each sandwich individually with plastic wrap. Place inside a gallon freezer bag for extra freezer protection. Label the bag and freeze up to 1 month.
TO EAT: Unwrap the sandwich and discard the plastic wrap, open sandwich in half, separating the part where the egg and Canadian bacon touch, and place on a microwaveable plate. Cook on high for 1 minute. Remove everything but the egg. Cook the egg by itself for an additional 15 seconds or until heated through. Re-assemble the sandwich and enjoy!