Freezer friendly mini egg sandwiches

by | Mar 1, 2021 | Recipes

You guys!

 

I am not a food blogger, you know that, but these are so easy and delicious! 

 

I took help where I could,  using Simple Mills Artisan Bread Mix and then used one of my basic foundational tips to boost the nutrition by adding in shredded zucchini to the egg batter and voila!

 

A simple, delicious, nutritious, easy breakfast.

  

I make these ahead of time and store in the freezer for a quick grab and go breakfast on busy school mornings.  

 

Load them up with more goodies right before you serve, such as your favorite green, avocado slides and raw sauerkraut to make it a complete blood sugar balanced meal.

 

These are smaller than normal breakfast sandwiches, so you may want to double the batch or just serve with some fresh fruit and roasted veggies to make a complete meal. 

 

Freezer Friendly Mini Egg Sandwiches

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Servings 12 Sandwiches

Ingredients
  

  • 1 box Simple Mills Artisan Bread Mix
  • 8 eggs divided
  • 1/2 cup water
  • 2 tablespoons oil
  • 2 tablespoons apple cider vinegar
  • 1 zucchini

Instructions
 

  • Preheat oven to 350 degrees.

Follow instructions on Simple Mix box for dinner rolls

  • Whisk 2 eggs, water, and oil in a large bowl. Add baking mix and combine.
  • Pour batter into 12 lightly greased muffin tins, filling each 1/2 full.
  • Bake 25 minutes.

Prepare eggs

  • Crack 6 eggs into a bowl and whisk together.
  • Shred one zucchini and add to eggs.
  • Heat a small pan over medium low heat and add a little bit of oil spray.
  • Cook eggs, 1/2 cup of the mixture at a time, until starts to bubble up and then flip and cook on the other side.
  • Remove egg from pan and repeat until all of the egg mixture is cooked.

Assemble sandwiches

  • After bread has cooked and cooled slightly, cut in half.
  • Cut egg pieces into approximate size of bread.
  • Add 1-2 egg pieces per roll.
  • Freeze for a grab and go breakfast.

Notes

Customize it
  • Add mayo or another favorite condiment to the bread. 
  • Add in a slice of salami, bacon or prosciutto. 
Serve it
  • Let thaw overnight or pull from the freeze the morning of. 
  • Microwave or warm in a low oven. 
  • Serve with some added greens, avocado and sauerkraut. 
 
***Option for eggs: add egg mixture to muffin tin and bake at 350 degrees for 10-15 minutes until desired level of doneness, instead of cooking on stove top. 
 

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