A baby on the way means lots of easy to grab, quick to reheat freezer meals- especially for breakfast! These cheese, ham, and egg breakfast sandwiches are stored individually wrapped, perfect for when you need to grab a quick to-go breakfast in the morning. Whats nice about them is you can pop one or two in the microwave whenever you need one. I’ve tried toasting the sandwiches too, which works out great, it just takes a little more time. You can also vary the ingredients on each muffin, although some combo of egg, cheese, and ham usually makes it onto all of mine. AND I’ll show you my favorite easy way to poach eggs- in a muffin tin!
Wrap them up individually so you can just grab however many you need.
Yes you CAN poach eggs in a muffin tin. For me this is the easiest way to poach. Spray your 12 cup muffin tin with non stick spray, then add 1 large egg into each cup. I like to gently poke the yolks once or twice to slightly release them. Add about 1 teaspoon of water over each egg, then top with freshly ground black pepper.
Bake at 350 for 14 minutes, or until the egg whites are set. Try closer to 12 minutes if you like your yolks on the runnier side. How easy!
Place 1 egg over each English muffin bottom.
Top with 2 slices of deli ham and 1 slice of cheddar cheese.
Cover with another muffin top to create a sandwich. Repeat with remaining ingredients to make 12 sandwiches.
Wrap each sandwich tightly in plastic wrap and store in a zip tight freezer bag. Freeze for up to 3 months.
To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Microwave for 1-2 minutes, or until heated through.