Freezer Ham and Egg Muffins
We have been trying to come up with some quick and easy meals for us to grab on the go! Freezer Ham and Egg Muffins were our first experiment and they have been delicious!
The school year is coming up! I’m going back to school, Matt got a new job, and with our little homie baby Grey; we have no time for breakfast! Freezer meals have been a lifesaver in the past so we are doing breakfast freezer meals!
This time we are trying them out in advance and see which ones work the best. When Amber and I, did the meals in the past I think we got a little too ambitious. We did 10 for each of us and it took all day.
I’m doing one a day for the rest of the summer and hoping that we will have enough to last us a while during the school year. Matt loves English muffins and he always loves eggs, this was the perfect breakfast for him! Give these a try!
- 8 English muffins
- 10 eggs
- 8 ham slices
- 8 slices of cheese
- salt and pepper to taste
- Preheat the oven to 350 degrees F. Whisk eggs in a large bowl and salt and pepper to taste. Pour into a grease 9×13 inch pan. Bake for 10 to 15 minutes until the eggs are set.
- Meanwhile, split the muffins and toast them. Top with ham and cheese.
- Pull eggs out of the oven and cut into eight equal squares and put on top of ham and cheese. Stack together the sandwiches and serve warm.
- To freeze: we individually wrapped them in sandwich bags and then put them all in a freezer Ziploc bag. Freeze for up to two months. When you are ready to eat them, then pull it out of the freezer and heat them up in the microwave for 30 seconds.