This recipe for dairy-free freezer breakfast sandwiches is adapted from a version created by the Dole Company in honor of Disney’s Frozen 2. They teamed up to provide healthy, family-friendly, easy options that the whole family would enjoy. This is a well-balanced, make-ahead, full-sized breakfast that both kids and adults will enjoy. The recipe uses eggs, but we’ve added egg-free, vegan, and vegetarian options. (If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?)
These Freezer Brrr-eakfast Sandwiches are Wonderful for Make-Ahead Mornings
If you’re like me, then you love the ability to pop a fully-made breakfast out of the freezer and quickly reheat it for instant gratification. When frozen just after preparation, most breakfast items will taste oh-so-close to freshly made.
In this recipe, the dairy-free freezer breakfast sandwiches are reheated in the microwave. That is definitely the fastest preparation. But we prefer a few other methods when time permits.
- Oven – Bake them in your oven at 350°F until heated through. The texture will be much better.
- Plan Ahead – Let one of the freezer breakfast sandwiches defrost in the refrigerator overnight, and heat it as needed in the morning.
- Light Assembly – Toast fresh or frozen English muffins. While those are toasting, heat the sausage and egg squares in a pan over medium heat. Assemble and enjoy “fresh.”
No matter which way you make them, be sure that the meat and eggs are fully cooked through and have been stored properly.
Special Diet Notes: Freezer Breakfast Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free.
For vegetarian dairy-free freezer breakfast sandwiches, you can substitute vegan sausage patties.
For paleo dairy-free freezer breakfast sandwiches, use paleo-friendly bread, like Mikey’s Muffins.
- 8 eggs
- 1 tablespoon olive oil
- 1 (8-ounce) package mushrooms, sliced
- 1 red onion, chopped
- 1 medium red bell pepper, chopped
- 4 cups baby spinach leaves
- 1 cup unsweetened dairy-free milk beverage
- ¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 8 whole-grain or gluten-free English muffins, split and optionally toasted
- 8 frozen chicken breakfast sausage patties
- Preheat your oven to 375°F and grease a 13x9-inch baking dish.
- Whisk the eggs in a large bowl.
- Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and bell pepper; cook 2 minutes, stirring occasionally. Add the spinach and cook for 3 minutes or until the spinach wilts, stirring occasionally.
- Whisk the milk beverage, salt, pepper, and cooked vegetables into the eggs. Transfer the mixture to your prepared baking dish.
- Bake for 25 minutes or until set and the internal temperature reaches 160°F. Let cool, and then cut into 8 equal pieces.
- Assemble each sandwich with the muffins, frozen sausage patties, and egg patties. Wrap each dairy-free breakfast sandwich tightly with plastic wrap and freeze for up to 2 weeks.
- Unwrap one sandwich and loosely wrap it with a paper towel.
- Heat it in the microwave on high for 2½ to 3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165°F.