meal — vegetarian

Make Ahead Breakfast Sandwich Filling

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A freezer-friendly recipe for sheet pan breakfast sandwich filling packed with zucchini, sun-dried tomatoes, and cheese. | nelliesfreerange.com
A freezer-friendly recipe for sheet pan breakfast sandwich filling packed with zucchini, sun-dried tomatoes, and cheese. | nelliesfreerange.com A freezer-friendly recipe for sheet pan breakfast sandwich filling packed with zucchini, sun-dried tomatoes, and cheese. | nelliesfreerange.com
Shares:0
prep time 15 minutes
cook time 18-20 minutes
yield 12-16 Servings

Overview

What if you could reach into your fridge in the morning and have an on-the-go breakfast in hand less than two minutes later? With this recipe for freezer-friendly sheet pan breakfast sandwich filling, anything is possible. Packed with zucchini, sun-dried tomatoes, and cheese, a single batch makes enough to stock your freezer for weeks! Simply defrost individual servings overnight in the fridge, warm in the microwave for a few seconds, and sandwich between a toasted English muffin, bagel, or your favorite bread.

BY:White Blank Space

Ingredients

  • 12 Nellie's Free Range Eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 zucchinis, shredded and squeezed dry
  • 1 cup sun-dried tomatoes, finely chopped
  • 2 cups shredded cheddar or cheddar-jack cheese

Directions

  • Preheat oven to 350F.
  • In a large bowl, combine eggs, half and half, salt, and pepper. Whisk by hand, wih a handheld electric mixer, or in a blender until the yolks and whites are fully combined and mixture is creamy.
  • Line a 13" x 18" sheet pan with parchment paper and grease parchment with cooking spray. Pour the egg mixture into the pan.
  • Evenly distribute shredded zucchini, sun-dried tomatoes, and cheese by sprinkling on top of the eggs.
  • Bake for about 18 to 20 minutes or until fully set.
  • Allow the eggs to cool before cutting into smaller pieces, approximately the size of your preferred breakfast sandwich bun, bread, bagel, or English muffin.
  • To freeze, add parchment paper between individual piece to prevent them from sticking together, then store in an air-tight container or zip-top bag.
  • To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving.
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Comments Reviews

Andra—July 07, 2021

Could you reheat straight from freezer to toaster oven?

Nellie's

While we haven't tried to reheat this in a toaster oven ourselves, we don't see anything wrong with it, and it's worth trying!

Christina Warrington—May 29, 2021

Don’t do zucchini, but the recipe looks great. Could I substitute spinach? Thanks,

Nellie's

Sure thing! You can substitute anything you'd like in this breakfast sandwich filling!

How much did you like this recipe?

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Make Ahead Breakfast Sandwich Filling

Overview

What if you could reach into your fridge in the morning and have an on-the-go breakfast in hand less than two minutes later? With this recipe for freezer-friendly sheet pan breakfast sandwich filling, anything is possible. Packed with zucchini, sun-dried tomatoes, and cheese, a single batch makes enough to stock your freezer for weeks! Simply defrost individual servings overnight in the fridge, warm in the microwave for a few seconds, and sandwich between a toasted English muffin, bagel, or your favorite bread.

BY:White Blank Space

Ingredients

  • 12 Nellie's Free Range Eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 zucchinis, shredded and squeezed dry
  • 1 cup sun-dried tomatoes, finely chopped
  • 2 cups shredded cheddar or cheddar-jack cheese

Directions

  • Preheat oven to 350F.
  • In a large bowl, combine eggs, half and half, salt, and pepper. Whisk by hand, wih a handheld electric mixer, or in a blender until the yolks and whites are fully combined and mixture is creamy.
  • Line a 13" x 18" sheet pan with parchment paper and grease parchment with cooking spray. Pour the egg mixture into the pan.
  • Evenly distribute shredded zucchini, sun-dried tomatoes, and cheese by sprinkling on top of the eggs.
  • Bake for about 18 to 20 minutes or until fully set.
  • Allow the eggs to cool before cutting into smaller pieces, approximately the size of your preferred breakfast sandwich bun, bread, bagel, or English muffin.
  • To freeze, add parchment paper between individual piece to prevent them from sticking together, then store in an air-tight container or zip-top bag.
  • To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving.