Delicious Recipes

Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and is easy to scale up or down.

Homemade breakfast sandwiches are so much better than fast food egg mcmuffins! On more relaxed mornings, we typically make individual breakfast sandwiches or these fresh open-faced Avocado Spread Sandwiches. You’ll want to keep this make-ahead tutorial for busy mornings or to feed a crowd.

This post may contain affiliate links. Read my disclosure policy.

Make-Ahead Freezer Breakfast Sandwiches:

Freezer-friendly breakfast sandwiches are the best way to batch cook and meal prep for breakfast. My sister-in-law Inna gave me this helpful make-ahead breakfast idea. Prepping the English muffins and the eggs all at once is fast and couldn’t be easier. We wrap in plastic wrap and they keep really well in a freezer-safe bag.

Baking the eggs in a single casserole dish is brilliant. They puff up like a souffle and the egg patties taste like the best scrambled eggs; soft, fluffy, moist and have great flavor with the shredded cheese mixed in. You can cut the eggs into 6 equal squares or use this round cookie cutter for a prettier look (plus you’ll get to eat the remaining egg in the pan)!

Can I substitute the Ham?

We prefer ham for breakfast sandwiches since it reheats really well, but you can use your favorite deli meat like Canadian bacon, turkey or chicken. You can also use cooked strips of bacon, or breakfast sausage patties (try the homemade patties in our guacamole brunch sandwiches).

How to Reheat Breakfast Sandwiches:

Reheat from frozen: remove plastic wrap, place sandwich on a paper towel and microwave for 3 minutes, turning halfway, or warm until heated through.

Reheat from thawed:  thaw overnight in the refrigerator, remove plastic wrap, and place sandwich on paper towel-lined plate and microwave 1 minute or just until hot. To reheat in the air fryer, thaw overnight then heat at 350˚F for 5 minutes or until cheese is melted.

To reheat for camping – thaw sandwich and keep it tightly wrapped in heavy-duty aluminum foil and place onto a grill or over a campfire. Thick/heavy-duty aluminum foil is best so the muffin doesn’t burn before it has a chance to heat through (3-5 minutes, depending on the temperature of the grill).

Breakfast Sandwich Add-Ins:

We love adding something fresh to the sandwich when serving. A fresh ingredient like salad greens, avocado or your favorite sauce is a chef’s secret to making something taste like it was freshly cooked. Serve breakfast sandwiches with:

• Mayonnaise


• Guacamole


• Sriracha or Tabasco hot sauce


• Avocado, sliced


• Fresh Spinach leaves


• Tomato, freshly sliced

More Make-Ahead Breakfast Ideas:

These are our most popular breakfast ideas that can be made-ahead:

Watch How to Make Freezer-Friendly Breakfast Sandwiches:

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Make-Ahead Freezer Breakfast Sandwiches

Prep Time: 7 minutes

Cook Time: 23 minutes

Total Time: 30 minutes

Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and is easy to scale up or down.

Skill Level:

Easy

Cost to Make:

$6-$8

Keyword:

freezer breakfast sandwiches

Calories: 455 kcal

Servings: 6 breakfast sandwiches

• 
  8
  eggs
  (large)
  


• 
  1/4
  cup
  milk
  


• 
  1
  Tbsp
  sour cream
  or plain Greek yogurt
  


• 
  1/2
  tsp
  sea salt
  or to taste
  


• 
  1/4
  tsp
  black pepper
  


• 
  1/2
  cup
  mozzarella cheese
  shredded or your favorite cheese
  


• 
  6
  English muffins
  


• 
  2
  Tbsp
  butter
  plus more to grease the pan
  


• 
  4
  oz
  Monterey Jack Cheese
  (6 slices) or your favorite cheese
  


• 
  8
  oz
  Black Forest Ham
  (12 slices) or your favorite deli meat
  

1. 
   

   In a large mixing bowl, combine 8 eggs, 1/4 cup milk, 1 Tbsp sour cream, 1/2 tsp salt and 1/4 tsp pepper and whisk thoroughly. Stir in 1/2 cup mozzarella cheese.  Pour mixture into buttered 9x13 casserole and bake at 350˚F for 18-20 minutes or until fluffy and not wet on top when poked with your fingertips. Remove from the oven cool 10-15 min in the pan then cut into 6 equal squares or use a large round cookie cutter to cut out 6 circles.

   
   


2. 
   

   Set the oven to broil on high heat. Cut English muffins into halves and butter the cut side and place cut side up on a rimmed baking sheet. Broil in the center of the oven for 2-4 minutes or until the tops are golden and lightly crisp. Remove from the oven and lightly cool while preparing toppings.

   
   


3. 
   

   Assemble the breakfast sandwiches with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham and finally the top bun.

   
   


4. 
   

   Wrap tightly in plastic wrap (or in aluminum foil if using for camping) then place in a large freezer-safe ziploc bag and refrigerate up to 1 week or freeze up to 2 months.

   
   

To Reheat Breakfast Sandwiches:
*From frozen: remove plastic wrap, place on a paper towel and microwave 3 min on high, (turning halfway) or until warmed through.
*From thawed:  thaw overnight in refrigerator, remove plastic wrap, and microwave on paper towel-lined plate 1 min or just until hot. Air Fryer - heat at 350˚F for 5 minutes or until cheese is melted.
*For camping - thaw sandwich, keep tightly wrapped in heavy-duty aluminum foil and place onto grill or over campfire for 3-5 min, depending on grill temperature.

Nutrition Facts

Make-Ahead Freezer Breakfast Sandwiches

Amount Per Serving

Calories 455
Calories from Fat 207

% Daily Value*

Total Fat 23g
35%

Saturated Fat 11g
55%

Cholesterol 293mg
98%

Sodium 1389mg
58%

Potassium 373mg
11%

Total Carbohydrates 30g
10%

Dietary Fiber 2g
8%

Sugars 3g

Protein 31g
62%

Vitamin A
15.6%

Calcium
34.2%

Iron
13.6%

* Percent Daily Values are based on a 2000 calorie diet.

When it comes to cleaning veggies, water is effective at removing most bacteria. But if you want an alternative way to clean your produce, try a homemade vegetable wash of vinegar, lemon juice, and water!

Have you ever wondered how exactly you should wash produce? Is rinsing veggies with water enough to clean off residue or bacteria? Do you need a fancy, store-bought cleaner? Or should you actually leave some dirt on your veggies to, ya know, boost gut health?

Well, my veggie-loving friends, I come bearing answers.

Does rinsing vegetables really help?

Rinsing vegetables with water can remove most of the bacteria that may exist on the surface of veggies.

In fact, several studies have found that water is highly effective at removing bacteria and residue (1, 2).

Examples of bacteria that may infect vegetables include Salmonella, E. coli, and Listeria. These bacteria can cause foodborne illnesses in humans that are highly unpleasant and can even be fatal in some instances (3).

So, yes, rinsing vegetables with water certainly helps reduce your risk of ingesting harmful bacteria. It’s a very simple, but incredibly important, process that can help you stay safe.

This is especially true if you are consuming raw fruits or vegetables, since cooking and heating foods also helps to kill bacteria.

Is produce wash necessary?

Most store-bought produce washes are not necessary, and have not been shown to be any more effective at removing bacteria than rinsing vegetables with water (4).

What’s more, some commercial produce washes may leave a chemical residue that probably shouldn’t be consumed.

However, homemade vegetable wash made with water, vinegar, and lemon juice is a safe and effective option for cleaning vegetables.

Studies suggest that acetic acid, found in vinegar, and citric acid, found in lemon juice, may be particularly effective at killing some types of bacteria, such as E. coli, on leafy greens (5, 6, 7).

In addition, one study found that a vinegar and water solution was significantly more effective than water alone on killing Salmonella on apples (8).

But other studies note that vinegar-based washes do not work any better than water against different bacteria, like Listeria (2).

Overall, vinegar-based veggie washes may remove more bacteria than water alone, at least on some types of produce, but research is mixed.

How should you wash vegetables?

At the very least, you should run all vegetables under cold water for 30-60 seconds to remove dirt and bacteria.

Here are some other tips for washing vegetables (9):

• Use your fingers to massage fruits or vegetables with soft skins, like tomatoes, while you are running them under water. For produce with hard skins, like potatoes or carrots, use a veggie brush.
• Dry washed produce with a clean cloth or paper towel.
• Even if you don’t plan to eat the skin of a fruit or vegetable, you should still wash it. Bacteria can get into small crevices and/or get transferred to the flesh when you slice it.
• Wipe mushrooms with a wet paper towel to remove dirt.
• Separate leafy greens before washing. If they are very dirty (i.e. beet greens), you can put them in a bowl with cold water and move them around with your hands to dislodge any dirt. Rinse with cold water afterwards, and dry with a paper towel.
• Broccoli and cauliflower can be immersed into cold water for one or two minutes and then rinsed.
• Avoid using detergent or soap to wash produce.
• Keep your sink and hands clean.

As noted above, homemade vegetable wash spray (made from vinegar and lemon) is also effective at removing bacteria, and may be especially good to use on leafy greens (after they have been separated and rinsed).

To use a homemade wash, simply spray your produce (with enough to cover the surface), let it rest for a minute or two, then rinse with cold water.

A vinegar spray shouldn’t drastically affect the taste of your fruits or vegetables, but it may slightly alter it.

For my favorite DIY fruit and veggie wash, check out the recipe below! If you’re looking for a good glass spray bottle, I recommend these ones.

Homemade Vegetable Wash

An easy homemade veggie wash with vinegar, lemon, and water.

Author Lizzie Streit, MS, RDN

Ingredients

• 2 cups water
• 1 lemon juiced
• 1/4 cup white vinegar

Instructions

1. Mix together the water, lemon juice, and white vinegar in a small measuring cup or pitcher.

2. Carefully pour the mixture into a 16 or 20 ounce glass spray bottle. You may want to use a funnel, but you can also pour it via a measuring cup.

3. When you want to use the spray on produce, shake it up and apply a few sprays (enough to cover the skin) to your fruit or veggies. Let them sit for minute or two, and then wash with cold water.

Recipe Notes

This spray should not drastically affect the taste of produce, but it may slightly alter the taste of some veggies.

After you clean your veggies, be sure to browse the recipe library for some inspiration on how to use them in your cooking!

Enjoy,

Lizzie

Incredibly moist and downright delicious, this gluten free skillet cookie is a veggie-loaded dessert featuring zucchini, blueberries, and chocolate chips!

This post may contain affiliate links. For more information, see my affiliate disclosure.

If you’ve never had a skillet cookie before, you are MISSING OUT. And you need to drop everything and make this recipe right now. I’m serious, people.

Skillet cookies are pretty much the ultimate low-maintenance dessert. They have all the same benefits as a cookie, but require less effort.

They can (and should) be eaten right from the skillet. AND they’re usually moister, gooey-er, and arguably more delicious than regular cookies. Eating dessert straight out of the pan is also kind of fun, and makes me feel like I’m breaking the rules, which is cool.

Have I sold you on them yet?!

Just in case I haven’t, let’s talk about why this particular Chocolate Zucchini Gluten Free Skillet Cookie is the bomb.com.

1. It’s loaded with veggies, and is an excellent way to use up all the garden zucchini that you may have in abundance right now.
2. It’s made with almond flour, which is gluten free and lower in carbohydrates than your typical white flour.
3. It makes the perfect amount for 2-3 people, and can help you satisfy your sweet tooth without making the effort to whip up a whole batch of cookies.
4. Chocolate. Need I say more?

How to Make a Gluten Free Skillet Cookie

The process is similar to making any kind of cookie. Preheat the oven to 350 degrees F. Combine the dry ingredients (almond flour, baking soda, and salt) in a small bowl. I like Bob’s Red Mill Almond Flour.

Next, whisk together an egg, maple syrup, vanilla extract, and coconut oil (that’s solid but soft at room temp, not melted) in another bowl. Grate a small zucchini (to get ~1 cup).

Add the dry ingredients to the wet ingredients, and whisk or mix until well combined. Fold in the blueberries and grated zucchini.

Pour the batter into a greased 8-inch cast iron skillet (that’s the one that I used for reference). Use a rubber spatula to spread it out. Sprinkle the chocolate chips on top. Pop in the oven for 25-30 minutes, or until the edges are brown.

Tips and Tricks for Making the Perfect Skillet Cookie

A note about texture: This skillet cookie is moister than a typical cookie, partially because of the coconut oil and zucchini.

That’s why I recommend keeping the coconut oil solid but soft (a.k.a. in its natural state at room temp). Room temperature butter can also be used. Melted coconut oil or butter would make it too moist.

Because the cookie is so moist (and DELICIOUS), it’s meant to be eaten out of the skillet (ideally when it’s still warm). However, you can still slice it into pieces if you would rather eat it that way. They shouldn’t fall apart, but they will be more fragile than a regular cookie.

Skillet cookie pieces can be stored in the an airtight container in the fridge for a few days.

Can you substitute coconut flour for almond flour?

I have not personally tried this recipe with coconut flour, but it may work with 1/2 cup coconut flour (as opposed to 1.5 cups almond flour). Please report back if you try!

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

For other veggie-loaded sweets, check out: Beet and Carrot Veggie Applesauce, Zucchini Carrot Oat Muffins, Carrot Banana Breakfast Bread, and Fudgy Beet Brownies.

Chocolate Zucchini Gluten Free Skillet Cookie

A veggie-loaded healthy dessert with grated zucchini, almond flour, fresh blueberries, and chocolate chips.

Author Lizzie Streit, MS, RDN

Ingredients

• 1.5 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/4 cup maple syrup
• 1/4 cup coconut oil solid but soft at room temp; can sub room temp butter
• 1 tsp vanilla extract
• 1 cup zucchini grated; about 1 small zucchini
• 1/2 cup blueberries
• 1/4 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast iron skillet and set aside.

2. In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the egg, maple syrup, coconut oil, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk or stir until well combined.

3. Fold in the grated zucchini and blueberries, and stir. Transfer the batter to the skillet and use a rubber spatula to spread it out. Sprinkle the chocolate chips on top of the cookie.

4. Bake for 25-30 minutes, or until the edges are brown and slightly crispy.

5. Enjoy warm, right out of the skillet!

Recipe Notes

This can be sliced into pieces if you want to serve more people. They will be more fragile than a regular cookie but shouldn’t fall apart.

Don’t forget to pin this Chocolate Zucchini Gluten Free Skillet Cookie now to make later!

Enjoy your dessert!

Lizzie

This post was sponsored by Blue Diamond® as part of an Influencer Activation and all opinions expressed in my post are my own.

Summer is in full swing, which means plenty of opportunity for summer get together. Now, of course when you have guests over, it’s not too long until people are ready for a bite to eat. The best thing about summer entertaining is that it’s usually casual and effortless, with tasty, no-cook foods that you can serve your guests.

One of my all time favorites are snack boards. The great thing with a snack board is that you can mix and match with different ingredients and flavors, such as dips, crackers, olives, cheese, cured meats, as well as dried fruits and nuts. Recently, I picked up these Blue Diamond Almonds & Fruit Sea Salt & Whole Blueberry and Almonds & Fruit Fiery Ghost Pepper & Tart Cherry at Walmart and they have quickly become my go-to ingredients for elevating my snack boards this summer!

The almonds are perfectly seasoned and absolutely wonderful to share with friends and family. Blue Diamond Almonds & Fruit is the perfect way to add a touch of sophistication to your summer snacking. Classic flavor combinations like Sea Salt and Whole Blueberry are always a crowd pleaser, and then there’s the dynamic combination of Fiery Ghost Pepper and Tart Cherry that is both sweet and spicy – these flavors really wake up your palate! You can them to a cheese and charcuterie board, sprinkle them over a salad, or simply pour them into a bowl and enjoy them all on their own. It’s perfect for adding a touch of elegance to summer parties, picnics and pool gatherings!

Almonds & Fruit is also a satisfying snack I can feel good about. Using the finest California almonds and real fruit pieces, each serving is packed with nutrients and robust flavor. 

You can find these varieties of Blue Diamond Almonds & Fruit readily available at Walmart, the perfect one-stop shop. We have one close to our home so it’s always easy to make a run to grab all of our essentials at low prices. When you shop at Walmart, you can save even more by using this ibotta offer!

Be sure to visit the Blue Diamond brand page and follow Blue Diamond on Twitter, Facebook, and Instagram for more summer snack inspirations!

This is the BEST ever garlic scape soup! It’s incredibly fresh and loaded with flavor, but only has a handful of simple ingredients. If you’re not cooking with garlic scapes yet, it’s time to give them a try in this vegetarian soup!

This post may contain affiliate links. For more information, see my affiliate disclosure.

Garlic is one of the top five herbs out there, am I right? It adds a pungent, strong flavor to dishes and a slew of health benefits, too.

But did you know that other parts of the garlic plant are edible, not just the cloves? Yep, the curly, green flower stems that grow up from the bulb–garlic scapes–are not only safe to eat, but also a real treat to use in recipes.

Garlic lovers, rejoice!

How do you use garlic scapes?

Garlic scapes taste just like garlic, but with a little less kick and a faint hint of scallions or chives. They can be used in place of garlic in most recipes. You can add scapes to soups, stir fries, eggs, salads, pasta, and more.

They also taste delicious grilled, like in my Charred Garlic Scapes with Parsley Butter.

Nutrition of Garlic Scapes

In terms of their nutrition and possible health benefits, garlic scapes are similar to garlic bulbs.

They are rich in vitamin C and a number of beneficial plant compounds that may act as antioxidants and help fight underlying cell damage that leads to disease (1, 2).

Consuming garlic scapes may help reduce the risk of heart disease and inhibit the growth of tumors, among other benefits (3).

Where to Buy Garlic Scapes

Garlic scapes are sold in bunches at grocery stores and farmers markets in late June and early July. They are harvested at this time to allow the garlic plant to focus its energy on growing its bulb.

Ingredients in Garlic Scape Soup

Even though it may seem counterintuitive to eat soup in the middle of July, you’re going to want to make this one! The ingredients and process are unbelievably simple, but the flavor is incredible.

Here’s what you need for this recipe:

• Garlic scapes
• Sweet onion
• Mini white potatoes or russet potatoes
• Vegetable stock
• Sour cream or plain Greek yogurt
• Salt and pepper
• Fresh herbs for garnish: dill, chives, etc.

How to Make Garlic Scape Soup

To make this recipe, start by dicing the onion and roughly chopping the scapes. Add them, and some olive oil, to a big pot over medium heat. Cook for a few minutes, or until the onion starts to get tender.

(Pro tip: I like to use a slightly bigger pot than I need, so that when I use my immersion blender to blend the soup, I don’t get any hot liquid splashing up at me.)

Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil, then immediately reduce the heat to a simmer/low boil and cover. Cook for 15 minutes, or until the potatoes are fork tender.

Turn off the heat, and use an immersion blender to puree the soup. Or transfer it carefully to a regular blender in batches. Stir in the sour cream or Greek yogurt and mix until it’s melted.

Ladle the hot soup into bowls and top with fresh herbs, such as dill and/or chives. Enjoy!

For some other veggie-forward soups, check out:

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

Potato Garlic Scape Soup

A creamy and flavorful garlic scape soup recipe with simple ingredients. Vegetarian and gluten free.

Author Lizzie Streit, MS, RDN

Ingredients

• 2 tbsp olive oil
• 1.5 cups garlic scapes roughly sliced; about 3 bunches or 20 scapes
• 1 sweet onion diced
• 4 cups white potatoes diced; about 8-10 mini potatoes or 1-2 russet potatoes
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable stock
• 1/4 cup sour cream or plain Greek yogurt
• Fresh herbs for serving; dill or chives taste great

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced garlic scapes and diced onion. Cook, stirring occasionally, for 5-7 minutes or until the onion is tender.

2. Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil. Cover and turn down heat to a low boil/simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

3. Turn off heat and use an immersion blender to blend the soup. If you do not have an immersion blender, transfer the soup in batches (very carefully) to a regular blender and blend until smooth.

4. Stir in the sour cream or yogurt and mix until melted. Ladle the soup into bowls and top with a generous portion of fresh herbs, such as dill or chives. Enjoy warm!

Recipe Notes

This soup will last in the fridge for 3-4 days in an airtight container. Reheat in a small saucepan on the stove or in the microwave for 1-2 minutes on high.

Remember to pin this recipe now to make later!

Happy middle of the week!

Lizzie