meal prep these freezer breakfast sandwiches to save you time

Ingredients

• 12 large eggs Eggs (free‑range, large)
• 1/2 teaspoon Salt (fine sea salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Cheddar Cheese (sharp cheddar, shredded)
• 6 pieces Croissant Buns (store‑bought butter croissants, split horizontally)
• 6 slices Beef Bacon (thin sliced)
• 1 tablespoon Brown Sugar (light brown sugar)
• 6 slices Smoked Gouda Cheese (thinly sliced)
• 1 whole Avocado (ripe, sliced, optional for serving)
• to taste Hot Sauce (optional, for serving)

Instructions

1. Whisk Eggs

   Crack 12 eggs into a mixing bowl, add 1/2 tsp salt and 1/4 tsp black pepper, and whisk vigorously until the mixture is completely smooth and slightly frothy.

   Time: PT5M

2. Cook Scrambled Eggs with Cheddar

   Heat the non‑stick skillet over medium heat. Pour in the egg mixture, let it sit 10 seconds, then gently stir with a spatula. When the eggs are about half‑set, sprinkle 1 cup shredded cheddar over the top and continue stirring until the eggs are fully cooked and the cheese is melted.

   Time: PT4M

3. Toast Croissant Buns

   Split the 6 croissant buns horizontally. Place them cut‑side up on a baking sheet lined with parchment paper and toast in a pre‑heated oven (350°F) or toaster until lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

4. Caramelize Beef Bacon

   In a second skillet over medium‑high heat, lay the 6 slices of beef bacon. Sprinkle 1 tbsp brown sugar evenly over the bacon. Cook, turning once, until the sugar caramelizes and the bacon is crisp, about 5 minutes.

   Time: PT5M

5. Assemble Sandwiches

   On the bottom half of each toasted croissant, place a generous scoop of the cheddar‑egg scramble, followed by a slice of caramelized beef bacon, then a slice of smoked Gouda. Add optional avocado slices if desired, and top with the bun’s upper half.

   Time: PT3M

6. Wrap and Label

   Wrap each sandwich tightly in sandwich wrap paper, ensuring no air pockets. Place the wrapped sandwiches on a tray and label each with the preparation date using kitchen labels.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g