The Best Ham and Egg Breakfast Sandwich (freezer-friendly)

Any hand-held breakfast-on-the-go that can sustain me for over eight hours deserves to be documented on this blog and passed along to you.

As I rushed out the door to the airport last Saturday morning, with a stash of warm ham and egg breakfast sandwiches tucked into my bag, I never imagined we’d be stuck in an airplane on the tarmac for nearly five hours before take-off. We had an 8:15AM departure, and the plan was to enjoy a leisurely lunch during a three-hour layover on our way to the small ski town of Smithers, BC.

But as it turned out, a winter storm had other plans for us, and that cheesy breakfast, eaten on the way to the airport at 6AM, was my last meal until about 4 in the afternoon.

Right now we’re hanging out on the West Coast for a few weeks, spending time with family up in Northern British Columbia. We’ve only just arrived (and are recovering from a trip that was filled with transit complications) but the plan is to cozy up in a ski cabin on Hudson Bay Mountain. We’ll be skiing in the sunshine all day and curling up with a book by the fire during the dark winter evenings.

I’m sure there will be a few more ham and egg breakfast sandwiches, too. Inspired by last week’s Cheesy Leek and Lentil Rolled Omelet with Artichokes these are, without a doubt, the best breakfast sandwiches I’ve ever eaten. And I enjoyed them before I was trapped on a plane for over nine hours…and they had come straight from the freezer.

A few leftover slices of veggie-packed omelet is the perfect filling for a breakfast sandwich, and the fact that it is rolled makes it all the more ideal. There is no waste (some versions cut out rounds of baked egg and leave the scraps behind), and the additional ingredients such as herbs and leeks round out the flavour of the sandwich for a truly memorable meal.

If you were on the fence about making my rolled omelet, the opportunity to have leftovers for these sandwiches should convince you to go ahead.

Whole-wheat english muffins provide the base, but any substantial bread will do – you don’t want it falling apart or getting soggy in the freezer. I had a few slices of leftover cider ham on hand, which was delicious with the egg roulade. You could also use thick-cut bacon, cooked, or your favourite cured, sliced ham.

Lastly I added cheese, and here again you could customize this ingredient to suit your taste – or use up whatever you have in the cheese drawer.

The photo above depicts how I keep my breakfast sandwiches from drying out in the freezer (parchment paper or foil) and getting soggy in the microwave (paper towel). Each one is individually wrapped, labeled and then frozen for future rushed mornings.

A bake in the oven will give you a toastier bun, but the microwave takes about 2 minutes to heat the sandwich right through to the center and that speed is the attraction of this do-ahead, on-the-go meal.


The Best Ham and Egg Breakfast Sandwich
5.0 from 2 reviews
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Recipe type: Breakfast
Author:
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Cook time:
Total time:
Serves/Yield: Serves 4
A hearty breakfast sandwich, perfect for prepping in advance and quick meals on the go.
Ingredients
  • 4 whole wheat English muffins
  • 4 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 thick slices ham
  • 4 rounds Cheesy Leek and Lentil Rolled Omelet about 1 inch thick
  • 4 slices Monterey Jack cheese
Instructions
  1. Split the English muffins open and arange on a tray. Stir together the mayonnaise and the Dijon mustard; spread evenly on the muffins.
  2. Place a slice of ham on four of the English muffins and top with a piece of rolled omelet. Finish with a slice of cheese and top with the second half of the muffin.
  3. Wrap the sandwich in paper towel and then a large sheet of parchment paper, making sure that it is airtight. If you are freezing these for a month or more, also wrapt them in foil. Freeze solid.
  4. To enjoy, remove foil and place in the centre of a microwave on a microwave safe plate. Heat for 1 1/2 - 2 minutes on medium high. Microwaves may vary.
  5. Carefully unwrap and enjoy hot.

Do you have a favourite breakfast on the go?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. Ohhhh yum! Looks incredible!

  2. La Torontoise says:

    Have a great vacation time!! Love this sandwitch idea!!

  3. These were great! I did make a couple of modifications to the egg mixture since I was making it just for the sandwiches (no lentils, added mushrooms and garlic). I also discovered that instead of rolling it I could use a ramekin to cut out the perfect size piece of egg for an english muffin!

  4. Old fan of Sandwich but never tried with Ham.

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