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Freezer Friendly Mini Egg Sandwiches

Servings 12 Sandwiches

Ingredients
  

  • 1 box Simple Mills Artisan Bread Mix
  • 8 eggs divided
  • 1/2 cup water
  • 2 tablespoons oil
  • 2 tablespoons apple cider vinegar
  • 1 zucchini

Instructions
 

  • Preheat oven to 350 degrees.

Follow instructions on Simple Mix box for dinner rolls

  • Whisk 2 eggs, water, and oil in a large bowl. Add baking mix and combine.
  • Pour batter into 12 lightly greased muffin tins, filling each 1/2 full.
  • Bake 25 minutes.

Prepare eggs

  • Crack 6 eggs into a bowl and whisk together.
  • Shred one zucchini and add to eggs.
  • Heat a small pan over medium low heat and add a little bit of oil spray.
  • Cook eggs, 1/2 cup of the mixture at a time, until starts to bubble up and then flip and cook on the other side.
  • Remove egg from pan and repeat until all of the egg mixture is cooked.

Assemble sandwiches

  • After bread has cooked and cooled slightly, cut in half.
  • Cut egg pieces into approximate size of bread.
  • Add 1-2 egg pieces per roll.
  • Freeze for a grab and go breakfast.

Notes

Customize it
  • Add mayo or another favorite condiment to the bread. 
  • Add in a slice of salami, bacon or prosciutto. 
Serve it
  • Let thaw overnight or pull from the freeze the morning of. 
  • Microwave or warm in a low oven. 
  • Serve with some added greens, avocado and sauerkraut. 
 
***Option for eggs: add egg mixture to muffin tin and bake at 350 degrees for 10-15 minutes until desired level of doneness, instead of cooking on stove top.