Freezer Meal Recipes / Breakfast / Diet OAMM: Egg White Breakfast Sandwich

Diet OAMM: Egg White Breakfast Sandwich

A great, low calorie, healthy option for starting your day!
8 Servings Meet The Cook Print
Diet OAMM: Egg White Breakfast Sandwich

Ingredients

  • 2 individual Egg
  • 21 individual Egg Whites
  • ¼ cups Milk
  • 1 cup dice Mushrooms
  • 1 cup dice Bell Pepper, Green
  • 8 individual Sandwich Thin
  • 8 individual Turkey Bacon, Cooked
  • 8 individual Cheddar Cheese, Sharp, 2%, Sliced

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Plastic Wraps
  • Cooking Sprays
  • Baking Pan, 8x8s
  • Labels

Nutritional Information

  • Serving Size: 1 sandwich
  • 262 Calories
  • 7g Fat
  • 3g Sat Fat
  • 71mg Cholesterol
  • 707mg Sodium
  • 294mg Potassium
  • 23g Carbs
  • 6g Fiber
  • 5g Sugars
  • 31g Protein
  • 7 WW+ Points
  • 6 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, whisk together eggs and egg whites until completely blended.
  2. Gradually whisk in milk. Stir in mushrooms and green bell peppers.
  3. Pour egg mixture into greased baking dish.
  4. Bake at 350 degrees uncovered for 10 minutes.
  5. Stir, and bake an additional 10 to 15 minutes, or until eggs are set.
  6. While eggs are baking, toast sandwich thins in toaster.
  7. Let eggs cool.
  8. After eggs have cooled, cut into equal servings.
  9. Place one egg serving, one piece of bacon, and one slice of 2% cheese in between each sandwich thin.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together eggs and egg whites until completely blended.
  2. Gradually whisk in milk. Stir in mushrooms and bell peppers.
  3. Pour egg mixture into greased baking dish.
  4. Bake uncovered at 350 degrees for 10 minutes.
  5. Stir, and bake an additional 10 to 15 minutes, or until eggs are set.
  6. While eggs are baking, toast sandwich thins in toaster.
  7. Let eggs cool.
  8. After cooling eggs, cut into equal servings.
  9. Place one egg serving, one piece of bacon, and one slice of 2% cheese in between each sandwich thin.
  10. Wrap each sandwich in plastic wrap and place into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat in microwave for 30- 60 seconds.

20 Comments

Join the discussion
      1. I used the Aldi Fit & Active egg substitute. A 16 oz. carton = 8 eggs, and I calculated 2/3 of an egg to = 1 egg white. Long story short, I used 4 cups (2 cartons) for this recipe, and it turned out wonderfully!

        1. Ah! This was my exact question, and I’m headed to Aldi right now! I love this community of cookers πŸ™‚

        2. Isn’t the community great Rebecca? That is one of the things even I as a writer love as well! Happy Cooking!

  1. Using the new Points Plus from Weight Watchers, this uses 4 points πŸ™‚ This will be a great breakfast for my family. Thanks!

  2. I thought there were really good. I am trying to figure out the best way to freeze/thaw – I am finding them watery – although that doesn’t stop me from enjoying them. Any ideas?

    1. hmmm…I usually freeze the entire sandwich after assembling. Then, to thaw, it works best to put in the refrigerator overnight or let thaw at room temperature for a couple of hours before heating up in the microwave. I haven’t had problems with them being watery if I do it that way. Every once in a while I even pop it in the microwave straight from the freezer and it seems to work ok. How have you been trying it?

      1. I have been assembling the, wrapping in plastic wrap and putting them all in a ziploc. I have thawed out overnight – still wrapped in plastic in the fridge. I heated on a paper towel as per the instructions. I would say it is me – but 2 of my friends have had the same experience. I have been experimenting by thawing overnight in the frige wrapped in a paper towel in a bag – then reheating on a dry towel flipping part way through. We are getting closer but don’t have the times quite down yet

  3. I am with Sharon on this one. These sandwiches didn’t work that well for me, and I’ve done egg-wiches before without this problem, but in those instances I scrambled the eggs stovetop. No matter what I do, the bottom half of the sandwich is totally soaked. I individually wrapped them in plastic. I’ve tried letting them thaw overnight in the fridge, and just re-heating from frozen state. Either way I’ve ended up with a soggy mess. πŸ™

  4. If soggy is particularly bothersome, then try placing a small sheet of plastic wrap over the lower half of the bread, add egg/bacon/cheese and wrap in plastic, top with top bread and then wrap the whole sandwich in another sheet of plastic wrap. Thaw without unwrapping. Then, remove the plastic wrap, assemble the sandwich, wrap in paper towel and warm.

  5. I found them very soggy as well. I wrapped in wax paper and froze in a ziplock bag. I tried defrosting overnight in the fridge and for just a couple hours the morning of but still haven’t got the reheating right.

  6. Try just freezing the egg, cheese, and bacon then while that is warming in the microwave toast the muffin and put together. I have found that you can do this from either frozen or thawed.

  7. I know this is an older recipe, but I am curious why the eggs get watery after this sandwich is reheated… I was super excited about grab and go healthy breakfast sandwich, but when I thawed/reheated as per the instructions my eggs were soggy and if squeezed water would actually drip out of them. I find this odd. Really bummed about the 16 soggy sandwiches waiting for me in the freezer. πŸ™

    1. CLJohnson had a great suggestion above to try wrapping just the filling in plastic before freezing and then wrap the whole sandwich in another sheet of plastic wrap to help prevent sogginess. You would thaw in the fridge without unwrapping. Then, remove the plastic wrap, assemble the sandwich, wrap in paper towel and warm in the microwave.

    2. I wrap mine in foil and freeze. Then in the morning I take it from the freezer and put it directly in the oven, start the oven to 350 degrees and go get ready for my day (about 25-30 min…but have left it in longer and it’s been fine). As I’m heading out the door, I turn off the oven, wrap the sandwich in a paper towel and then eat it when I get to school (I’m a teacher). Best and easiest thing I’ve ever done! Also, I leave the veggies out, and use Canadian bacon. I think the veggies contribute to the “watery” sandwich.

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