Cauliflower Herb Recipe Freezer Breakfast Sandwiches

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Stock your freezer with these frozen cauliflower and herb breakfast sandwiches, and you'll have hearty, healthy breakfasts ready and waiting for you!

When I planned my fall recipe calendar, I couldn't help but add another breakfast sandwich to the list. I previously shared these healthy freezer breakfast sandwiches (which are spinach and feta flavored) last fall, and these bacon and mushroom freezer breakfast sandwiches in May… but it's time for another flavor!

We love the freezer breakfast sandwiches in our house because they are very freezer friendly, they really fill you up in the morning and they are also incredibly delicious!

The only thing about freezer breakfast sandwiches you see on the web is that they are often just egg, cheese, meat and English muffins. I like to squeeze a few veggies whenever possible, and you might be surprised to find that every serving of today's cauliflower herb freezer breakfast sandwiches hide half a cup of cauliflower with rice. And you will probably never guess.

Why do I love freezer breakfast sandwiches? The "easy" factor. You stir some ingredients and bake your eggs. Let them cool, cut them, gather and freeze.

Secondly? They are filling up. I hate when I'm hungry an hour after my breakfast and never feel that way with breakfast sandwiches.

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In third place? Convenience! They freeze incredibly well, thaw and reheat very well, and are easy enough to eat while running.

This time, I wanted to make a double batch of these breakfast cupcakes. I thought about making them in a 9 x 13-inch skillet, but decided that the eggs might be too high and too short for sandwiches. So I went for two 8 x 8 inch pans.

This worked very well, although I recommend using a glass baking pan if possible as I had a hard time cleaning our metal baking sheet… it should cook hotter than the glass pan and probably could have used a little less time in the oven.

These cauliflower herb freezer breakfast sandwiches hide not only a large amount of curly cauliflower, but some herbs as well: basil, oregano, and dill. They're inspired by the cauliflower herbal freezer breakfast cupcakes in this post with 7 healthy breakfast cupcakes.

I covered them with a slice of Swiss cheese and ham, because they were a little bland on their own. Ham and Swiss really go well with the cauliflower herb flavors and together they make a really delicious breakfast!

As with the other egg muffin recipes on my site, you can cut your eggs into circles or squares. Although I have both represented, we usually make squares. They're not that pretty, but then you have no problem to deal with.

Tips for perfect cauliflower and herb sandwiches for breakfast

breakfast spinach and cauliflower herb sandwiches

Course: breakfast

American kitchen

Keyword: 30 minutes, eggs, freezer

Calories: 408kcal

Servings: 4

Stock your freezer with these frozen cauliflower and herb breakfast sandwiches, and you'll have hearty, healthy breakfasts ready and waiting for you!

Preparation time 10 minutes

Cook time 25 minutes

Total time 25 minutes


  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups curly cauliflower
  • 1 teaspoonful of oregano
  • 1 teaspoon of basil
  • 1/2 teaspoon of dill
  • 4 slices of Swiss cheese or mozzarella
  • 4 slices of ham
  • 4 whole English muffins


  • Heat oven to 375 ° F.

  • Drizzle 8 x 8-inch glass plate with oil and set aside.

  • Mix together eggs, milk, salt, pepper, cauliflower, oregano, basil, and dill. Pour into prepared baking sheet and bake for 25 minutes, or until center no longer moves.

  • Let cool, then cut into circles and squares and make English muffins, covering with a slice of cheese and ham.

To reheat

  • Thaw completely if frozen (you can do this in 30 second increments in the microwave). Microwave until cheese is melted and muffins are heated through the middle

  • I recommend crunching in a pan, in a sandwich press, or on an indoor grill (like a George Foreman)


Serving: 1 quick sandwich | Calories: 408kcal | Carbohydrates: 30 g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 321mg | Sodium: 607 mg | Fiber: 2g | Sugar: 3g

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