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High Protein Leftover Turkey Breakfast Sandwiches (Freezer)

High Protein Leftover Turkey Breakfast Sandwiches (Freezer) - recipe card
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These freezer-friendly breakfast sandwiches pack 40 grams of protein per serving from a fluffy egg bake, leftover turkey, and sharp cheddar. The egg bake is seasoned with garlic and onion, layered with turkey and cheese, and sandwiched between toasted English muffins. Perfect for meal prep—wrap, freeze, and reheat for a quick, satisfying breakfast.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 1/2 cup bell pepper, finely diced
  • 8 ounces cooked turkey breast, shredded or chopped
  • 4 English muffins, split
  • 4 slices (1 ounce each) sharp cheddar cheese

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with cooking spray or a thin layer of olive oil. Set aside.
  2. In a large bowl, whisk together the eggs, milk, kosher salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy, about 1 minute. The froth helps create a lighter texture in the bake.
  3. Heat the olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper and sauté until softened and lightly golden, about 5-7 minutes. Stir occasionally to prevent burning. Remove from heat and let cool slightly.
  4. Stir the sautéed vegetables and shredded turkey into the egg mixture until evenly distributed. Pour the mixture into the prepared baking dish.
  5. Bake for 20-25 minutes, or until the eggs are fully set and the center no longer jiggles when gently shaken. A knife inserted into the center should come out clean. Do not overbake, or the eggs will become rubbery.
  6. Remove from the oven and let cool in the pan for 5 minutes. Then, using a sharp knife, cut the egg bake into 4 equal squares. Carefully lift each square out with a spatula.
  7. While the egg bake cools, toast the English muffin halves. You can do this in a toaster, or place them cut-side up on a baking sheet and broil for 1-2 minutes until golden brown. Toasting prevents sogginess when reheating.
  8. To assemble each sandwich, place one egg square on the bottom half of an English muffin. Top with 2 ounces of turkey (half of the shredded turkey per sandwich) and a slice of cheddar cheese. Close with the top half of the English muffin.
  9. If serving immediately, you can microwave each sandwich for 20-30 seconds to melt the cheese, or place them in a 350°F (177°C) oven for 5 minutes until heated through and cheese is melted.
  10. For freezing: Wrap each sandwich tightly in plastic wrap, then place in a freezer-safe zip-top bag. Label with the date. Freeze for up to 2 months.
  11. To reheat from frozen: Remove plastic wrap and wrap sandwich in a paper towel. Microwave on high for 1.5 to 2 minutes, flipping halfway through, until heated through. Let stand for 1 minute before eating. Alternatively, thaw in refrigerator overnight and microwave for 45-60 seconds.
  12. To reheat from thawed: Microwave on high for 45-60 seconds, or until hot. For a crisper texture, reheat in a toaster oven at 350°F (177°C) for 5-7 minutes.

Notes

Storage: Refrigerate assembled sandwiches in an airtight container for up to 4 days. Freeze for up to 2 months. Reheating: From frozen, microwave on high for 1.5-2 minutes, flipping halfway. From thawed, microwave 45-60 seconds. For best texture, reheat in a toaster oven at 350°F (177°C) for 5-7 minutes. Turkey safety: Ensure leftover turkey is cooked to an internal temperature of 165°F (74°C) before using. Protein boost: For an extra 5g protein per serving, add 1/4 cup cottage cheese to the egg mixture before baking.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-leftover-turkey-breakfast-sandwiches/