Lemon Dill Freezer Breakfast Sandwich Recipe

breakfastSheri SpalloneComment

Lemon Dill Freezer Breakfast Sandwich Recipe

You might think, lemon, dill, and eggs...for breakfast...What?  Cherchies® Lem 'n Dill, our first seasoning blend (1978), has been a staple in our home for years, gracing dips, seafood, chicken, potatoes, corn on the cob, and so many other recipes, including eggs (check out our blog, for recipes).

My first introduction to Lem 'n Dill and Eggs came from my hubby when we were first married and I was home sick.  My hubby made me "Egg in a Cup" (my mother-in-law's infamous sick day recipe), and as you may have figured, Lem 'n Dill was featured (I thought...What??).  

I've mentioned we have three kiddos, (21, 14, and 12).  The amount of food they consume (plus their friends) is crazy, so saving money is always a top priority. They love those frozen breakfast sandwiches, but before I know it, the sandwiches are gone (breakfast, snacks, etc)!  Yikes!

To stretch a buck, I thought, "I can make my own version and freeze a bunch", and since my family loves lem 'n dill and eggs, why not try it on breakfast sandwiches (We love eggs with Lem 'n Dill).  

If you've been following our blog,  you'll remember our family's one-bite rule.   I'm so proud of my kiddos because they eat just about everything now, including Lem 'n Dill breakfast sandwiches.  They were a hit! Score another for mom!  

The Lem 'n Dill adds that nice tang to the sandwiches!  You need to try Lem 'n Dill and eggs.  It may change your palate forever.  Here's how the sandwiches are made:



Separate English muffins in half and place English muffins on a baking sheet.  Broil (could use a toaster if making a few) for a couple of minutes, until lightly browned.  After muffins are toasted add a tiny bit of butter to each muffin half.  Set aside.

Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.  Crack an egg into each muffin tin and sprinkle eggs with Cherchies® Lem 'n Dill Seasoning (you could mix eggs and Lem 'n Dill with a fork to scramble if you'd like).  Bake eggs in oven for 10-12 minutes, or until eggs are cooked (If you're going to eat immediately, rather than freeze, cook eggs according to your preference.  In other words, if you like your eggs a little runny, then cook less).

While eggs are cooking, slice up sausage into patties.  In a large skillet, cook sausage patties until cooked through.  Drain on paper towels.  

Remove eggs from oven, and using a spatula, gently remove eggs from muffin tins and place on parchment paper.  If planning to eat immediately, keep the oven on to warm sandwiches at the end.

To assemble the sandwiches, begin with the muffins, then to one half, add the egg and the sausage patty, and to the other half, add the cheese (we used cheddar for these sandwiches). Oh my goodness, my mouth is already salivating! 

Combine the two halves to make a sandwich.  At this point, you could wrap each sandwich in plastic wrap and place in the freezer for later.  Or...

You could heat it up in the oven for a couple of minutes, or the microwave for 30 seconds (until the cheese is melty), and devour it!  Trust me, you'll be hooked on Lem 'n Dill and eggs too.  Enjoy!