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need tips on freezing food for later

mygrl4meee
mygrl4meee Posts: 943 Member
edited January 31 in Food and Nutrition
I enjoy cooking batches of food and freezing them. It makes it quick and easy for when I need to eat away from home. I love to make breakfast sandwiches and the first time I did it they turned out great. It seems like with each time I make them the muffin is soggy. I do let them cool before wrapping them up. I let them defrost over night in the fridge so we don't cook them from frozen. I been doing most egg,ham and cheese muffins. I a wondering if the water content in the ham is causing the problem. My son loves them too and I don't want to quit making them. Any tips? I like the idea of freezing them cause its not something we will eat daily.

Replies

  • Bridgetthegre
    Bridgetthegre Posts: 85 Member
    Freeze the ham, egg and cheese separately, and toast the muffin fresh in the toaster. If you put the blops of ham, egg and cheese on a oil sprayed cookie sheet covered with foil, you could probably remove them after they're frozen, place them in a bread baggie separated by waxed paper, and just pull them out as you use them. Nuke the sausage thingie and throw it on a freshly toasted muffin.

    If you wanted to have the muffins on hand, you could even leave those in the bag they came in and freeze them separately.
  • mygrl4meee
    mygrl4meee Posts: 943 Member
    Thanks for the suggestion. We don't normally take the breakfast sandwiches anywhere so toasting the muffins fresh will work.
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