Freezer Breakfast Sandwiches with Stonefire® Protein Rounds

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Mornings move fast. Your breakfast should keep up. These make-ahead sandwiches stack maple-kissed sausage, fluffy baked eggs and melty cheddar between two golden Stonefire^® Protein Rounds, so weekday you just has to grab, reheat and go.

The secret is the round. Soft, sturdy and packed with protein, it holds up to everything you pile on without turning to mush, and it toasts to that signature Stonefire char you can taste in every bite. Make a batch of six on Sunday, tuck them in the freezer, and future you gets a hot, hearty, protein-loaded breakfast in minutes. No drive-thru required.

This is the kind of breakfast that actually fuels your day. Experience the taste, taste the experience, and let's get cooking.

Ingredients

1 lb. ground breakfast sausage
1 tbsp. pure maple syrup
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp .dried sage
1/4 tsp. crushed red pepper flakes
Kosher salt + freshly cracked black pepper
12 large eggs
1/2 cup cottage cheese
2 tbsp. finely chopped green onions or chives
1/2 tsp. garlic powder
6 Stonefire^® Protein Rounds
6 slices sharp cheddar or pepper jack
Butter, softened

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Directions

In a bowl, mix the sausage, maple syrup, garlic powder, onion powder, smoked paprika, sage, red pepper flakes, salt and pepper. Divide into 8 portions (may have some leftover) and form into thin patties slightly larger than the Protein Rounds. Cook in a skillet over medium heat for 3–4 minutes per side, until browned and cooked through.
Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Whisk together the eggs, cottage cheese, green onions, garlic powder, salt and pepper. Pour into the pan and bake for 15–18 minutes, until the eggs are just set. Let cool slightly, then cut into 8 squares or rounds that fit the Protein Rounds.
Place the Protein Rounds bottom-side up on a baking sheet. Lightly butter and toast in the 350°F oven for 5–7 minutes, until lightly golden and warmed through.
Layer each toasted Protein Round with a baked egg, slice of cheese and a sausage patty.
Let the sandwiches cool completely. Wrap each tightly in parchment paper or foil, then transfer to a freezer-safe bag. Freeze for up to 3 months.
For best results, thaw overnight in the fridge. Reheat in a 375°F oven for 12–15 minutes, until warmed through and the cheese is melty. You can also air-fry at 375°F for 5–7 minutes.

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