Freezer Breakfast Sandwiches made with baked eggs and topped with cheese, sausage, bacon, or ham on an English muffin. These make ahead sandwiches are easy and delicious.
Making meals ahead of time is one of the bests gifts you can give yourself. You will thank yourself each time you reheat one of these Freezer Breakfast Sandwiches or Freezer Breakfast Burritos! Check out my other Freezer Friendly Recipes like these Swedish Meatballs and Homemade Crepes!
Freezer Breakfast Sandwiches
These make ahead Freezer Breakfast Sandwiches are something that I have wanted to perfect for awhile now. I worried they might not live up to the hype, but boy was I totally wrong! Seriously, these breakfast sandwiches are not only delicious and simple, but they store wonderfully in the freezer and still taste great after rewarming them.
Another thing I wanted to point out is that you can definitely customize them. I make my freezer breakfast sandwiches with an english muffin because I think english muffins store best in the freezer, and my family loves them. You could also try making them with bagels, or sandwich thins.
Also, if you wanted to make them healthier there are so many ways to do this. I have a whole section (see below) with ideas of how to make healthy freezer breakfast sandwiches.
How to make freezer breakfast sandwiches:
Prepare the eggs: Whisk the eggs, milk, salt and pepper and pour the egg mixture into a greased 9×13 pan.
Bake: Bake for 18-22 minutes, or just until the center is set. When baking the eggs, make sure not to over-cook them! You want the center to be just barely set. The eggs will get cooked more when the breakfast sandwiches are reheated, so we want their texture to still be good, and not overcooked. Allow the eggs to cool and cut them into 12 squares.
Assemble: Top each English muffin half with egg, cheese, and meat.
Eat or Freeze: If you are consuming your breakfast sandwich right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts. If you are freezing your breakfast sandwich, wrap each sandwich individually in wax paper, parchment paper, or tinfoil and place them in a freezer safe resealable bag. Freeze for up to 1 month.
How to reheat frozen breakfast sandwiches:
Remove the plastic wrap and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 30 seconds- 1 minute on high power, until warmed through.
You could also reheat these freezer breakfast sandwiches in the toaster oven or regular oven. My family even likes to bring them camping and reheat them over the campfire!
To Make Healthy Freezer Breakfast Sandwiches:
There are so many variations you can use to make these freezer breakfast sandwiches healthy!
- Switch to whole grain bread. Switching to whole grain will add fiber which helps our bodies regulate digestion, lowers our risk for obesity related diseases, and helps you feel full for longer!
- When preparing your eggs, add vegetables! Add any vegetables you like to the eggs before baking, including: mushrooms, onions, peppers, spinach, zucchini, etc. Adding vegetables will also add valuable vitamins, minerals, and fiber and it will help the sandwich feel even more hearty!
- Use egg whites. You could cook your egg bake with egg whites only! This will help lower the cholesterol content and overall calories or your freezer breakfast sandwich. If you are using this method, you will want to add a few more egg whites than called for.
- Swap out the meat. You could swap bacon for turkey bacon, sausage for turkey sausage, or forgo the meat entirely!
Check out my other Freezer Friendly Recipes! Some of my favorites include:
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Recipe
Freezer Breakfast Sandwiches
Ingredients
- 12 eggs
- 2 Tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 slices cooked bacon, sausage patties, ham, or canadian bacon
- 12 English muffins
- 12 slices cheddar cheese , or your favorite cheese
Instructions
- Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan
- Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
- Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.
- Remove from oven and allow to cool before cutting into 12 squares.
- Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
To Freeze:
- Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month.
To reheat:
- Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel. Microwave for 40 seconds - 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
- You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.
Macros Recipe Adaptation
2 Tbsp unsweetened almond milk, 12 slices turkey bacon, 12 whole wheat English muffins.Per Serving Amount
1 sandwichMacros
313 kcal , Fat: 13g, Carbs: 28g, Protein: 21g (serves 12) | MFP: Freezer Breakfast Sandwiches (TBFS Macros)Nutrition
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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I made a half batch of these breakfast sandwiches to use up some bacon and English muffins I had left over after a weekend with guests. The sandwiches were really good–surprised me because I expected they would be dry and dull, but they were moist and flavorful. I’ll make again–thanks!
Thank you so much for this recipe. It’s been difficult trying to find an acceptable pre-made breakfast sandwich that I can use on Weight Watchers.
I used light English muffins, turkey sausage, Canadian bacon, reduced-fat cheese, added spinach to a few. The results were great. Now my son wants a set of his own.
Thanks again.
Love this recipe! I make a big batch of 48 of these once a month or so, and my whole family eats them for breakfasts on the go! We heat them up in the air fryer, by opening the sandwich up so the egg warms through and the bacon gets nice and crispy while the cheese melts. Delicious!
How long do you heat them in the air fryer and at what temp?
These are fantastic! I made them as written and used Canadian bacon and turkey bacon. I love that they’re very versatile, and they taste as good from frozen as they do right out of the oven. I usually thaw mine overnight in the fridge but I’ve also microwaved them directly from the freezer and they take just a minute or so more. 5 stars are not enough for these wonderful sandwiches. I just reviewed them on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. These are absolutely top notch!
Can I stick the sandwiches in the fridge or do I have to freeze them right away we’re going on a trip tomorrow and don’t need to freeze all the sandwiches
Yes, the fridge is fine!
My high schoolers love that they can just pop a sandwich in the microwave and walk out the door.
To make sausage patties the right size, I use a piece of parchment paper and my rolling pin to make a thin patty that fits the muffin edge to edge when cooked.
Tried these for the first time a couple weeks ago and they are awesome! I made my own sausage patties and added sautéed onion, red, and green peppers to the egg mixture. I also toasted the English muffins in the oven before assembling. I keep mine in the freezer and defrost in the fridge and cook in microwave as recommended. Turn out perfect each time! Definitely will make again. Next time I’ll try mushrooms instead of peppers.
I’d been meaning to try these for a while. I like a quick, healthy breakfast with minimal fuss. I used a tube of jumbo buttermilk biscuits. I cooked the eggs in a pre-sprayed muffin tin. They’re the perfect size and shape.
Thanks for this method and directions, turned out great and will use again!
when adding the sasauge do you cook first even if it says just heat up
This is wayyy too much time for a scrambled egg patty. My sausage patties were done and cool 20 minutes ago. get some canning jar lids… divide eggs by 12 (about 1/3 cup each), grease well and just cook them quick in a pan.
I’ve tried sandwiches like this before. They have been disappointing because the bread ends up soggy. How do you avoid that? Put it in a toaster oven instead?
I lightly toast the English muffins before assembling the sandwiches. This helps remove moisture from the equation. My partner loves these and they aren’t soggy
I’d like to make these for a family reunion. I’m wondering if anyone has doubled the recipe and then baked the eggs in a jelly roll pan/cookie sheet with sides rather than 2 separate 9×13 pans. Do the eggs puff up too much to do this?