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!

Two egg, ham and cheese breakfast sandwiches made on English muffins, stacked on top of each other.

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.

Process photos for baking scrambled eggs in a 9x13'' pan, including mixing a dozen eggs, milk, salt and pepper, pouring it into the pan the pan after it's baked.

Assemble: Top each English muffin half with egg, cheese, and meat.  

Assembly process photos for freezer breakfast sandwiches starting with egg on an english muffin, topped with cheese, meat and the top english muffin.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.

Twelve breakfast sandwiches wrapped in wax paper with the different names of the sandwich meat written on them.
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!

Overhead photo of hands holding an English muffin breakfast sandwich with sausage, egg and cheese and more sandwiches in the background.

Check out my other Freezer Friendly Recipes!  Some of my favorites include:
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Two egg, ham and cheese breakfast sandwiches made on English muffins, stacked on top of each other.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Save Recipe


  • 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


  • 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 sandwich


313 kcal , Fat: 13g, Carbs: 28g, Protein: 21g (serves 12) | MFP: Freezer Breakfast Sandwiches (TBFS Macros)


Calories: 356kcalCarbohydrates: 27gProtein: 22gFat: 16gSaturated Fat: 8gCholesterol: 207mgSodium: 953mgPotassium: 264mgFiber: 1gVitamin A: 520IUCalcium: 261mgIron: 1.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Can you use Eggbeaters instead of regular eggs? Also it seems that the cheese would melt away when reheated. Would it be possible to add the cheese about halfway through the heating process?

  2. These are a lifesaver! Been doing these for years for my boys. I toast my english muffins first as they seem to hold up a little better, and I reuse the english muffin bag to store them in. Happy eating!

  3. 5 stars
    This recipe has been a “life saver” for my dad, who does not cook, & whose wife of
    67 yrs just passed away….Dad loves them!!

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