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
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  • 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. 


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. 5 stars
    These are such a lifesaver! Being a new mom, I found this recipe right before giving birth and making them again now that I’m going back to work! Thank you for a simple savory make ahead breakfast!

  2. 5 stars
    I’m going to make these, but only have frozen sausage patties.. do I cook/defrost the patty if I plan to meal prep and re-freeze these?

  3. 5 stars
    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.

    1. Cooking times in recipes are guides ONLY. You are the boss of your stove so you should know when to remove it.

  4. 5 stars
    I have a gas oven, but used a shiny metal pan, so I needed to add 5min. Glass pans take longer to heat up but retain their heat during the cooling cycle of the oven. I’ll use glass when I make this again to save time. Excellent recipe!

  5. I use slider buns & put each sammich into a sandwich baggie – then put those into a gallon size freezer bag (holds 9) for keeping. If I want a little larger sandwich, I’ll use Walmart brand hamburger buns ( since they seem to be smaller than your standard hamburger buns = 6 to a gallon bag) & store then the same way

  6. 3 stars
    Did anyone else eggs come out puffy?! And the recommended cook time on eggs was way off… so far I’ve added 5 more minutes 2-3 times and the middle still isn’t cooked.. 🤔

    1. Mine were not puffy at all. I did the 18 mins and they were just right. They will look a little under cooked but once they set and cool they are fine. You don’t want to overcook them. I also have a gas stove so my oven cooks faster.

    2. 4 stars
      The chin time in the eggs is off. My eggs took about 40 minutes. They were comically puffy, but they mostly deflated when I cut them.
      I added garlic and onion powder to the eggs before I beat them. They were a huge hit!

  7. 5 stars
    I just make 6 at once, because if I freeze them the egg gets a weird texture. When I make these and just keep them in the fridge for the week they always turned out great!

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