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 mins
Cook 25 mins
Total 40 mins
Add to Meal Plan


  • 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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Recipe Rating


  1. My eggs came out super runny in the middle even after more than 25 minutes in the oven. And the edges were super hard. Followed all the instructions so not sure what went wrong

  2. I am happy I found this recipe. The way you bake the eggs is so easy. I have only baked the sandwiches, while still wrapped in foil, and that works great.

  3. 4 stars
    Made this for our Church Breakfast and it was a massive hit! I’d have to say that the oven at 325 for 18-22 minutes is quite an underestimate. I did at 350 for 20-25 minutes to get the center to set. However, the end result was super. Thanks for the recipe.

  4. I do something similar except I brown ground sausage first and throw it, and shredded cheese, into the egg mixture, then bake on a cookie sheet. Then it’s all mixed in together. Then I use a drinking glass to cut out round circles the same size as the english muffins.

  5. I’m looking forward to trying this! I’m having company stay at our house and anything to meal prep ahead of time is so worth it! I wanted to ask if these can be frozen without the English muffin (just egg, cheese and bacon or sausage etc) and just reheat with a fresh one instead? Let me know!

  6. 5 stars
    Absolutely delicious and makes my life so much easier during the busy work and school week. I follow the recipe exactly but use American cheese instead. I’ve only tried these with Canadian bacon so far but I’ve made them twice and highly recommend. Do remember to take them down from the freezer the night before you plan to eat one, it makes the reheating process much easier.

  7. So if I was going to use breakfast sausage patties (which are already frozen) should I brown them (actually they are already pre-cooked and frozen) before assembling the breakfast sandwich, if I’m going to end up freezing them all anyways for future breakfasts?

    1. Cook them if you plan on eating them right away or put them on frozen if you plan on freezing the sandwich.

  8. Quick question: I want to make these ahead of a camping weekend. Do you have tips for how to reheat on campfire so inside gets hot without outside burning…. thanks!

    1. I’d let them thaw (so they’re not frozen solid when you reheat–and so that they warm evenly throughout) wrap them really well in tinfoil and place them just near the fire (not near flames). They should reheat pretty quickly!

  9. 5 stars
    Finally prepped these this weekend. Easy prep and I just ate my first one and it was so delicious! So much better than what you would buy at the store! I used the multigrain English muffin and sausage combo. So delish.

  10. 5 stars
    Super easy to make for someone who hates to cook (me)! Also very easy for hubby to wake up and pop in the microwave in the mornings. I can’t wait to try using different ingredients in the eggs. Thank you for sharing this recipe!

  11. 5 stars
    I used this recipe to make some copycat Starbucks sandwiches, and halved the recipe. I used 9 egg whites in the pan, cooked for 18 minutes in the oven in a smaller pan. I also used turkey bacon. I ate one immediately, and it was delicious! Thank you for the tips and tricks. I’ll be using this recipe again tomorrow to make more sandwiches! (:

  12. 5 stars
    I’ve made this recipe several times and love how they turn out! The flexibility to add different toppings to switch it up is also great. Thanks for sharing.

  13. 5 stars
    Made the baked eggs part of this recipe tonight and it worked perfectly. Thank you for helping me kickstart the week with high protein, low sugar breakfast ready to go!
    Mixed in broccoli. Lined the pan with parchment paper, large enough to stick out over the sides, so it was easy to remove the cooked eggs from the pan. Used the dry part of the paper as the separators between the squares for storing in the fridge. My 3-year-old ate 2 squares right out of the oven. No need to freeze these in our house, they’ll be gone in a couple days.

    1. Sure, that would be delicious! Although when reheating, I might separate the layers, since the croissant will warm up so much quicker.

  14. If I’m using sausage that’s already precooked and frozen, do I warm them up and freeze again, or leave frozen. Thank you

  15. 5 stars
    I followed all directions and totaled my English muffins then brushed a little butter on both halves before putting egg, cheese, and sausage on. My son says they’re better than sausage egg McMuffins and those are his favorite. Thank you for this simple recipe.

  16. I’ve baked it for 35 minutes on a 325 degrees on convection and the middle is still gooey. Did you let your eggs come to room temp?

  17. Do you have a recipe for these english muffins. I’d love to try it with this, but I can’t find anything like the muffins in a store nearby. Hope you can help!

    1. 5 stars
      She recommends thawing overnight in the refrigerator for best results.

      Thank you for posting the expected timeframe when reheating from frozen! This is especially helpful for a lot of us!

  18. This is a great recipe to follow. My son wanted egg sandwiches for school and these were great. He said they were good cold as well lol.

  19. We use frozen sausage patties, should I cook them prior to refreezing them or assemble the sandwich with the frozen patty and cook the sandwich longer before eating?

    1. I used sesame topped burger buns. I also buttered the inside of them, so when it freezes it created a barrier on the bread and it doesnt turn soggy when defrosting.

  20. Would you suggest 10-15 minutes in the oven even if they are already thawed? We recently did away with our microwave and I’m tweaking all of our favorites to not need it. We have toaster oven and conventional oven…

  21. Can I just reheat from the freezer or do I have to defrost the day before? Making these today for meal prep for when I come home after baby is born!

    1. I think the egg reheats best when it’s thawed first (it can get sponge-like then reheated from frozen).

  22. Hi! Im excited to try this recipe, I’m going to freeze them for my husband’s lunches, My question is, should I allow everything to cool before assembling and freezing them? Im concerned that they will thaw out kind of soggy if I put them in the freezer with warm ingredients on them. Thanks!!

    1. If you put all those hot/warm stuff into the freezer all wrapped up, it’ll just build up condensation and make it all soggy. Definitely cool before assembly/freezing. 🙂

  23. Awesome results! Thank you! I have a terrible oven so I went way less on the oven time for eggs but as long as ya’ll know your appliances, this is great! Exactly what I was looking for!

    1. 5 stars
      I also didn’t have any pepper 😱 so I threw some tumeric, garlic powder, oregano, basil, and a pinch of cumin, pinch of cinnamon with awesome results. Even forgot salt and eggs still turned out great with pepper jack cheese and bacon!

  24. It says these are good in the freezer for about a month. Will they be okay longer than that? I assume as long as they are stored correctly they would be okay, but maybe not… any insight?

  25. 5 stars
    I love this recipe!! I made it a couple weeks ago and we loved it. Yummy and easy too! What’s not to like?! 🙂 Thanks for sharing the recipe and your website!. 🙂

  26. About How long will these last frozen? I’m making these as an easy meal for a senior/adult and like to mark the “use by” date. Thanks so much

  27. 5 stars
    Fantastic! Was a bit wary of how they would turn out but love them. Going to be a regular breakfast for me. I thaw in the fridge overnight. Then throw in the microwave for a short time and then throw it in the sand which press. I find the heating a bit first in the microwave makes sure everything is warmed through by the time the muffin toasts (I like stuff lightly toasted)

  28. Would regular sourdough sandwich bread work for this? A few in my family have dental issues and English muffins and bagels are difficult for chewing. Thanks!

      1. You could also use English Muffin Toasting bread for that English muffin taste without all the English muffin chewiness.

  29. I make 6 at a time. I lightly toast, cool, then butter the muffins. I place egg, cooked meat, cheese on muffin bottom, then place top on, wrap in foil, store all sandwiches in freezer ziplock and freeze. To serve, I reheat foil wrapped frozen sandwich in my countertop oven, 350° for about 12-15 minutes (time depends on your oven). I prefer this to microwave method which can make eggs and muffins rubbery.

    1. Love the recipe, my family loves the convenience factor and it is delicious! I have a question though. When defrosting in the refrigerator over night, how long are they good in the refrigerator? I ask, because sometimes life makes changes and they may be thawed in the fridge.

      1. I would eat them within 1-3 days (Depending on how fresh your ingredients were before freezing them 🙂 )

  30. 5 stars
    When you reheat these in the oven, do you wrap them in foil or just place them in uncovered?
    Also, is there a benefit to toasting the bagels before you heat them up in the oven?

  31. 5 stars
    These are delicious! I may have over cooked the eggs a bit but they are still very good. If I make the sandwiches several days ahead of when we will be eating them, do you think they will keep well in the refrigerator or should I freeze them?

  32. If using frozen sausage patties should I cook them and then place on sandwiches to freeze? Or leave frozen and they will thaw/ cook (they are precooked technically) when I eat them?

  33. Hope to make these this weekend… Do you cook the meat (bacon, sausage) before putting together? I would think so but please confirm. Thanks!!

  34. Hi Lauren – Just giving these a go for hubby’s work breakfasts! What would you wrap the muffins in to oven cook?

    1. The recipe reads “Top each English Muffin half with egg, cheese and meat.” But you really only top half of the muffin halves, then place the other half as the sandwich top, correct?

  35. I have one son who won’t eat cheese, would there be any extra steps to keep the egg from making the bread/muffin soggy without it?

    1. That’s fine! If using Canadian bacon, ham or regular bacon you could put as buffers against the bread, with the egg in the middle.

  36. Hi! Are you using a 9×12 or 9×13 pan? The instructions states 9×12, but the recipe states 9×13.

    Thanks in advance

  37. Hello! I haven’t tried your exact recipe but I have tried another similar one. How do you keep your English muffins from getting soggy when heating the frozen sandwiches?
    Thank you!

    1. You can but you don’t have to! If I’m going to enjoy them right away I like to toast them. If I’m saving them for the freeze then I don’t because you can’t really taste a difference after they thaw.

  38. 5 stars
    These were so fast and easy! And tasted great. I used them in a recipe and then a little on a sandwich as a treat!

    1. Did you try it toasted? I’m going to toast mine first too – my boys are excited to try these next week when school starts and we are back to early mornings

  39. I haven’t tried this yet, but I am really excited about doing so. I have three boys that love huge breakfasts with eggs, which takes up most of our school morning routine. This will be a welcome change and, possibly, make me a calmer and happier mamma! I’m so happy I stumbled onto this recipe!

  40. I want to make these for Back to School. When you assemble the sandwiches for freezing, is the bacon or sausage cooked or does it cook enough when you reheat the sandwiches? Thanks!

  41. 5 stars
    THANK YOU!!! Thank you for posting this!
    My family loves these! My husband even said they are better than McDonald’s!

  42. 5 stars
    Made a big batch this weekend and just reheated my first this morning. So GOOOOOODDDDD! A true life saver.

  43. Laur, these look so great!! Is that really only 2T of milk in with the dozen eggs? It looks like more, and I use a higher ratio when making standard scrambled eggs with added milk.

    1. Hey Tiffany, you can use more milk if you want to but as I’ve tested them I noticed that with more milk, the texture of the frozen eggs once they were reheated was better with less milk–not so “spongy”, if that makes sense. Hope you enjoy them!

      1. You’re totally right. I guessed at my normal amount and the eggs turned out very spongey. I think they’ll taste fine..? (: My bad!