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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
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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.
We’ve made this recipe several times and it’s fabulous! Immmskinh breakfast for a big group this week. Would it be okay to make them the day before and refrigerate them overnight before retesting? Or do you think I should still freeze them?
When a couple of my dear friends gave me an abundance of eggs from their chickens, I decided to put them to good use immediately and made a batch of these breakfast sandwiches. These make for an excellent simple and quick breakfast to grab in the morning. I used bacon in ours and they came out great! Kids enjoyed these. Next time I want to make a batch with bacon and a batch with sausage patties.
So good for on-the-go mornings! I halved the salt and doubled the pepper, added onions and mushrooms for enhanced flavor. Put on “Perfect biscuits from scratch” and cookie cut the cheese and baked egg mixture because I didn’t want square eggs 🙂
The eggs were nowhere near done at 22 minutes. Now I’m guessing how much longer to cook. I used 12 eggs in a 9×13 as directed. I hate when people post recipes with wrong information. Correct recipes are more important than your story or pictures.
Maybe it’s just your oven. Mine were perfect at 18 minutes.
It’s not just you. My eggs still aren’t done after 25 min…? The recipe is only helpful if it’s accurate.
If you actually read it, it states to undercook the eggs so they finish when reheating. Worked perfectly for me, maybe stick to McDonald’s.
Everyone’s oven is different, if you read other comments it worked fine for some and not others. So you need to adjust the time for yours. Very unfair to insult the author the way you did here. Just makes you look bad.
Just remember everyone oven is different.
I put my eggs into a muffin tin and bake @ 400 degrees for 12-14 minutes (13 minutes is perfect in my oven). I prefer this to the 9×13 baking dish.
These are good but I’m wondering if the English muffins could be toasted first before assembling. I found when micro warming they do tend to get a bit tough. Maybe I warmed too long. Other than that, nice to have for a quick breakfast.
Yes. I toast my English muffins for that same reason (they get tough). They were good, my only issue is these didn’t reheat according to instructions. They were still cold (the eggs). I need to work out different timing with my 1100 watt microwave. Maybe I’ll air fry them
Ok good! I was wondering if I could toast first as well. Glad to hear you have had success doing that.
I’ve made these and they’re awesome. If I wanted to use just 6 eggs for a smaller batch,would an 8 inch square dish be suitable and would it bake for the same amount of time or a few minutes less ?
Has anyone done baking 6 eggs and would the temperature and time stay the same for the eggs and would I do a smaller pan?
1 I live at home and don’t have tons of freezer space.
2 I love it on Fridays for my lunch. 🙂
3 .I do feel by the time I got to the last one the egg was spongy ( but that time I believe I forgot to thaw it in the fridge overnight) but it also had been a few months and I know you said within about a month was best. Otherwise it’s been awesome!
So simple! Now that I am about 5 months pregnant, breakfast has become much more important than it used to be. One of thew few (healthyish) meals I love is the turkey bacon sandwich at Starbucks, but I can’t spend $40 dollars every week on breakfast! I had leftover Christmas ham, and decided to give this a try. Wonderful! Will be great to have on hand during postpartum, when family visits, or as a snack as well. I also love that I can make sure I am using ethically raised meat and non-processed cheese, unless at most restaurants. Thank you, thank you! This is pretty life changing for me, as I used to just stick to hard boil eggs and a banana, but I need many more calories in the morning, and this is wonderful.
I wasn’t sure how these would turn out but made a dozen for myself going back to work after maternity leave to make the mornings easier. They turned out amazing! Sometimes I have them for lunch instead and they are perfect! Would highly recommend!
Can I assume if doubling you need to bake in 2 batches? Your site doubles the ingrdiants but does nothing re: baking time …
I just doubled this, and yes, you need to separate pans. If you put double in one pan you would have very thick eggs for the sandwiches, and would have to have very small/thick squares to cut into 24 pieces. Two 9×12 pans works great and you can cook them at the same time for about 25-30 minutes.