Two egg, ham and cheese breakfast sandwiches made on English muffins, stacked on top of each other.
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5 from 6 votes

Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches made with baked eggs and topped with cheese, sausage, bacon, or ham on an English muffin. These make-ahead breakfast sandwiches are easy and delicious.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 356kcal
Author: Lauren Allen

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. 

Nutrition

Calories: 356kcal | Carbohydrates: 27g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 207mg | Sodium: 953mg | Potassium: 264mg | Fiber: 1g | Vitamin A: 520IU | Calcium: 261mg | Iron: 1.7mg