These easy freezer breakfast sandwiches are made with baked eggs, cheese and bacon or sausage on an English muffin. They're totally customizable and the perfect grab-and-go breakfast for busy weekday mornings!
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Why I Love These Freezer Breakfast Sandwiches
- Cheaper than fast food: These egg sandwiches are a total cost saver! Depending on the protein you use, they run about $1 per sandwich compared to $3-4 at your favorite fast food restaurant.
- Customizable: The best part of these healthy freezer breakfast sandwiches is that they are totally customizable to your preference! Choose any bread, meat, or cheese option you love!
- Great for breakfast meal prep! Easily enjoy a hot breakfast on busy mornings without having to wait in the drive-thru line. A great grab-and-go option!
Ingredient Notes
- English muffins: I use english muffins for these make-ahead freezer breakfast sandwiches but you can also make these with toasted bread, croissants, bagels, or mini waffles. For a higher fiber option, choose a whole-grain english muffin or bread.
- Large eggs: You'll need 12 large whole eggs. You can also use egg whites or an egg mixture with eggs and egg whites.
- Cheese: I used American cheese slices but use any slice of cheese you like. Try cheddar cheese, pepper jack, swiss cheese, etc.
- Bacon or sausage: You can use any breakfast meat (sausage, bacon, ham, turkey bacon, turkey sausage, canadian bacon, etc.) or leave these breakfast sandwiches vegetarian. My favorite breakfast sausage for these sandwiches is the Jone’s Dairy Farm sausage patties found in the freezer section. I think they taste closest to a McDonald's sausage patty!
How to Make Meal Prep Breakfast Sandwiches
Step 1: Make sheet pan eggs
On a greased half-sheet pan, crack eggs (12 large). Use a fork to gently mix in milk (1 tablespoon). Top with salt and black pepper and bake at 350°F for 10-12 minutes. The egg bake may look a bit deceiving as they may not look done, but gently press them with a fork to check for firmness. Cut baked eggs into 24 squares.
Tip: You can also bake bacon at the same time as the eggs by laying on a parchment-covered baking sheet and baking at 400°F for 12-14 minutes, or until desired crispiness.
Step 2: Assemble
Option 1: Enjoy immediately
Cut each english muffin in half and place on baking sheet. On each muffin “bottom”, top with 2 egg squares, American cheese (1 slice), and cooked bacon. Bake at 350℉ for 6-8 minutes, or until cheese is melted. Add tops to each sandwich. Serve with my breakfast potatoes and enjoy!
Option 2: Prep freezer breakfast sandwiches
On each english muffin, add 2 egg squares, American cheese (1 slice), and cooked bacon. Wrap individually in foil and store in a gallon-sized freezer bag or airtight container in the freezer. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fryer at 375℉ for 10-15 minutes.
Tips & Variations
- More veggies: Toss spinach, bell peppers, or any of your other favorite veggies into the egg bake to give these breakfast sandwiches a healthy spin!
- Sauce: Add your favorite sweet or savory jam, jelly, or sauce for even more flavor! Or dip these freezer-friendly breakfast sandwiches in ketchup, a little hot sauce, etc.
- Label sandwiches: Wrap sandwiches tightly in tin foil to prevent freezer burn. I also highly recommend labeling the wrapped sandwiches with the date and type of meat and cheese combo you used (especially if doing multiple variations) that way you remember what kind of sandwiches you have once they're placed in a freezer bag.
- Sheet pan size: Be sure to use the correct size sheet pan (half-sheet pan) or your eggs won't bake correctly. If your pan is too small, your eggs may run over the sides. If it's too big, your eggs will be too thin.
Storage & Freezing
- Storage: If you plan to enjoy these homemade breakfast sandwiches in the next few days, just wrap them up and store in the fridge for 3-4 days.
- Freezing: Let your make-ahead breakfast sandwiches cool completely, then wrap individually in aluminum foil. Store in a freezer-safe ziploc bag and freeze for 2-3 months.
- Reheating: I think the best way to reheat these breakfast sandwiches is in the oven or air fryer. It helps keep the bread soft and lets it get crispy on the edges again. To reheat frozen sandwich, keep in tin foil and reheat at 375℉ for 10-15 minutes, or until warmed through. If your sandwiches aren't frozen, wrap in a damp paper towel and reheat in the microwave for 30 seconds on each side. The damp paper towel prevents the english muffin from drying out. Once your sandwich is warmed through, you can pop it in the air fryer, oven, or toaster oven at 375℉ until crispy if you want – if you're in a hurry the microwave will get it warm.
Frequently Asked Questions:
To prevent sandwiches from getting soggy, make sure they are fully cool before wrapping. If you wrap them while they are still warm, the steam will make them soggy.
Yes! If you prefer to make these with scrambled eggs, you totally can. They're just a little harder to stay on the sandwich than the egg slice.
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Freezer Breakfast Sandwiches
Ingredients
- 12 large eggs
- 1 tablespoon milk
- salt & black pepper
- 12 english muffins
- 12 slices American cheese
- cooked bacon or sausage patty
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- On a greased half-sheet pan, crack eggs (12 large).
- Use a fork to gently mix in milk (1 tablespoon).
- Top with salt and black pepper and bake at 350°F for 10-12 minutes. The egg bake may look a bit deceiving as they may not look done, but gently press them with a fork to check for firmness.
- Cut baked eggs into 24 squares.
- Tip: You can also bake bacon at the same time as the eggs by laying on a parchment-covered baking sheet and baking at 400°F for 12-14 minutes, or until desired crispiness.
For freezer meal prep sandwiches:
- On each english muffin, add 2 egg squares, American cheese (1 slice), and cooked bacon.
- Allow to fully cool, then wrap individually in foil and store in a gallon-sized freezer bag or airtight container in the freezer.
- When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fryer at 375℉ for 10-15 minutes.
To eat immediately:
- Cut each english muffin in half and place on baking sheet.
- On each muffin “bottom” top with 2 egg squares, American cheese (1 slice), and cooked bacon.
- Bake at 350℉ for 6-8 minutes, or until cheese is melted.
- Add tops to each sandwich. Serve with my breakfast potatoes and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Zerlynn says
So easy and so tasty! We made 6 sandwiches using plain bagels and 6 sandwiches using English muffins. If you have a bit of extra time while making these sandwiches, I highly recommend toasting your bread before building them. Makes a big difference both when eating immediately and when reheating after freezing. We heat them in the oven, low and slow, at 300 degrees for 30 minutes. This allows the bread to get toasted on the outside but not overdone, while the inside gets heated up thoroughly.
Made these sandwiches for meal prep and as part of the August challenge.
Melissa says
Thank you so much for the detailed reviews and tips, Zerlynn! I appreciate it SO much! And for participating in the monthly baking challenge! Congrats again! :)
Zerlynn says
SO GOOD! These breakfast sandwiches are husband and toddler approved! Making the eggs on a sheet pan really simplifies the process. We did 6 English muffins and 6 plain bagels, and had crispy potatoes on the side.
Made these as part of the August challenge, but they will become a staple in the family!