Easy Make Ahead Freezer Breakfast Sandwiches. Homemade english muffins topped with eggs and either bacon, ham or sausage. Perfect for meal prep and busy mornings!
During my pregnancy I stock piled the freezer with tons of freezer friendly recipes like my Slow Cooker Barbacoa Beef and Vegetarian Enchilada Casserole! I also made a bunch of these easy breakfast sandwiches. They were a life saver in the first few months after having a baby. Just grab, reheat and go!
This recipe makes enough for 10 breakfast sandwiches! They are the perfect grab and go breakfast for busy mornings.
I made these breakfast sandwiches with my Homemade English Muffins. They do take a bit of time to make but are so worth the effort!
Ingredients
- English Muffins: Use store bought or try my Homemade English Muffin Recipe (they are so good!). You can also use croissants or my Homemade everything bagels.
- Eggs & Milk: Are baked in a 9 x 13 pan then cut into circles. Feel free to add a couple dashes of hot sauce to the eggs for a kick. This is also a great way to add in extra veggies. Saute bell peppers, onions, zucchini or spinach and add it to the raw eggs and bake. You can also just top each sandwich with sautéed veggies!
- Meat: Use your favorite type of protein! You can use ham, bacon, turkey bacon, sausage or canadian bacon. You can also omit the meat and use sautéed veggies instead to keep it vegetarian.
- Cheese: I love using sharp cheddar cheese. Feel free to use whatever you have on hand. Pepper jack or havariti would also be delicious on these freezer breakfast sandwiches.
How to make freezer breakfast sandwiches
- Preheat oven: To 325 degrees. Grease a 9 x 13 pan with butter or non stick cooking spray.
- Prepare / Bake Eggs: In a medium bowl whisk eggs, milk and a sprinkle of salt and pepper until combined. Pour into the greased pan and bake for 18-20 minutes or until the eggs look set.
- Cool / Cut: Remove from the oven and allow the eggs to cool before cutting into rounds using a round biscuit cutter or an english muffin ring.
- Assemble: Top each english muffin with your choice of meat, egg then cheese.
Storage and Reheating Instructions
- Storage: Wrap each individual breakfast sandwich in aluminum foil then place in a gallon freezer bag. The foil helps keep the sandwiches from getting freezer burnt. Freeze up to 3 months!
- Reheat: To reheat the sandwiches thaw overnight in the fridge for best results then heat up in the toaster oven until warmed through and crispy, 3-4 minutes. If you are reheating from frozen I suggest microwaving for 30 seconds then placing it in the toaster oven. I prefer the toaster oven to the microwave to crisp back up the english muffins.
Here are more easy breakfast recipes to enjoy!
- French Toast Muffin Cups
- Blueberry Sour Cream Coffee Cake
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Double Chocolate Chip Muffins
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Freezer Breakfast Sandwiches
Easy Make Ahead Freezer Breakfast Sandwiches. Homemade english muffins topped eggs and either bacon, ham or sausage. Perfect for meal prep and busy mornings!
Servings 10 breakfast sandwiches
Ingredients
- 1 batch Homemade English Muffins or 10 store bought english muffins, cut in half
- 10 eggs
- 1/4 cup milk
- salt and pepper
- 10 slices cooked deli ham, bacon, sausage or canadian bacon
- 10 slices sharp cheddar cheese
Instructions
-
Preheat oven to 325 degrees. Grease a 9 x 13 pan with butter or non stick cooking spray.
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In a medium bowl whisk eggs, milk and a sprinkle of salt and pepper until combined. Pour into the greased pan and bake for 18-20 minutes or until the eggs look set.
-
Remove from the oven and allow the eggs to cool before cutting into rounds using a round biscuit cutter or an english muffin ring.
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Top each english muffin with your choice of meat, egg then cheese.
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Individually wrap each breakfast sandwich in aluminum foil then place them in a large ziplock bag. Freeze for up to 3 months.
Reheating Instructions
-
To reheat the sandwiches thaw overnight in the fridge for best results then heat up in the toaster oven until warmed through and crispy, 3-4 minutes. If you are reheating from frozen I suggest microwaving for 30 seconds then placing it in the toaster oven. I prefer the toaster oven to the microwave to crisp back up the english muffins.
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