Always skipping breakfast? Same here—until I started making these freezer-friendly breakfast sandwiches. Stacked with baked eggs, melty cheese, and your choice of bacon or sausage on a hearty English muffin, they’ve completely changed my mornings. This recipe makes just 6 sandwiches so you can keep a few for the week and freeze the rest.
Why Meal Prep Freezer Breakfast Sandwiches?
These sandwiches are easy to make, simple to freeze or refrigerate, and a breeze to reheat. A little weekend prep means you’ve got a hot, satisfying breakfast ready to go, no matter how hectic the day gets. They’re also endlessly customizable: swap the protein, change up the cheese, or add veggies to keep the variety in your meals.
Ingredient Notes
English Muffins: The classic base for a great breakfast sandwich! But feel free to swap in bagels or sandwich bread for a different texture. I personally like the nooks and crannies and texture of English Muffins.
Eggs: Customize the doneness to your liking. I like to slightly undercook these so that they reheat well.
Bacon & Sausage: Use both or stick to one. Turkey or plant-based versions work great to keep these varied and different.
Cheese: We are using Gouda cheese because it adds a smoky depth, but havarti, cheddar, swiss, or pepper jack are equally delicious. Pick your favorite cheese!
Seasoning: We used Salt, Pepper, and Garlic Powder—don’t skip on seasoning your eggs!
Step-By-Step Instructions
Follow these step by step visual instructions to make this recipe.
Step 1: Cook the Bacon and Sausage
Fry bacon until crispy and cook sausage until browned. Drain on paper towels.
Step 2: Cook the Eggs
Use egg rings or cook freeform in a greased pan. Season with salt, pepper, and garlic powder. Cook until whites are set and break the yolk in the ring for even cooking and easy reheating.
Step 3: Assemble the Sandwiches
Layer each muffin with cheese, an egg, and your choice of bacon or sausage. Add the muffin top.
Step 4: Wrap and Store
Wrap each sandwich in parchment paper. Store in the fridge for the week or freeze for up to 3 months.
Find the measurements and full recipe below in the recipe card!
Storage Tips
- Fridge: If you’re eating these within the week, there’s no need to freeze. Keep them in an airtight container, and they’ll stay fresh for 5-7 days.
- Freezer: Got extras? Wrap them tightly and freeze for up to 3 months. They’re just as good when reheated later.
- Pro Tip: If you’ve frozen them, move a sandwich to the fridge the night before for faster reheating in the morning.
How to Reheat Them
- Microwave: Unwrap, wrap in a paper towel, and microwave for 1-2 minutes until heated through.
- Air Fryer: For the perfect balance of crispy and melty, pop the sandwich in a preheated air fryer at 350°F for 5-7 minutes. No thawing needed—it works great straight from the fridge or freezer.
- Oven: Reheat in a 350°F oven for 15-20 minutes if you prefer a crispier texture.
Make Ahead Breakfast Sandwiches
These make ahead breakfast sandwiches are the perfect solution for busy mornings. Made with fried eggs, melty cheese, and your choice of bacon or sausage, all stacked on a toasted English muffin, they’re easy to prep, freezer-friendly, and reheat in minutes.
- Prep Time: 10
- Cool Time: 10
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6
- Category: Breakfast
- Method: Stovetop
Ingredients
- 6 English muffins, cut in half
- 6 large eggs
- 3 slices of center cut bacon, cut in half
- 3 sausage patties
- 6 slices of cheese (I used Gouda)
- Salt, pepper, and garlic powder to taste
- Butter or cooking spray (for greasing the pan)
Instructions
- Cook the Bacon and Sausage:
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- Cook the Eggs:
- Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.
- Crack an egg into each circle. Season with salt and pepper.
- Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes. You can break the yolks in the egg rings.
- Remove from the pan and let cool slightly.
- Assemble the Sandwiches:
- Place the bottom half of each English muffin on a clean surface.
- Place a slice of cheese on each muffin half.
- For 3 sandwiches, top with a cooked egg and two halves of bacon.
- For the other 3 sandwiches, top with a cooked egg and a sausage patty.
- Cover with the top half of the English muffin.
- Wrap and Freeze:
- Wrap each assembled sandwich in parchment paper.
- Place the wrapped sandwiches in a large Ziploc bag or airtight container.
- Store in the freezer for up to 3 months.
- Reheat and Enjoy:
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel.
- Microwave on high for 1-2 minutes, or until heated through.
- Alternatively, you can reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until heated through.
Notes
- For a healthier option, use whole wheat English muffins and turkey bacon or turkey sausage.
- You can also add vegetables like spinach or bell peppers to the eggs for added nutrition.
- If you prefer crispier bread pre-toast your English Muffins before assembling your sandwiches.
