Make Ahead Freezer Breakfast Sandwiches
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
- Prep Time: 10
- Cool Time: 10
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6
- Category: Breakfast
- Method: Stovetop
Description
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.
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.
