Freezer Breakfast Sandwiches

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!

Make your mornings a breeze with meal prep! Tater Tot Breakfast Casserole is a no-fuss way to feed a crowd, and my Homemade Kinda Granola Bars are a great grab-and-go option for the whole family.

Make Ahead Freezer Breakfast Sandwiches on a white plate.

During my pregnancy, I stockpiled 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 freezer breakfast sandwiches. They were a lifesaver in the first few months after having a baby. Just grab, reheat and go!

This recipe makes enough for 10 frozen breakfast sandwiches! They are the perfect grab-and-go breakfast for busy mornings.

I made these frozen breakfast sandwiches with my Homemade English Muffins. They do take a bit of time to make but are so worth the effort!

What’s in Frozen Breakfast Sandwiches?

  • 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 of 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 Havarti would also be delicious on these freezer breakfast sandwiches.

How to make freezer breakfast sandwiches

  • Preheat the oven: To 325 degrees. Grease a 9 x 13 pan with butter or nonstick 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.

Homemade English Muffins on a white plate.

Storage and Reheating Instructions

  • Storage: Wrap each individual breakfast sandwich in aluminum foil then place it 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, and then heat them 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 and then placing it in the toaster oven. I prefer the toaster oven to the microwave to crisp back up the English muffins.

Tips for Success

  • Add different proteins: I like to add a few different types of meat to my Frozen Breakfast Sandwiches to change the flavor every day. My favorites are bacon, Canadian bacon, sausage, and cooked deli meat like ham or turkey.
  • Choose your favorite cheese: I love cheddar so that was an easy option for me, however, any firm cheese that melts well will be great! Pepper Jack, Havarti, Colby, Muenster, and gouda are fantastic options. I would avoid soft cheese like buffalo mozzarella as it will make the English muffins soggy.
  • Try making your own English muffins: I made my own English muffins for this recipe and they tasted so much better than store-bought! Nothing beats the smell of freshly baked bread at home. Here is the recipe if you want to try it.

How do you cook frozen breakfast sandwiches?

There are two ways I like to do this:

  • Toaster Oven: Microwave the Freezer Breakfast Sandwiches for 30 seconds or thaw them overnight. Heat them in the toaster oven for 3-4 minutes until they are warmed through and the English Muffin is crispy again.
  • Oven: Similarly, microwave the Freezer Breakfast Sandwiches for 30 seconds or thaw them overnight. Bake them in the oven at 360°F for 5-10 minutes, until heated through and the English muffin is crispy.

How do you keep frozen breakfast sandwiches from getting soggy?

Here are a couple of tips that helped me keep the bread from getting soggy:

  1. Make sure any cooked foods are cooled: Before adding them to the English muffin, make sure any food that you cooked like the meat, eggs, and the bread, has cooled to room temperature. By this point, they’ll no longer be letting off steam which can make Frozen Breakfast Sandwiches soggy.
  2. Use firm cheese: Avoid soft cheeses like buffalo mozzarella as they will soak into the English muffins and make them soggy.
  3. Reheat on a paper towel: When you’re heating a frozen Freezer Breakfast Sandwich in the microwave, ice crystals will melt and can be absorbed by the bread making it soggy. To avoid this, wrap it in a paper towel first before microwaving it.

Make Ahead Freezer Breakfast Sandwiches on a white plate with a hand holding one sandwich.

Here are more easy breakfast recipes to enjoy!

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Freezer Breakfast Sandwiches

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 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!

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.
  • 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.
  • Top each english muffin with your choice of meat, egg then cheese.
  • 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.
Nutrition Facts
Freezer Breakfast Sandwiches
Amount Per Serving
Calories 248 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 211mg70%
Sodium 572mg25%
Potassium 176mg5%
Carbohydrates 1g0%
Sugar 1g1%
Protein 19g38%
Vitamin A 528IU11%
Calcium 235mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Freezer Breakfast Sandwiches, Make Ahead Breakfast

 

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