These Make Ahead Freezer Breakfast Sandwiches are hearty, cheesy, and freezer-friendly. Made with egg, cheese and your choice of meat, they’re perfect for busy mornings, meal prep, or road trips!
If you love prepping ahead, try these Hashbrown Breakfast Casserole, Easy Tater Tot Breakfast Casserole recipe, and Sausage Egg Casserole: Oven or Instant Pot Breakfast!
These Make Ahead Freezer Breakfast Sandwiches are the secret weapon for busy mornings. They’re hearty, satisfying, and taste way better than anything from a drive-thru.
The eggs bake up light and fluffy in the oven, and you can choose your favorite meat: sausage, bacon, or even ham.
Add melty cheese and a toasty English muffin, and you’ve got a grab-and-go breakfast the whole family will devour!
They’re also super freezer-friendly. Prep a dozen at once, wrap them up, and stash them in the freezer. Then just reheat and enjoy. Breakfast is ready in minutes!
Freezer Breakfast Sandwich Ingredients:
- Eggs: Baking them in the oven gives you fluffy squares that stack perfectly on a sandwich. Use a dozen if that’s what you’ve got, I like to add a couple extra for a thicker bite.
- Milk or cream: Just a splash makes the eggs soft and tender. Whole milk works great, but half and half gives them that little extra richness.
- Seasonings: A pinch of salt, pepper, and parsley is all you need to keep things flavorful. Fresh herbs are lovely if you’ve got them on hand, but dried works just fine.
- Meat: Sausage patties, crispy Air Fryer Bacon, or even slices of ham. Pick your favorite! You can mix and match, too, if your crew likes variety.
- Cheese: Choose whatever type of cheese you like! Sliced deli cheeses great.
- English muffins: Sturdy, perfectly sized, and freezer-friendly! Regular or whole wheat works perfectly.
How to make Freezer Breakfast Sandwiches:
These Breakfast Sandwiches are the perfect low-maintenance meal for busy mornings! Don’t forget to check the recipe card for the full list of instructions.
- Whisk eggs with milk, salt, parsley, and pepper.
- Pour into a pan and bake until set.
- Roast the meat on a sheet pan until cooked through and lightly browned.
- Grab the cooked eggs, toasted English muffins, and cooked meat to assemble each sandwich.
Secrets for perfect Breakfast Sandwiches:
- Cook veggies first: If you’re adding spinach, peppers, or mushrooms, sauté them briefly to release moisture. This keeps your sandwiches from turning watery later.
- Don’t overbake the eggs: Bake just until the center is barely set since they’ll cook more during reheating. This keeps them soft instead of rubbery.
- Label the sandwiches: Wrap individually and mark each sandwich with the type of filling (ex. ham, bacon, sausage) so everyone can grab their favorite quickly.
How to store Breakfast Sandwiches:
Cool completely before wrapping each sandwich in parchment, plastic wrap or foil. Store in the fridge up to 4 days or freeze up to 3 months.
To reheat:
- Microwave: Defrost overnight for best results. Heat on a paper towel-lined plate at 50–70% power for 1 minute per side.
- Oven: Defrost overnight for best results. Heat wrapped sandwiches at 400℉ for 10 minutes, then unwrap to crisp for 5 minutes.
- Air fryer: Defrost overnight for best results. Heat at 400℉ for 3-4 minutes.
Serving suggestions:
These Make Ahead Breakfast Sandwiches are filling on their own, but they’re also easy to round out into a full breakfast spread.
If you’re craving something sweet on the side, serve them alongside French Toast Casserole or Cinnamon Roll Bites! For something lighter and healthier, pair them with Yogurt Parfaits or a refreshing Blueberry Smoothie.
If you like to plan ahead, these sandwiches are perfect next to grab-and-go options like Baked Oatmeal Cups, Banana Chocolate Chip Muffins, or even a big batch of Sheet Pan Pancakes so everyone in the family can mix and match!
Make Ahead Freezer Breakfast Sandwiches
written by Ashley Fehr
Ingredients
Eggs
- 14 large eggs
- ½ cup whole milk or half and half
- ¾ teaspoon salt
- ½ teaspoon dried parsley, (or 1 tablespoon fresh, finely chopped)
- ⅛ teaspoon pepper
Meat Options
- 12 pieces back bacon or sausage patties
Freezer Breakfast Sandwiches
- 12 slices cheese
- 12 english muffins
Instructions
Eggs
- Preheat the oven to 350℉ and lightly grease a 9×13" pan (ideally one with straight and not slopped edges).
- In a large bowl whisk together eggs, milk or half and half, salt and parsley. Pour into the prepared pan and bake for 20-30 minutes until completely set. Set aside to cool for 10-15 minutes before slicing.
Meat Options
- While the eggs are baking, line a sheet pan with foil or parchment and add back bacon or sausage rounds to the pan (you can do one or the other or a combination).
- Place in the oven and cook until heated through. Fresh or thawed sausage patties and back bacon will both heat through in about 15-20 minutes, if using frozen sausage rounds they will need about 10 more minutes.
- Set aside until ready to assemble.
Breakfast Sandwiches
- Cut the eggs into 12 even pieces.
- Slice each english muffin in half and top one half with a piece of egg, your preferred choice of meat, and a slice of cheese. Top with remaining english muffin half.
- Enjoy as is, or toast in the oven or air fryer to crisp the english muffin and melt the cheese further. You can also toast the english muffins before assembling for extra crispness if preferred.
Storage
- Cool slightly and wrap each breakfast sandwich in parchment or foil. Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave: for best results, thaw overnight in the refrigerator. Place on a paper towel-lined plate and heat at 50-70% power (or defrost) for 1 minute per side. If reheating from frozen, open the sandwich so it heats more evenly.
- Reheat in the oven: for best results, thaw overnight in the refrigerator. Keep sandwich wrapped in foil or parchment and heat at 400℉ for 10 minutes until heated through the center. Unwrap and bake a few more minutes to crisp the muffin.
- Reheat in the air fryer: for best results, thaw overnight in the refrigerator. Heat at 400℉ for 3-4 minutes until heated through the center.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Meatless: Skip the meat and add sautéed veggies to the egg bake.
- Egg whites: If you want a lower-calorie option, use egg whites instead. The texture will be lighter and a bit less rich, but it works fine!
- Different cheese: Try pepper jack for spice or mozzarella for a milder flavor. Some other great options are cheddar, American, or Swiss!
- Bread swap: Use bagels, croissants, or sandwich thins instead of English muffins.
- Egg add-ins: Stir in spinach, mushrooms, or peppers before baking.
Make-ahead refrigerator option:
Bake the eggs and cook the meat the night before, then assemble sandwiches in the morning.
Or, fully assemble them and keep them in the fridge for easy grab-and-go breakfasts during the week.
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