Name: Freezer Breakfast Sandwiches Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 English muffins or bread of choice (gluten free if preferred); 12 slices bacon, cooked or 12 cooked sausage patties; 12 eggs; 1/2 cup milk (non-dairy milk preferred); 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder or granules; 12 slices cheese of choice (optional); 3 cups cooked veggies or additional cooked breakfast meat to mix with eggs; Avocado oil or olive oil for greasing; Cooking spray (avocado oil spray recommended); Butter for spreading on muffins (optional)

Jump to Recipe

If busy mornings are your nemesis, then these Freezer Breakfast Sandwiches are about to become your new best friend. Imagine waking up to a homemade, delicious breakfast sandwich that you simply pop in the microwave or oven for a few minutes, and voilà! Each sandwich is packed with fluffy baked eggs, savory bacon or sausage, melty cheese, and your favorite toasted English muffin or bread. These Freezer Breakfast Sandwiches combine convenience with incredible homemade flavor, keeping your mornings stress-free and tasty.

Freezer Breakfast Sandwiches Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Freezer Breakfast Sandwiches lies in their simplicity. Each ingredient plays a crucial role, from the protein-packed eggs to the crispy bacon or sausage for that savory punch. The English muffins give you a perfect sturdy base, and optional veggies add color, texture, and nutrition without complicating the prep.

English muffins or bread of choice: Provides a sturdy, toast-worthy base that holds all the delicious fillings without getting soggy.
Bacon or sausage patties: Adds that irresistible savory, crispy, or juicy element that makes the sandwich crave-worthy.
Eggs: The star of the show; baking them in a sheet pan saves time and helps you make enough for a week.
Milk (non-dairy or regular): Keeps the eggs tender and fluffy when baked.
Salt, black pepper, and garlic powder: Simple seasonings that enhance the egg’s natural flavor.
Cheese (optional): Melts beautifully on warm eggs for an extra layer of creamy goodness.
Veggies or additional cooked breakfast meat: Perfect for mixing into the eggs for some healthy color and extra taste.

How to Make Freezer Breakfast Sandwiches

Step 1: Prepare Your Baking Sheet

Start by heating your oven to 350°F and greasing your 9×13-inch quarter-rimmed sheet pan thoroughly with avocado or olive oil. Then, line it with parchment paper, pressing out any bubbles for an even surface, followed by another light spray of cooking oil. This triple-layer prep ensures your baked eggs won’t stick and come out perfectly every time.

Step 2: Cook Your Bacon or Sausage

While your oven preheats, cook your bacon or sausage until they are nice and crispy or nicely browned. Set them aside to drain and cool while you prepare the eggs. Having them ready early means assembly will be quick and easy.

Step 3: Whisk and Add Veggies

In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until the mixture is smooth and well combined. If you want extra nutrients and color, toss in some pre-cooked veggies or additional cooked breakfast meat. Make sure your veggies are cooked beforehand so they blend seamlessly into the egg mixture.

Step 4: Bake the Egg Layer

Pour your egg mixture into the prepared baking sheet, careful not to spill, and pop it into the oven. Bake for about 15-20 minutes until the eggs are set, puffed slightly, and a knife inserted in the center comes out clean. This sheet pan method is a game-changer for prepping lots of eggs quickly without any fuss.

Step 5: Assemble the Sandwiches

Once the eggs have cooled completely—this step is key for easy slicing!—cut them into squares or rounds using a wide cookie cutter or a mason jar lid. Toast your English muffins lightly and optionally spread some butter on them. Layer with a slice of egg, cheese if desired, and your prepared bacon or sausage. Wrap each sandwich tightly in foil or parchment paper for easy grab-and-go storage.

How to Serve Freezer Breakfast Sandwiches

Garnishes

Sprinkle freshly chopped herbs like parsley or chives on top after reheating to add a pop of green and freshness. A tiny dab of hot sauce or a few slices of avocado on the side can also elevate the sandwich experience and give a burst of flavor that complements the savory eggs.

Side Dishes

Pair these sandwiches with a crisp fruit salad, some roasted potatoes, or a handful of fresh greens to round out your meal. Since the sandwiches are so hearty, something light and refreshing balances everything perfectly.

Creative Ways to Present

If you’re serving these for a weekend brunch, consider making mini versions and stacking them on a platter for a fun sandwich tower. Another idea is to slice the sandwiches and serve them open-faced with a variety of toppings like sautéed mushrooms or caramelized onions for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

If you don’t freeze your Freezer Breakfast Sandwiches, they keep beautifully in the refrigerator for up to 4 to 5 days. Just keep them wrapped and airtight to maintain freshness, and you’ve got a quick breakfast option ready within minutes.

Freezing

Freezing is where these Freezer Breakfast Sandwiches really shine. After wrapping each sandwich individually in foil or parchment, place them all together in a large ziplock bag. They keep best for up to 3 to 6 months in the freezer, making them perfect for batch cooking and future busy mornings.

Reheating

You have several options to reheat these sandwiches. The oven is great for a crisp finish—just unwrap and bake at 350ºF for 30-35 minutes. For speed, microwave them in their parchment wrap with a quick initial blast followed by a short additional heat once unwrapped. Air frying after a short microwave zap can also revive a toasty exterior while keeping the inside warm and melty. Just avoid microwaving foil wrapping and switch to parchment or a paper towel instead.

FAQs

Can I use gluten-free bread for these Freezer Breakfast Sandwiches?

Absolutely! Any bread or English muffin that you love will work perfectly, including gluten-free options. Just be sure it’s sturdy enough to hold the fillings without becoming soggy when warmed.

Can I add veggies to the eggs?

Yes! Adding cooked vegetables like spinach, bell peppers, or mushrooms directly into the egg mix not only boosts nutrition but adds lovely color and texture to each sandwich.

How long do Freezer Breakfast Sandwiches last in the freezer?

They’re best enjoyed within 3 to 6 months of freezing. Beyond that, the flavor and texture might start to degrade, but they’ll still be safe to eat if stored properly.

What’s the best way to reheat them without drying out?

Reheating in the oven or air fryer while wrapped lightly in foil or parchment paper helps keep moisture in. Microwaving in short bursts with the sandwich wrapped in parchment also preserves tenderness.

Can I make these without meat for a vegetarian option?

Definitely. Simply skip the bacon or sausage and consider adding flavorful veggies or a plant-based meat substitute. You can make these Freezer Breakfast Sandwiches your own!

Final Thoughts

Once you try these Freezer Breakfast Sandwiches, you’ll wonder how you ever survived hectic mornings without them. They’re delicious, customizable, and oh-so-convenient—just the kind of breakfast solution that makes getting out the door easier and tastier. I truly hope you enjoy making and munching on these as much as I do!

Freezer Breakfast Sandwiches Recipe

★★★★★

5 from 16 reviews

Author: anna
Total Time: 35 minutes
Yield: 12 sandwiches 1x
Diet: Low Salt

Print Recipe

Description

Delicious and convenient Freezer Breakfast Sandwiches perfect for busy mornings. Made with fluffy baked eggs, your choice of bacon or sausage, cheese, and veggies on toasted English muffins or bread, these sandwiches can be prepped ahead, frozen, and reheated quickly for a hearty, satisfying breakfast on the go.

Instructions

Preheat and prepare pan: Heat oven to 350°F. Grease a 13×9-inch quarter rimmed sheet pan with avocado or olive oil, including the sides. Line the pan with parchment paper, pressing out air bubbles, then spray the parchment with cooking spray.
Cook meat: Prepare bacon or sausage as desired and set aside.
Mix eggs and add-ins: In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper. If using veggies, make sure they are pre-cooked, then mix them into the egg mixture evenly.
Bake eggs: Pour the egg mixture into the prepared pan carefully. Bake for 15-20 minutes until eggs are set, puffy, and a knife inserted into the center comes out clean.
Cool and cut: Allow the baked eggs to cool completely for clean slicing. Cut into squares or rounds using a wide mason jar lid or round cookie cutter.
Assemble sandwiches: Optionally spread butter on English muffins. Layer each muffin with one egg piece, cheese slice (if using), and cooked breakfast meat.
Wrap and store: Individually wrap each sandwich in foil or parchment paper, then place all wrapped sandwiches into a ziplock bag. Store in refrigerator for 4-5 days or freeze for 3-6 months.

Notes

Reheat in the oven at 350ºF for 30-35 minutes after unwrapping.
Microwave wrapped sandwiches (in parchment) for 1 minute, then open and microwave layers separately for 30 seconds, reassemble and serve. Avoid microwaving foil-wrapped sandwiches.
Air fryer option: Heat wrapped sandwich in microwave for 45 seconds, remove paper towel, then air fry at 400ºF for 2-3 minutes.
Grease, line with parchment, and grease again in the baking pan for easy egg removal and cleanup.
Ensure eggs are fully cooled before slicing to prevent crumbling.
Wrapping sandwiches individually makes it easy to grab and warm one at a time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American