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.
Ingredients
Scale
Base
- 12 English muffins or bread of choice (gluten free if preferred)
Protein
- 12 slices bacon, cooked or 12 cooked sausage patties
- 12 eggs
Egg Mixture
- 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
Additional Ingredients
- 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)
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
Nutrition
- Serving Size: 1 sandwich
- Calories: 357 kcal
- Sugar: 1 g
- Sodium: 796 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 201 mg
Keywords: freezer breakfast sandwiches, make ahead breakfast, easy breakfast recipe, baked eggs, breakfast on the go, freezer meals
