Made with eggs, cheese, and your choice of breakfast meat on a toasted English muffin, these Freezer Breakfast Sandwiches are an ideal grab-and-go breakfast. Make a large batch, freeze individual sandwiches, and reheat in the microwave for a fast morning meal.
Easy Freezer Breakfast Sandwiches
These make-ahead breakfast sandwiches are a lifesaver on busy mornings. They keep well in the freezer for up to three months, so you can prepare several at once and have a satisfying breakfast ready in minutes. Simply heat one straight from the freezer in the microwave and you’re set.
They’re a favorite with kids and adults alike — hearty enough to fill hungry bellies and easily customized to suit your family’s preferences. Use bacon, ham, or sausage, and swap cheeses or breads to vary the flavor.
Why You’ll Love These Make-Ahead Sandwiches
Here are the main reasons to add these to your meal prep routine:
- Ideal for busy mornings. Keep a batch in the freezer and you’ll always have a quick, warm breakfast ready in around 3 minutes.
- Customizable. Use your preferred breakfast meat, cheese, or bread. English muffins are classic, but croissants, biscuits, or sliced bread work too.
- Fast to prepare. You can assemble a dozen sandwiches in roughly 30 minutes when you bake the eggs on a sheet pan.
Ingredients
Simple pantry and fridge staples make these sandwiches easy to put together. See the recipe card below for exact measurements.
- Eggs
- Milk (any percentage)
- Salt and pepper
- English muffins (or your preferred bread)
- Butter
- Cheddar cheese (sliced, or any melting cheese you prefer)
- Cooked breakfast meat (bacon, sausage patties, or ham)
How to Make Freezer Breakfast Sandwiches
These sandwiches come together quickly with a simple, repeatable method. Refer to the recipe card for exact quantities and times.
- Prepare the pan. Preheat the oven to 350°F. Spray a rimmed half-sheet pan with nonstick spray and line it with parchment paper.
- Bake the eggs. Whisk eggs with milk, salt, and pepper. Pour the mixture into the prepared pan and bake 18–22 minutes, until set. Cool, then use a round cookie cutter to cut out circles sized to your English muffins.
- Toast the muffins. Split the English muffins, brush with melted butter, and broil 1–3 minutes until golden.
- Assemble the sandwiches. Layer an egg round on the bottom muffin, add a slice of cheese and the cooked meat, then place the top muffin on each sandwich.
- Freeze individually. Wrap each sandwich in parchment paper and place the wrapped sandwiches in a large freezer-safe zipper bag. Freeze up to three months. Reheat from frozen in the microwave for about 3 minutes until heated through.
Recipe Tips & Variations
Use these tips to make assembly and reheating effortless and to adapt the recipe to your needs.
- Prevent sticking. Spray the sheet pan before adding parchment, and press the parchment down to create a seal so the eggs don’t run underneath.
- No parchment? Grease the pan very well if you skip parchment.
- Use a casserole dish. If you don’t have a rimmed sheet pan, use a 9×13-inch dish — reduce the eggs accordingly (about 12 eggs) and expect roughly nine sandwiches.
- Egg-white option. Swap in liquid egg whites (about 1½ cups) if you prefer.
- Customize freely. Change breads, omit meat for a vegetarian option, or use different cheeses and seasonings.
Serving Suggestions
Heat sandwiches directly from the freezer in the microwave for approximately 3 minutes, or until hot throughout. From the refrigerator, reheat for about 1 minute. For a toaster-oven or oven option, warm at 350°F for 10–15 minutes.
These sandwiches are also great for camping: wrap in aluminum foil and warm over a campfire or in coals. Stored in a cooler, they will thaw slowly until you’re ready to heat them.
Storage
- Freezer: Individually wrap sandwiches in parchment and place them in a freezer-safe bag for up to 3 months.
- Refrigerator: If you plan to eat them within a few days, store assembled sandwiches in the fridge for up to 4 days.
- Reheating: From fridge: ~1 minute in the microwave. From freezer: ~3 minutes. Oven or toaster oven: 350°F for 10–15 minutes.
Recipe Card
Freezer Breakfast Sandwiches
Cook: 18 mins |
Total: 33 mins |
Servings: 12 sandwiches
Ingredients
- 16 large eggs
- 1/4 cup whole milk (or milk of choice)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 English muffins, split
- 3 tablespoons butter, melted
- 12 slices cheddar cheese
- 12 slices cooked breakfast meat (bacon, sausage patties, or ham)
Instructions
- Preheat oven to 350°F. Spray a rimmed half-sheet pan (about 17×13) with nonstick spray and line with parchment.
- Whisk eggs, milk, salt, and pepper. Pour into the prepared pan and bake 18–22 minutes until set. Cool.
- Cut the baked egg slab into 12 rounds using a cookie cutter sized to the English muffins.
- Split English muffins, brush with melted butter, and broil 1–3 minutes until golden.
- Assemble each sandwich: egg round on the bottom muffin, a slice of cheese, a slice of cooked meat, then the muffin top.
- Wrap each sandwich in parchment and place in a freezer-safe bag. Freeze up to 3 months. Microwave from frozen about 3 minutes to reheat.
Notes
If you don’t have parchment, grease the pan thoroughly. If using a 9×13 casserole instead of a rimmed sheet, reduce the eggs to about 12 and expect about nine sandwiches. Liquid egg whites (approximately 1½ cups) can be used in place of whole eggs if desired.
Nutrition (per sandwich, approximate)
Calories: 316 kcal | Carbs: 27 g | Protein: 16 g | Fat: 15 g