Are you looking for a quick and easy breakfast option that will make your mornings easier? Look no further than freezer breakfast sandwiches! These delicious handheld sandwiches are the perfect on-the-go meal, made with eggs, English muffins, your favorite breakfast sausage, and cheddar cheese. Read on to learn how to make frozen breakfast sandwiches at home!
Delicious make-ahead freezer breakfast sandwiches
Is it just the best feeling when you wake up and get your morning started off right? I have found that eating a healthy and balanced breakfast sets the tone for my entire day and helps me stay energized throughout the day.
But let’s face it—it can be hard to make time for a balanced breakfast when you are pressed for time in the mornings. That’s why freezer breakfast sandwiches are a great way to have a quick and delicious breakfast on the go!
These freezer breakfast sandwiches are also freezer-friendly, so you can make them ahead of time, store them in the freezer, and just grab them to go when you’re rushing out the door.
With a great balance of protein, fat, and carbs, this breakfast might be just the thing you need.
One of my favorite things about this meal prep breakfast recipe is how SIMPLE it is.
Here’s a bit more about what I used:
- Eggs: A great source of protein for breakfast! I used eight large eggs for this freezer breakfast sandwich recipe, but feel free to use whichever size you prefer.
- Milk: A splash of milk helps make the eggs creamy and flavorful.
- Salt and Pepper: A classic seasoning duo.
- Breakfast Sausage: I bought a tube of breakfast sausage for this recipe, but you can also use premade sausage patties. Sweet or spicy – up to you! I ended up with six patties.
- English Muffins: I love the classic flavor of an English muffin – but you can also make freezer breakfast sandwiches with bagels, croissants, or even rolls.
- Cheddar Cheese: You can’t go wrong with melty sharp cheddar cheese in a frozen breakfast sandwich! Swap it for your favorite kind of cheese.
Kitchen tools required
Here’s a bit more information about what I used to make these frozen breakfast sandwiches.
- 8×8 Pan
- Medium Bowl
- Saute Pan
- Parchment Paper
- Aluminum Foil
- Large Freezer Storage Bag
How to make frozen breakfast sandwiches
Start out by preheating the oven to 350°F and greasing an 8×8 pan.
Whisk together eggs, milk, salt, and pepper in a medium bowl. Pour the egg mixture into the pan and bake for 20 minutes. Let it cool down for 10 minutes, then cut it into six squares.
While the eggs are cooking, form the sausages into patties and cook over medium-high heat for about 4 minutes on each side.
Once you have all the fillings prepped, open all the English muffins and lay all the bottoms out. Add a square of egg, sausage patty, and one slice of cheese to each muffin, then top with a muffin top.
Repeat until all sandwiches are made!
Below are some common breakfast sandwich questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I use different sandwich fillings?
Yes, of course! Feel free to customize your freezer breakfast sandwiches by using whatever ingredients you like. You can swap out the sausage and use the following:
- Turkey sausage
- Canadian ham
- Beyond Meat patties
I sometimes like to use different kinds of cheeses as well. I like to use cheddar, swiss, and provolone.
Can I make this recipe even healthier?
Yup! You can do so by:
- This is the best time to add in some veggies when you prep your eggs. Some of my favorites are chopped bell peppers, spinach, and mushrooms. To get really creative, you can swap out the egg for a sweet potato egg casserole!
- Use whole wheat English muffins or bagels to increase the fiber content.
- Swap out the sausage for leaner meat like turkey or chicken sausage.
- Instead of whole eggs, you can use egg whites to make your freezer breakfast sandwiches lighter.
How do you keep frozen breakfast sandwiches from getting soggy?
To keep freezer breakfast sandwiches fresh and crispy, be sure to wrap each sandwich individually with parchment paper or aluminum foil before storing them in a freezer bag. This will help protect the bread from freezer burn and moisture.
When you reheat them, be sure to remove the parchment paper or foil so that the bread can crisp up.
How long do freezer breakfast sandwiches last in the freezer?
Frozen breakfast sandwiches will typically last up to 3 months if stored properly and kept at a consistent temperature.
After all of your sandwiches are prepped, lay a square of parchment paper on top of a square of aluminum foil and wrap each sandwich individually.
Leftover freezer breakfast sandwiches can be stored in a large storage bag and sealed.
When reheating, unwrap from parchment and aluminum and microwave for 2-3 minutes or until fully warmed through, or in the toaster oven for 10-15 minutes at 400°F.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite breakfast recipes you should make next. Enjoy!
- Freezer-Friendly Southwestern Breakfast Burritos
- Canadian Bacon Egg Cups
- Everything Bagel Breakfast Casserole
- High Protein Veggie Frittata
- Protein Banana Muffins
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz breakfast sausage (in tube)
- 6 english muffins
- 6 slices cheddar
- Preheat oven to 350F and grease an 8×8 pan.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour into greased pan and bake for 20 minutes. Let cool 10 minutes then cut into 6 squares.
- Meanwhile, form sausage into six patties, pressing down very flat as they will shrink up bigger when cooking.
- Heat pan over medium-high heat and cook for about 4 minutes each side. Let cool.
- Open english muffins and lay all the bottoms out. Add square of egg, sausage patty, and one slice of cheese to each muffin, then top with muffin top. Repeat until all sandwiches are made.
- Lay a square of parchment paper on top of a square of aluminum foil and wrap each sandwich individually. Add to a large ziploc bag and seal.
- When reheating, unwrap from parchment and aluminum and microwave for 2-3 minutes or until fully warmed through, or in toaster oven for 10-15 minutes at 400F.
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