Freezer Breakfast Sandwiches
These freezer breakfast sandwiches are the ultimate easy grab-and-go breakfast – and they’re the perfect option if you love to meal prep! Made with fluffy English muffins and filled with sausage patties, bacon, egg, and cheese, you can make a batch and simply pop them in the freezer so you’ve always got a hearty and satisfying breakfast ready to go. I love serving them on weekend mornings as a fuss-free treat, and they’re a huge hit with everyone in my family! They’re quickly reheated in the microwave or oven, and they’re oh so easy to prepare.
Why You’ll Love These Freezable Breakfast Sandwiches
- Budget friendly: We’re using affordable, readily available ingredients here, to create a breakfast that’s ideal if you’re trying to stick to a budget and keep your grocery costs low
- Save time on busy mornings: If you’re anything like me, your mornings can be super hectic! If you don’t always have time to make family breakfasts from scratch, these sandwiches will feel like the ultimate life hack. Just heat them up, and you’re good to go
- Macro friendly: Each sandwich has approximately 420 calories and 18 grams of protein, so it’s easy to fit them into a healthy eating plan – they feel like a real treat, but they won’t derail your wellness goals, and you can rest safe in the knowledge that you’re giving your family a balanced start to the day!
- Make them healthy: You can use wholemeal muffins for extra fiber and goodness, and if you like, you can add veggies like spinach and sliced bell peppers to your eggs for extra nutrition
Your Shopping List
- English muffins
- Eggs
- Bacon
- Sausage patties
- Cheese slices
- Salt and pepper
- Butter or cooking spray
Here’s your printable recipe card with all the details you need to make these breakfast sandwiches… Don’t forget to scroll on down for more details and handy process shots, to help you to make your sandwiches!
Freezer Breakfast Sandwiches
Ingredients
- 6 English muffins, cut in half
- 6 large eggs
- 3 slices of bacon, cut in half
- 3 sausage patties
- 6 slices of cheese
- Salt and pepper, to taste
- Butter or cooking spray (for greasing the pan)
Instructions
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray. Crack an egg into each circle. Season with salt and pepper.
- Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes. Remove from the pan and let cool slightly.
- Place the bottom half of each English muffin on a clean surface. Place a slice of cheese on each muffin half. For 3 sandwiches, top with a cooked egg and two halves of bacon. For the other 3 sandwiches, top with a cooked egg and a sausage patty. Cover with the top half of the English muffin.
- Wrap each sandwich with parchment paper. Place the wrapped sandwiches in ziplock bags or an airtight container. Store in the freezer for up to 3 months.
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel. Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until heated through.
Nutrition
Step-by-Step Instructions for Making These Meal Prep Breakfast Sandwiches
1. Cook the Bacon and Sausage:
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Set aside.
In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
2. Cook the Eggs:
Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.
Crack an egg into each circle. Season with salt and pepper.
Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes.
Remove from the pan and let cool slightly.
3. Assemble the Sandwiches:
Place the bottom half of each English muffin on a clean surface.
Place a slice of cheese on each muffin half.
For 3 sandwiches, top with a cooked egg and two halves of bacon.
For the other 3 sandwiches, top with a cooked egg and a sausage patty.
Cover with the top half of the English muffin.
4. Wrap and Freeze:
Wrap each assembled sandwich in parchment paper.
Place the wrapped sandwiches in a large Ziploc bag or airtight container.
Store in the freezer for up to 3 months.
5. Reheat and Enjoy:
To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel.
Microwave on high for 1-2 minutes, or until heated through.
Alternatively, you can reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until heated through.
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