This easy recipe for English muffin breakfast sandwiches can be made ahead of time for a grab-and-go breakfast. Perfect to meal prep breakfast idea that can be kept in the refrigerator all week or stored in the freezer for later.
Recipe Features:
- Quick and Easy: Baking the eggs at the same time makes this recipe a snap.
- Freezer Friendly Breakfast Idea
- Breakfast Meal Prep Recipe
This make ahead breakfast sandwich is a recipe we make regularly. Not only are they delicious and simple, but they can be stored in the freezer making it the ultimate on-the-go breakfast.
Bonus? They are so easy to customize. We used ham this time around but you can really use any of your favorite breakfast meats. OR try swapping the english muffin for a bagel! I’ll chat more about ways to customize this make ahead breakfast sandwich further down on the post.
Freezable Breakfast Sandwiches Ingredients
This recipe makes six premade breakfast sandwiches, but you could easily double the make-ahead breakfast sandwiches for a crowd. All you need are a handful of simple ingredients.
- English Muffins
- Salted Butter
- Ham, Bacon, or Sausage (see note below)
- Eggs
- Cheese
- Salt and Pepper
Baked Eggs For Breakfast Sandwiches
Baked eggs? Am I crazy? Not at all. Baking your eggs in a muffin tin not only gives you the right size for an english muffin, but it also alows you to make up to 12 eggs at one time. That is a serious time saver.
All you have to do is crack eggs into a muffin tin that is misted with cooking spray, season with salt and pepper, and bake! While they cook you have more time to prep the other parts of this breakfast recipe.
You definitely could fry your eggs. There are lots of ways to get them to the right size. A popular method is to use mason jar rings or small pans that are just the right size. I find this method best when only making one or two sandwiches at a time.
How to Make Freezer Breakfast Sandwiches:
- Preheat the oven to 350 degrees. Spray a generous amount of cooking spray into a muffin tin.
- Crack one egg into each muffin cup. Season with salt and pepper.
- Bake the eggs for 12 minutes. If wanting a more runny yolk, take out of the oven at 10 minutes. For more hard boiled keep baking for up to 15.
- While the eggs are baking, separate the english muffins and place the halves on a baking tray, cut side up.
- Heat or cook your breakfast meat of choice and set aside.
- Once the eggs are done cooking, remove from the oven and set the temperature to 400 degrees.
- Place the english muffins in the oven and let them toast for roughly 5 minutes. Keep a close eye on them and remove as soon as they start to brown.
- Generously brush butter over the toasted english muffins.
- Remove the eggs, one at a time, from the pan by gently running a knife around the edges.
- Assemble each sandwich by placing one egg on the bottom half of the English Muffin, add one or two pieces of your breakfast meat on top of the egg, top with a slice of cheese and the top half of the English Muffin.
- Serve immediately, or allow to cool for freezing.
Make Ahead Egg Sandwiches Tips
- This make ahead sausage egg muffins will last up to five days wrapped in plastic in the refrigerator.
- And I did mention, these are freezer friendly breakfast sandwiches! They last up to two months stored in the freezer.
- Topping your sandwiches with bacon? Try baking bacon in the oven for an effortless way to prep.
- I use plastic wrap for my sandwiches, but you could also opt for parchment paper. Parchment paper is microwave and oven safe, so you would not have to remove it before heating your sandwiches.
1. Once the egg and cheese breakfast sandwiches have cooled, wrap tightly in plastic wrap.
2. Place the sandwiches in a gallon sized zip top bag and place in the refrigerator or freezer.
Method 1:
Start by removing the plastic wrap and wrap the sandwich in a damp paper towel.
Microwave for 1 minute.
Flip the sandwich over and microwave for 30 seconds- 1 minute until warmed through.
Method 2:
Remove the sandwich from the freeze and place in the refrigerator the night before.
Remove the plastic wrap when ready to heat.
Microwave for 1 minute and enjoy.
While we made this recipe with English muffins and ham, you really have so much creative control with this recipe. Here are a few fun ways we like to change things up.
Biscuits- thicker, soft, and crumbly. Biscuits are best when you plan to eat the sandwiches within one week. Keep them stored in the refrigerator and not the freezer.
Croissants- Same as above, are best when they are not frozen.
Bagels- A freezer friendly option that is quite delicious. Try the thin sliced bagels for our favorite version.
Bread- Not ideal for freezing, but great for when you plan to eat the sandwiches as soon as you cook them.
Ham- Sliced deli ham is always a quick way to get these made. Opt for a higher quality (we like Boars Head) for the best flavor.
Bacon- You can never go wrong with bacon!
Sausage- Grab the Jimmy Dean pre-cooked sausage patties! Makes assembly a breeze.
Cheddar- You can never go wrong with cheddar.
American Slices- Looking for that McDonalds flavor? Try American slices!
Pepper Jack- Switch things up with a slice of pepper jack.
More Egg Recipes
- Quick Microwave Omelette
- Southwest Style Egg Scramble
- Huevos Rancheros Casserole
- Gourmet Breakfast Sandwich Recipe
- Sausage and Cheese Breakfast Casserole
- Make-Ahead Breakfast Burritos
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Make-Ahead Breakfast Sandwiches Recipe
Ingredients
- 6 large Eggs
- 6 English Muffins
- Salted Butter
- 6-12 slices of either Ham Bacon, or 6 Sausage patties
- 6 slices Cheese
- Salt and Pepper
Instructions
- Preheat the oven to 350 degrees. Spray a generous amount of cooking spray into a muffin tin.
- Crack one egg into each muffin cup. Season with salt and pepper.
- Bake the eggs for 12 minutes. If wanting a more runny yolk, take out of the oven at 10 minutes. For more hard boiled keep baking for up to 15.
- While the eggs are baking, separate the english muffins and place the halves on a baking tray, cut side up.
- Heat or cook your breakfast meat of choice and set aside.
- Once the eggs are done cooking, remove from the oven and set the temperature to 400 degrees.
- Place the english muffins in the oven and let them toast for roughly 5 minutes. Keep a close eye on them and remove as soon as they start to brown.
- Generously brush butter over the toasted english muffins.
- Remove the eggs, one at a time, from the pan by gently running a knife around the edges.
- Assemble each sandwich by placing one egg on the bottom half of the English Muffin, add one or two pieces of your breakfast meat on top of the egg, top with a slice of cheese and the top half of the English Muffin.
- Serve immediately, or allow to cool for freezing.
How to Freeze English Muffins- Once the egg and cheese breakfast sandwiches have cooled, wrap tightly in plastic wrap.
- Place the sandwiches in a gallon sized zip top bag and place in the refrigerator or freezer.
How to Reheat Frozen breakfast Sandwiches
Method 1:
- Start by removing the plastic wrap and wrap the sandwich in a damp paper towel.
- Microwave for 1 minute.
- Flip the sandwich over and microwave for 30 seconds- 1 minute until warmed through.
Method 2:
- Remove the sandwich from the freeze and place in the refrigerator the night before.
- Remove the plastic wrap when ready to heat.
- Microwave for 1 minute and enjoy.
Notes
- This make ahead sausage egg muffins will last up to five days wrapped in plastic in the refrigerator.
- And I did mention, these are freezer friendly breakfast sandwiches! They last up to two months stored in the freezer.
- Topping your sandwiches with bacon? Try baking bacon in the oven for an effortless way to prep.
- I use plastic wrap for my sandwiches, but you could also opt for parchment paper. Parchment paper is microwave and oven safe, so you would not have to remove it before heating your sandwiches.
Nutrition
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