Why You’ll Love This Recipe
You’ll love these Freezer Friendly Breakfast Sandwiches because they combine comfort, convenience, and flavor in one tidy package. They save time during the week, reheat beautifully, and can be tailored to fit your preferences or dietary needs. Whether you’re feeding a family or prepping for yourself, these sandwiches ensure you start your day with a warm, filling meal—no drive-thru required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs
milk or cream
salt
pepper
English muffins, bagels, or croissants
sliced cheese (cheddar, American, Swiss, or your choice)
cooked breakfast meat (bacon, sausage, or ham — optional)
butter or oil for cooking
optional add-ins: spinach, tomato slices, avocado
Directions
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch baking dish with parchment paper.
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Pour the mixture into the baking dish and bake for 15–18 minutes, until eggs are set.
- Remove from the oven and let cool slightly, then cut into squares or rounds sized to fit your bread.
- Toast your English muffins (or bagels/croissants) lightly.
- Assemble each sandwich with one egg portion, a slice of cheese, and cooked meat or vegetables if desired.
- Let the sandwiches cool completely before wrapping.
- Wrap each sandwich tightly in foil or parchment paper, then place them in a freezer-safe bag or container.
Servings and timing
Makes 6 breakfast sandwiches.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use turkey sausage, veggie sausage, or omit meat entirely for a vegetarian option.
- Add spinach, roasted red peppers, or caramelized onions for extra flavor.
- Try different breads such as whole wheat English muffins or brioche buns.
- Use egg whites or add a splash of hot sauce to the eggs for a lighter or spicier version.
- Substitute cheese types—pepper jack for a kick or Swiss for a milder taste.
Storage/Reheating
Wrap each sandwich individually in foil or parchment paper, then store them in a freezer-safe bag for up to 2 months. To reheat from frozen, unwrap and microwave for 1–2 minutes (or until hot). For a crisper texture, reheat in the oven at 350°F (175°C) for about 15 minutes. If refrigerated instead of frozen, they’ll last up to 4 days and can be microwaved for 45–60 seconds.
FAQs
Can I use scrambled eggs instead of baked eggs?
Yes, you can cook scrambled eggs on the stovetop and portion them onto the sandwiches.
How do I prevent the sandwiches from getting soggy?
Let all ingredients cool completely before assembling and wrapping to avoid condensation.
Can I make them vegetarian?
Absolutely—skip the meat or use plant-based sausage or bacon alternatives.
What’s the best bread to use?
English muffins hold up best, but bagels and croissants work well too.
How long can I freeze them?
They’ll stay fresh for up to 2 months when properly wrapped and sealed.
Do I need to thaw them before reheating?
No, they can go straight from the freezer to the microwave or oven.
Can I add vegetables?
Yes—spinach, mushrooms, or peppers make great additions, just cook off any moisture first.
What kind of cheese melts best?
Cheddar, American, or mozzarella all melt beautifully without becoming greasy.
Can I use egg whites only?
Yes, substitute egg whites for whole eggs for a lighter, lower-fat sandwich.
How do I reheat them in the oven?
Place unwrapped sandwiches on a baking sheet and heat at 350°F (175°C) for about 15 minutes.
Conclusion
Freezer Friendly Breakfast Sandwiches make mornings easier without sacrificing flavor or quality. They’re customizable, nutritious, and perfectly portioned for busy schedules. Whether you prefer a classic bacon-and-egg combination or a veggie-packed version, these sandwiches ensure you always have a warm, homemade breakfast ready in minutes.
PrintFreezer Friendly Breakfast Sandwiches
Hearty and customizable Freezer Friendly Breakfast Sandwiches made with fluffy baked eggs, melty cheese, and your choice of bread and protein — perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 sandwiches
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 English muffins, bagels, or croissants
- 6 slices cheese (cheddar, American, Swiss, or your choice)
- 6 slices cooked breakfast meat (bacon, sausage, or ham — optional)
- 1 tbsp butter or oil for cooking
- Optional add-ins: spinach, tomato slices, avocado
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch baking dish with parchment paper.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Pour the egg mixture into the baking dish and bake for 15–18 minutes, or until eggs are set.
- Allow to cool slightly, then cut into 6 squares or rounds sized to fit your bread.
- Lightly toast English muffins, bagels, or croissants.
- Assemble each sandwich with one portion of egg, a slice of cheese, and cooked meat or vegetables as desired.
- Let sandwiches cool completely before wrapping.
- Wrap each sandwich tightly in foil or parchment paper and place in a freezer-safe bag or container.
Notes
- Let all ingredients cool before wrapping to prevent sogginess.
- Reheat directly from frozen in the microwave or oven for a quick breakfast.
- Use egg whites or plant-based cheese and sausage for a lighter or vegetarian version.
- Customize with different breads and cheeses for variety.
- Store refrigerated up to 4 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 230mg
