Freezer Breakfast Sandwiches
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These Freezer Breakfast Sandwiches are the ultimate grab-and-go hack for busy mornings. Imagine fluffy oven-baked eggs layered with melty cheddar and savory sausage or bacon, all tucked into golden toasted English muffins. It’s your favorite drive-thru order, but fresher, cheaper, and made right at home. Each sandwich is freezer-ready, reheats in seconds, and tastes just as indulgent as the day you made it. Whip up a dozen in about 30 minutes, and you’ll have hot, hearty breakfasts on hand for weeks… no drive-thru lines, no morning chaos.
Table of Contents
WHY YOU’LL LOVE MEAL PREP FREEZER BREAKFAST SANDWICHES
- Perfect for busy mornings: Heat, eat, and go in minutes.
- Large batch meal prep: Makes 12 sandwiches in one go.
- Budget-friendly: Just $1–$1.50 per sandwich. Way cheaper than takeout!
- Customizable: Mix and match meats, cheeses, or add veggies.
- Freezer-ready: Stash a month’s worth of breakfasts with one baking session.
Freezer Breakfast Sandwiches
Breakfast chaos used to be the norm around here… especially on homeschool mornings when we’re rushing to get out the door for archery practice.
That’s when breakfast sandwich recipes for the freezer became a game-changer. I’ll batch-make a dozen, wrap them up, and suddenly mornings are calm because breakfast is already done.
Sometimes I’ll meal prep breakfast burritos at the same time for variety. They’re just as easy to throw together and reheat when we need something quick.
Munchkin loves hers with sausage, Chad’s a bacon guy, and I sneak a little hot sauce into mine.
It’s the kind of recipe that feels almost too simple, but once you start keeping these in your freezer, you’ll wonder how you ever lived without them!
INGREDIENT NOTES
- Eggs: Twelve large eggs give each freezer breakfast sandwich a hearty, satisfying base. For even more protein, you can bake 18 eggs with a bit more milk and seasonings, then cut larger squares.
- Milk or Cream: Whole milk, half & half, or cream gives the eggs a tender, custardy texture. Skim milk works, but the sandwiches won’t be as rich.
- English Muffins: Any brand works, though toasting is essential to prevent sogginess. Swap with bagels or croissants for variety.
- Meat Options: Precooked sausage patties, bacon, or Canadian bacon all work beautifully. Using precooked meats saves time and prevents excess grease.
- Cheese: Cheddar melts well and gives a classic flavor. American, Swiss, or Pepper Jack also work. If using shredded cheese, sprinkle directly over eggs before baking instead of layering slices.
- Seasonings: Keep it classic with salt and pepper, or stir in garlic powder, smoked paprika, or chopped herbs for extra flavor.
VARIATIONS
Southwestern: Add chorizo, Pepper Jack cheese, and a spoonful of salsa.
Veggie Lovers: Mix bell peppers, spinach, mushrooms, or onions into the eggs before baking.
Croissant Sandwiches: Swap English muffins for buttery croissants.
Bagel Breakfast Sandwiches: Use bagels and double the cheese for extra indulgence.
Meat-Free: Skip the meat and double the cheese for a simple, meatless Monday version.
SERVING SUGGESTIONS
- Classic Combo: Serve freezer breakfast sandwiches with crispy breakfast potatoes.
- Fresh Balance: Add fruit salad or sliced melon on the side.
- Hearty Start: Pair with iced coffee for the ultimate grab-and-go breakfast.
- Shortcut Treat: Drizzle the eggs with hot sauce or sriracha before layering.
- Weekend Brunch: Stack sandwiches on a platter with orange juice for an easy crowd-pleaser.
BREAKFAST FREEZER SANDWICHES FAQ
Yes, but you’ll need to crack a few more eggs to make up the difference in volume.
While I’ve seen a few different biscuit breakfast sandwich recipes for the freezer, I’ve never had one turn out successfully.
Biscuits are a little crumbly to work with, and the texture isn’t great when reheated from frozen.
Breakfast freezer sandwiches will keep for at least 3 months when wrapped individually and stacked in a zip-top bag.
Keep the sandwiches wrapped in foil (or remove the parchment/freezer paper and wrap in foil), then place them on a baking sheet.
Bake for about 20 minutes at 400°F, then unwrap the sandwiches and bake for another 10 minutes until toasty and warmed through.
The key to these meal prep freezer breakfast sandwiches is baking the eggs as one large sheet.
This method not only saves time but ensures every portion is the same size: no uneven frying or broken yolks.
Broiling the muffins creates a sturdy, toasted base that won’t go soggy once frozen. And cooling everything before wrapping is crucial! If there’s steam, moisture builds up and ruins the texture.
Over the years of making freezer breakfasts, I’ve found this method gives the best results. It’s fast, reliable, and keeps the sandwiches tasting fresh even weeks later.
DONNA’S PRO TIPS
- Grease generously: Eggs love to stick, so a well-greased baking dish saves frustration.
- Cool completely before freezing: Prevents soggy English muffins and ice crystals.
- Wrap tightly: Plastic wrap plus foil or freezer paper is the best defense against freezer burn.
- Label everything: Add the date and filling type to the freezer bag so you know what’s what later.
- Reheat smartly: From frozen, microwave a freezer breakfast sandwich on 50% power for 1–3 minutes to warm evenly without drying out.
- Toast the muffins: Don’t skip this step! It adds flavor and keeps the texture perfect.
- Switch it up: Keep a mix of bacon, sausage, and ham sandwiches in the freezer so breakfast never feels repetitive.
TOOLS NEEDED
- 9×13-inch Baking Dish: Perfectly sized for baking eggs into 12 even squares.
- Large Mixing Bowl and Whisk (or Hand Mixer): For beating eggs until fluffy.
- 13×18-inch Sheet Pan: To toast all the English muffins at once.
- Plastic Wrap, Foil, or Freezer Paper: For wrapping sandwiches securely.
- Freezer Bags: Labeled for easy storage and organization.
- Sharp Knife: For cutting egg squares cleanly.
Enjoy!
With love, from our simple kitchen to yours.
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Freezer Breakfast Sandwiches
Ingredients
- 12 large eggs
- 1/3 cup whole milk, cream, or half & half
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 12 English muffins
- 12 slices precooked sausage patties, bacon, or Canadian bacon (or a combination)
- 12 slices cheddar cheese
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 9×13-inch baking dish generously with spray oil or butter.
- Whisk the Eggs: In a large mixing bowl, whisk 12 large eggs, 1/3 cup whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth. For extra fluffy eggs, use an electric mixer.
- Bake the Eggs: Pour mixture into prepared baking dish. Bake for 17–20 minutes, until eggs are set and no longer jiggly in the center. Cool 10–15 minutes before slicing into 12 squares.
- Toast the Muffins: Cut 12 English muffins in half. Arrange cut-side up on a 13×18-inch baking sheet. Move the oven rack 6–8 inches below the broiler. Broil for 2–3 minutes until lightly toasted, watching closely to avoid burning.
- Assemble the Sandwiches: Layer egg squares, 12 slices cheddar cheese, and 12 slices precooked sausage patties on muffin bottoms. Top with muffin tops.
- Cool Before Storing: Let sandwiches cool completely before wrapping for storage.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
