Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches are filling and delicious! Made with eggs, sausage and cheese, are easy to prepare ahead and so much better than the fast-food kind!

If you like east breakfasts that you can make ahead of time, like these sandwiches, you will also love our Freezer Breakfast Burritos and Peanut Butter Overnight Oats.

Easy and freezer-friendly breakfast sandwiches for busy days or when you need to feed a crowd, are the way to go! English muffins filled with fluffy eggs (cooked in sheet pan), sausage patties and cheddar cheese are filling and delicious. All you need is one sheet pan and one skillet to make a batch and freeze or store in the fridge for a grab-and-go breakfast this week.

Ingredients:

• 8 large eggs
• whole milk or half and half
• sausage or bacon
• cheddar cheese
• 6 English muffins

Instructions:

• Prepare your sandwich station for easy assembly: open English muffins and slice cheese. Place cheese on the bottom pieces of the sandwiches.
• Whisk eggs and half and half (or milk) in a bowl. Season with salt and pepper.
• Line a large baking sheet with parchment paper, making sure to leave a slight overhang on the sides. This will make the clean up easy!
• Pour egg mixture onto the sheet and bake until done.
• While still warm, cut eggs into squares.
• Form breakfast sausage into patties and cook in a skillet, until no longer pink. Not a fan of sausage? Cook bacon instead!
• Assemble sandwiches. Wrap in freezer paper, place in Ziploc bags and freeze for up to 1 month or store in the fridge for up to 4 days.

Sheet pan eggs for sandwiches:

The sheet pan eggs are my favorite part of making these sandwiches. It’s so much easier than making single eggs in a pan.

• All you need to do is whisk eggs with milk and season them with salt and pepper. Feel free to throw in chopped ham, peppers, torn spinach, etc.
• For easy cleanup, line the baking pan with parchment paper slightly larger than the pan. Since the eggs are liquid at first, you want them to stay on the paper and leak through into the pan.
• Bake eggs until they appear dry on top.
• While they are still warm, cut them into squares or circles and place in sandwiches. From my experience, the eggs cut easier while still warm. If you cut them once cooled, they will have torn looking edges.

Feed a crowd

These sandwiches are perfect if you need to feed a crowd. You can make a large batch ahead of time and have them ready without the hassle. You can serve optional toppings, like salsa or fresh tomatoes on the side.

Variations:

• use croissants instead of English muffins
• skip the sausage and use bacon
• skip the sausage and add veggies to eggs for a meatless sandwiches

Reheating:

When ready to eat, unwrap sandwiches, place on a microwave-safe plate and heat up for 1 to 1.5 minutes. You can also remove the English muffin and warm it up in a toaster, then assemble the sandwich again.

More make-ahead breakfasts:

• Peanut Butter Chocolate Overnight Oats
• Instant Pot Breakfast Casserole
• Cinnamon Roll French Toast Casserole

For more easy breakfast recipes, feel free to browse our Breakfast Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out! 😀

Freezer Breakfast Sandwiches

Author: Anna

These make-ahead Freezer Breakfast Sandwiches are filling and delicious. They are made with eggs, sausage, cheese and English muffins. Easy to make ahead and so much better than the fast food kind!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 28 mins

Total Time 38 mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 473 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 large eggs
• 1/2 cup whole milk or half and half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder optional
• 6 sausage patties see note
• 6 slices cheddar cheese
• 6 English muffins

Instructions

 

• Preheat oven to 325 degrees Line a 13"x9" sheet pan with parchment paper, leaving a slight overhang on all sides to make sure the eggs stay on the paper.
• In a large mixing bowl, whisk eggs with milk. Season with salt and pepper.
• Pour the mixture into the prepared sheet pan.
• Bake for 18 to 20 minutes or until the eggs appear dry on top.
• While the eggs are still warm, cut them into squares (I cut them into 3 rows lengthwise and 5 rows widthwise).
• Heat up 2 teaspoons of olive oil in skillet. Cook sausage patties until done. If you are using breakfast sausage, form it into patties and cook in skillet until no longer pink. Remove from skillet and set aside.
• Place one slice of cheese, one sausage pattie and one or two eggs squares.
• Wrap each sandwich in freezer paper (or wax papeand place in ziploc bag. Keep in freezer for up to 1 month OR place in fridge for up to 4 days.
• To reheat: unwrap sandwiches and place on plate or paper towel. Microwave for 1 to 1.5 minutes, or until heated through.

Notes

To make sausage patties: use 1 lb of pork sausage and form into 6 patties. Cook in skillet until no longer pink, about 4 minutes per side.

Easy variations:

• use croissants instead of English muffins
• skip the sausage and use bacon
• skip the sausage and add veggies to eggs for a meatless sandwiches

Nutrition

Calories: 473kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 280mg | Sodium: 995mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 0.3mg | Calcium: 291mg | Iron: 2.2mg

Keyword freezer breakfast sandwiches

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