We’ve all heard that breakfast is the most important meal of the day, yet many of us settle for subpar, boring options (or just skip breakfast altogether) as we rush out the door to work and school. No wonder we’re starving by midmorning! Enter freezer breakfast sandwiches, the perfect solution for a filling meal that takes only minutes to heat up when you’re on the go.
Filled with eggs, bacon and cheese, these warm sandwiches are satisfying and delicious. This recipe walks you through prepping 12 breakfast sandwiches all at once, which you can wrap and stash in the freezer. The key is the baked egg squares—they’re perfect for a handheld treat. To enjoy each frozen sandwich, simply microwave until it’s hot and melty.
The simplicity of this recipe makes it among the best breakfast recipes for busy mornings. It’s also a fabulous choice for easy after-school snacks! Like all of our freezer meal recipes, getting everything ready ahead of time will give much-needed minutes back to your days.
Ingredients for Freezer Breakfast Sandwiches
- English muffins: Toasted English muffins are arguably the best vehicle for breakfast sandwiches. They’re not too starchy (like bagels), and they won’t crumble (like toast). More importantly, they easily fit in your hand for eating on the go. Use any variety you like: regular, whole wheat, sourdough or even homemade English muffins.
- Canadian bacon: The hammy flavor of Canadian bacon goes great with eggs and cheese, and the round slices fit tidily on English muffins. However, other breakfast meats can also be swapped into these frozen sandwiches. Try breakfast sausage patties, slices of ham, strips of cooked bacon (so many types of bacon!) or even steak.
- Eggs: Combined with milk and seasonings, the egg mixture bakes to a perfect texture. They’re so easy to slice for sandwiches!
- Cheese: We love cheese recipes! Our recipe uses easy-melting Colby and Monterey Jack cheese, but you can use any kind you like. Try pepper jack, cheddar, Swiss or smoked Gouda.
Directions
Step 1: Make the eggs
Preheat the oven to 325°F. Coat the inside of a 13×9-inch baking dish with cooking spray. Whisk together the eggs, milk, salt and pepper in a large bowl until well blended.
Pour this mixture into the prepared baking dish.
Bake the eggs for 15 to 18 minutes, until they’re just set. Pull the pan from the oven, and let it cool on a wire rack.
Step 2: Prepare the English muffins
While the eggs are baking, split open and toast 12 English muffins until they’re lightly browned. (Alternatively, arrange the split English muffins on a baking sheet, and toast in a 325° oven for 12 to 15 minutes.) Spread 1 teaspoon butter on each toasted English muffin bottom.
Editor’s Tip: If the cheese slices are a little too big, tear the slice, and layer the pieces as needed so that the cheese fits inside the sandwich.
Step 3: Assemble the sandwiches
Using a sharp knife, slice the baked eggs into 12 equal portions. Set up an assembly line on your workspace with the eggs, English muffins, Canadian bacon and sliced cheese, along with waxed paper and aluminum foil. Place one portion of eggs on each English muffin bottom. Top with a slice of cheese, a slice of Canadian bacon, then the muffin top.
Step 4: Wrap and freeze
Wrap each sandwich in two layers: first in waxed paper, then in foil. Be sure to seal the sandwich inside tightly. Freeze the sandwiches in a freezer-safe airtight container or freezer bag.
Editor’s Tip: Don’t forget to write or tape the reheat instructions on the outside of the container!
Step 5: Reheat and enjoy the frozen breakfast sandwiches
To enjoy each frozen sandwich, remove the foil from the sandwich. Microwave the waxed paper-wrapped sandwich at 50% power for one to two minutes, until thawed. Turn the sandwich over, then microwave it at 100% power for another 30 to 60 seconds, until fully heated through (you can check the internal temperature with a digital thermometer: it should read at least 160°). Let the sandwich rest for two minutes, then dig in.
Editor’s Tip: Forget those drive-thru breakfasts! Pack a frozen breakfast sandwich in your lunchbox, then microwave it when you get to work. It’s a hot and tasty breakfast at your desk that will make all your coworkers jealous.
Recipe Variations
- Skip the Canadian bacon: Make your freezer breakfast sandwiches with other meats. Our favorites are breakfast sausage patties made from pork or turkey, and strips of maple-cured or smoked bacon. There are also great options from plant-based meat brands, and you can simply leave out the meat entirely.
- Add veggies: Add nutrition and flavor to breakfast sandwiches with veggies like bell peppers, mushrooms, spinach or onions. For best results, first saute the veggies in a skillet to soften them and cook out the excess water. They can then be folded into the egg mixture before baking, or added as a layer inside the breakfast sandwiches.
- Spice them up: Instead of just salt and pepper, add your favorite spice blends to the eggs. Try Middle Eastern za’atar, French blends with chives and tarragon or a spicy blend with crushed red pepper flakes. You can also add more zest and spice by spreading the muffin with a thin layer of Tabasco sauce, Sriracha (or substitutes for Sriracha) or chili sauce.
How long do breakfast sandwiches last in the freezer?
The breakfast sandwiches can be stored in the freezer for up to two months. However, they’re so ideal for breakfast or a midday snack that we seriously doubt they’ll last that long!
Freezer Breakfast Sandwiches Tips
Can you keep breakfast sandwiches in the fridge?
If you don’t freeze the breakfast sandwiches, they’ll have a shorter shelf-life. Premade breakfast sandwiches like these will last three to five days in the fridge.
How do you make freezer breakfast sandwiches more nutritious?
It’s easy to make these frozen breakfast sandwiches more nutritious with a few ingredient swaps. Use whole wheat or sprouted grain English muffins instead of regular ones. Look for low-salt versions of Canadian bacon and other breakfast meats. Add cooked spinach, onion, mushrooms and/or red peppers to the egg bake for a veggie-packed egg slice.
How do you keep frozen breakfast sandwiches from getting soggy?
One way to prevent a soggy breakfast sandwich is to make sure the cooked components (the English muffins and eggs) are completely cooled before assembling the sandwiches so that no condensation gets trapped inside. Also, wrap the individual sandwiches tightly before freezing to keep them sealed and fresh.
