Make-Ahead Freezer Breakfast Sandwiches

My freezer breakfast sandwiches are made with simple ingredients and taste amazing! They’re perfect to make ahead and enjoy all week long!

We all agree that breakfast needs to be quick and easy, especially on school days and workdays. Mornings are hectic, with or without kids, so having a warm and nutritious meal is a godsend. My Freezer Breakfast Sandwiches are the perfect solution. They can be made ahead, easily reheated, and ideal for on-the-go!

Prepping meals throughout the week saves time and money. How often have you been running late and told yourself, “I’ll just grab something on the way?” I know I’m guilty of it, and those dollars add up, not to mention it’s not usually the healthiest choice. Ingredients (and money) matter to me, so I try to avoid putting myself in those situations. 

Speaking of ingredients, you’ll only need a few for this recipe, so quality matters. As for the bread, we are a house divided. My husband loves bagels, and I prefer English muffins. Food for Life English muffins are my favorite. They’re heartier than regular English muffins and very filling. For the bagels, Dave’s Killer Bread bagels are our favorite. They’re hearty, delicious, and higher in protein than most brands. With a few ingredients and about 30 minutes of time. you can make a quick and healthy breakfast for the week!

Freezer Breakfast Sandwiches

Ingredients You’ll Need

• Eggs. I use whole eggs but feel free to use egg whites to save some calories.
• Half-and-half. Milk works fine, too.
• Scallions. I use the tops only, as they’re a little milder. Save the white part for something else.
• Thick-cut sharp cheddar slices. I love Tillamook because it has tons of flavor!
• Sausage patties. The sausage adds a ton of flavor and texture. Use what you like!
• English muffins/bagels. I love the Food4Life English muffins and Dave’s Killer Bread bagels!
• Salt and pepper. Just a pinch in the eggs is all you need. The cheese and sausage are salty.

How to Make Freezer Breakfast Sandwiches

• Preheat oven to 325 degrees Fahrenheit.
• Liberally spray a large (13″ x 19″) baking sheet with nonstick spray.
• Whisk the eggs, half-and-half, salt, and pepper in a separate bowl.
• Pour the eggs onto the baking sheet and sprinkle on the scallions.
• Carefully transfer the baking sheet to the oven.
• Cook for 15 – 18 minutes or until the eggs are set.

• While the eggs are cooking, warm the sausage according to the directions on the package.
• When the eggs are set, remove the pan from the oven and cool for 5 minutes.
• Use a biscuit cutter or mason jar lid to make egg circles. I like the egg to fill the whole sandwich.
• Assemble the sandwiches in this order:
  • muffin or bagel bottom
  • cheese
  • sausage
  • egg
  • cheese scraps
  • muffin or bagel top
• Heat immediately or store using one of the methods below.
• To enjoy right away, pop it in the microwave for 60 seconds or toast it in the oven at 350ºF until the cheese is melted.

You’ll notice that I cut all the ingredients to fit inside the sandwich. My cheese slices are large and thick, so I use all four corners for the second layer. If you want more, by all means, add a second slice.

I used store-bought frozen sausage patties for this recipe, but I usually make my own using my chicken Italian sausage recipe. The beauty of making your own is that you can form the patties as wide and thick as you want. For example, if you’re using a bagel instead of an English muffin, you may need the patty to be a little bigger. If they’re too small, you can cut and arrange them like I did in the photos. 

To Refrigerate & Reheat

• Place the sandwiches in a large, covered container.
• Reheat in the microwave for 40 to 60 seconds until warmed through.
• Or, heat in the oven or toaster oven at 350ºF for 15 minutes or until warmed through.
• Consume within four days.

To Freeze & Reheat

• Wrap each sandwich tightly with parchment paper or aluminum foil.
• Place it in a gallon-size freezer bag.
• Write the date on the bag along with the type of sandwich.  You may remember, but your family won’t.
• To reheat in the oven or toaster oven, preheat to 350ºF. Place the wrapped sandwich on a baking sheet and cook for 15-20 minutes or until heated. If you want the outside crispier, carefully unwrap it and return it to the oven for a few minutes.
• To reheat in the microwave, unwrap the sandwich from the parchment paper and place it on a paper-towel-lined plate. This helps absorb moisture. Cook for 60 to 90 seconds or until warmed through.
• My favorite method combines the microwave and the oven. I start with the microwave and finish in the toaster oven. Place in the microwave for 60 to 90 seconds to thaw, unwrap, and finish in the oven for 10 minutes to crisp up the outside.

Equipment Used

• Baking sheet
• Wire whisk
• 3 or 4″ round cutter
• Nonstick cooking spray
• Parchment paper
• Gallon-size freezer bags

Used In This Recipe
Parchment Paper	Half Cookie Sheet	Round Cookie Cutters

Helpful Tips

• When cutting out the eggs, use a biscuit cutter or the lid of a wide-mouth mason.
• Don’t waste the egg scraps! They’re perfect for breakfast burritos, tacos, or fried rice.
• Use a smaller pan and adjust the cooking time for an even thicker layer of eggs.
• I like to cut the cheese to fit the bread so it doesn’t melt all over the pan. No waste!
• Adding the extra pieces of cheese to the top layer acts as a second “glue layer.”
• All brands vary in size, so you may need to cut the sausage to fit.
• To avoid overcooked, rubbery eggs, remove them when they are just set. 

I’ve seen many freezer breakfast sandwich recipes suggest wrapping the sandwiches in wax or freezer paper, which never made sense to me. By using parchment paper or aluminum foil, they can go right from the freezer to the oven. Parchment paper is my first choice, and storing all sandwiches in a freezer bag once wrapped protects them from freezer burn.

Variations

• You can add any veggies you like to the eggs. I suggest choosing veggies that aren’t watery.
• If you use watery veggies like mushrooms, spinach, or tomatoes, saute them first to get the moisture out.
• Bacon, deli ham, or even leftover cooked protein would all work.
• Buns and rolls are delicious for a super soft sandwich! Why not? There are no rules!

Serve This With 

• 10-Minute Tangy Tomato Dressing Recipe
• Foolproof Butter & Lemon Baked Rice Recipe
• Easy Oven Roasted Broccoli Recipe
• Homemade Basil Pesto Recipe | Plus 25 Ways To Use It

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Make-Ahead Freezer Breakfast Sandwiches

With a few simple ingredients, Make-Ahead Freezer Breakfast Sandwiches are the answer to quick and easy meals throughout the week!

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Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Servings: 12

Ingredients

• 12 large eggs
• 1/2 cup half-and-half
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 sliced scallions, top part only
• 12 slices thick cut cheddar cheese
• 24 breakfast sausage patties ** see note
• 6 English muffins (I used Food For Life)
• 6 bagels

Instructions

• Preheat oven to 325 degrees Fahrenheit.
• Liberally spray a large (13″ x 19″) baking sheet with nonstick spray.
• Whisk the eggs, half-and-half, salt, and pepper in a separate bowl.
• Pour the eggs onto the baking sheet and sprinkle on the scallions.
• Carefully transfer the baking sheet to the oven.
• Cook for 15 – 18 minutes or until the eggs are set.
• While the eggs cook, warm the sausage according to the package directions.
• When the eggs are set, remove the pan from the oven and cool for 5 minutes.
• Use a biscuit cutter or mason jar lid to make egg circles. I like the egg to fill the whole sandwich.
• Assemble the sandwiches in this order: muffin or bagel bottom > cheese > sausage > egg > cheese pieces > muffin or bagel top
• Heat immediately or store using one of the methods below.
• To enjoy right away, pop it in the microwave for 60 seconds or toast it in the oven at 350ºF until the cheese is melted.

Notes

For 12 sandwiches, I used 24 breakfast sausage patties because mine were significantly smaller than my buns. If yours are larger, you may only need 12 patties. You could also make your own. My homemade Italian chicken sausage is perfect for this recipe!

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