Customize them with your favorite bread, meat, and cheese, and swap out the ingredients to make them gluten-free, low-carb, and higher in protein. I LOVE making these for postpartum moms!

Your future self will thank you when you’ve got a healthy, delicious breakfast ready to go, like these versatile sandwiches, my sausage egg bake, or high-protein Greek yogurt bowls, which can all be prepped ahead!

We can all agree that breakfast needs to be quick and easy, especially on school days and workdays. Mornings are hectic, with or without kids, so a warm, nutritious meal is a godsend. My freezer breakfast sandwiches are the perfect solution. They can be made ahead, easily reheated, and are 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. It’s also not the healthiest choice. Ingredients (and money) matter, so I try to avoid putting myself in those situations. These sandwiches are on regular rotation in our house!

Related: Food Prepping To Save Time & Money

Freezer Breakfast Sandwiches

You’ll only need a few ingredients for this recipe, so I like to make them count by using ingredients that help us meet our fiber and protein goals. As for the bread, 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 filling. For the bagels, we like Dave’s Killer Bread, which is higher in protein than most brands. 

Related: High Protein am & Cheese Breakfast Muffins

How to Make Freezer Breakfast Sandwiches

For 12 freezer breakfast sandwiches, I used 24 store-bought breakfast sausage patties, which were significantly smaller than the 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. Detailed ingredients and instructions are included in the recipe card below.

Ingredients

• Eggs. I use whole eggs, but feel free to use egg whites to save some calories.
• Thick-cut sharp cheddar slices. I love Tillamook because it has tons of flavor!
• Sausage patties. The sausage adds a hearty flavor and texture. Use what you like!
• English muffins/bagels. Use what you like. I used Food4Life English muffins and Dave’s Killer Bread bagels.

Instructions

• Preheat oven to 3325°F and prep a large baking sheet.
• Prepare the egg mixture, and pour it onto the baking sheet.
• While the eggs are in the oven, work on the sausage, cheese, and English muffins.
• When the eggs are set, use a biscuit cutter or a mason jar lid to cut circles from the eggs. 
• Assemble the sandwiches in this order:
  • muffin or bagel bottom
  • cheese
  • sausage
  • egg
  • cheese scraps
  • muffin or bagel top
• Store using one of the methods below or enjoy immediately. Microwave for 60 seconds or bake in the oven at 350ºF until the cheese is melted.

How To Store & Reheat

To Refrigerate & Reheat

• Place the sandwiches in a large, covered container and consume within four days.
• Reheat in the microwave for 40-60 seconds, or until warmed through.
• Alternatively, heat in the oven or toaster oven at 350°F for 15 minutes, or until warmed through.

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 bake for 15-20 minutes, or until heated through. 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, then unwrap and finish in the oven for 10 minutes to crisp the outside.

Tips & Variations

• 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.
• Adding the extra ^ pieces of cheese to the top layer acts as a second “glue layer.”
• To avoid overcooked, rubbery eggs, remove them when they are just set. 
• 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 or tomatoes, sauté them first to remove the moisture.
• Add cooked bacon, deli ham, a different cheese – whatever protein you like. 

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.

Related: Loaded Veggie Egg Bake

If you try my freezer breakfast sandwiches, I’d love it if you would leave a comment below!

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Make Ahead Freezer Breakfast Sandwiches For Meal Prep

Start your day right with make-ahead freezer breakfast sandwiches. Hearty and savory, they are perfect for meal prep and on the go meals!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 689kcal

Equipment

• Mixing bowl
• Baking Sheet
• Wire whisk
• Biscuit Cutter
• Parchment paper
• Large Freezer Bags
• Non-Stick Cooking Spray

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 a mason jar lid to make egg circles.
• 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

Nutritional values are approximate and based on the products I used.

Nutrition

Calories: 689kcal | Carbohydrates: 49g | Protein: 44g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 304mg | Sodium: 2352mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 4mg

I’m not sure about you, but one of the things that excites me the most when I’m invited to a big gathering is thinking about what kind of food they’ll serve. At our gatherings, you can usually find my simple sausage balls, smoky cheese dip, and a healthy salad for balance.

They’re perfect for game day or any day, and with the weather starting to cool off, they need to be in your fall recipe rotation when you’re craving a warm, cozy baked slider. Add this to your repertoire of football food ideas, sheet pan sliders, or ways to use leftover turkey!

This turkey slider recipe is so easy that it’ll become one of your go-to options when you want something quick. Although not pictured, I made an easy honey mustard coleslaw with a bag of store-bought slaw, some of my homemade honey mustard, and it took these mini sandwiches to the next level. Who doesn’t love the creamy and sweet coleslaw on a warm and savory sandwich??

I wanted the butter on top to have a big pop of flavor. Garlic butter is fine, but I wanted to jazz it up, so I decided to combine the three seasonings I use the most, which are smoked paprika, dried thyme, and a love pepper. The warm, earthy seasonings with the salted butter are absolute perfection! 

Making my homemade honey mustard sauce takes less than five minutes and is worth the effort. The beauty of making condiments from scratch is that you control the ingredients. Most recipes for honey mustard are too sweet for me. Making it myself allows me to mix it exactly how I like it. Of course, you can buy honey mustard from the store. 

Turkey Slider Recipe With Honey Mustard

Sliders are essentially miniature sandwiches, and everything tastes better when it’s small and cute! Whip up a batch of these and watch them disappear. They’re perfect for gatherings, weeknight dinners, or when the weather starts to cool down and you crave a warm, savory sandwich. This is one of my favorite fall recipes. I used turkey deli meat, but it’s also a great way to use up turkey leftovers from Thanksgiving or Christmas. 

Ingredients

• Turkey. I used turkey deli meat for this turkey slider recipe, but you can use what you have or even leftover turkey from the holidays. To ensure you have enough, you want 24 slices, two slices per sandwich. 
• Slider buns. I’m a sandwich snob and have strong opinions about the bread-to-fill ratio. It matters! My favorite slider buns are the Martin’s potato roll slider buns. They’re the perfect size—small enough to be eaten in a few bites and big enough to load up the fillings.
• Havarti cheese—it’s so underrated! It’s rich and buttery with a hint of nuttiness and melts beautifully! My favorite is the creamy Castello Havarti. It is incredibly creamy and rich, providing the ultimate ooey-gooey, melty deliciousness for hot sandwiches.
• Honey mustard. I use my honey mustard recipe, which is perfectly balanced and not too sweet if I say so myself. Of course, you can use any honey mustard you like!
• Salted butter. It’s just better than unsalted butter with salt added, and I will die on that hill. I use it exclusively in my recipes, but if you have unsalted butter, add a small pinch of salt to the butter mixture.
• Seasonings. Smoked paprika, a hint of dried thyme, and Aleppo pepper make this butter so good that I want to slather it on everything. I adore thyme with honey mustard. It’s such a great flavor combo! 

Ingredient note. Aleppo pepper has a little more personality than black pepper. It’s earthy with hints of citrus and a subtle heat. I love it and use it all the time in dishes like my smoky cheese dip, veggie egg bake, and fresh tomato vinaigrette. 

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Step-By-Step Instructions

Exact ingredient measurements and instructions are in the printable recipe card below. You can adjust the slider to double or triple the recipe, and it will automatically adjust the ingredient amounts.

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper for easy cleanup.
2. If you’re making the honey mustard from scratch, do that now so the flavors can develop.
3. Shred the Havarti and store it in the refrigerator. See my tip below about when to shred the cheese.
4. Add the butter and seasonings to a small microwave-safe dish. Microwave on defrost for about 20 seconds, whisk well, and repeat until the butter is melted. 
5. Separate the slider buns, and arrange 12 bottom buns on the pan with the inside facing up.
6. Spread a thin layer of honey mustard on the bottom of each bun. You only need a thin layer here because you’ll serve extra honey mustard on the side for dipping. If you go too heavy-handed, the bottom bun can get soggy.
7. Lay two turkey slices on top of each bun. The turkey I used was sliced thicker and in large pieces, so two slices on each sandwich were enough for me. You can use as much as you like.
8. Sprinkle the shredded havarti on top of each sandwich, dividing it equally among the twelve. Place the top buns on top.
9. Using a pastry brush, lightly brush the tops of the buns with butter. Most of the seasonings will fall to the bottom of the bowl, so I like to stir it a little and scoop from the bottom every time I dip the pastry brush back in. Avoid going too heavy-handed at first, or you will run out of butter. You can always add more to each bun, but you’ll have to make more if you run out.
10. Cover the sliders tightly with foil and place them on the middle rack of the oven. Bake for 15-20 minutes, or until the cheese is melted and the sliders are hot. You can cook uncovered for extra-toasted tops (watch them closely) or remove the foil halfway through for lightly toasted.
11. When the sliders are done, remove them from the oven and serve them with extra honey mustard on the side for dipping. I like to sprinkle them with chopped Italian parsley for color.

Pro tip: If making a slaw for the topping, you’ll have a pocket of time when the sliders are in the oven. I made a quick honey mustard slaw by simply combining store-bought coleslaw mix with enough honey mustard to coat it. The slaw will soften as it sits, so if you don’t like your extra crunchy, make this before you start assembling the sandwiches.

Tips For Foolproof Turkey Sliders

• If you make the honey mustard from scratch, do so at least an hour in advance so the flavors can develop. It’s SO good with the turkey sliders recipe! 
• Cream Havarti is quite soft, so leaving it on the counter too long can make it harder to shred. I remove it from the refrigerator just before grating it with a handheld grater. 
• Provolone would be an excellent substitution if you can’t find Havarti cheese. It has a slightly more pronounced flavor than mozzarella, but it is still mild enough to work well in this recipe.
• This recipe works with ham or turkey, so use your favorite. Shredded rotisserie chicken would also be delicious!
• The smoked paprika butter makes this dish, but a good salted butter would work just fine.
• For extra crunch and flavor on top of the buns, sprinkle them with bagel seasoning, sesame seeds, or poppy seeds.

If you’ve tried my Turkey Slider Recipe or any recipe on my site, please let me know in the comments below!

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Turkey Slider Recipe With Honey Mustard

This turkey slider recipe with honey mustard and smoked paprika butter is sweet, savory, smoky, and delicious. Perfect for game day or any day!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 Sandwiches

Calories 241kcal

Equipment

• Large baking sheet
• Aleppo Pepper
• Smoked Paprika
• Handheld Cheese Grater
• Silicone Basting Brush

Ingredients

• 24 slices turkey deli meat
• 12 slider buns
• 8 ounces shredded Havarti cheese
• 1 cup honey mustard
• 4 tablespoons salted butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon dried thyme

Instructions

Things To Do First

• Shred the havarti and keep refrigerated.
• If making homemade honey mustard, do that now.
• Add the butter and seasoning into a small bowl.
• Cover and microwave for 20 seconds or until the butter melts. Mix well
• Preheat the oven to 350°.
• Line a large baking sheet with parchment paper.

For The Sliders

• Separate the slider buns.
• Arrange the bottom of the slider buns on the baking sheet.
• Spread one tablespoon of honey mustard on each slider bun.
• Place two slices of turkey on top of the honey mustard for each slider.
• Sprinkle the shredded Havarti on top of the turkey.
• Place the top slider bun on each sandwich.
• Lightly brush the top of the buns with the seasoned butter.
• Cover the sliders with foil and place on the middle rack of the oven.
• Bake for 20 minutes.
• Serve immediately and enjoy!
• (Parsley on top is optional, but I like a little for color!)

Nutrition

Serving: 1sandwich | Calories: 241kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 469mg | Fiber: 1g | Sugar: 7g

My McDonald’s Big Mac recipe is easy, healthy, and perfect for any Big Mac lover, like my husband. The secret is in the sauce, and I think we nailed it!

We love our homemade variation because it tastes like an authentic Big Mac. I would even say this is better because you can taste the fresher ingredients. Have you ever gotten a cookie from the supermarket deli and tasted the shortening in it? It has an artificial taste, which usually comes from bulk ingredients that are cheaper but lack flavor. This tastes better. That’s not to say my husband still won’t get his big MacBook at McDonald’s from time to Time, but we make homemade burgers at home all the time, and this Copycat McDonald’s Big Mac recipe is on repeat!

Speaking of ingredients, here’s what goes into a McDonald’s Big Mac.

Big Mac Bun Ingredients: WHEAT Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sugar, Cream Yeast, SESAME Seeds, Vegetable Oil (Rapeseed, Coconut), Potato Starch, Salt, Emulsifier (Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Pea Protein, Antioxidant (Ascorbic Acid), Maize Maltodextrin, Dextrose, Maize Starch, WHEAT Starch, Natural Flavouring, WHEAT Maltodextrin.

Big Mac Sauce Ingredients: Water, Rapeseed Oil, Gherkin, Spirit Vinegar, Sugar, Modified Maize Starch, Allergen Ingredient:Free Range EGG Yolk, Spices (contain Allergen Ingredient:MUSTARD), Salt, Glucose-Fructose Syrup, Thickener (Xanthan Gum), Natural Flavourings, Firming Agent (Calcium Chloride).

Cheddar Cheese Slice Ingredients: Vegetarian Cheddar (51%) (Allergen Ingredient:MILK), Water, Vegetarian Cheese (9%) (Allergen Ingredient:MILK), Whey Powder (Allergen Ingredient:MILK), Butter (Allergen Ingredient:MILK), Emulsifying Salts (Trisodium Citrate, Tripotassium Citrate, Citric Acid), Allergen Ingredient:MILK Protein, Natural Cheese Flavouring (Allergen Ingredient:MILK), Salt, Colours (Carotene, Paprika Extract), Anti-Caking Agent (Lecithins).

Beef Patty Ingredients: 100% Pure Beef.
Lettuce (Iceberg) Ingredients: 100% Iceberg Lettuce.
Onions Ingredients: 100% Onion.
Pickle Slices Ingredients: Gherkins, Water, Spirit Vinegar, Salt, Firming Agent (Calcium Chloride), Natural Flavouring, Preservative (Potassium Sorbate).

Yikes. We can do better.

McDonald’s Big Mac Recipe

McDonald’s Big Mac Ingredients You’ll Need

Burger Patties

• Beef patties plus a pinch of salt and pepper. I suggest using 80/20 ground beef. The extra fat keeps them from drying out.

Special Sauce

• Mayonnaise, yellow mustard, white vinegar, sweet pickle relish, sweet paprika, onion powder, garlic powder, and white pepper. 

Everything Else

• Sesame seed buns. You’ll need three buns for two sandwiches, all buttered and toasted.
• American cheese. It wouldn’t be a proper Big Mac copycat recipe without good old American cheese.
• Finely diced onion. I like soaking this in water to mellow the raw onion flavor.
• Chopped lettuce. I press it into the sauce so it doesn’t fall everywhere (my husband’s Big Mac pet peeve)
• Dill pickle slices. Because you can’t have a Big Mac without them!

Fun fact. A former McDonald’s chef has made the special sauce recipe available online, and you might be surprised to know that it doesn’t contain ketchup. It gets its pink color from paprika. There is also no diced onion in the recipe. The recipe below includes the exact ingredients he used. I did adjust the amounts slightly, but you can experiment with the ingredients and come up with something you love! 

Instructions

1. Whisk together the sauce ingredients and set aside.
2. Dice and soak the onions.
3. Cook the burger patties. (full instructions in the recipe card below)
4. Toast the buns in the fat left in the pan from the burgers.
5. Assemble the sandwiches in the order below.

How To Assemble

(For an authentic McDonald’s Big Mac recipe, it must be done in this order.)

1. Bottom bun.
2. Big Mac sauce
3. Shredded lettuce (press it in)
4. Onions
5. Cooked beef patty
6. Cheese slice
7. Middle bun
8. Big Mac sauce
9. Shredded lettuce (press it in)
10. Onions
11. Pickles
12. Cooked beef patty
13. Top bun.

Helpful Tips & Variations

• Small buns work best for this recipe. Think about the size of a Big Mac. It’s tall but not wide, so you don’t need lumberjack-size buns.
• To make this as authentic as possible, you will use a third bun in the middle of the sandwich. Thus, you will use three buns for two sandwiches. 
• Because it’s so thin, the meat will cook very quickly. Cook the patties for about 90 seconds, gently pressing them down to prevent them from shrinking too much. Carefully flip it over and finish on the second side for 90 more seconds.
• This recipe makes two sandwiches. It can be easily doubled or tripled by adjusting the servings on the recipe card below. It also makes a little extra sauce. In my husband’s opinion, you can have enough sauce—ha!

If you’ve tried my homemade McDonald’s Big Mac recipe or any recipe on my site, please leave a comment below!

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• 10-Minute Tangy Tomato Dressing Recipe
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McDonald's Big Mac Recipe + Special Sauce

My homemade McDonald’s Big Mac recipe is better than the original and is easy to make. It’s all about the special sauce, and I think we nailed it!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Ingredients

Burgers

• 4 2-ounce beef patties
• Pinch of salt and pepper

Special Sauce

• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 3 teaspoons yellow mustard
• 1 teaspoon white vinegar
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon white pepper

Everything Else

• 3 sesame seed buns
• 2 slices American cheeses
• 2 tablespoons fined diced white onion, soaked
• 6 dill pickle slices
• 1 cup chopped lettuce

Instructions

Special Sauce

• Add all of the sauce ingredients to a bowl.
• Stir well to combine.
• Cover and refrigerate while you work the rest.

For the Burger Patties

• Place a large skillet over medium-high heat.
• Flatten the patties out until they are very thin, flat, and wider than the buns.
• Place in the skillet and lightly salt and pepper the first side.
• Cook the first side for 90 seconds.
• Carefully flip the patties and lightly salt and pepper the second side.
• Cook for 90 seconds and remove them from the pan.

To Assemble Burgers

• In the same skillet you cooked the meat, toast the inside of the buns. * see note
• See the notes below for the order to assemble the sandwiches.
• EnjoY

Notes

There’s a very specific order in which you want to assemble!

1. 1. Bottom bun.
   2. Big Mac sauce
   3. Shredded lettuce (press it in)
   4. Onions
   5. Cooked beef patty
   6. Cheese slice
   7. Middle bun
   8. Big Mac sauce
   9. Shredded lettuce (press it in)
   10. Onions
   11. Pickles
   12. Cooked beef patty
   13. Top bun.

You'll have extra sauce for dunking