My make-ahead freezer breakfast sandwiches are hearty, savory, and perfect for busy mornings and weekly meal prep. Made with sheet-pan-baked eggs, sausage, cheese, and high-fiber English muffins or bagels, they’re a delicious and satisfying way to start the day!
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!
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.
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.
 | Parchment Paper Roll 278 Feet Long, Non-Stick Parchment Paper Sheets with Cutter, Heavy Duty Extra Long, for Baking & Cooking |
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.
If you try my freezer breakfast sandwiches, I’d love it if you would leave a comment below!
Make Ahead Freezer Breakfast Sandwiches For Meal Prep
Equipment
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.
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