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 Make-Ahead Freezer Breakfast Sandwiches are the perfect solution!

Prepping meals throughout the week will save you time and money. How often have you been running late and said to 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 matter to me, so I try to keep them clean and minimal.

Speaking of ingredients, you’ll only need a few for this recipe, so quality matters. I adore Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices. They’re thick, full of flavor, and melt to cheesy perfection. Applegate Naturals Chicken & Maple Breakfast Sausage Patties have been one of our favorites for years. The texture and taste are fantastic! 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!

With a few good ingredients and about 30 minutes. 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.
• Half-and-half. Milk works fine, too.
• Scallions (top part only – save the white part for something else)
• Thick-cut cheddar cheese slices. I love Tillamook. Use any cheese you like.
• Breakfast sausage patties: I used Applegate, but use your favorite brand.
• English Muffins or Bagels
• Salt and pepper

How to Make Freezer Breakfast Sandwiches

• Preheat oven to 325 degrees Fahrenheit.
• Spray a large (13″ x 18″) 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.

• Remove the pan from the oven and let cool for 5 minutes.
• While the eggs are cooking, warm the sausage according to the directions on the package.

• 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. I cut all the ingredients to fit inside the sandwich.

• Once assembled, you can warm them up and enjoy immediately or freeze to eat throughout the week.

To Freeze

• These will last three days in the refrigerator or up to 60 days in the freezer.
• To freeze, 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 sandwich’s name. You might remember, but your family won’t.

To Reheat

• I highly recommend reheating them in the fridge the night before. You can also heat them from frozen, but it will take a little longer, and the whole point of making these is to be quick!
• Preheat your oven or toaster oven to 375ºF. 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.
• You can also microwave them, which is even quicker. Unwrap the sandwich from the parchment paper and place it on a paper-towel-lined plate. This helps absorb moisture. Cook for 45 seconds per side or until warmed through.
• My favorite method is a combination of both. Start with the microwave method and finish in the toaster oven. It’s quick, and you still get some nice texture on the outside.

Equipment Used

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

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. Check them at 15 minutes and every two minutes after. When the center feels firm, they are done.

I’ve seen many recipes suggest wrapping the sandwiches in wax or freezer paper, which never made the most 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.

These are perfect for a crowd. When my kids were growing up, my house was where you could find all the neighborhood kids. This was a great way to feed a bunch of kids quickly and on the cheap side!

Variations

• Add any veggies you like to the eggs. I suggest choosing veggies that aren’t watery, like tomatoes.
• Sliced tomato, spinach, or avocado slices can be added before eating. (don’t freeze them)
• Use any meat, cheese, bagels, or muffins you like.

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

Save This To Pinterest

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!

Print This Recipe Pin This to Pinterest

Prep Time: 20 minutes mins

Cook Time: 9 hours hrs 15 minutes mins

Total Time: 9 hours hrs 35 minutes mins

Servings: 12

Ingredients

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

Instructions

• Preheat oven to 325 degrees.
• Spray a large (13" x 18") baking sheet with nonstick spray.
• In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
• 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.
• Remove the pan from the oven and let cool for 5 minutes.
• While the eggs are cooking, warm the sausage according to the directions on the package.
• 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. I cut all the ingredients to fit inside the sandwich.

You May Also Like:

Greek Yogurt Bowl | Quick + High Protein Recipe 4-Ingredient Chicken Salad With Ranch Breakfast Bowl Recipe With 38 Grams Of Protein High Protein Cottage Cheese Recipes – Toast Edition Easy Tuna Pasta Salad | High Protein Recipe Chicken Protein Bowls + Tips & Variations How to Make Sausage Balls | Gluten Free, Keto Snack Homemade McDonald’s Big Mac Recipe | Copycat Version