Freezer Breakfast Sandwiches

I discovered a fantastic make‑ahead recipe that lets me prep a dozen delicious breakfast sandwiches in under an hour. Each sandwich is loaded with eggs, bacon or sausage, cheese, and nestled inside an English muffin—perfect for grabbing straight from the freezer and reheating when mornings get hectic

Why I’ll Love This Recipe

I absolutely love how easy and efficient this is—I can make 12 sandwiches in one go, wrap them individually, and stash them in the freezer for up to three months. Every morning, I just pop one in the microwave or oven, and breakfast is ready in minutes. It’s a total game‑changer for my busy routine

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use the following ingredients based on what works best for me:

• 12 eggs

• ¼ cup milk (dairy or non‑dairy)

• 1 package of bacon

• 6 sausage patties

• 12 slices of cheddar cheese

• 12 English muffins

• Salt and pepper to taste

Directions

1. Cook bacon: I bake bacon on a sheet pan at 325°F for about 15 minutes until it lies flat. Then I drain the excess grease using paper towels

2. Cook sausage patties: While the bacon is working, I sear the sausage patties on the stove over medium‑high heat for about 3–4 minutes per side, until fully cooked

3. Bake eggs: I whisk together the eggs, milk, salt, and pepper (sometimes using an electric mixer), then pour the mixture onto a parchment‑lined baking sheet. I bake at 325°F for approximately 30 minutes—or until the edges start to turn golden and the center is cooked through. Once cooled, I cut the eggs into 12 portions using either a knife or the rim of a glass for round shapes

4. Assemble sandwiches: I butter each half of the English muffin, layer on an egg portion, top with either bacon or sausage, then finish with a cheese slice. I place the muffin tops on

5. Freeze sandwiches: After everything cools, I wrap each sandwich in parchment paper or plastic wrap, label them (e.g., bacon or sausage), and pack them into a freezer bag, removing as much air as possible. They keep well for up to three months

6. Reheating:

   • From frozen (oven): Preheat to 350°F, unwrap the sandwich, place on a baking sheet, and bake for about 30–40 minutes until heated through and cheese is melted.

   • From thawed (oven): Thaw overnight, then bake at 350°F for about 5–8 minutes until warmed—cheese melted and sandwich heated through .

   • Microwave (thawed): Remove wrapping, wrap in a paper towel, microwave on defrost for 40 seconds, flip, then microwave on high for 20 seconds until hot and cheese is melted

Servings and Timing

This recipe makes 12 sandwiches, six with bacon and six with sausage

• Prep & cook time: Under 1 hour to prepare, cook, and assemble.

• Freezer storage: Up to 3 months

Variations

I like to personalize mine:

• Swap sausage patties for ham or Canadian bacon for a different flavor profile

• Try cheddar, mozzarella, Havarti, or even Monterey Jack cheese for a spicy kick

• Use any bread base—buns, rounds, or sliced bread instead of English muffins

• Sneak in veggies by adding spinach, bell peppers, or making a sheet‑pan sweet potato spinach omelet into the egg mix

Storage / Reheating

• Storage: Individually wrapped and sealed in a freezer bag, these sandwiches stay good for up to 3 months Andi Anne.

• Reheating:

  • Oven from frozen: 350°F for ~30–40 minutes.

  • Oven from thawed: 350°F for ~5–8 minutes.

  • Microwave (thawed): Defrost for ~40 sec, flip, then high power for ~20 sec — until heated through

FAQs

1. Can I use whole wheat English muffins or other types of bread?

Yes, I often use whole wheat English muffins or even bagels or sandwich rounds—anything works as long as it suits your preference

2. How long can these sandwiches stay in the freezer?

I store them for up to 3 months in the freezer to maintain the best flavor and texture

3. Can I add veggies to the egg mix?

Absolutely! I sometimes mix in veggies like spinach, bell peppers, or kale, or even turn the eggs into a sheet‑pan sweet potato spinach omelet for a nutritious twist

4. What cheeses can I use?

I choose cheddar most often, but mozzarella, Havarti, or spicy Monterey Jack work great too—whatever I’m in the mood for

5. Is there a difference in reheating from frozen versus thawed?

Yes—oven reheating directly from frozen takes longer (about 30–40 minutes), while thawed sandwiches warm up much faster (about 5–8 minutes). Microwaving thawed sandwiches is the quickest option

Conclusion

I love how this freezer breakfast sandwich recipe simplifies my mornings. I prep everything in less than an hour, freeze 12 individually wrapped sandwiches, and then enjoy warm, homemade breakfasts anytime—even on my busiest days. With endless customization options, these sandwiches stay fun and fresh.