These make ahead freezer breakfast sandwiches are easy, delicious and budget friendly. They’re made with baked eggs, your choice of Canadian bacon, sausage patties or bacon, and bagels or english muffins. Having a stash of quick breakfast options that you can grab and go makes early mornings so much easier. They’re also a great gift for a new mom or someone recovering from surgery! You can take them to work, to go camping, while traveling, and more!
Freezer Breakfast Sandwich Ingredients
These breakfast sandwiches shown in this post include half made with english muffins, cheese, eggs and sausage, and half made with bagels, eggs, cheese and Canadian bacon. What’s so great about this freezer breakfast recipe is that it’s totally customizable to what your preferences are. See below for ideas for substitutions and additions.
For this recipe, you will need only a few simple ingredients to get the eggs cooked. First, a dozen eggs, which breaks down to be 1 egg per breakfast sandwich. You will need milk, either regular milk, almond milk or coconut milk, and salt and pepper to mix with the eggs.
The sandwiches are made using english muffins and regular bagels. You will need 12 of either, or both if you want to do a combination like shown here. Ensure that they are either pre-sliced or sliced prior to when you start the assembly process.
12 slices of cheese will be needed for the freezer sandwiches. For this you can use one type, or again like with the bread you can opt to do a combination of cheeses so there’s variety in your sandwiches. Shown here there is both American and cheddar slices used.
The final ingredient you will need will be the meat. Canadian bacon and sausage patties are great options because both of them cook quickly which makes this whole process of prepping go really fast and really smoothly. You can also fry up bacon and use 3 half slices per sandwich.
How to Make Freezer Breakfast Sandwiches
The first step is to get the eggs into the oven. Start by preheating the oven to 350 degrees F. and greasing a large casserole dish really well. You’ll crack all 12 eggs into a mixing bowl, add in the milk, salt and pepper and then beat the eggs until they’re scrambled.
Pour the beaten eggs into the casserole dish and place it into the oven. The eggs will bake for about 35-40 minutes, or until the center has set. Remove from the oven and cut the eggs into 12 squares.
While the eggs are baking, cook up the meat. Canadian bacon only takes about 1 minute per side, and frozen breakfast sausage patties take about 5 minutes. Once the meat is cooked, transfer them to a plate and then you can begin assembling your breakfast sandwiches.
Assembly will start by laying the top pieces of the english muffins or bagels flat, and then adding the cheese slices on top of the bread. Next, layer a piece of the meat on top of the cheese. Once the eggs have cooked and have been sliced, layer a piece of the baked eggs on top of the cheese.
Place the bottoms to the bread on top, and then flip the assembled sandwiches over. You should have cheese on top of the meat, and eggs on the bottom. You can assemble in anyway you want, but I personally prefer the cheese slice to be on top so that when it reheats, it melts over the sides of the meat and cheese instead of the bottom piece of bread.
Refrigerate or Freeze
After your sandwiches have been assembled, you will wrap them in press and seal wrap, parchment paper, or tinfoil. Ensure while you’re wrapping them up you get as much air out as possible. I find it’s easiest to wrap up three sides, and then before doing the last side, press the palm of your hand down on the sandwich gently as you’re pulling up the remaining side of the wrap to press the air out.
If you will be eating your breakfast sandwiches within a week, you can keep them in the fridge. Or, keep a few in the fridge and freeze the rest. These are good in the freezer for about a month. If you want them to last a bit longer, I’ve found that first wrapping in press and seal and then wrapping in tinfoil for an additional layer of protection works best.
How to Reheat Your Frozen Breakfast Sandwiches
While you can reheat these directly from frozen, it is easier to let these thaw in the fridge overnight. If you do go to reheat them directly from the freezer they’ll take a few more minutes in the oven and 30 seconds to 1 minute longer in the microwave.
If you’ve wrapped them in tinfoil, remove prior to microwaving and wrap in a paper towel. If you’ve used press and seal wrap, that is microwave safe so you can keep it in there, or remove if you wish and wrap in a paper towel. Then microwave 1 sandwich on defrost for 45 seconds, flip it over and depending on how hot or lukewarm it is, microwave an additional 15-30 seconds on normal power.
For reheating in the oven, you’ll preheat the oven to 350 degrees F. If you’ve wrapped them in tinfoil, place it straight into the oven or on a baking sheet in the oven on the center rack. If they’re wrapped in press and seal, remove the wrapping, place on a baking sheet and place it into the oven on the center rack. Bake for 12-15 minutes, or until they’re reheated and cheese is melted.
Substitutions and Additions To Make
There are many, many ways to customize these sandwiches that I wouldn’t be able to list them all here! Here are some ways you can make substitutions and additions to make your freezer breakfast sandwiches your own.
While Canadian bacon and breakfast sausage patties are used here, you can use bacon. To use bacon, fry it and cut each slice in half so they fit better on the bread. Use 3 half pieces of bacon per sandwich.
You can also use breakfast sausage links. Do this by slicing each link almost all the way through lengthwise so that they’re connected, yet still lay flat. Cook them in a fry pan like that, and then use two of these (depending on the size) per sandwich. You could also use sliced ham or turkey bacon.
For the eggs on your breakfast sandwiches, you can do a few things to change it up. If you’d like a higher protein count, you can use 18 eggs instead of 12, which evens out to 1.5 eggs per sandwich. Doubling it makes the egg slice too thick, in my opinion, so I wouldn’t do more than 18.
You can also use egg whites instead of the whole egg, or do fried eggs instead of scrambled and baked.
If you’d like to add vegetables to your freezer breakfast sandwich, there are a few suggestions I have that we have tried. You can add 1/2 of a diced onion to the eggs prior to baking them, or 1 cup chopped mushrooms, 1 cup of spinach or arugala, or 1 cup chopped bell peppers. This makes the sandwich a bit easier to eat being the vegetables are incased in the egg.
Or, you can add any of the vegetables to the breakfast sandwich raw when you’re layering the meat, cheese and egg. I think spinach and arugula works best for adding a layer of vegetables.
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 12 eggs
- 3 tablespoons milk (almond milk, dairy milk, or coconut milk)
- 1 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
- 12 bagels, english muffins, or ciabata rolls
- 12 pieces of sliced cheese (American, cheddar, pepper jack, etc.)
- 12 pieces of Canadian bacon, sausage patties or bacon
- Preheat the oven to 350 degrees F. and grease a large casserole dish well
- Crack the eggs into a mixing bowl and add the milk, salt and pepper. Beat the eggs until they’re scrambled, and then pour it into the casserole dish
- Place it into the oven and bake for 35-40 minutes, or until the eggs in the middle have set
- While the eggs are baking, cook the meat you’ll be using and place on a plate once cooked through
- Begin assembling your breakfast sandwiches by placing the tops to all 12 english muffins or bagels cut side facing up on a flat surface. Place a slice of cheese on each, followed by the piece of meat on top of the cheese
- Once the eggs have finished baking, cut them into 12 squares, and use a spatula to transfer each of the pieces onto all 12 of breakfast sandwiches by placing the egg on top of the meat
- Place the bottoms of the english muffins or bagels on, and flip each sandwich up so that the cheese is now the top layer
- Wrap each breakfast sandwich in press and seal or tinfoil, as tight as you can and removing excess air if possible, and place in the freezer
- See post for substitution ideas
- To reheat from thawed: Microwave Instructions:If you’ve wrapped them in tinfoil, remove prior to microwaving and wrap in a paper towel. If you’ve used press and seal wrap, that is microwave safe so you can keep it in there, or remove if you wish and wrap in a paper towel. Then microwave 1 sandwich on defrost for 45 seconds, flip it over and depending on how hot or lukewarm it is, microwave an additional 15-30 seconds on normal power. Oven Instructions: For reheating in the oven, you’ll preheat the oven to 350 degrees F. If you’ve wrapped them in tinfoil, place it straight into the oven or on a baking sheet in the oven on the center rack. If they’re wrapped in press and seal, remove the wrapping, place on a baking sheet and place it into the oven on the center rack. Bake for 12-15 minutes, or until they’re reheated and cheese is melted.
- If you do go to reheat them directly from the freezer they’ll take a few more minutes in the oven and 30 seconds to 1 minute longer in the microwave.
Keywords: freezer breakfast, breakfast sandwiches, freezer recipes, pork recipes, egg recipes, budget recipes
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