Go Back

Freezer Breakfast Sandwiches

Freezer breakfast sandwiches with baked eggs, melty cheese, and sausage on toasted English muffins—made for grab-and-go meal prep. These stacked breakfast sandwiches bake in a muffin tin, then freeze individually for easy microwave reheating.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 sandwiches
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

English muffins
  • 12 English muffins Split.
Eggs
  • 12 eggs Crack one into each muffin cup.
Breakfast sausage
  • 12 breakfast sausage patties (or bacon slices) Cook according to package directions.
Cheese
  • 12 American or cheddar cheese Slice into 12 slices.
Seasonings
  • 0.25 tsp Salt and pepper to taste Use to season eggs.
Butter
  • 1 tbsp Butter for cooking eggs For browning/greasing eggs in the tin if desired.
Cooking spray
  • 1 Cooking spray For spraying muffin tin and/or warming tray.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Cook sausage
  1. Cook the breakfast sausage patties according to package directions, then set aside.
  2. If using bacon slices, cook until fully cooked and set aside to drain.
Bake eggs in muffin tin
  1. Spray a muffin tin with cooking spray and crack one egg into each cup, breaking yolks if desired.
  2. Season the eggs with salt and pepper, then bake at 350°F for 12-15 minutes until set and no longer glossy.
Toast muffins
  1. Toast the English muffins lightly, keeping them sturdy for stacking.
Assemble and freeze
  1. Assemble each sandwich with muffin bottom, egg, sausage patty, cheese slice, and muffin top.
  2. Wrap each sandwich individually in plastic wrap, then place into freezer bags.
  3. Freeze for up to 3 months, and reheat by unwrapping and microwaving for 1-2 minutes until heated through.

Notes

Pro tip: bake the eggs until just set so they stay tender after freezing and microwaving. Store sandwiches in the freezer up to 3 months. For fridge storage, cool completely and refrigerate up to 3 days before freezing is best (freeze instead for longer). Freezing is yes; reheating works straight from frozen. Dietary swap: use turkey sausage or a meat-free sausage patty to reduce saturated fat.