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Easy make ahead freezer breakfast sandwiches with eggs, cheese, and meats.

Breakfast Sandwiches

These make-ahead breakfast sandwiches are perfect for busy mornings, offering a customizable, warm, and filling meal that you can freeze and reheat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces English muffins or sandwich rolls English muffins are preferred for their freezer stability.
  • 12 large eggs Can be scrambled, baked, or cooked into rounds.
  • 12 slices cheese Use cheddar, Swiss, provolone, or pepper jack.
  • 12 ounces cooked protein Choices include sausage patties, bacon, or ham.
Optional Add-Ins
  • 1 cup sautéed spinach Make sure it's cooled before adding.
  • 1 cup roasted peppers Optional for added flavor.
  • 1 onion caramelized onions Cook and cool before using.
  • 1 scoop pesto A thin spread for extra flavor.
  • 1 slices tomato Best when added fresh after reheating.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Whisk eggs with a pinch of salt and pepper in a greased baking dish and bake until set. Cut into squares or use a round cutter.
  3. Pan fry the protein of your choice until cooked. Make sure to cool everything before assembly to avoid condensation.
  4. Lightly toast the English muffins or rolls to prevent soggy sandwiches after freezing.
Assembly
  1. Lay out the bottom halves of the bread. Add a layer of egg, then cheese, followed by the protein. If using optional extras, place them between the egg and cheese.
  2. Top with the other half of the bread.
Freezing
  1. Wrap each sandwich tightly in foil or freezer paper, then place them in a freezer bag. Label with the date.

Notes

Enjoy by reheating from frozen. Avoid sogginess by cooling ingredients before wrapping and toasting the bread lightly. Can be made dairy-free with alternative cheese options.