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Freezer Ready Breakfast Sandwiches

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  • Author: Erin Browne
  • Total Time: 25 mins
  • Yield: 12 sandwiches 1x


  • 12 large eggs
  • 2 TBS milk
  • Salt and pepper
  • 12 English muffins (I use light multi-grain or whole wheat)
  • Softened butter or light oil spread
  • Cooked bacon and/or cooked sausage patties (can use turkey sausage and bacon... or ham!)
  • 12 slices of your favorite cheese


  1. Preheat oven to 325F. Grease a 9x13 pan with butter, Crisco, or cooking spray.
  2. In a large bowl, whisk the eggs and milk, and then pour into the pan. Season generously with salt and pepper. Bake for 18-20 minutes or until the center is just set, being careful not to overcook or dry them out.
  3. While the eggs are baking, use a serrated knife to slice open the English muffins and spread both sides with a light layer of butter or your choice of spread.
  4. Use a metal spatula and cut eggs into 12 equal squares.
  5. Top the bottom halves of the muffins with an egg square, top with cheese, then top with desired amount of meat of choice.
  6. Top with the top halves of the muffins, and then tightly wrap each sandwich in wax paper, plastic wrap or foil. Use a sharpie to indicate what kind of sandwich each one is, and then place the sandwiches into large Ziploc bags and freeze.
  7. When ready to eat: Remove the wrapping from the frozen sandwiches and wrap loosely in a paper towel. Microwave on 40% power for 45 seconds to a minute until no longer frozen in the center (you can test this with your finger, but be careful, it could be hot!) Then microwave at 100% power for 15-30 seconds until cheese is melted and the bacon/sausage is heated all the way through.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
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