These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin. Follow this easy tutorial for a healthy breakfast that is ready in minutes!
I’ll be honest, freezer cooking has saved our family tons of money over the years. The freezer breakfast sandwiches I am sharing today are my new secret weapon for busy mornings (or evenings) at our house.
I started to really become a fan of freezer recipes for breakfast when I put together my favorite make-ahead breakfast burrito recipe. These were filled with scrambled eggs, cheese, and bell pepper and are a cinch to whip up.
I loved them so much, in fact, that I hosted a sleepover buffet for my daughter with a make-your-own breakfast breakfast burrito bar.
In case you were wondering, it was a total hit!
Today’s breakfast sandwich preparation is a little different than the way we prepared our breakfast burritos. Instead of scrambling our eggs, we will be baking a sheet pan of our egg mixture and cutting them into circles for our breakfast sandwiches. With the addition of bacon (totally optional!!) and a slice of cheese you have the PERFECT frugal ingredients for a breakfast that your whole family will love.
How to Make Breakfast Sandwiches
The eggs are scrambled together with milk, salt, and peper and are poured into a prepared pan (sprayed with cooking spray) for baking.
Please don’t think you have to stop at just eggs though. This is a great recipe to add in other ingredients, like spinach or cooked veggies that you might want to put to work.
A good way to think about it is, if you would add it to a frittata, it is probably a delicious addition to these sandwiches.
Whatever combo you pick, just remember that salt and pepper are key to great flavor.
As you can see with my first pan, the darker nonstick yielded a browner crust on the bottom.
If you have a dark nonstick pan too, keep an eye on it. I also adjusted the cooking time and length on my second batch so I could make sure I nailed the right length of time.
As these eggs are baking, it is time to prepare your bacon for baking.
Have you baked bacon before? Personally, I think it is the only way to go because it cuts down a lot on the mess and cleanup that can be required with stove top preparation.
For this recipe, all you will need to do is to line a cookie sheet with tin foil. On top of your tin foil, you will place your cooling rack. A cooling rack really helps the bacon gets crispy on all sides.
As you know, crispy bacon is just what we are looking for, amiright?
Once the eggs are done cooking, remove them to cool while you slide in your bacon. Once cool enough to handle, cut them into circles for your muffins.
I didn’t have a biscuit cutter, but you don’t need one for this recipe. I found a cup that cut these perfectly for our sandwiches.
Don’t worry, the cup isn’t dusty (well….it *could* be) and is just filled with a little steam from our warm eggs.
Do you have a lot of egg scraps from your sandwiches? The frugal chef in me encourages you to find a way to repurpose those. For our family, I just plan to mix them into our shrimp fried rice and save a tiny bit of effort on the scrambling.
Once your eggs are cut, split your english muffins for toasting. Toasting insures that they don’t get soggy rolls, especially since we plan to reheat these for another day.
Are you gluten-free? They do make gluten-free English muffins that are available in the freezer section of many stores.
Udi’s and Glutino, for example, are two well-known brands that offer this as an option.
As with all things gluten-free though, these can be quite a bit more expensive.
With that in mind, if you really want to keep this recipe frugal, this gluten-free english muffin recipe looks like it is a winner!
How Do I Store My Freezer Breakfast Sandwiches?
Wrap each breakfast sandwich in a square of tin foil and then place these inside a freezer bag. I don’t add a layer of plastic wrap because they seem to hold up well with just the foil and freezer bag combination.
Now that you have your sandwiches, here are some tips for preparing them.
Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator
By the way, don’t you think these would make a great breakfast for tailgating?
If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes.
I think they are awfully delicious topped with a little pesto or siracha to brighten up those flavors. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.
As fast as these went at my house, I’m not sure freezing them ended up even being worth it!
How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer
If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.
How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer
Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.
Meal Prep: Breakfast Sandwiches Recipe
Meal Prep: Breakfast Sandwiches Recipe Recipe Type : Breakfast Author: MomAdvice.com Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 6 breakfast sandwiches These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin (regular or gluten-free). Follow this easy tutorial for a healthy breakfast that is ready in minutes!
- 10 large eggs
- 1 cup skim or low-fat milk
- 1 teaspoon salt
- 6 slices of bacon (optional)
- 6 slices of cheese
- 6 english muffins
- sriracha or pesto for topping (optional)
- cooking spray
- biscuit cutter, glass, or mason jar lid for cutting the egg rounds
- 9×13 pan
- 2 cookie sheets
- metal cooling rack
- mixing bowl & whisk
- Preheat oven to 350 degrees and prepare your 9×13 with some cooking spray.
- In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture into the pan and cook for approximately 15 minutes. Be sure to keep your eye on it to make sure the bottom does not get dark.
- While the eggs cook, prepare your bacon and english muffins. Split your muffins and place them on a cookie sheet (see picture above). Set aside. Cover the bottom of another cookie sheet with tin foil. Place metal cooling rack on top and spread the bacon, making sure there is space around each piece so the bacon is properly crisp.
- Once the eggs are done, remove and set aside to cool. Raise the temperature on the oven to 400 degrees and slide your tray of bacon in. Cook the bacon for 15 minutes. Set aside.
- Using a biscuit cutter (or glass), cut out circles of egg. Set aside scraps for another recipe.
- Next, slide in your sliced english muffins for toasting for 8-10 minutes.
- Make an assembly line and assemble the sandwiches: muffin, egg, bacon, and cheese. Wrap in tin foil and and then store the sandwiches in a freezer bag.
- Follow instructions for warming, in the notes section of this recipe card
Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator[br]If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.[br]How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer[br]If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.[br][br]How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer[br]Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.
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Love this breakfast recipe? Here are a few other breakfast dishe we love at our house!
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