Out of all the make ahead breakfasts I’ve covered, these Freezer Breakfast Sandwiches are definitely my favorite to make over a dozen of these in under 35 minutes! This homemade version comes pretty close to my favorite drive-thru breakfast treat, a very popular sandwich that rhymes with mcshmuffin.
I went through a time last year where I’d make these every week (I showed that in my weekly meal prep post. They’ve evolved a bit since then). But, I don’t make them as often as I’d like because they’re not the quickest of all the make-ahead breakfasts to make (that would hands down be the oatmeal packs!) … especially if you insist on rounding everything out like I do now that I’ve figured out the mason jar lid trick!
🍽️ Why This Recipe Works
Meal Prep Friendly – Duh, right? But think about it, this is a huge timesaver for families that need every minute they can grab. Make 2-3 weeks of these at a time – so go crazy here. Just make sure to wrap them tightly and put them in a freezer safe Ziploc bag.
Flexible Ingredients – Make these with ham, sausage, bacon, turkey bacon or even Canadian bacon. Mix up the cheeses and switch out the bread type to bagels. This doesn’t need to be hum-drum. Be creative and even use leftovers.
Budget Friendly -Because you are in charge of the ingredients, you get to choose how much you spend. The extra bonus on saving money here is that these are so filling that a lot of readers report that they don’t need lunch. Hmmm, that is something to think about given the high protein in these. This might cut down a meal which is a huge budget busting move in your house.
I’ve adjusted the ingredients list to reflect that you’ll need 18 eggs instead of the dozen I used so you can make 18 sandwiches at once…I ran out of eggs at 13 sandwiches.
Eggs: You will get lots of healthy protein from the eggs. Plus, they taste great and add flavor.
English Muffins: These are amazing for breakfast sandwiches. They freeze well and reheat well too.
Meat and Cheese: Using a combination of your favorite cheese and your favorite lunch meat, you will make a delicious meal prepped breakfast.
Step One: Preheat the oven to 375 degrees.
Step Two: Crack the eggs into a bowl and add your favorite seasonings. Whisk thoroughly.
Step Three: Line a sheet pan with aluminum foil and pour the eggs into it. Bake it for 10-15 minutes, until they are thoroughly cooked.
Note: The foil makes cleanup a breeze – trust me on this one!
Step Four: Let them cool and use a circular biscuit cutter to form circles. I used a mason jar lid since I had one on hand.
Step Five: Use the same cutter to form circles from the ham and cheese. Of course, you can save time by just stacking them, but I like the fact that they match up to the shape of the english muffin. Silly, right?
Step Six: Stack the ingredients in an english muffin. This is one of those times where you will be happy you bought the pre-sliced muffins.
Step Seven: Wrap each sandwich is saran and place them in a freezer friendly Ziploc bag for storage.
It is easy to grab and go on those busy mornings. Just microwave them for a minute and you’ll have a hot and toasty homemade sandwich to get you going on your work day!
From the time I first started making these to now, I have learned a few things! I wanted to share some ideas that worked perfectly for these tasty sandwiches. Here are some of my favorite variations.
- Sausage – If you are a sausage fanatic, switch out the ham for sausage. Just prepare the sausage as you usually would and add the pieces to the sandwiches. They are so good!
- Onions and Peppers – I love the western omelet style sandwich. Dice some onions and toss them into the egg mixture.
- Cheese – We are fans of sharp cheddar, but try any leftover cheese slices you have on hand. Pepper Jack, Colby Jack, and Mozzarella work perfectly.
- Bacon – Another great option is always bacon. Besides, everything tastes better with a little bacon on it. 😀
- Turkey or Chicken – Make these as a lunch idea by adding some chicken or turkey to the sandwich. It’s a great way to add variety when you are making a lot of them. I typically repurpose my leftovers for this.
- Egg Whites – Use egg whites only if you want to eliminate the yolks. The recipe is very forgiving.
I could go on, and on all day with all the ideas you can try . These are my favorites, and I couldn’t wait to share them with you.
🍳 What is Batch Cooking?
Batch cooking, meal prepping, or meal planning (depending on what you like to call it) can save you so much time, money, and energy. If you happen to find a great deal on cheese, meat, or eggs, put them to good use. You don’t have to worry about wasting so much.
When you have several breakfast sandwiches ready to go, you are much less likely to hit up a drive-through. This means that you will save money with healthier options. I love how frugal they are to make.
There are times when you just aren’t going to be able to cook. Maybe you’re recovering from a surgery, or you are taking care of a new baby. These are excellent times to prepare a week’s worth ahead of time. Any time that you have a busy schedule and don’t have time to cook breakfast is a great excuse to have a batch handy.
While it does take a little bit of time to prep, you will be so glad when you do! From the beginning to the end, these sandwiches only take around 35 minutes to prepare, so you can make enough to last several meals! How amazing is that?
Yes, if you have a biscuit cutter, you can absolutely use them to cut the eggs (and cheese) if you want to. I use a mason jar lid because it’s something I already have on hand, and it’s a perfect size.
These breakfast sandwiches will last around 3-4 days in the fridge. When I make a batch, I will leave a few in the fridge to eat in the next few days and I freeze the rest.
Breakfast sandwiches will last 2-3 months in the freezer. Thaw them out in the fridge before heating up and warm them right in the microwave. It’s vital that you keep them airtight so that they don’t get freezer burn. I double wrap them. My favorite is to wrap them in Press and Seal and then put them in a freezer safe gallon Ziploc bag. It just gives it a little extra protection and saves me from having to toss out food that were freezer burned.
No, you certainly don’t have to make this large of a batch of breakfast sandwiches if you don’t want to. I make a lot so we can have them on hand to grab, warm up, and go. There is no time spent trying to figure out what to make for breakfast on those busy days. Adjust the recipe to fit your needs.
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Homemade Freezer Breakfast Sandwiches
- 18 Eggs
- 18 English Muffins
- 18 slices Cheese sliced
- 1 lb Lunch Meat thinly sliced
- Preheat oven to 375F.
- Scramble eggs and add in seasoning of your choice. I added a splash of milk, dried parsley, onion powder and salt and pepper.
- Pour into an aluminum foil lined baking pan. Easy clean up that way. I split mine into two pans. Bake for about 10-15 minutes, checking periodically.
- Don't spread the eggs too thin or they will puff up and you'll need to poke them with a toothpick to deflate. It's not a big deal, but monitor them.
- Let cool slightly and use a mason jar lid (or anything round and roughly the same size as muffin to cut into circles out of ham, cheese and egg so you have a uniform stack to place on your english muffin. I recommend tackling the eggs first so you know how many sandwiches you can make before cutting into the ham or cheese.
- You’ll have leftovers after cutting into circles – don’t throw them away! I froze my leftovers to use in breakfast burritos.
- Repeat the mason jar lid trick with the ham and cheese to have a uniform stack to put on the english muffin.
- Slice the english muffins in half and stack your egg, ham and cheese disks together. Place them on your sliced english muffins. At this point, add any sauces or condiments of choice. I added a bit of mayo and ketchup. Ranch is also a great option!
- Now all that’s left is wrapping them in plastic wrap or foil and placing in a freezer bag. I store ours in freezer safe Ziploc bags and they sit in the freezer door. It is super easy to grab and go!
- To reheat, microwave for about 90 seconds, flipping halfway through. Let cool for about one minute.