Make your mornings a breeze with meal prep! Tater Tot Breakfast Casserole is a no-fuss way to feed a crowd, and my Homemade Kinda Granola Bars are a great grab-and-go option for the whole family.
freezer breakfast sandwiches
During my pregnancy, I stockpiled the freezer with tons of freezer-friendly recipes like my Slow Cooker Barbacoa Beef and Vegetarian Enchilada Casserole! I also made a bunch of these easy freezer breakfast sandwiches. They were a lifesaver in the first few months after having a baby. Just grab, reheat and go! This recipe makes enough for 10 frozen breakfast sandwiches! They are the perfect grab-and-go breakfast for busy mornings. I made these frozen breakfast sandwiches with my Homemade English Muffins. They do take a bit of time to make but are so worth the effort!
What’s in Frozen Breakfast Sandwiches?
English Muffins: Use store-bought or try my Homemade English Muffin Recipe (they are so good!). You can also use croissants or my Homemade everything bagels. Eggs & Milk: Are baked in a 9 x 13 pan then cut into circles. Feel free to add a couple of dashes of hot sauce to the eggs for a kick. This is also a great way to add in extra veggies. Saute bell peppers, onions, zucchini, or spinach and add it to the raw eggs and bake. You can also just top each sandwich with sautéed veggies! Meat: Use your favorite type of protein! You can use ham, bacon, turkey bacon, sausage, or Canadian bacon. You can also omit the meat and use sautéed veggies instead to keep it vegetarian. Cheese: I love using sharp cheddar cheese. Feel free to use whatever you have on hand. Pepper Jack or Havarti would also be delicious on these freezer breakfast sandwiches.
How to make freezer breakfast sandwiches
Preheat the oven: To 325 degrees. Grease a 9 x 13 pan with butter or nonstick cooking spray. Prepare / Bake Eggs: In a medium bowl whisk eggs, milk, and a sprinkle of salt and pepper until combined. Pour into the greased pan and bake for 18-20 minutes or until the eggs look set.
Cool / Cut: Remove from the oven and allow the eggs to cool before cutting into rounds using a round biscuit cutter or an English muffin ring.
Assemble: Top each English muffin with your choice of meat, egg then cheese.
Freeze: Place the sandwiches in a large ziplock bag and freeze for up to 3 months!
Tips for Success
Add different proteins: I like to add a few different types of meat to my Frozen Breakfast Sandwiches to change the flavor every day. My favorites are bacon, Canadian bacon, sausage, and cooked deli meat like ham or turkey. Choose your favorite cheese: I love cheddar so that was an easy option for me, however, any firm cheese that melts well will be great! Pepper Jack, Havarti, Colby, Muenster, and gouda are fantastic options. I would avoid soft cheese like buffalo mozzarella as it will make the English muffins soggy. Try making your own English muffins: I made my own English muffins for this recipe and they tasted so much better than store-bought! Nothing beats the smell of freshly baked bread at home. Here is the recipe if you want to try it. Use leftover egg cups or egg muffins to make this recipe even easier!
How do you keep frozen breakfast sandwiches from getting soggy?
Here are a couple of tips that helped me keep the bread from getting soggy:
Toaster Oven: Microwave the Freezer Breakfast Sandwiches for 30 seconds or thaw them overnight. Heat them in the toaster oven for 3-4 minutes until they are warmed through and the English Muffin is crispy again. Oven: Similarly, microwave the Freezer Breakfast Sandwiches for 30 seconds or thaw them overnight. Bake them in the oven at 360°F for 5-10 minutes, until heated through and the English muffin is crispy.
Here are more easy breakfast recipes to enjoy!
French Toast Muffin Cups Blueberry Sour Cream Coffee Cake Pumpkin Chocolate Chip Muffins Easy Chocolate Chip Muffins Double Chocolate Chip Muffins
