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These freezer breakfast sandwiches are my go-to! I love having these on hand to entertain guests for busy mornings! They are super simple and highly customizable!
Table of Contents
- Why everyone loves Freezer Breakfast Sandwiches
- Ingredients You’ll Need (Full Recipe Below)
- How to make Freezer Breakfast Sandwiches, (Step-by-Step) with photos!
- 1. Make your Fluffy Eggs
- 2. Make your Patties from Scratch
- 3. Assemble your Sandwiches
- Q: How long can I store them?
- Q: Can I use bacon instead?
- Q: Whats the best way to reheat them?
- Q: Can I use whole wheat English muffins or bagels for the sandwiches?
- Freezer Breakfast Sandwiches Recipe
Why everyone loves Freezer Breakfast Sandwiches
- Convenience: This recipe offers a convenient way to prepare breakfast in advance, making busy mornings a breeze.
- Customizability: The ability to add various ingredients allows for personalized and diverse flavor options to suit individual tastes. Add whichever meat, cheese or bread you like! Like I always say- do you!
- Freezer-friendly: The sandwiches can be stored in the freezer for up to 1-2 months, providing a quick and satisfying meal whenever needed.
Ingredients You’ll Need (Full Recipe Below)
- English muffins or bagels
- Eggs
- Meat- bacon, sausage, or ham
- Slices of cheese
- Syrup
- Spices
How to make Freezer Breakfast Sandwiches, (Step-by-Step) with photos!
1. Make your Fluffy Eggs
Blend your eggs and then add milk and spices. You can skip the milk, but it makes the eggs fluffy! Pour your mixed eggs into a 13×9 baking dish lined with parchment paper. I recommend baking with a water pan underneath on a rack to keep the eggs moist.
2. Make your Patties from Scratch
I like to make my own breakfast sausages because I can adjust the levels of sodium and sugar. You can use any ground meat, such as turkey, beef, chicken, or pork. Don’t be afraid to mix it up! Shape your patties to be 5-6 ounces and slightly larger than your bread, as they will shrink during cooking.
3. Assemble your Sandwiches
Butter your English muffins and toast them until they are golden brown. Then, assemble your sandwiches. I like to add eggs, followed by cheese, and then patties!
Q: How long can I store them?
A: You can store the sandwiches in the freezer for up to 1-2 months for the best quality. Be sure to label them with the date for easy reference.
Q: Can I use bacon instead?
Absolutely! I love using bacon too! Mix it up and use whichever meat you have on hand!
Q: Whats the best way to reheat them?
I like to air fry my sandwiches so they are nice and crispy. But you can also use the microwave or the oven! To prevent your sandwiches from getting soggy, be sure to cook them on low for the first few minutes and then broil them at the end!
Q: Can I use whole wheat English muffins or bagels for the sandwiches?
A: Yes, you can use whole wheat or any other type of English muffins or bagels based on your dietary preferences. Just make sure to adjust the baking time if the bread has a different thickness.
Feel free to customize your freezer breakfast sandwiches with different ingredients like spinach, tomatoes, or avocado to suit your taste preferences. With a little bit of prep work, you can have a hearty and delicious breakfast ready in no time.
Freezer Breakfast Sandwiches
Ingredients
For the eggs
- 12 large eggs
- ¼ cup milk (optional, but it keeps the eggs fluffy)
- 1 teaspoon salt
- 1 teaspoon white pepper
For the sausage patties
- 1 pound ground sausage mild breakfast sausage is best!
- 1 pound ground beef you can also use ground chicken, ground turkey!
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 tablespoon oil
For the sandwich
- 6 english muffins
- 2 tablespoons melted butter
- 1 tablespoon pure maple syrup
- 6 slices cheese
Instructions
- Preheat the oven to 350°F. Line a 13×9-inch baking dish with parchment paper.
- In a blender, add the eggs, milk, salt, and white pepper. Blend until smooth, then pour into the prepared dish. Bake in the preheated oven for 20 minutes, until the eggs are set. (I like to place a pan of water in the bottom of the oven while baking underneath the egg pan so that the eggs stay moist.)
- While the eggs are baking, combine the ground sausage, ground beef, brown sugar, Italian seasoning, garlic powder, onion powder, and red pepper flakes until well combined.
- Shape the mixture into 5- to 6-ounce patties and place them on a plate or a baking sheet lined with parchment paper. You want your patties to be slightly larger than your English muffins as they will shrink during cooking.
- Heat the oil in a large skillet over medium-high heat. Sear the patties for 5 to 6 minutes on each side, until cooked through. Set aside.
- Slice the English muffins in half and baste with some melted butter and syrup. Toast the muffins in the oven, then use a round biscuit cutter or cup to cut circles into the eggs, the size of your English muffins.
- Assemble the sandwiches by adding the egg to the English muffins, and top with the cheese and cooked sausage patties.
- Wrap each sandwich in parchment paper and store in a ziploc bag in the freezer for up to 2 months. Reheat in the air fryer or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried making a batch of these freezer breakfast sandwiches and they turned out amazing! I love how easy they are to grab in the morning
I used the same steps even though I used only egg whites and it was still delicious. The sausage is amazing.
My kids love these. They are delicious and convenient.
I was running late for work this morning and was so glad I had these in the fridge. They are perfect because I’m always rushing and they taste better than the frozen ones