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Freezer Breakfast Sandwiches

Freezer breakfast sandwiches made with baked eggs, savory sausage, and melty American or cheddar cheese stacked on English muffins. Assemble, wrap for grab-and-go freezing, and reheat in minutes for a ready-to-eat breakfast.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 sandwiches
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

English muffin and egg base
  • 12 English muffins split
  • 12 eggs
  • 12 breakfast sausage patties (or bacon slices)
  • 12 American or cheddar cheese slices
  • 1 tsp Salt and pepper to taste
  • 2 tbsp Butter for cooking eggs
  • 1 tbsp Cooking spray for muffin tin

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Cook sausage
  1. Cook the breakfast sausage patties (or bacon slices) according to package directions, then set aside.
  2. Keep the sausage warm while you bake the eggs so the sandwiches assemble quickly.
Bake eggs in a muffin tin
  1. Spray a muffin tin with cooking spray, then crack one egg into each cup, breaking yolks if desired.
  2. Season the eggs with salt and pepper, then bake at 350°F for 12-15 minutes until set.
  3. Toast the English muffins lightly while the eggs finish baking so everything is ready to stack.
Assemble and freeze
  1. Assemble each sandwich with a muffin bottom, baked egg, sausage patty, cheese slice, then muffin top.
  2. Wrap each sandwich individually in plastic wrap, then place into freezer bags.
  3. Freeze for up to 3 months; to reheat, unwrap and microwave for 1-2 minutes until heated through.

Notes

Pro tip: let the baked eggs cool 2-3 minutes so they hold their shape when you lift them into the sandwiches. Store wrapped sandwiches in the freezer up to 3 months; no fridge storage needed. Freezing is yes, and you can reheat from frozen in the microwave. For a lower-fat option, use turkey sausage patties (or lean bacon) and swap to reduced-fat cheese slices.