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Freezer Breakfast Sandwiches

Freezer breakfast sandwiches made with baked eggs, sausage, and melted American or cheddar cheese on English muffins. You’ll assemble, wrap, and freeze grab-and-go stacks for fast microwave reheat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 sandwiches
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

English muffins
  • 12 English muffins Split into tops and bottoms.
Eggs
  • 12 eggs Crack one into each muffin cup.
Breakfast sausage or bacon
  • 12 breakfast sausage patties (or bacon slices) Cook according to package directions.
Cheese
  • 12 American or cheddar cheese slices Use one slice per sandwich.
Seasonings
  • 0.25 tsp salt and pepper to taste Season the eggs after cracking into the tin.
Butter
  • 1 tbsp butter for cooking eggs Optional for extra browning; use if desired.
Cooking spray
  • 1 tbsp cooking spray For spraying the muffin tin and lightly for pan prep if needed.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Cook sausage
  1. Cook the breakfast sausage patties according to package directions, then set aside to cool slightly.
  2. Keep the sausage warm until you bake the eggs so it’s easy to assemble.
Bake eggs in muffin tin
  1. Spray a muffin tin with cooking spray and crack one egg into each cup, breaking yolks if desired.
  2. Season the eggs with salt and pepper and bake at 350°F for 12-15 minutes until set, with slightly puffed, fully cooked centers.
Toast muffins
  1. Toast the English muffin halves lightly so they hold up well after freezing, with lightly browned edges.
Assemble and freeze
  1. Assemble each sandwich with a muffin bottom, egg, sausage patty, a cheese slice, and the muffin top.
  2. Wrap each sandwich individually in plastic wrap, then place the wrapped sandwiches in freezer bags.
  3. Freeze up to 3 months; when ready to eat, unwrap and microwave for 1-2 minutes until heated through, with cheese melted and eggs hot.

Notes

Pro tip: Let the baked eggs and cooked sausage cool for 5 minutes before stacking so the cheese doesn’t slide and the wrappers seal better. Refrigerate assembled (unfrozen) sandwiches up to 2 days; freezing is best for longer storage (up to 3 months). Freezer yes—freeze fully assembled and wrapped. For a dietary swap, use turkey sausage or center-cut turkey bacon and keep the same bake and assembly steps.