Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and is easy to scale up or down.
Homemade breakfast sandwiches are so much better than fast food egg mcmuffins! On more relaxed mornings, we typically make individual breakfast sandwiches or these fresh open-faced Avocado Spread Sandwiches. You’ll want to keep this make-ahead tutorial for busy mornings or to feed a crowd.
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Make-Ahead Freezer Breakfast Sandwiches:
Freezer-friendly breakfast sandwiches are the best way to batch cook and meal prep for breakfast. My sister-in-law Inna gave me this helpful make-ahead breakfast idea. Prepping the English muffins and the eggs all at once is fast and couldn’t be easier. We wrap in plastic wrap and they keep really well in a freezer-safe bag.
Baking the eggs in a single casserole dish is brilliant. They puff up like a souffle and the egg patties taste like the best scrambled eggs; soft, fluffy, moist and have great flavor with the shredded cheese mixed in. You can cut the eggs into 6 equal squares or use this round cookie cutter for a prettier look (plus you’ll get to eat the remaining egg in the pan)!
Can I substitute the Ham?
We prefer ham for breakfast sandwiches since it reheats really well, but you can use your favorite deli meat like Canadian bacon, turkey or chicken. You can also use cooked strips of bacon, or breakfast sausage patties (try the homemade patties in our guacamole brunch sandwiches).
How to Reheat Breakfast Sandwiches:
Reheat from frozen: remove plastic wrap, place sandwich on a paper towel and microwave for 3 minutes, turning halfway, or warm until heated through.
Reheat from thawed: thaw overnight in the refrigerator, remove plastic wrap, and place sandwich on paper towel-lined plate and microwave 1 minute or just until hot. To reheat in the air fryer, thaw overnight then heat at 350˚F for 5 minutes or until cheese is melted.
To reheat for camping – thaw sandwich and keep it tightly wrapped in heavy-duty aluminum foil and place onto a grill or over a campfire. Thick/heavy-duty aluminum foil is best so the muffin doesn’t burn before it has a chance to heat through (3-5 minutes, depending on the temperature of the grill).
Breakfast Sandwich Add-Ins:
We love adding something fresh to the sandwich when serving. A fresh ingredient like salad greens, avocado or your favorite sauce is a chef’s secret to making something taste like it was freshly cooked. Serve breakfast sandwiches with:
- Mayonnaise
- Guacamole
- Sriracha or Tabasco hot sauce
- Avocado, sliced
- Fresh Spinach leaves
- Tomato, freshly sliced
More Make-Ahead Breakfast Ideas:
These are our most popular breakfast ideas that can be made-ahead:
- Cheese Crepes – also known as “blintzes” or “nalesniki”
- Banana Bread – it stays soft and moist for days
- Breakfast Egg Muffins – freezer-friendly & great for meal prep
- Overnight Cinnamon Rolls – do all your prep ahead and enjoy them in the morning
- Breakfast Burritos – enjoy them fresh or freeze for later
Watch How to Make Freezer-Friendly Breakfast Sandwiches:
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Make-Ahead Freezer Breakfast Sandwiches
Ingredients
- 8 eggs, (large)
- 1/4 cup milk
- 1 Tbsp sour cream, or plain Greek yogurt
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup mozzarella cheese, shredded or your favorite cheese
- 6 English muffins
- 2 Tbsp unsalted butter, plus more to grease the pan
- 4 oz Monterey Jack Cheese, (6 slices) or your favorite cheese
- 8 oz Black Forest Ham, (12 slices) or your favorite deli meat
Instructions
- In a large mixing bowl, combine 8 eggs, 1/4 cup milk, 1 Tbsp sour cream, 1/2 tsp salt and 1/4 tsp pepper and whisk thoroughly. Stir in 1/2 cup mozzarella cheese. Pour mixture into buttered 9x13 casserole and bake at 350˚F for 18-20 minutes or until fluffy and not wet on top when poked with your fingertips. Remove from the oven cool 10-15 min in the pan then cut into 6 equal squares or use a large round cookie cutter to cut out 6 circles.
- Set the oven to broil on high heat. Cut English muffins into halves and butter the cut side and place cut side up on a rimmed baking sheet. Broil in the center of the oven for 2-4 minutes or until the tops are golden and lightly crisp. Remove from the oven and lightly cool while preparing toppings.
- Assemble the breakfast sandwiches with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham and finally the top bun.
- Wrap tightly in plastic wrap (or in aluminum foil if using for camping) then place in a large freezer-safe ziploc bag and refrigerate up to 1 week or freeze up to 2 months.
Notes
*From frozen: remove plastic wrap, place on a paper towel and microwave 3 min on high, (turning halfway) or until warmed through.
*From thawed: thaw overnight in refrigerator, remove plastic wrap, and microwave on paper towel-lined plate 1 min or just until hot.
*For camping - thaw sandwich, keep tightly wrapped in heavy-duty aluminum foil and place onto grill or over campfire for 3-5 min.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hello Natasha,
I have a silly question. When you microwave the sandwich from frozen, do you use the “defrost” or “high” setting?
Thank you,
Christine
Hi Christine, you can use the high setting or the 50% setting for extended time.
I’m so glad i found this. My son doesn’t care for eggs, but when I found this decided to try it and OMG! It’s now his favorite breakfast. I do have to make 12 of those, but instead of ham i use bacon. With my I’m able to freeze a few, but usually by the end of the week i have to take them out. My son doesn’t complain about the egg. He actually loves this. Every time he eats this he tells me “ I really like this mom thanks for making it” so I’m happy..
Wow, that is so heartwarming. Thank you so much for sharing that with us, Christina. I hope your son will also love the other recipes that you will try for him!
These were delicious fresh but for some reason after freezing them and reheating in a microwave, the eggs had freezer burn on them. Any idea what I am doing wrong? I wrapped each one tightly in plastic wrap.
Hi Marina, after wrapping them in plastic wrap, it helps to put them into a freezer-safe Ziploc bag or wrap in foil to prevent freezer burn.
What is the secret to mixing in the sourcream? I could not get mine to blend well
Hi Stephanie, I haven’t had that experience but it does help to mix the sour cream a bit to “soften” it before hand too.
Can I use croissants instead and would they freeze well? Have made the English muffins and they are delicious.
Hi Leni, the recipe itself is freezer friendly but I have not tested this with croissants to advise. If you experiment please let me know how you like that.
Super easy, filling and delicious.
For a mother of 3 boys, I struggled to feed them a filling, cheap and easy breakfast that could last them until lunch. This recipe actually allows me to be able to sleep in an extra 30 minutes, and not get up way before the boys just to feed their bottomless pits. I really liked how easy it is to store and reheat. It also goes great with fresh cut fruit or yogurt on the side for a more rounded breakfast.
This is definitely being added into the family favorites. Thank you Natasha. I look forward to many more mornings of silence as my boys devour a healthy nutritional breakfast, and less “mom, I’m hungry” only an hour after breakfast.
You’re welcome, Sarah! I’m so glad you found a family favorite on our blog!
These never made it to the freezer. We devoured them in just a couple of days. Super tasty and super easy recipe. I used maple glazed ham slices and one less egg – still perfect!
That happens around here also! Double batch it is next time!
Very easy great recipe
Thank you for giving this recipe a great review!
Hi I don’t use microwaves. Could I reheat these in an oven?
Hello Anita, that should work too.
Making these for my daughter and her family to save some time from cooking She is expecting in November 2022.
That’s nice of you, I hope they love it and congratulations in advance!
They are SO good. I’ve added Avocado, sometimes just spinach or just some Tapatio salsa and they’re always delicious. The warming instructions for when frozen are spot on as well! I’ve also just started making my eggs like this because they are delish on their own!!
I’m so glad you enjoyed this recipe, Natalie! Thank you for that wonderful review!
I have now made these several times and YUM! I love that you can make them ahead of time. I had no problems with rewarming them (from the fridge or freezer).
Hi Michelle. Thank you for your great feedback and glad to know that this became an all-time favorite!
Hi Natasha
I live in England and am a HUGE fan of many of your recipes. Lost count how many I have tried and all are just brilliant. Today I made breakfast sandwiches and burritos for my husband and he thought them scrumptious. Love your blog and recipes
That’s so great Anna! Thank you for sharing that awesome feedback with us! I’m so glad you enjoyed this recipe.
These are so delicious! I just prepped them and made half with ham and the other half with cooked bacon and sliced Gouda on each. Freshly prepared, it exceeded my expectations! Far better than McDonald’s egg McMuffins. I’m excited for breakfast this week!
That’s just awesome!! Thank you for sharing your wonderful review, Leisha!
Hi I found this recipe searching for a way to do this myself from scratch vs buying the store-bought ones. I love the idea of cooking the eggs in the casserole dish I’m just wondering if you can exclude the sour cream? Is there a reason for the sour cream other than flavor. I don’t really use sour cream often so buying it just for this recipe seems to negate the cost-effectiveness.
Also I’m wondering if you could add cubed ham or pre-cooked bulk sausage to the eggs before cooking them and if anyone is tried that. Seems like it might save a step.
I plan to have these setup for my son to quickly make and Grab & Go in the mornings on his way to college so the English muffins will be toasted fresh versus all of this in the freezer. I guess I’m just feeling like toast the muffin heat the egg slab in the microwave and add a slice of pepper jack cheese in your off would work well.
Will probably give this idea a try on my own but just wondering if anyone else has tried it or thought of it this way.
At any rate thanks for the wonderful tip an idea for how to cook the eggs ahead of time
Hi Lianne, you can omit the sour cream and the egg bake will still work great. I love your idea of using pre cooked meats mixed into the egg. As long as they are pre-cooked, they should work fine. I would suggest slicing the meat into small bites so it heats through adequately.
Two questions: do you think this would work just as well with bagels? I am making for my husband’s army unit and get nervous haha. Don’t want them to be soggy and wasn’t sure if somehow English muffins were the perfect vessel haha. Also, I’m not freezing mine just making the night before. I plan on using the reheating instructions for if you thawed them the night before.
I have been promising breakfast sandwiches and no time in the mornings every weekend thanks for this!
Hi Sarah, I haven’t tested that with bagels but I imagine that should work! If you experiment please let me know how you like the recipe.
I love making these sandwiches, however my bottom bun is always very hard and crunchy compared to the top? Why could this be?
Hi Tashmier, I’m wondering if that is due to the type of bun used? Also, are you cooking the bottom side longer by chance?
Thank you!
My BF Loves them! I don’t add the bun with it..I defrost, eggs over night, pop into a buttered stick free pan, and toast the English muffins for that fresh extra crunch! I add a bit more cheese, and let it get all gooey and browned! Making again tonight!!! YUM!!
I love that idea! Thank you for sharing!
I haven’t tried this yet, it looks great. I was wondering if you could use sausage patties or bacon in them and how the cooking time would differ.
Hi Tashmier, the reheating time would be about the same. If you mean cooking the sausage patties and bacon, yes those would be different. I would cook the patties as individual patties and you can crisp the bacon in the oven (400˚ for 15-20 min depending on bacon thickness), or on a skillet on the stovetop.
I use Thomas English muffins, regular, and I broil for about 2 minutes, then wrap and freeze, I microwave for about 90 seconds a side
So grateful for this recipe! I made the sandwiches this morning for a friend who just got out of the hospital. I’d love to hear more about recipes that can be easily frozen and re-heated. I can imagine that I will be using many more of your delicious recipes in the coming days!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I have made these several times. They are great for work, camping and just to grab on the run.i use ham, bacon or chicken and they all are great. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it Billie!
Hi
Can’t wait to try this can you tell me what type of serrated knife you used for the muffins
Thanks
Hi Kris, all of our favorites are located in our shop here.