Make-ahead Freezer Breakfast Sandwiches are a hearty, satisfying breakfast for early workdays and busy school mornings (or even camping trips). This recipe comes together fast and is easy to scale up or down.
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Freezer-Friendly Breakfast Sandwiches Video
Homemade breakfast sandwiches are so much better than fast food egg muffins. 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.
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.
Baking the eggs in a single casserole dish is brilliant. They puff up like a soufflé, 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)!
Ingredients for Breakfast Sandwiches
I love to keep the base of this recipe simple and add fresh veggies and sauces when serving (see below). Here’s what you’ll need to make the best breakfast sandwiches:
- Egg Base – Eggs, milk, sour cream, salt and pepper
- Cheese – You’ll need cheese for the egg mixture and sliced for the sandwiches. Great options include mozzarella, Monterey Jack, mild cheddar, Colby Jack, Havarti, fontina, or even pepperjack
- English Muffins – cut in half
- Ham – I prefer deli ham for breakfast sandwiches since ham reheats well. You can also use Canadian bacon, turkey, chicken, crispy Air Fryer Bacon, or breakfast sausage patties.
How to Make Freezer Breakfast Sandwiches
- Make the Egg Mixture – whisk together milk, sour cream, salt, and pepper, then stir in shredded mozzarella. Bake in a buttered 9×13 casserole dish at 350˚F for 18-20 minutes or just until cooked through. Cool in the pan for 10-15 minutes, then cut squares or circles with a cookie cutter.
- Toast English Muffins – butter the cut sides of your muffins, set on a baking sheet and broil for 2-4 minutes or until golden and lightly crisp.
- Assemble Breakfast Sandwiches – start with the bottom bun, then the egg, slice a cheese and 2 slices of ham or your desired protein, and cover with the top bun.
- Wrap and Store – Wrap tightly in plastic wrap, parchment, or wax paper, then wrap in aluminum foil or set in a freezer-safe Ziploc bag. Press out as much air as possible before sealing. Refrigerate for up to 1 week or freeze up to 2 months.
Breakfast Sandwich Add-ins
Wait to add your sauces and veggie toppings until ready to serve. I love adding something fresh to the sandwich when serving – it’s my secret to making something taste like it was freshly cooked.
- Sauce – Mayonnaise, or add your favorite hot sauce
- Guacamole or sliced avocado
- Veggies – fresh spinach leaves or sliced tomato to serve
How to Reheat Frozen 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 a 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).
Having frozen breakfast sandwiches ready to go is such a time saver in the morning. I’d love to hear about your favorite make-ahead breakfast ideas in the comments below (scroll down to find more of my favorites).
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
- Make Egg Mixture: In a large mixing bowl, combine eggs, milk, sour cream, salt and pepper and whisk thoroughly. Stir in shredded mozzarella cheese. Pour mixture into a buttered 9×13 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.
- Toast English Muffins: 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: Start with the bottom bun first, then the egg, followed by a slice of cheese, 2 slices of ham, and finally the top bun.
- Freeze Breakfast Sandwiches: 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: place sandwich on a paper towel and microwave 3 min on high (turning halfway) or until warmed through.
- From thawed: thaw overnight in refrigerator, remove foil and plastic wrap, and microwave on a paper towel-lined plate 1 min or just until hot.
- For camping: thaw sandwich, remove any plastic wrap, and keep tightly wrapped in heavy-duty aluminum foil. Place onto grill or over campfire for 3-5 min.
Nutrition Per Serving
More Make-Ahead Breakfasts
Cheese Crepes
Banana Bread Recipe (VIDEO)
Zucchini Muffins Recipe
Cottage Cheese Egg Bites (with Video)
