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.
This post may contain affiliate links. Read my disclosure policy.
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:
If you enjoyed this Freezer Breakfast Sandwiches video tutorial, join over 618,000 people and . Click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These came together really quickly. I added a couple of drops of Louisiana hot sauce to the egg mixture and built the sandwiches using ready-cooked bacon and cheddar cheese with hatch chilis. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Elizabeth!
can use bacon to , yum yum im doing this, note : of course cook the bacon first.
This is the recipe I have been waiting for. The egg part is genius (and delicious). There are so many ways to put these together. The fillings would be yummy between two pancakes or waffles. Vary the cheese, vary the meat. Whatever you like. This recipe is definitely a keeper.
That is so true, the recipe is so versatile. Thanks for sharing your good comments and feedback with us!
I made these for my husband yesterday, I made 18 and he ate 3 last night and 3 today at this rate wont have any in the freezer for long. Your recipes are excellent and i enjoy trying them all!
So glad he enjoyed it! Thanks for sharing that with us, Susan.
Easy and fun to do! I just took the rest of the cut out egg and just tucked it under the round cut out part of the egg (what I didn’t wolf down that is!). Used ham, turkey, different cheeses. Yum!
That’s good, glad you loved it!
I’ve tried a variety of breakfast freezer foods, from burritos to sandwiches. This is the ONLY breakfast sandwich that I like and reheats well without getting rubbery/tasting off! Highly recommend!
Love it! Thank you for your great comments and review, Stephanie. Glad you enjoyed this recipe!
I am just now making these for the third time. They are our go to for camping in our trailer. I happened to have a circular biscuit cutter the exact size of the muffins so after I cut the meat, eggs, and cheese they assemble to fit exactly together. I use bulk sausage rolled between two sheets of parchment and cook at the same time as the eggs. We have also used bacon and ham all with equally wonderful results. Thanks for this recipe!
Thanks for your great review, Karen. I’m glad you enjoyed this recipe that you’ve been made it 3 times already.
my kids love these for school lunches, but when I cook the egg the top is firm. I have a fan force oven, but the switch for the fan is broken, could that be the problem and how could I fix it?
Hi Steven, That could definitely be a culprit, especially if you see the same issue with other baked goods.
I made the english muffin breakfast sandwiches and froze them. They were perfect. I am going to try the quesadillas next. I will definitely make the English muffins again. Thank you for all your great receipes.
That’s just awesome! Thank you for sharing your wonderful review, Sandra!!
These are fantastic! I made them and took them to the cabin. So good! I was worried the English Muffin would get soggy or the eggs rubbery when reheated, but they were perfect! This will become a cabin tradition. Exceeded my expectations!
So great to hear that you loved this recipe, Jennifer. Thank you for your awesome feedback!
This was excellent! I used leftover ham we had from a holiday and it was a great way to use up those last leftovers. Easy, delicious and more affordable than other freezer versions.
I’m glad you enjoyed this recipe, Brittney. Thank you for sharing your great review with us!
Hi! I absolutely hate sour cream and I’m scared I will taste it so I was wondering can you ditch it? I saw you put plain Greek yogurt. Is this to moisten the eggs? Will they be too dry if you skip this?
Hi Savannah, plain Greek yogurt can be a good substitute. I haven’t tried this recipe without sour cream so I’m not sure how it will go.
Thanks for the recipe. Made a bunch for upcoming ski trip.
You’re welcome Patricia, sounds great, and enjoy! Stay safe.
YUMM-O! So I changed it up just a little. I added garlic powder, & dill weed and then I put diced ham right into the egg (I didn’t have sliced ham). When toasting the muffins, I buttered them with garlic/parmesan butter as it was all I had. The result is a garlic-y, ham & cheese sandwich. SO good! Thanks for this recipe!
You’re welcome! I’m so happy you enjoyed it, Sherene!
I was hoping this sandwich was as great as the reviews but I don’t know what it is but it taste funky. like I can’t get rid of the taste and I think it’s sour cream in the eggs….
Hi Sumara, just 1 Tbsp of sour cream for 8 eggs, you normally shouldn’t taste the sour cream, but it does make the eggs moister. I’m always happy to troubleshoot – I wonder if there was too much sour cream used or maybe the eggs were overbaked?
Thank you for another wonderful idea! I’m not well – so some days it’s all I can do to get up and take my morning meds and then I go back to bed. BUT – I need to eat – especially with the meds. This is helpful!
You’re welcome! I’m so happy you enjoyed it! I hope you’re better soon, Pam.
Hi Natasha,
What size cookie cutter you used in the video to cut the egg? “3 or “3.5? Thanks!!!
Hello Nina, I used this Cookie Cutter from my Amazon Affiliate Shop.
can you freeze with avocado, tomato, or spinach already added to the muffin? I like the idea of fresh ingredients.
Hello Jodie, I wouldn’t recommend freezing the sandwiches with those ingredients you mentioned. It would be best to just add those when you’re ready to consume this.
Hi
I love your video’s and recipe’s btw. I just started weight watchers and this would be perfect to make sure I eat breakfast. Wondered if I could use Jenny O turkey bacon. And if so would I not cook it if it’s thawed. Jenny O turkey bacon cooks pretty fast in the microwave so I’m thinking just put it on the sandwich as is and when I reheat it it would cook then. what do you think? Also could I use egg whites instead of the whole egg?
Hello Jennifer, I imagine that should be alright too. This recipe is very flexible and you can swap or change the ingredients according to your preference.
Oh my gosh these are insane! I make them every single week. I mix it up all the time- I use bagel thins, croissants and English muffins. I add cooked breakfast sausage to the egg mixture sometimes, and I’ve also add chopped, cooked bacon. The favorite though, remains the traditional ham and cheese. They are so easy and so delicious and save me a ton of time. Thank you Natasha! I have yet to make something from your recipes that doesn’t hit it out of the park!
Hello Allison, your comments and feedback make me so happy! Thank you so much for sharing your great feedback with us.
Do you preheat your air fryer to cook the thawed sandwiches or just cook for a total of 5 minutes?
Hi Rose, we preheat it.