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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I’m impressed that the eggs froze well. Might try the breakfast sandwiches.
Off topic. Love your sponge cake recipe.
Thank you.
Thank you so much for sharing that with me.
These are very good. I am a single and make 6 for the week. I use Jimmy Dean hot bulk sausage and cook into 6 patties. I also butter and broil my EMs before assembling and freezing. Delicious and easy to know I can throw one in overnight and reheat quickly in the morning. Saves me ~$3/sandwich from Starbucks and more from elsewhere. I would think for those with children these are an answered prayer. Thanks for the inspiration!
Hi Emma! You’re very welcome. Thank you for the feedback.
I cut the recipe in half and cooked in a 8×8 pan for 12 minutes. I added sharp cheddar and they turned out perfect! I cut into 9 squares to eat on mini bagels. Super good!
That’s just awesome! Thank you for sharing your wonderful review, Jessica!
This make-ahead sandwich inspired me to sign up with your web site. The recipe came out great although I forgot to add the mozzarella until the dish had cooked for a few minutes, but it not an issue. I had no ham and used Canadian bacon, but that worked well.
Hi Dennis! Thank you for subscribing! 🙂
I kind of liked your Freezer Breakfast Sandwiches. I modified this recipe because I don’t like ham and my husband can not eat pork products. For me and my sister I used pork sausage patties and for my husband I made turkey sausage patties and we love it this way.
I’m glad you found a modification that you enjoy. Thanks for sharing.
I cannot keep these in my house. I’ve made them twice and they’re all gone in just a couple days. Most delish breakfast sandwich I’ve had. So much better than the fast food version. Next time I’m gonna saute a little bit of peppers and onions and add them to the egg mixture
Sounds amazing, Tabatha! So glad they are a hit! 🙂
I doubled the egg recipe and sliced my eggs into slivers (8 across and in half lengthwise) once they cooled. I used these to make breakfast wraps. This was SO much easier than scrambling the eggs! I just did bacon, egg, and cheese. So simple. Thanks so much for the idea to bake my eggs instead!
It’s my pleasure to share it and I’m glad you enjoyed this recipe!
Wondering if anyone has tried taking them out of the freezer/thawing and heating in the oven in tin foil? How long would they be reheated?
Taking them out of the freezer and immediately heating in the oven, all wrapped in tin foil?
Hi Janet, We have a section with answers for both of those questions in the recipe. See the “How to Reheat Breakfast Sandwiches:” section. I hope this helps!
Janet, we found – for us – that wrapping them in foil instead of plastic wrap and thawing them overnight in the freezer was perfect. The muffins did not get tough like popping them into the microwave did. We removed the foil and reheated in our toaster oven for about 15 minutes.
What if I don’t have sour cream or yogurt? Will it make a difference if I use without? 🤔
Hi Cindy, I haven’t tried this recipe without sour cream or yogurt so I’m not sure how it will go.
If I could give this 10 stars, I would. I made homemade sausage patties and used sharp cheddar cheese- we are licking our fingers this morning and wondering if it’s okay to eat 2 breakfast sandwiches in one sitting lol. The baked eggs are genius for those who don’t like the “eggy” taste. Thanks so much for such an amazing recipe!
You’re very welcome, Lena! I’m so glad you loved it.
I made them, as instructed, the first time but found the egg squares were too large for my english muffins. So the second time I used some ramekins, that were the same size as my english muffins, and then added the ham in the last 10 mins of baking and they were amazing! Perfectly cooked and perfect fit! Delicious recipe to have waiting in the freezer for those “I need to make something quick” days ! Thanks Natasha 💜💜💜
Hi Nadine! Thank you for the feedback and review. I’m so glad you enjoy this recipe. The freezer options makes this so much more wonderful.
what wattage microwave is the reheat instructions based off of?
Hi Chris, it is a standard 1200 watt microwave. I hope you love the breakfast sandwiches.
These were delicious! mine made 8 squares and they were amazing from fresh or in the fridge. My daughter (who I also made some for) tried from frozen and it wasn’t great so she highly recommends defrosting in fridge night before
Thanks for the tip, Leslie. We appreciate your good comments and feedback!
I am going to make these right now and freeze them for camping for this next week. Easy-peasy breakfast Yummy!
Sounds like a plan, enjoy!
I have found that once they have cooled, put on a lined baking sheet and flash freeze. Then wrap and place in the freezer. When you reheat them in the microwave they taste like they were just made.
Thank you for sharing, Debby!
I am going to try this recipe. but I am wondering if I can not put on a muffin and just freeze as is. Then toast an English muffin separately when I am going to eat it and add the micro the egg mixture then?
Hi Art! I think that could work, you may need to use parchment paper to keep them from sticking together.
new to your website. Love it! Have made your shrimp tacos. Outstanding! Can’t wait to try more
Yay, thanks, Dorothy. I hope you’ll love all the recipes that you will try.
I am preparing these for a friend who just had heart surgery and they are nice and easy for her to heat up for breakfast! Love your recipes, I have made so many of them and I always enjoy them. Thank you.
Thank you, Sylvie! So glad you enjoy my recipes.
This recipe is perfect! Making the eggs in a 9×13 pan and then cutting them into squares is genius. These sandwiches reheat beautifully.
Thank you for the perfect feedback!
I make these every other week for my family now! They are so easy and so delicious.
Quick question – If I were to use brown n serve sausage instead of ham should I cook the sausage first?
Thank you for a great recipe!
Good to hear that, Emily. Yes, that sounds good, you can cook the sausage first just to be sure that it’s cooked.