Welcome to the holy grail of breakfast meal prep! These Make Ahead Freezer Friendly Breakfast Sandwiches just happen to be so delicious, so easy to prep, and they will save you so much time on busy mornings when your kid is asking you where everything is and you’ve lost your keys 15 times. You’re going to love having these ready to go in the fridge and/or freezer.
July was quite the month over here. We’ve got lots of exciting things happening, I did a Weight Watchers take over, which was such an amazing opportunity. My blog got so much exposure, and I am so grateful. (If you’re new around here, HEY THERE! Glad to have you. Hope you enjoy delicious food and lots of rambling.) We also took a small vacation to Lake Michigan! Eric’s family has owned an absolutely gorgeous property right on the lake for over 100 years. It was so good to relax and unwind. I had so much down time especially after Pepper went to bed that I didn’t even know what to do with myself. (No Netflix on the Lake! haha)
I am so glad I thought to stuff my recipe notebook in my bag at the last minute, so I was able to write some of my recipes and jot down ideas for new ones. The air was so crisp and cool at night that it reminded me so much of fall, so there’s lots of soups and fall comfort food on the way over here soon enough. I get so excited to be in the kitchen in the fall. Ya’ll know how much I LOVE cooking, but turning on the oven in the summer is such a sweaty bummer.
I’ve been making these freezer friendly breakfast sandwiches for quite a few years now, I love having them as a super easy and healthy (if you play your cards right) breakfast option. These are Eric’s absolute favorite. I make his with a pork sausage patty usually because he needs a little more substance for his long work days, and he couldn’t care less about points or calories because he doesn’t need to watch his weight. (grumble) The best thing about these sandwiches is that they are completely customizable, I’ve done center cut bacon, turkey bacon, deli smoked ham, Canadian bacon, turkey or chicken sausage patties, or just egg & cheese! Just remember, depending on the sandwich filings you use the WW points and calories could be more or less!
Eric and I have been so busy that we have gotten into a terrible habit of grabbing breakfast sandwiches out and about. I usually grab a Egg White Delight or a Subway Egg & Ham Flat Bread on days that we just want to get straight to work on the house. This time around while grocery shopping I decided to do the math and see how much money we save by not grabbing breakfast at Mcdonalds, Subway, Dunkin Donuts, Etc. to make 12 sandwiches It’s about $20.00! How many sandwiches can I get for 20 bucks? I think 4ish. Maybe 5, Depending on where you go. So I’m calling that a serious win in the budgeting department. Two birds, one stone. Healthy and cheap!
Now I’ll stop talking your ears off and I’ll show you how to make these guys:
How to make Make Ahead Freezer Friendly Breakfast Sandwiches:
Start off by pouring about 3 cups of egg beaters into a 9×13 sheet pan or casserole dish. Make sure the pan is sprayed fairly well all over and on the edges with cooking spray. Or you’ll have a serious mess. I’ve done that multiple times while in a rush. Trust me out of all the steps, you won’t want to skip that one. Pop the pan into a 350 degree preheated oven for 20-22 minutes. Oven times can vary a bit with the step for some reason! I wish I knew why, but I don’t.
You can totally use whole eggs if you want to, but for some reason. The cartons of either Egg Beaters or Egg Whites work much better and taste much better with this method of baking the eggs. So that’s what I’ll recommend,
fry up some bacon and set it aside. I just love bacon. Set it aside on some paper towels to sop up some of that delicious extra grease.
If you need to: take a moment and slice open your english muffins and set aside. Some muffins are pre-sliced. These ones are not. I use the light variety. Different areas have different brands, but in my neck of the woods. I use either Thomas’ Light Multi Grain English Muffins or Lewis Bake Shop Healthy Life English Muffins. Both work well!
After your eggs are done baking, cut into 12 squares. You’ll probably be able to cut them accurately. I don’t know what I was doing, not paying attention to cutting squares, that’s for sure.
Next, I make of an assembly line and I start building sandwiches. This recipe makes 12 sandwiches, but I normally double or even triple it so that there’s about a month worth of “work week/school week” breakfast sandwiches ready to go.
IMPORTANT: These items need to completely cool before you make the sandwiches up. You can let them set on the counter for about 20-25 minutes or place them in the fridge for 10 minutes.
Lay out all the english muffin bottoms.
I get asked a lot if it’s okay to toast the muffins. The answer is of course! I think it does make a slight difference in keeping them a little more toasty. I just don’t enjoy doing that extra step. Go ahead and lay’m out on a big sheet pan and toast’m in the oven at 400 degrees for about 6-8 minutes until toasted.
Layer your egg squares, followed by a piece of bacon (or whatever topping you choose)
Lay cheese on top of bacon.
Note: I haven’t had time to update the photos yet, but since products have changed in stores since writing the recipe for the blog 3 years ago. I’ve started using 1/2 slice of the American Cheese made with 2% milk. Half slice is more than enough! I promise.
There we go, all done! How delicious do these all look?
I might have just ate one for a snack because, in a few minutes they will be designated breakfast sandwiches and I just wanted to eat one before that happened.
Use a sheet of aluminum foil and wrap up the sandwiches one by one.
Like this, please and thank you. (A cheese piece still decided to go rouge. It’s okay, I ate it.)
And here’s the part that I think saves these sandwiches from any type of freezer burn and also makes them stay nice and organized in the freezer. You can also just use a freezer bag. Whatever floats your boats.
These will stay good for 3 months in the freezer.
How to reheat:
I don’t like them straight from the freezer into the microwave. They just don’t heat thoroughly and I find myself having to disable the entire sandwich and heat some parts separately. I don’t know, I might be doing it wrong, but that’s okay. I do a lot of things wrong.
I usually take a entire pack of 6 out (or how ever many I am planning on eating throughout the week) and let them thaw over night before making one in the morning. I wrap them in a paper towel and microwave them for about 50 seconds and they are good to go.
You can also pop’m in the oven, still wrapped in foil, at 350 degrees for about 15 minutes. This will make the english muffin a bit more crispy too!
Either way works beautifully!
I hope these sandwiches make those busy mornings a little more bearable and a lot more delicious.
Make Ahead Freezer Friendly Breakfast Sandwiches
- 12 light english muffins i use thomas’ or lewis bake shop
- 6 slices American Cheese made with 2% milk cut in half
- 12 Slices Center Cut Bacon ham, canadian bacon, or turkey bacon works well too!
- 3 cups Liquid Egg Substitute or Liquid Egg Whites
- Cooking Spray coconut oil or avocado oil spray
- Preheat oven to 350 degrees. Spray a 9×13 cooking sheet (with sides) or a casserole dish well with cooking spray. Be sure to get the sides and corners really good.
- Pour 3 cups of the egg substitute or egg whites into the pan.
- Place in preheated oven for 20-22 minutes, uncovered. Time can vary just a bit with different ovens so just be sure the eggs are cooked, not “jiggly” on top.
- While the eggs are cooking, fry up your bacon, and set aside to cool.
- Separate your english muffins. Don't toss the english muffin bags.
- When your eggs are done, cut into 12 squares and transfer to a plate to cool faster.
- The eggs & bacon need to be completely cool or at least room temperature before assembling the sandwiches. Let sit for about 20-25 minutes or pop into refrigerator for about 10-15 minutes.
- Form an assembly line and build sandwiches. First the egg, then the bacon, followed by the 1/2 slice of cheese, and top with the other half of the english muffin.
- Lay out twelve squares of foil and start wrapping the sandwiches up.
- Place 6 sandwiches each back into the english muffin bag and tie.
- Freeze for up 3 months. Before heating, Let the sandwich(es) thaw over night.
- Microwave for 50 seconds or pop them in a preheated 350 degree oven for about 15 minutes.