If mornings feel rushed and breakfast often turns into a drive-thru stop, these freezer breakfast sandwiches are a simple solution. Instead of waiting in line for a fast-food sandwich, you can make a batch at home and have a hot, satisfying breakfast ready in minutes.
These make-ahead breakfast sandwiches are perfect for meal prep. You can store a few in the refrigerator for the week or freeze a larger batch so breakfast is always ready when you need it.
With fluffy eggs, crispy bacon, melty cheese, and a English muffin, they taste just as good as a drive-through favorite – only healthier, cheaper, and made with ingredients you choose yourself.
Quick Look at the Recipe
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 9 breakfast sandwiches
- Best For: Make-ahead breakfasts, weekly meal prep, freezer-friendly breakfasts for busy mornings
The Make-Ahead Breakfast Sandwich That Helped Me Skip The Drive-Thru!
Homemade breakfast sandwiches were one of the first recipes I started making when I began changing my eating habits over 15 years ago.
Back then I was a regular at the drive-thru ordering a bacon, egg, and cheese on an English muffin or everything bagel more often than I’d like to admit. It was quick and convenient, but it also added up quickly in both calories and cost.
Once I realized how easy it was to make make-ahead breakfast sandwiches at home, everything changed.
Now I make a batch of freezer breakfast sandwiches every couple of weeks so we always have something ready in the morning. My go-to version is this classic bacon, egg, and cheese breakfast sandwich, but there are plenty of variations you can try depending on what your family likes.
And if you love meal prepping breakfast like I do, you’ll also want to check out my sausage and egg breakfast burritos, bacon breakfast burritos, and vegetarian breakfast burritos. Having a few different options in the freezer makes busy mornings so much easier.
Enjoy!
Ingredients
These are the simple ingredients I use most often when making this freezer breakfast sandwich recipe. This is my tried-and-true bacon, egg, and cheese version, but I’ll share other variations below. Exact measurements are listed in the recipe card.
- Eggs. Large eggs work best for this recipe. You can substitute some egg whites if you prefer, but I recommend keeping more whole eggs than whites so the eggs stay soft after freezing and reheating. Egg whites tend to get rubbery after frozen.
- Seasonings. A blend of garlic powder, onion powder, salt, and pepper gives the eggs a savory flavor that tastes similar to a drive-through breakfast sandwich.
- Bacon. Regular bacon or turkey bacon both work well. You can also swap in sausage patties or Canadian bacon.
- Cheese. I recommend mixing shredded cheese directly into the egg bake. In my experience, it melts more evenly when reheating compared to using cheese slices, which I’ve found tend to melt too quickly when reheating frozen breakfast sandwiches.
- English Muffins. For that classic Egg McMuffin–style taste, use English muffins when making these breakfast sandwiches. My favorite is Thomas Lite Multigrain English Muffins. They’re only 100 calories, contain fiber and protein, and hold up really well when frozen and reheated. However, you can use any English muffin you like for this recipe.
How To Make Freezer Breakfast Sandwiches (Step-by-Step)
Step 1: Start by preheating the oven to 325 degrees.
Step 2: In a large bowl, whisk together the eggs, salt, pepper, onion powder, and garlic powder until well combined.
Step 3: Pour the egg mixture into a 9 x 13 baking dish coated with cooking spray. Slowly stir in the shredded cheese so it’s evenly distributed.
Step 4: Place the egg mixture into the oven and bake for 35–40 minutes, or until the eggs are set in the center.
Step 5: Once the egg bake is finished, let it cool slightly and then cut it into nine even squares.
Step 6: While the eggs are cooling, cook the bacon until crispy.
Step 7: To assemble the sandwiches, separate the English muffins and lay the bottoms on a baking sheet or cutting board. Place one square of egg on each muffin bottom, then add a slice of bacon.
Step 8: Finish each sandwich with the top of the English muffin.
Step 9: Wrap each breakfast sandwich tightly in plastic wrap, then store them in a labeled freezer bag or airtight container before placing them in the freezer.
Reheating Frozen Breakfast Sandwiches
In the microwave: To reheat a frozen breakfast sandwich, remove the plastic wrap and wrap the sandwich in a paper towel. Place it on a microwave-safe plate and heat for 2–3 minutes, or until warmed through.
One helpful trick is to place a microwave-safe cup of water in the microwave with the sandwich while it heats. The steam helps keep the English muffin soft and prevents the bread from drying out.
In the oven (for a crispier sandwich): While the microwave is the fastest method, you can also reheat breakfast sandwiches in the oven. Wrap the frozen sandwich in aluminum foil and place it in a 400°F oven for 15–20 minutes, or until heated through.Please note: If you move a breakfast sandwich to the refrigerator the night before to thaw, it will need less time to heat through when reheating.
If you plan to reheat the sandwiches in the oven instead of the microwave, I recommend wrapping them in foil before freezing so you can place them directly into the oven without unwrapping.
Expert Tips
These sandwiches have been part of my weekly meal prep routine for over a decade. Here are a few tips that help them turn out perfectly every time.
- Cooking bacon in the oven is the easiest way to prepare large batches quickly. Simply place the bacon on a foil-lined baking sheet and bake at 375 degrees for 25–30 minutes until crispy.
- It’s also helpful to label and date your freezer meals. While these sandwiches will last up to three months in the freezer, they rarely last that long in our house.
- If possible, move a sandwich from the freezer to the refrigerator the night before. This helps reduce reheating time and keeps the bread and eggs from drying out.
Variations
Once you learn the basic method, there are plenty of ways to customize these make-ahead breakfast sandwiches depending on your taste preferences or what ingredients you have on hand.
- You can replace the bacon with sausage patties or Canadian bacon for a different flavor.
- If you prefer a vegetarian version, simply leave out the meat and add sautéed vegetables like peppers, onions, mushrooms, or spinach. I often use my vegetarian egg bake to make a meatless breakfast sandwich that’s still high in protein.
- Sharp cheddar is my favorite cheese, but pepper jack, Colby Jack, Swiss, or even mozzarella all work well.
- You can also switch up the bread. English muffins are the classic choice, but bagels, sandwich thins, whole-grain muffins, or even croissants can work for a different style of breakfast sandwich.
- If you need a gluten-free option, simply use your favorite gluten-free bagel or English muffin to turn this into a gluten-free breakfast sandwich.
Storage and Freezer Tips
- Homemade freezer breakfast sandwiches will last up to 3 months in the freezer when stored properly.
- Wrap each sandwich individually and store them in an airtight freezer bag or container to help prevent freezer burn.
- If you’re making them for weekly meal prep instead of long-term freezer storage, you can keep the sandwiches in the refrigerator for up to 5 days and simply reheat them in the microwave when ready to eat.
- When wrapping the sandwiches for the freezer, think about how you plan to reheat them. If you’ll be warming them in the microwave, wrap each sandwich tightly in plastic wrap and then place them into a freezer bag or container. If you plan to reheat them directly in the oven, skip the plastic wrap and wrap the sandwiches in aluminum foil instead so you can place them straight into the oven without unwrapping.
Other Healthy Breakfast Egg Recipes
- Brocolli cheddar egg bake
- Overnight breakfast casserole
- Egg, sausage, and peppers egg bake
- Breakfast Pizza Recipe
- Power Breakfast Sandwich
Check out my other healthy breakfast recipes. Also, check out more freezer breakfast recipes.
Freezer Breakfast Sandwiches (Easy Make-Ahead Recipe)
Video
Equipment
- Mixing Bowls
- 9 x 13 casserole dish
- Rimmed baking sheet (to cook the bacon)
Ingredients
- 12 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 9 English Muffins
- 9 slices bacon cooked
Instructions
- Preheat over to 325 degrees.
- In a large bowl whisk together eggs, and spices.
- Slowly stir in the shredded cheddar cheese.
- Pour the egg mixture into a 9 x 13 baking dish sprayed with cooking spray.
- Bake for 35–40 minutes until the eggs are set in the center.
- Let the egg bake cool slightly, then cut into 9 squares.
- Place one egg square and one slice of bacon on each English muffin bottom. Top with the other half of the muffin.
- Wrap each sandwich in plastic wrap and freeze.
How to Reheat Freezer Breakfast Sandwiches
- Microwave (fastest method): Remove the plastic wrap and wrap the frozen breakfast sandwich in a paper towel. Place it on a microwave-safe plate and heat for 2–3 minutes, or until heated through. For best results, place a microwave-safe cup of water in the microwave while reheating to help keep the English muffin soft.
- Oven method (for a crispier sandwich): Wrap the frozen breakfast sandwich in aluminum foil and place it in a 400°F oven for 15–20 minutes, or until heated through.
- If thawed overnight: If the sandwich has been thawed in the refrigerator, it will reheat faster. Microwave for 60–90 seconds, or warm in a 400°F oven for 10–12 minutes.
Notes
Nutrition
Did You Make These Freezer Breakfast Sandwiches?
If you tried this recipe, I’d love to hear how it turned out. Leave a rating and comment below it helps other readers and helps me continue creating recipes you love.
Courtney Brown says
How long do you put it in the microwave to reheat?
Tammy Overhoff says
Start at 1 1/2 minutes and go another minute until hot
Erin says
Really good sweetie..
Kim says
Do I need to toast the English muffins before assembling?
Tammy Overhoff says
I don’t but some people do. You can do either.
Sue says
I love these. I substitute Canadian bacon sometimes for the bacon , and I toast the muffins first.
Tammy Overhoff says
Yes, that’s a great substitute.
Christine Gibbons says
I have tried to make breakfast sandwiches a few times and when we reheat in the microwave, they always end up watery. Any idea as to what I am doing wrong? Thank you!
Kristi says
I usually toast the English muffins when I make/eat right of way. By not toasting them, are the English muffins soggy? Can you toast before they get assembled and then put in freezer and will they be a little firmer?? Looks great though.
San Lockett says
can these be heated in an air fryer
Tammy Overhoff says
That is a great question. I haven’t reheated them that way but it could work. If you try it please let us know.
Susan says
Thank you for mentioning cooking tips and variations. I recently pinned this recipe and the vegetarian breakfast casserole. I was just thinking I would cut the vegetable bake for sandwiches and I’m definitely going to make it now with the veggies I have. Yes, I could have made it first and just find out for myself, but it is so thoughtful that you note that variation for us. The first time I made the egg recipe for the breakfast sandwiches it came out somewhat dry. I may have overcooked or just need to add milk as a rule.
Kristen says
When do you add the cheese?
Tammy Overhoff says
Sorry, the cheese is slowly stirred into the egg mixture after you pour it into the casserole dish.
Audrey says
How long do these last in the freezer? Thanks!
Tammy Kresge says
Up to 3 months.
Tammy Kresge says
You can wrap in foil and geat in the oven. 350 degrees for 15 – 20 minutes or until heated through.
Karen Carter says
I love this idea. Thank you and I am going to try this.