Frozen breakfast sandwiches are incredibly easy to make ahead and ensure you start your day right, rather than grabbing a fast-food breakfast. Not only will you eat healthier, but you’ll save money too. Make a batch of sandwiches for the week or stock up the freezer for the entire month.
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Homemade breakfast sandwiches were one of the first breakfast freezer meals I made when I switched to a cleaner eating style. If I can be honest, I used to be a regular at the drive-thru ordering my bacon, egg, and cheese on an everything bagel or English muffin.
Thankfully, as I began thinking of healthy swaps I realized that I could easily recreate a healthier version of my favorite breakfast right at home with make-ahead breakfast sandwiches, we also love these freezer breakfast burritos!
Reasons you’ll love this recipe
- You can choose (and control) the ingredients. It’s safe to say that most drive-thru breakfast sandwiches aren’t made with the highest quality ingredients and filled with sodium, additives, preservatives, and who knows what else.
- You get to control the calories. If you want to keep the sandwiches under 350 calories, then simply choose the ingredients that’ll help you do that.
- You’ll save money. Going to the drive-thru costs money. Conservatively, you’re looking at spending at least $5 every single time if you want to get a breakfast sandwich that’s equal quality to this freezer breakfast sandwich recipe. At five days a week, that’s $100 a month. Yikes! Instead, you can purchase everything in bulk from BJ’s wholesale or Costco and make an entire month’s worth of these freezer breakfast sandwiches for about $20.
- Save you time. At first, this one sounds like it’s not exactly true. How could making breakfast sandwiches save you time? Simple. Going to the drive-thru requires a drive there, a wait in line (however brief), and a drive back. When you have freezer-friendly homemade breakfast sandwiches, all you need to do is heat and eat.
- Eggs – Large organic eggs work great when making these sandwiches. If you want to reduce fat, you can use some egg whites, but it needs to be more yolk than not to keep the cooked eggs from getting rubbery after freezing.
- Spices – A blend of granulated garlic, onion powder, salt, and pepper gives the eggs a tasty flavor that resembles drive-thru breakfast sandwiches.
- Bacon – Regular or turkey bacon can work on these breakfast sandwiches; you can also use sausage patties.
- Cheese – In the past, I would freeze these sandwiches with slices of cheese. However, I find that the cheese melts faster than the eggs cook when reheating the sandwiches. So, now I recommend adding the shredded cheese into the egg bake for best results.
- English Muffins – My favorite breakfast sandwich bread of choice is Thomas Lite Multigrain English Muffins. These muffins are only 100 calories, have 8 grams of fiber and 5 grams of protein, and taste great. I purchase them in bulk (2 packages 6 each) from BJ’s Wholesale or Costco. However, you can get these at any grocery store.
How to Make Frozen Breakfast Sandwiches
- Preheat the oven to 325 degrees.
- Start with 12 whole eggs. Add salt, pepper, garlic powder, onion powder, and whisk it all together.
- Pour the egg mixture into a 9 x 13 ceramic baking dish, coated with cooking spray.
- Slowly stir in the shredded cheese into the egg mixture and then place the egg bake into the oven.
- Bake for 35 – 40 minutes or until set in the middle.
- After the egg bake is done, set it aside and cook the bacon. You can cook the bacon beforehand – it doesn’t matter.
- Next, cut the egg bake into nine squares. Try to make them as even as possible. I do nine squares because that’s the number of English muffins that come in a package.
Let’s assemble the sandwiches.
- Separate the English muffins and layout the bottoms in a row.
- Each bottom gets a piece of the egg bake. I know I could’ve made these sandwiches more symmetrical and pretty by cutting the pieces into circles, but again…too much effort.
- Plus, what would I do with extra egg pieces? I’m good with square eggs.
- Next, add the bacon. I like to break the bacon in half, so it’s not hanging off the edges. This is helpful when wrapping the breakfast sandwiches for the freezer.
- Put the English muffin tops on.
- Now it’s time to wrap them up. I wrap each breakfast sandwich tightly in plastic wrap.
- Then I either put them into a labeled large freezer bag o label them individually and lay them in the freezer.
How to reheat a frozen breakfast sandwich? To reheat the sandwiches, removed the plastic wrap and wrapped in a paper towel. Place on a microwave-safe plate and reheat for 2-3 minutes or until hot. As I said, placing a cup of water in with the sandwich as it cooks will help to keep the bread from drying out and getting chewy.
- 9 x 13 baking dish
- Rimmed baking sheet pan
- Plastic wrap
- Gallon-sized freezer bags
These frozen breakfast sandwiches have been a staple in our meal plan forever a decade. Here are some tips to make the most delicious breakfast sandwich recipe every time.
- Cook the bacon in the oven. This is the easiest and least messy way to cook bacon. It also speeds up the process when you want to make large batches of make-ahead breakfast sandwiches.
- Date the breakfast sandwiches. It’s unlikely these sandwiches are going to sit long in your freezer. Regardless, it’s helpful to keep track of how old freezer meals are.
- Take the frozen breakfast sandwich out to thaw overnight in the fridge. This reduces cooking time in the microwave and will prevent any dried-out bread or eggs.
- Wrap in a paper towel. Whether frozen or slightly thawed, remove the sandwich from plastic wrap and wrap it in a paper towel. This helps keep the English muffin from drying out.
- Add a cup of water. This is important. I know this might seem weird but, it works. Put a coffee cup filled with water in the microwave with the breakfast sandwich. As it cooks, the steam from the water keeps the English muffin from getting stiff and chewy.
How to cook bacon in the oven? Place bacon on a baking sheet lined with foil and sprayed with cooking spray. The cook in a 375-degree oven for 25 – 30 minutes or until crispy. Drain on a paper towel before continuing with the recipe.
- You can use scrambled eggs. In my experience, it’s so much easier to make and assemble breakfast sandwiches with an egg bake. However, you can also scramble eggs and then scoop out ¼ cup portions into a breakfast sandwich.
- Swap in different meat. Canadian bacon or sausage is delicious in this breakfast recipe.
- Leave the meat out entirely. You can keep this a very simple egg and cheese sandwich or add some roasted or sauteed veggies to the eggs. I’ve cooked other egg bakes like this vegetarian egg casserole and portion-out slices to use in the sandwiches.
- Use your favorite cheese. Sharp cheddar is our favorite, but pepper jack, Colby, or swiss is good too.
These breakfast sandwiches cook between 1-3 minutes, depending on how frozen they are. Be careful when you bite into it because the sandwich could be very hot.
Can you put a frozen breakfast sandwich in the oven?
Yes, you can cook a frozen breakfast sandwich in the toaster oven at 350 degrees for 30 – 35 minutes. Wrap the sandwich in foil before placing it in the oven.
Frozen breakfast sandwiches will last up to 3 months. However, whenever I make a batch, my family eats these up within a month.
Other Healthy Breakfast Egg Recipes
- Brocolli cheddar egg bake
- Overnight breakfast casserole
- Egg, sausage, and peppers egg bake
- Breakfast Pizza Recipe
Check out my other healthy breakfast recipes.
Frozen Breakfast Sandwiches
- Mixing Bowls
- 9 x 13 casserole dish
- Rimmed baking sheet (to cook the bacon)
- 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 Thomas Lite Multigrain English Muffins
- 9 slices bacon cooked
- Preheat over to 325 degrees.
- In a large bowl whisk together eggs, and spices. Pour the egg mixture into a 9 x 13 baking dish sprayed with cooking spray.
- Slowly stir in the shredded cheddar cheese.
- Place the egg bake into the oven and cook for 35 – 40 minutes or until the middle of the egg bake is set.
- Let it cool, then cut into 9 pieces and assemble the breakfast sandwiches.
- Layout all of the english muffin bottoms then layer each with an egg slice, bacon, and english muffin top.
- Wrap each breakfast sandwich in plastic wrap and then freeze.
Did you try this?
Have you tried these Frozen Breakfast Sandwiches yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
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.
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.
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.
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.