Frozen Breakfast Sandwiches

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.

Ingredients

• 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.

Cooking Tips

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.

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.