Freezer Breakfast Sandwiches (Easy Make-Ahead Recipe)

Close-up picture or egg, bacon and cheese breakfast sandwich on a white plate.

Freezer Breakfast Sandwiches (Easy Make-Ahead Recipe)

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.

5 from 3 votes

Print Pin

Course: Breakfast, breakfast recipe

Cuisine: American

Keyword: freezer breakfast sandwhich, frozen breakfast sandwiches, make-ahead breakfast sandwich

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Calories: 387kcal

Author: Tammy Overhoff

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

Cook the bacon in the oven. This is the easiest and least messy way to cook bacon, especially when making large batches of these make-ahead breakfast sandwiches. Place the bacon on a baking sheet lined with foil and sprayed with cooking spray. Bake in a 375°F oven for 25–30 minutes, or until crispy. Drain on a paper towel before adding to the sandwiches.

Date the breakfast sandwiches. These sandwiches usually disappear quickly, but it’s still helpful to label and date your freezer meals so you know how long they’ve been stored.

Thaw overnight for faster reheating. If you remember, move a frozen breakfast sandwich to the refrigerator the night before. This shortens the reheating time and helps prevent the bread or eggs from drying out.

Wrap in a paper towel before reheating. Remove the sandwich from the plastic wrap and wrap it in a paper towel before microwaving. This helps keep the English muffin soft and prevents it from drying out.

Add a cup of water when microwaving. Place a microwave-safe cup filled with water in the microwave with the sandwich as it reheats. The steam helps keep the English muffin soft instead of stiff or chewy. This simple trick, along with wrapping the sandwich in a paper towel, makes a big difference in texture.

Nutrition