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frozen breakfast sandwiches

Frozen Breakfast Sandwiches

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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Course: Breakfast, breakfast recipe, freezer breakfast recipe
Cuisine: American
Keyword: freezer breakfast sandwhich, frozen breakfast sandwiches, make-ahead breakfast sandwich
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9 people
Calories: 307kcal


  • 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.



Cooking Tips
Cook the bacon in the oven. This is the easiest and less messy way to cook back. It also speeds up the process when you want to make large batches of these make-ahead breakfast sandwiches. 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.
Date the breakfast sandwiches. It’s unlikely these sandwiches are going to sit for 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. When I started making these sandwiches, I hated that the English muffin got hard after cooking in the microwave. This water trick plus the paper towel alleviates that problem. 


Serving: 1g | Calories: 307kcal | Carbohydrates: 27g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 278mg | Sodium: 601mg | Fiber: 8g | Sugar: 2g