These quick and easy Freezer Breakfast Sandwiches are the perfect way to meal prep breakfast sandwiches ahead of time so they are ready to go on those busy mornings! They are a quick breakfast option made with real, simple ingredients and can reheat in a matter of minutes!
The Best Freezer Breakfast Sandwiches
Not sure about you, but early mornings around our house can get a little hectic! Enter these homemade breakfast sandwiches that can be prepped ahead of time, stored in the freezer, and pulled out whenever you need a hot breakfast on-the-go for the whole family.
They are so versatile because you can switch up the items in the egg bake to just about protein or veggie option. Plus, you can keep them simple as-is or add any toppings that you have on hand or sound good to you that morning! They are definitely a new family favorite in our house and just in time for back to school season.
Looking for another easy breakfast option? Try our Healthy Breakfast Tacos – so good!
What You Will Need
- butter – just a little bit to spread in on the cookie sheet to help prevent sticking.
- fresh eggs – this traditional protein is a must for any classic breakfast sandwich.
- unsweetened almond milk – option to sub with another plant-based milk or regular dairy milk.
- kosher salt & ground black pepper – simple seasonings that are always used when cooking eggs!
- bacon – who doesn’t love bacon!? It is simply the best!
- fresh spinach leaves – a great fresh vegetable that cooks quickly and we can always eat more veggies, especially at breakfast.
- english muffins – feel free to use whole grain or gluten-free english muffins, if that’s your thing!
- sliced cheese (optional) – that melted cheese is always a must in our minds, but you can also omit or use a dairy-free alternative.
- topping suggestions – sliced red onion, avocado or guacamole, fresh tomato, or sriracha sauce for a little bit of a kick.
How To Make Freezer Breakfast Sandwiches
The first steps to making these freezer-friendly breakfast sandwiches are to grease up a large baking sheet with a tablespoon of softened butter.
Next, grab a mixing bowl to whisk together the eggs, milk, salt, and pepper.
Then bring a large skillet to medium heat and cook the pieces of bacon. Now toss in the fresh spinach to wilt. Use a slotted spoon or tongs to move them around the hot pan.
When they are done cooking, you can add them to the large mixing bowl with the eggs. Make sure to leave the grease in the pan. Mix to fully combine.
Pour the bacon and egg mixture in the prepared baking sheet, trying to keep everything even in one single layer.
Place the sheet pan in the preheated oven to bake at 350 degrees F for about 15 minutes. Then cut the cooked egg into 12 even squares and use a small spatula to remove them from the pan.
Now it is time to assemble these delicious breakfast sandwiches. Place one or two egg squares on the bottom half of the english muffin, then cheese (if using), and then the other side of the english muffin on top. For best results, we like to toast our english muffins in the toaster before assembling.
Wrap each sandwich up tightly in aluminum foil or plastic wrap and store in the freezer for up to 3 months. We recommend using a sharpie marker to label them so you know how long they have been in there.
The best way to reheat these healthy freezer breakfast sandwiches are to let them thaw in the fridge the night before you plan to eat them. And then place them (still wrapped in foil) in the oven at 350 degrees F for 20-30 minutes. You can move them directly from freezer to oven, but they will take longer to heat – about 45-60 minutes.
Make Ahead Breakfast Sandwich Variations
There are so many different variations you can create with these simple, make-ahead breakfast sandwiches! Here are just a few ideas:
- breakfast meat: we used cooked bacon, but you can also cook up your favorite breakfast sausage, use ham, canadian bacon, tofu scramble, or omit a meat option all together.
- veggies: spinach is a great option, but also love using mushrooms or chopped bell pepper.
- cheese: the cheese shown in the photos is freshly cut colby jack cheese, but any cheese would be great. We also love cheddar cheese, swiss cheese, or pepper jack cheese.
- eggs: the recipe card calls for whole eggs, but feel free to use liquid egg whites, if you prefer.
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Other Easy Breakfast Recipes You Might Like
Freezer Breakfast Sandwiches (Meal Prep)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 sandwiches 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Freezer Breakfast Sandwiches are perfect for meal prep and the ideal on-the-go breakfast for a busy week day breakfast solution!
Ingredients
Freezer Breakfast Sandwiches:
- 1 tablespoon butter, softened*
- 16 large eggs
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 12 slices bacon, cut into 1 inch pieces
- 2–3 handfuls fresh spinach
- 12 english muffins (regular or gluten-free)
- (optional) 12 slices of cheese of your choice
For Serving (build your own – optional):
- red onion, sliced
- avocado, sliced or smashed
- tomato, sliced
- Sriracha sauce
Instructions
- Prepare Oven + Pan: Preheat oven to 350 degrees F. Prepare a full sheet baking pan by spreading softened butter all over. Set aside.
- Prepare Eggs: In a large bowl, add eggs, almond milk, salt and pepper. Whisk to combine. Set aside.
- Cook Bacon + Spinach: Bring a large cast iron skillet to medium-high heat. Add bacon and move around pan until it fully cooks, approx. 5 minutes. Add spinach and move around pan until softened. Use a slotted spoon or tongs to transfer the spinach and bacon into the egg mixture, leaving any excess grease in the skillet. Stir to combine egg mixture.
- Bake: Pour out egg mixture into the prepared baking sheet. Ensure it is spread out evenly and place in the oven, middle rack. Let cook approx. 15 minutes or until egg is fully cooked. If not fully cooked at 15 minutes cook in additional 2-3 minute increments until it is fully cooked. Remove from oven and let cool slightly. Cut the egg into equal-sized squares and use a thin metal spatula to remove from pan.
- Assemble Sandwiches: feel free to toast your english muffins, if you prefer, and also butter them lightly if you want. Place a slice of egg in between each english muffin and add 1-2 slices of cheese, if preferred. Wrap tightly with aluminum foil. Repeat process with remaining egg, english muffins and cheese (if using).
- Freeze: Place in freezer and use within 3 months – don’t forget to label them!
- To Warm: after testing, I highly recommend taking out any frozen breakfast sandwiches you plan on using the following day and placing them in the refrigerator overnight to thaw. Then place in the oven at 350 degrees F. for 20-30 minutes (leave foil on). Once you unwrap ensure the very center of the egg is warmed through – if not feel free to open the sandwich and place in the microwave on a microwave-safe plate (don’t microwave the foil!) for a few seconds to get the center warm.
- Serving: feel free to serve as-is or add in any of the serving options listed above: red onion, avocado, tomato, Sriracha, etc!
Notes
- Prepared Pan: coating the pan in butter helps ensure a quicker clean-up, especially if you wash your pan right away – but if you prefer to line your pan with foil or parchment, go for it!
- Rounds vs. Squares: feel free to use a biscuit cutter or the ring of a mason jar top to cut out round egg pieces instead of square. You can easily store the leftover egg (after the cut-out process) and eat separately. I prefer the squares so I don’t have any excess.
- Double Decker: I did make a few double-decker sandwiches, which works perfectly, but warm-up time will need to be increased.
- Dairy-Free: feel free to make these dairy-free by using unsweetened almond milk and either omitting the cheese or using a dairy-free alternative.
- Gluten-Free: make these gluten-free by using a gluten-free english muffin.
- Warming from frozen: you can warm from frozen by placing foil-wrapped sandwiches in the oven at 350 degrees F. for approx. 45-60 minutes or until warmed through.
- Bacon: feel free to omit the bacon if you want to make these a little lighter!
- Nutrition: nutrition provided is an estimate, does not include cheese and used reduced sodium bacon in the calculation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 207
- Sugar: 2.6 g
- Sodium: 391.7 mg
- Fat: 11.3 g
- Carbohydrates: 12.3 g
- Protein: 14 g
- Cholesterol: 259.3 mg
Helen says
I absolutely live this recipe! It has been the perfect start to my mornings!
Erin says
So happy to hear you enjoyed these, Helen!