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Freezer Breakfast Sandwiches

Freezer breakfast sandwiches made with baked eggs, melty American or cheddar cheese, and sausage between toasted English muffins. Stack-and-wrap method makes grab-and-go meal prep easy for up to 3 months in the freezer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

English muffins
  • 12 English muffins split
Eggs and seasoning
  • 12 eggs
  • 1 salt and pepper to taste
  • 1 butter for cooking eggs
Sausage and cheese
  • 12 breakfast sausage patties (or bacon slices)
  • 12 American or cheddar cheese slices
Cooking supplies
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Cook sausage
  1. Cook the breakfast sausage patties according to package directions and set aside.
Bake the eggs
  1. Spray a muffin tin with cooking spray and crack one egg into each cup, breaking yolks if desired.
  2. Season the eggs with salt and pepper and bake at 350°F for 12-15 minutes until set.
Toast muffins
  1. Toast the English muffins lightly so they’re sturdy enough to hold the egg and cheese.
Assemble and freeze
  1. Assemble each sandwich with the muffin bottom, egg, sausage patty, cheese slice, and muffin top.
  2. Wrap each sandwich individually in plastic wrap, then place them in freezer bags.
  3. Freeze for up to 3 months; to reheat, unwrap and microwave for 1-2 minutes until heated through.

Notes

For cleaner stacking and less sogginess, toast muffins just before assembling and let baked eggs cool for 5 minutes so they release cleanly from the tin. Store wrapped sandwiches in the freezer up to 3 months; freeze yes, fridge storage no longer than 2 days after reheating. To make them dairy-free, swap the American/cheese slices for a dairy-free cheese slice that melts well.