These freezer friendly breakfast sandwiches are so delicious & great to have on hand! They’re perfect for postpartum or honestly for anyone. They’re super easy to prep ahead to make breakfast or even lunch/ dinner super easy. All you need is english muffins, eggs, cheese, bacon and sausage. You can spice them up with to sauce if you prefer once they’re warmed. These would also be delicious to make for a crowd. Hope you love them as much as we do!
What you need to make freezer friendly breakfast sandwiches + substitutions:
- English muffins- You can use any english muffin you prefer here. The dave’s killer muffin english muffins were on sale and we love those so I grabbed them! If you want the most delicious english muffins ever, you have to try Stone & Skillet, they’re so good!
- Eggs- We used eggs because they are breakfast sandwiches! You can easily do scrambled if you’d like, but it’s so easy to bake them in a pan in the oven to keep it simple.
- Milk- Adding just a little milk, heavy cream, half & half, or even unsweetened nut milk to the eggs just prevents them from getting rubbery when reheating the breakfast sandwiches.
- Sea salt & pepper- The key to making everything taste good. Simple is best in my opinion!
- Cheddar cheese slices- Any cheese of your liking also works here. We used the Costco cheddar cheese slices, because we love it.
- Bacon & pork sausage– We did half of the sandwiches with bacon and half of the sandwiches with pork sausage! You could easily do one or the other or skip all together if you prefer. We got these breakfast sausages from Costco & love them.
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Freezer Friendly Breakfast Sandwiches
- 12 english muffins
- 12 eggs
- 2 tbsp whole milk or half & half, heavy cream, unsweetened nut milk
- 1 tsp sea salt
- ½ tsp black pepper
- 12 slices cheddar cheese
- 6 pork breakfast sausages cooked & cooled
- 6 slices of bacon cooked & cooled
- Preheat your oven to 350F degrees. In a large bowl, whisk together eggs, milk, salt and pepper. Pour egg mixture into a greased 9×13 pan.
- Bake for 14-18 minutes until the center is just set. You don't want them to be overcooked. Let eggs cool completely and then cut into 12 squares.
- Cook bacon in the oven or in a pan. Let cool completely. Cook sausage in a pan and let cool completely.
- Open english muffins and layer each one. Add a square of egg, either a piece of bacon or sausage, and then a slice of cheese.
- Wrap each english muffin in aluminum foil. I labeled the sausage with an "S" and the bacon with a "B".
- Store in a freezer bag in the freezer for up to 3 months.
- Thaw sandwich in the fridge overnight. When ready to cook, preheat oven to 350F degrees. Keep wrapped and heat on a sheet pan for 15 minutes until warmed through. Top with hot sauce if preferred and enjoy!