Make Ahead Freezer Breakfast Sandwiches are an easy, high-protein breakfast made with baked eggs, savory sausage, melty cheese, and toasted English muffins. They freeze and reheat perfectly in the microwave, airy fryer, or oven.
These were such a win! So easy to make, taste amazing, and now my freezer's stocked for busy mornings.
- Lauren P.
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Bailey's Thoughts ...
There's something about breakfast sandwiches that makes me feel like I've got my act together, even when I very much do not. The kind of food that implies a level of foresight and planning I rarely possess before 9 a.m. I make these for my boys' breakfasts during the week, but also when we have weekend company. Everyone can wake up whenever they want, heat up their own sandwich, and I'm not stuck cooking while everyone else drinks coffee.
You bake a dozen eggs at once, with sausage and eggs together in the oven. The kitchen smells like breakfast on a Saturday. Once everything cools, you stack the rounds with cheese and toasted English muffins, wrap them up, and freeze. Instead of a one-time payoff, you've got a freezer full of grab-and-go sandwiches ready for the week ahead.
If you have a silicone mold, use it. The eggs and sausage bake into perfect rounds that fit the muffins like they were made for each other. If not, don't overthink it. Just bake everything on a sheet pan and cut it into squares. You lose that tidy coffee shop look, but all the flavor and convenience are still there. The key is letting everything cool completely before wrapping, so the sandwiches reheat cleanly and don't get soggy.
-Bailey
P.S. If you're into the whole "future you will thank you" kind of cooking, make my freezer breakfast burritos next. Same prep-ahead energy, different vibe.
Ingredients + Substitutions OPTION
English Muffins: The base of the sandwich, sturdy enough to hold eggs, cheese and sausage without getting soggy. Substitution: Use sandwich thins or bagels.
Large Eggs: Bake up into firm, flavorful rounds that hold everything together. Substitution: Use ¾ cup liquid eggs for every 3 whole eggs.
Ground Breakfast Sausage: Adds flavor, protein, and just enough fat to keep the sandwiches juicy. Substitution: Use turkey sausage, chicken sausage, or crumbled bacon.
Cheese Slices: Melts into the sandwich and helps bind everything together. Substitution: Use any sliced melting cheese like provolone, American, or Monterey Jack.
Olive Oil: Prevents the eggs and sausage from sticking to the silicone mold. Substitution: Use any neutral cooking spray or melted butter.
Garlic Powder: Adds depth and rounds out the flavor of the sausage. Substitution: Use onion powder.
Instructions
- Cook the sausage. In a large skillet, cook the sausage until browned and fully cooked. Transfer to a paper towel-lined plate to drain and cool.
- Prepare the silicone mold. Lightly grease each cup to prevent the eggs from sticking. Place the mold on a baking sheet for stability.
- Assemble the eggs and sausage. Evenly distribute the sausage between the silicone cups, then crack one egg over each. Gently pierce the yolk with a fork and swirl slightly to mix. Season with salt and garlic powder.
- Bake the egg and sausage rounds. Transfer the baking sheet to the oven and bake until the eggs are set. Remove from the oven and let the rounds cool before removing them from the silicone mold.
- Toast the English muffins. Arrange the split muffins cut-side up on a baking sheet and broil until lightly golden. Allow them to cool completely before assembling.
- Assemble and wrap. Layer one egg and sausage round on the bottom half of each English muffin, followed by a slice of cheese. Top with the remaining muffin halves, then wrap each sandwich in parchment paper or aluminum foil. Store in freezer.
Top Tip
If you don’t have a silicone mold, line a half sheet pan with parchment paper. Spread one pound of cooked sausage evenly over the surface, then crack twelve eggs on top. Break each yolk and lightly swirl with a fork for a uniform texture. Cool completely before cutting into twelve squares. See recipe notes for specific cook times.
Variations
Gluten-Free: Use certified gluten-free English muffins.
Dairy-Free: Substitute dairy-free cheese slices or omit the cheese entirely.
Vegetarian: Replace the sausage with plant-based breakfast sausage or sautéed vegetables such as bell peppers and spinach.
Spicier: Use hot breakfast sausage or add a pinch of crushed red pepper or diced jalapeños to the eggs before baking.
Veggie Packed: Add finely diced bell peppers, spinach, or onions to the egg mixture before baking for color and extra nutrients.
Storage
Refrigerate: Store assembled sandwiches in an airtight container or wrap tightly in parchment paper. Keep refrigerated for up to 4 days.
Freeze: Let sandwiches cool completely, then wrap each in parchment paper or aluminum foil. Place wrapped sandwiches in labeled freezer bag or airtight container. Freeze for up to 3 months.
Reheat:
- Microwave: Reheat in parchment paper for about 90 seconds, or until warmed through.
- Air Fryer: Unwrap and heat at 350°F for 8-10 minutes, flipping halfway through.
- Oven or Toaster Oven: Keep wrapped in foil and bake at 375°F for 20–25 minutes, or until hot and the cheese has melted.
Equipment
Silicone Egg Mold: Creates perfectly round egg and sausage portions that fit the English muffins exactly. If you don't have one, bake the eggs and sausage on a sheet pan and cut into squares.
Baking Sheet: Provides stability for the silicone mold. Any sturdy rimmed pan will work.
Parchment Paper or Aluminum Foil: Used to wrap sandwiches for freezing and reheating. choose parchment for microwave reheating, foil for oven or air fryer.
FAQ's
No. A silicone mold creates perfect round eggs that fit the muffins, but you can bake the eggs and sausage on a sheet pan and cut them into squares.
No. They can go straight from the freezer to the microwave, air fryer or oven. W
Microwave in parchment paper for a soft texture, or use an air fryer or oven if you prefer a crisp muffin.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Freezer Breakfast Sandwiches:
Recipe
Make Ahead Freezer Breakfast Sandwiches
- Total Time: 40 minutes
- Yield: 12 sandwiches
Description
Make Ahead Freezer Breakfast Sandwiches are an easy, high-protein breakfast made with baked eggs, savory sausage, melty cheese, and toasted English muffins. They freeze and reheat perfectly in the microwave, airy fryer, or oven.
Ingredients
- 12 English muffins, split
- 12 large eggs
- 1 lb. ground breakfast sausage
- 12 cheese slices (try cheddar, pepper jack, or Swiss)
- 1 tsp olive oil, for greasing molds
- Salt and garlic powder, to taste
- Parchment paper, aluminum foil, or freezer bags for wrapping and storage
Instructions
- Cook the ground breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and fully cooked. Transfer to a paper-towel-lined plate to drain and cool slightly.
- Preheat the oven to 350°F. Place the silicone mold on a baking sheet for stability and lightly brush each cavity with olive oil to prevent sticking.
- Evenly distribute the cooked ground sausage among the 12 silicone cups. Crack one whole egg on top of the sausage in each cup. Gently poke each yolk with a fork and swirl slightly to create a marbled egg mixture. Season with salt and garlic powder.
- Bake for 18–22 minutes, or until the baked eggs are set. Transfer the cooked rounds to a paper-towel-lined plate to absorb any excess grease.
- Arrange the split English muffins cut-side up on a baking sheet lined with parchment paper. Place under the broiler for 1–2 minutes, just until golden brown. Watch closely, then cool completely before assembling.
- Place one round of egg and sausage on the bottom of each English muffin. Add a cheese slice and close with the top half of the muffin.
- Wrap each sandwich tightly in parchment paper or aluminum foil, depending on how you plan to reheat. Use parchment paper if you’ll reheat in the microwave, it’s safe for direct heating and easy to unwrap. Use aluminum foil if you plan to reheat in the air fryer, oven, or toaster oven for a crisp exterior.
- Place wrapped sandwiches inside a labeled freezer bag or airtight container. Store in the freezer for up to 3–6 months for best results.
How to Reheat Freezer Breakfast Sandwiches
- Microwave: Remove the sandwich from the freezer and keep it wrapped in parchment paper. Heat on 50% power for 60–90 seconds, then at full power for another 30–45 seconds, or until heated through and the cheese has melted.
- Air Fryer: Unwrap the sandwich and place it directly in the basket. Heat at 350°F for 8–10 minutes, flipping halfway through, until warmed through and lightly crisp on the outside.
- Oven: Preheat the oven to 375°F. Place sandwiches (still wrapped in aluminum foil) directly on the rack or a baking sheet. Bake for 20–25 minutes, or until hot in the center and the cheese is melted.
- Toaster Oven: Place the sandwich (still wrapped in aluminum foil) on the rack or a small tray. Heat at 350°F for 10–12 minutes, or until the center is hot and the cheese slice is melted. For extra crispness, unwrap for the last 2 minutes of heating.
Notes
If you don’t have a silicone mold, line a half sheet pan with parchment paper. Spread one pound of cooked sausage evenly over the surface, then crack twelve eggs on top. Break each yolk and lightly swirl with a fork for a uniform texture. Bake at 350°F for 18–22 minutes, until just set. Cool completely before cutting into twelve squares.
Cooling Tip: Let the eggs and sausage cool completely before assembling or wrapping. Trapped steam makes the English muffins soggy once frozen.
Freezer Storage: Wrap each sandwich tightly in parchment paper for microwave reheating, or foil for oven or air fryer reheating. Store in a labeled freezer bag or airtight container for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Freezer Meals
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 422
- Sugar: 0.3 g
- Sodium: 751.9 mg
- Fat: 23.2 g
- Carbohydrates: 27.5 g
- Protein: 24.7 g
- Cholesterol: 250.8 mg
Leah
Delicious and so easy to make! It’s been a goal of mine for a while to start eating a better breakfast to prepare myself for the day. These sandwiches were a great way to do that and I felt so good during the prep. My mom and I worked on them together and each customized them (I don’t eat red meat and she used a sausage patty). Overall fantastic recipe: easy, fun, and scrumptious!
Bailey Sissom
Yay! I'm so glad that they turned out well for you. Meal prepping is a lot like exercising (in my opinion)... not the most fun while you're doing it, but feels great after!
Rachel Horman
Could you make the eggs without milk?
Bailey Sissom
Absolutely!!!
Julia
In your post, How to Batch Prep Breakfast Sandwiches, you say, "Cutting circles took a little time and wasted quite a bit of egg." I like the idea of the grab and go breakfast sandwiches but I cringed to think you threw the egg away. Please, darling, it may be OK to discard good food if you are a princess and the staff can take it home, but people are hungry out there. Maybe you did something with the leftover egg that you forgot to tell us. I also like your turkey sausage very much. Thank you for that.
Bailey Sissom
No worries!!!! I definitely didn't throw out the eggs:) We had breakfast for dinner that night and our eggs were a little funny shaped, lol!!! SO glad that the sausage turned out well:)
Zina Henry
Do you have to freeze these sandwiches? Could I prep them and place in the fridge if I am going to eat them every day for a week?
Bailey Sissom
I would guess that they would get a little soggy in the fridge for a week. That said.. I've never tried it! If you do, report back to us:)
Barbara
I've made these but the eggs always puff up in the oven like pizza dough causing the eggs to gather in the middle of the pan and leaving the edges thin. How do I get them to just stay flat and come out even?
Bailey Sissom
Hmmmm... I've never had that problem. Maybe try a different pan?
Melody
A good way to use the leftover egg/veggie/meat pieces would be to gather up the scraps and make breakfast burritos out of them. Just chop them a little smaller, toss in with salsa, cheese, guacamole, wrap in a tortillas and no waste!
Bailey Sissom
Great suggestion!!!
Trish
I made these before and there was one big problem, how can you heat them up without causing the muffins from becoming soft and/or soggy???
We like our muffins nice and crispy.
Bailey Sissom
Hey Trish! They definitely aren't as crispy when reheated, but there are a couple things you can do to improve the texture. Make sure that the eggs are completely frozen before you put them onto the bread AND you can freeze the bread before adding the cooled eggs. Hope this helps!
Mr. P.C. Racette
Made 18 of them. They look great. Have yet to eat 1 though. Thank you for posting the awesome recipe.
#adhdrecipe
Dom
Pour the egg mixture. Not poor.