clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Batch Prep Breakfast Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12-16 sandwiches 1x


  • 1 bell pepper, diced
  • 1 small onion, diced
  • 7 oz. pre-cooked turkey sausage (I used Applegate)
  • 8 eggs
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 12 - 16 whole-grain English muffins
  • 8 slices cheese, thin sliced
  • Optional Toppings: spinach, guacamole, sliced avocado, hot sauce


  1. Heat oven to 325 and coat a 12"x16" rimmed baking sheet with non-stick spray. Chop peppers, onions and turkey sausage. Scatter chopped veggies and sausage on prepared baking sheet.
  2. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk to combine. Pour egg mixture onto rimmed baking sheet. Bake until eggs are solid, about 30 minutes. Remove from oven and allow eggs to cool completely.
  3. Blot eggs with a paper towel to remove excess moisture. Use the top of a wide mouth mason jar to cut out egg circles (or just slice eggs into squares using a sharp knife).
  4. Build breakfast sandwiches by layering English muffin bottom, cheese, egg, and English muffin top.
  5. Wrap each sandwich in plastic wrap and use a sharpie to write date. Store in freezer.
  6. To serve, pop sandwich into the microwave or oven until warmed through. Add spinach, mashed avocado and a hot sauce.