• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Mar 23, 2021 By Jessica Beacom

Make-Ahead Freezer Breakfast Sandwiches

Gluten-free
Nut-free
Jump to Recipe

Everyone loves a hot breakfast, but sometimes you’re short on time or would rather catch a few more minutes of shut-eye than make breakfast. That’s why we’re sharing these incredibly easy, make-ahead Freezer Breakfast Sandwiches. You can make a dozen sandwiches at once, and customize them to suit your preferences! We’re also  sharing several methods for reheating them so you can choose the method that works best for you.

A gluten-free English muffin breakfast sausage filled with bacon, egg, cheese, and hot sauce

Skip the drive-thru and instead stock your freezer with these Make-Ahead Breakfast Sandwiches

While it may be tempting to just slip into the drive-thru line at your local fast-food establishment or coffee shop to grab a hot-and-ready handheld breakfast, you’ll find that the cost of doing so quickly adds up! Especially when you’ve got a family to feed.

These Freezer Friendly Breakfast Sandwiches are the answer to your breakfast prayers. You can make a dozen at once and stock your freezer with them, so you’ll always have a delicious and satisfying breakfast that’s ready when you are.

Whether your commuting, taking a day trip to the beach or mountains, feeding a house full of guests, or just don’t want to mess with making breakfast on busy mornings, these breakfast sandwiches are going to become your breakfast BFF!

Ingredients for Make-Ahead Breakfast Sandwiches

  • Large eggs
  • Milk of choice – for dairy-free choose plain non-dairy milk such as unsweetened almond milk
  • English muffins – for Gluten-free we like Canyon Bakehouse English Muffins
  • Bacon or sliced ham – we’ve tried these sandwiched with bacon and sliced ham and both are great!
  • Sliced cheddar cheese – feel free to substitute your favorite cheese or omit the cheese for dairy-free. Cheddar, Swiss, and pepper jack are particularly delicious. 
  • Fine salt and pepper
  • Optional for serving – after you heat the breakfast sandwiches, you can add additional if you would like. We like sautéed spinach, sliced tomatoes, red onion or Quick Pickled Onions, sliced or mashed avocado, hot sauce, and/or red pepper flakes

Confused about different labels on eggs? Check this post out to learn all about choosing quality eggs. 

How to make Frozen Breakfast Sandwiches

Step 1: Preheat the oven to 350℉ and grease a large, rimmed baking sheet (11×17-inch) with butter. Set aside.

Step 2:  In a large bowl, whisk together eggs and milk. Season with salt and pepper, then pour whisked egg mixture into the prepared baking sheet and bake for 10-12 minutes or until the egg is set and slightly puffed no longer jiggly in the center. 

Step 3: While the eggs are baking, place 12 English muffin halves face-up on another large baking sheet. Top each with 1 slice of bacon (cut into 2 pieces) or a slice of ham. Then top each muffin with a slice of cheese.

Step 4: After the eggs have finished cooking and cooled slightly, use a knife to cut the eggs into 12 equal portions. Then, top each muffin with an egg patty and the other half of the English muffin. Allow egg sandwiches to cool for 20 minutes before wrapping each one with foil. Place wrapped sandwiches back on the baking sheet and freeze until solid. Transfer sandwiches to a large plastic zip-top bag or another freezer-safe container for storage. 

Store the breakfast sandwiches tightly wrapped in the freezer for up to 3 months.

How to reheat Freezer Breakfast Sandwiches

Reheating your breakfast sandwiches is easy to do. Just choose the method that works best for you!

To reheat sandwiches:

  • From Thawed: Place the desired number of foil-wrapped sandwiches in the refrigerator to thaw overnight before reheating. In a preheated 350℉ oven or toaster oven, heat the foiled wrapped sandwiches for 20 minutes or until heated through. 
    • To reheat in the microwave: first remove foil from the thawed sandwich(es). Then, wrap each sandwich lightly in a paper towel and microwave for 1 ½ – 2 minutes or until heated through.
  • From Frozen: Place foil-wrapped breakfast sandwich(es) in a preheated 350℉ oven or toaster oven for 30-35 minutes or until heated through.
    • To reheat in the microwave: first remove foil from the frozen sandwich(es). Then, wrap each sandwich lightly in a paper towel and microwave for 3 minutes or until heated through.

Other Make-Ahead Breakfast recipes you’ll love:

Sweet Potato Turkey Sausage Egg Bake

Sausage Hash Brown Egg Muffins

Butternut Squash and Apple Hash with Sausage

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

Make-Ahead Freezer Breakfast Sandwiches

Start your day right with these make-ahead breakfast sandwiches for easy mornings or a fun way to feed a crowd. Just grab one from the freezer and skip the drive-thru!

  • Author: The Real Food Dietitians
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 sandwiches 1x
Print Recipe

Ingredients

  • 18 large eggs
  • ⅓ cup milk of choice
  • 12 English muffins, toasted if desired (use gluten-free if desired)
  • 12 slices bacon, cooked as desired, or 12 ounces sliced ham
  • 12 slices cheddar cheese (omit for dairy-free)
  • Salt and black pepper

Optional for serving: Fresh spinach, sliced tomatoes and/or red onion, sliced or mashed avocado, hot sauce, red pepper flakes, etc.

Instructions

  1. Preheat oven to 350℉.
  2. Grease a large, rimmed baking sheet with butter. Set aside.
  3. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  4. Pour whisked egg mixture into the prepared baking sheet and bake for 10-12 minutes or until the egg is set and slightly puffed no longer jiggly in the center. 
  5. While the eggs are baking, place 12 English muffin halves face-up on another large baking sheet. Top each with 1 slice of bacon (cut into 2 pieces) or a slice of ham. Top each muffin with a  slice of cheese.
  6. Using a knife to cut the eggs into 12 equal portions. Top each muffin with an egg patty and the other half of the English muffin. Allow egg sandwiches to cool for 20 minutes before wrapping each one with foil. Place wrapped sandwiches back on the baking sheet and freeze until solid. Transfer sandwiches to a large plastic zip-top bag or another freezer-safe container for storage. 
  7. Store up to 3 months in the freezer.

To reheat:

  • From Thawed: Place the desired number of foil-wrapped sandwiches in the refrigerator to thaw overnight before reheating. In a preheated 350℉ oven or toaster oven, heat the foiled-wrapped sandwiches for 20 minutes or until heated through. 
    • To reheat in the microwave: Remove foil from the thawed sandwich(es). Wrap sandwich lightly in a paper towel and microwave for 1 ½ – 2 minutes or until heated through.
  • From Frozen: Place foil-wrapped breakfast sandwich(es) in a preheated 350℉ oven or toaster oven for 30-35 minutes or until heated through.
    • To reheat in the microwave: Remove foil from the frozen sandwich(es). Wrap sandwich lightly in a paper towel and microwave for 3 minutes or until heated through.
  • Serve with fresh spinach, sliced tomatoes and/or red onion, sliced or mashed avocado and/or hot sauce if desired.

Nutrition

  • Serving Size: 1 sandwich with bacon and cheese
  • Calories: 319
  • Sugar: 2
  • Sodium: 552
  • Fat: 14
  • Saturated Fat: 6
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 18
  • Cholesterol: 232

Pin it now, Make it later!


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

  • Facebook26
  • Pinterest251
  • Yummly2
  • Email

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    View Comments
  1. Ramya says

    March 24, 2021 at 6:23 am

    will be making this soon with few subs i never had breakfast sandwiches before as am a vegan sorry for early comment as am in Singapore will tag you guys on twitter if i make this Thanks Ramya

    Reply
    • Jessica Beacom says

      March 25, 2021 at 10:13 am

      Hi Ramya! We love hearing how others plan to modify these to meet their dietary needs. Please do tag us if you make them.

      Reply
  2. Brittany Lemke says

    March 24, 2021 at 9:29 am

    Could these be reheated in an air fryer? If so, what temp/time would you recommend?

    Reply
    • Jessica Beacom says

      March 25, 2021 at 10:12 am

      I wouldn’t recommend using an air fryer to reheat these. Air fryers are great for reheating foods that are meant to be dry and/or crispy so my concern is that reheating these in the air fryer would dry them out before they were reheated if they were not wrapped in the foil.

      That being said, I suppose it IS possible to do so. My guess is that 350F for about 20 minutes might be a good place to start. If you try it, we’d love to hear what you did and how it worked!

      Reply
  3. Jill says

    March 28, 2021 at 4:38 pm

    This could not have been easier. I used round cookie cutters for the eggs and cheese and bacon from the local butcher. My 12 year old daughter has breakfast for the next two weeks!

    Reply
    • Jessica Beacom says

      March 31, 2021 at 12:44 pm

      I love to hear this!

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate

Sautéed Asparagus with Goat Cheese Sauce

Freshly baked oatmeal chocolate chip cookies on a gold cooling rack

Gluten-Free Oatmeal Chocolate Chip Cookies

Fresh grilled asparagus in a grill pan topped with fresh parmesan and lemon wedges

Grilled Asparagus with Parmesan

10 Healthy Meal Prep Recipes

Eight different Easter brunch recipes in a collage

8 Healthy & Easy Easter Brunch Recipes

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 26
  • 251
  • 2