This post may contain affiliate links. Please read my disclosure policy.
These Freezer Breakfast Sandwiches are the tastiest way to meal prep! They’re made with English muffins layered with sheet pan vegetable frittata, cheese, and your choice of meat. These sandwiches are quick, simple, and customizable!
Twelve perfect breakfast sandwiches right in your (or someone you love’s) freezer!
Easy Frozen Breakfast Sandwiches with Sheet Pan Eggs
Breakfast is my favorite meal to prep! Think Make-Ahead Recipes to Prepare for the Arrival of Baby, a friend in need, etc. What’s better than waking up in the morning on a busy day just knowing that breakfast for the family is taken care of—all you have to do is warm it up!
If you love freezing my Pancakes and Freezer Breakfast Burritos, you’ll love having this one to add to your list!
These Freezer Breakfast Sandwiches are an all-time favorite. They’re hearty, satisfying, and tasty, and they’re a breakfast that the whole family will love. You just make them, pop them in the freezer, then reheat and you are ready to go!
Not only that, but you can customize these sandwiches with all your favorite ingredients. Stash a batch of these in the freezer, and you’ll go to bed each night excited to wake up for breakfast the next day!
First of all… You Can Make and Freeze Your Own Breakfast Sandwiches!!
…And they are fabulous!
Making your own breakfast sandwiches to store in the freezer is simple and makes meal prepping easy. This recipe, in particular, features:
- English muffins (gluten-free, regular, bread of choice, you name it!)
- Layered with sheet pan eggs, which can be loaded with cheese, meat and veggies for a simple, mess-free sandwich.
- Meal prepping doesn’t get better than this!
Ingredients Needed
- Bread or English Muffins – Or any bread of your choice—gluten-free or not!
- Meat – You can use cooked bacon or sausage patties, pre-cooked and cooled.
- Eggs – You will need 12 eggs (and milk of choice) to make the sheet pan eggs.
- Spices – We season our eggs with sea salt, black pepper, and garlic powder/granules.
- Optional Add-Ins – Your choice of cheese and 3 cups of any combination of veggies right into the sheet pan eggs (see notes in that post!)
Want to add Seasonal Vegetables?
Add these into your Sheet Pan Eggs when cooking that!
- Winter: Roasted sweet potatoes, broccoli, red onion, beets, brussels sprouts, kale
- Spring: Roasted asparagus, spinach, onion, roasted potatoes, lemon zest, roasted carrots, cheddar cheese
- Summer: Roasted cherry tomatoes, onion, squash, zucchini, spinach, bell peppers, goat cheese
- Fall: Roasted squash, onion, olives, crumbled feta, spinach, potatoes…
How to Make Meal Prep Breakfast Sandwiches
- Make your meat (and roast your veggies if adding): Start by cooking your sausage or bacon. If using veggies, roast those! The only veggie you really won’t need to pre-cook is spinach.
- Make the sheet-pan eggs: In a large bowl, mix together your egg mixture with any add ins (see this post). Pour the egg mixture into a sheet pan that is first greased, lined with parchment paper, then greased again with cooking spray. Bake until the eggs are puffy and set. Once baked, cool completely, then slice into squares or rounds (the top of a mason jar works great!).
- Assemble the sandwiches and freeze: To assemble your sandwiches, start by spreading a little bit of butter on each of your English muffins (this is optional but tasty!) Add one egg square onto the bottom half of the muffin, then top that with a slice of cheese and the cooked meat. Wrap each sandwich separately in foil or parchment paper, place into a ziplock bag, then store in the refrigerator or the freezer.
Breakfast Meat Tip!
Want to get even further ahead on prep? You can cook and chop the meat of your choice, then add that directly into the egg bake, before baking. So you can either do separate breakfast meats, or mix it into your eggs! Check out my sheet pan eggs post for more details!
FAQs
Should I Toast English Muffins Before Freezing?
Nope! The “toastiness” of the bread doesn’t hold up in the freezer, and it will get nice and warm anyway when you reheat the frozen sandwiches. No need for the extra step!
How Do You Keep Frozen Breakfast Sandwiches from Getting Soggy?
There are a couple of things that you can do to make sure that your meal prepped frozen breakfast sandwiches reheat perfectly:
- Pre-cook the veggies. Veggies release moisture as they cook, so pre-cooking helps remove that moisture before the veggies go into the eggs. The more moisture you remove before assembling the sandwiches, the better.
- Cool before assembling. Make sure that your eggs and meat are fully cooled before you assemble your sandwiches. If they’re still hot, they can make the bread soggy before the sandwiches even go into the freezer.
How to Store Freezer Breakfast Sandwiches
To store your meal prep breakfast sandwiches, wrap each prepared sandwich individually in parchment bags, wax paper, or foil, tuck them into a freezer bag, and store them in the freezer for, essentially, as long as you want!
How Long Will Pre-Made Breakfast Sandwiches Last in the Fridge?
Not freezing your sandwiches? Stash them in the refrigerator instead. They will last for up to 5 days. In the freezer, 3-6 months will be best!
Tips and Notes
- Grease, line, then grease again. To prepare your sheet pan for the eggs, start with a layer of oil, a sheet of parchment paper, and then another layer of cooking spray. This may seem excessive, but trust me, it’s all worth it when the eggs come right out of the pan super quickly.
- Check for doneness. To verify that your eggs are done, insert a knife into the very center of the sheet pan. If it comes out clean, then they’re ready to go. Alternatively, you can give the pan a little shake. The center should be set and no longer jiggly!
- Cool before slicing. For clean cuts and less mess, be sure to let the eggs cool completely before you slice them up and add them to the sandwiches.
- Wrap individually. I recommend wrapping each sandwich in foil separately so you can easily grab what you need from the freezer.
How to Reheat Frozen Breakfast Sandwiches
To reheat your breakfast sandwiches, you have a few different options!
- Oven: Preheat your oven to 350ºF, unwrap the sandwich and place it onto a sheet pan, then bake for 30-35 minutes or until heated through.
- Microwave: Place the entire parchment bag, unopened, into the microwave. Heat on high for 1 minute, then open the bag and place each layer of the sandwich on top of the bag separately. Microwave for an additional 30 seconds, reassemble, then cool and serve. Do not microwave foil! If you wrapped your sandwiches in foil, just use a paper towel in place of the parchment bag to heat.
- Air fryer: Remove the wrapping, wrap the sandwich in a paper towel, then heat in the microwave for 45 seconds. Remove the paper towel, transfer to the air fryer, then air fry at 400ºF for 2-3 minutes.
- Skillet: Place sandwich in a skillet over low-medium heat and cover!
More Breakfast Recipes You’ll Love
- 3-Ingredient Breakfast Skillet
- The Best Gluten-Free Granola
- Pesto Potato Egg Bake
- Perfect Scrambled Eggs or Easy Pizza Scramble
- Gluten Free Pancake Mix (And Waffles!) For Gifts!
- Gluten-Free Chocolate Banana Waffles
Serving Suggestions
A breakfast egg sandwich is a complete meal on its own. It makes a great grab-and-go meal when you’re running out the door on a busy morning.
While it’s great for a quick and easy breakfast, it can also be served as a sit-down meal with a whole brunch spread. Enjoy it with any of your favorite breakfast recipes!
- Air Fryer Home Fries
- Winter Fruit Salad or Chia Honey Lime Fruit Salad
- Chocolate Almond Butter Smoothie
- Cold Brew Iced Coffee or Vanilla Bean Matcha Latte
- Or even toss them in a lunchbox with 2-Ingredient Strawberry Homemade Fruit Roll Ups!
Watch The Video:
Freezer Breakfast Sandwiches
Ingredients
- 12 English muffins or bread of choice—gluten free or not!
- 12 slices bacon, cooked or 12 sausage patties, cooked
- 12 eggs
- 1/2 cup milk I use non-dairy milk
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or granules
- 12 slices cheese of choice optional
- 3 cups veggies/cooked breakfast meat your choice! (mixed into sheet pan eggs)
Instructions
- Heat oven to 350°F. Rub 13 x 9 (quarter rimmed sheet pan) with avocado oil or olive oil (don't forget to get the sides!). Next, line the baking sheet with parchment paper and push down to press out bubbles. Spray again, yes again!, with cooking spray (I use avocado oil spray with no added ingredients!).
- Make sausage or bacon as directed and set aside.
- In a large bowl whisk together eggs, milk, garlic granules, salt and pepper.If adding veggies (see note, ideally pre-cooked veggies!), roast them, then combine any well-chopped ingredients into your egg mixture, and whisk until combined.
- Pour the mixture into the prepared baking sheet pan and carefully transfer to the oven to avoid eggs spilling!
- Bake for 15-20 minutes, or until the eggs are set and bit puffy and just set.
- Let cool before slicing. Cut into squares (or rounds- a wide mason jar lid works great or a round cookie cutter). Spread English muffins with butter (optional) and place an egg round on each one.
- Add cheese, breakfast meat, then wrap each sandwich separately in foil or parchment paper, place wrapped sandwiches into a ziplock bag, then store in the refrigerator or the freezer. Refrigerate (4-5 days) or freeze (3-6 months ideally!). See notes for how to reheat!
Notes
- Oven: Preheat your oven to 350ºF, unwrap the sandwich and place it onto a sheet pan, then bake for 30-35 minutes or until heated through.
- Microwave: Place the entire parchment bag, unopened, into the microwave. Heat on high for 1 minute, then open the bag and place each layer of the sandwich on top of the bag separately. Microwave for an additional 30 seconds, reassemble, then cool and serve. Do not microwave foil! If you wrapped your sandwiches in foil, just use a paper towel in place of the parchment bag to heat.
- Air fryer: Remove the wrapping, wrap the sandwich in a paper towel, then heat in the microwave for 45 seconds. Remove the paper towel, transfer to the air fryer, then air fry at 400ºF for 2-3 minutes.
- Grease, line, then grease again. To prepare your sheet pan for the eggs, start with a layer of oil, a sheet of parchment paper, and then another layer of cooking spray.
- Check for doneness. To verify that your eggs are done, insert a knife into the very center of the sheet pan. If it comes out clean, then they’re ready to go.
- Cool before slicing. For clean cuts and less mess, be sure to let the eggs cool completely before you slice them up and add them to the sandwiches.
- Wrap individually. I recommend wrapping each sandwich in foil separately so you can easily grab what you need from the freezer.
