These Make Ahead Breakfast Sandwiches are a quick and energizing meal for kids and grown-ups. Easy to assemble and perfect for busy mornings.
You know those ideas you keep spotting online, the ones that look awfully smart but also like Pinterest Fails waiting to happen? I kept seeing versions of these freezer breakfast sandwiches. They looked so tempting, like something my gang would go for, like a weekend-worthy treat for a random Tuesday morning.
I’m happy to report that this is one Pinterest hack that works. These sandwiches are easy to assemble and hold up well in the freezer. I also tested several methods of making them and reheating them this past summer to find what worked best. I hope your crew will enjoy these too!
How to Make Breakfast Sandwiches
These instructions are for six sandwiches, but feel free to double this and prep a full dozen.
Step 1: Make the eggs.
There are two ways to do this:
Method #1: Whisk together six eggs with a half-cup milk and a generous pinch of salt and pepper, plus any diced vegetables you’d like to include. Pour the egg mixture into a 9×13 baking dish coated well with cooking spray or it will stick. You can also use a 9×9 glass dish, but your eggs will be much thicker. (If you’re doubling this recipe, I recommend using a large, rimmed sheet pan for baking the eggs instead of a 9×13 or 9×9 dish.) Bake at 350 degrees F for 15-20 minutes or until set. Then cut the eggs into squares or into rounds using a 3-inch biscuit cutter. If cutting into rounds, you will have leftover egg scraps. To avoid waste, I stuffed the scraps into breakfast burritos that I also froze.
Method #2: In a ramekin coated with cooking spray, mix together one egg, 1 tablespoon milk, and a pinch salt and pepper. You can either bake the ramekins on a tray at 350 degrees F for 15 minutes or until set OR you can microwave each one for about a minute or until set (I found microwaving the ramekin, one egg at a time, to be quicker and easier).
By the way, I’ve seen posts that call for making the eggs in a muffin tin, but the eggs come out much too thick and small in diameter for standard English muffins or bagels.
Step 2: Make the bacon.
You can cook your bacon on the stove or in the oven–my favorite method. To bake it, place bacon on a baking sheet lined with foil (bringing the foil up and over the edges of the sheet makes for easier clean-up). Bake at 425 degrees F for 10-15 minutes or until desired doneness.
Step 3: Prepare the English muffins or bagels.
Slice the English muffins or bagels and toast in the oven to give them some crispness (you can either leave the oven at the temperature you used for the eggs or bacon and toast until crisp OR put them under the broiler for a minute or two–just be sure to watch them and make sure they don’t burn!). Optional: Spread the inside of each toasted muffin or bagel with butter.
Step 4: Assemble your sandwiches.
Layer egg, cheese, and bacon onto the bottom of each English muffin or bagel, and top with the other half. Then wrap each one in foil and place in a container in the fridge if you’re eating them within the next couple of days. Or place the foil-wrapped sandwiches in a freezer bag and freeze them.
What’s the best way to reheat breakfast sandwiches?
I tested several different ways of reheating these sandwiches, and here’s what I found worked best: If the sandwiches are frozen, defrost them overnight in the fridge (if you pull them straight from the freezer, the egg takes too long to get hot). Reheat them in the oven, on the middle rack and still wrapped in foil, at 400 degrees for about 10-15 minutes. If you don’t want to turn on your oven, take the top off the sandwich and toast it, and reheat the bottom of the sandwich in the microwave until steaming.
More tips for making breakfast sandwiches
- Undercook the bacon slightly so it doesn’t overcook when you’re reheating the sandwiches.
- Use sausage patties or ham instead if you prefer those over bacon.
- If you want to include veggies like spinach and peppers, chop and dice them and cook directly into the eggs.
- Save and reuse the foil if you can to avoid waste.
- 6 large eggs
- 1/2 cup milk, (you will use less if cooking eggs in ramekins)
- salt & pepper
- 6 strips bacon, You can substitute sausage patties or sliced ham
- 6 English muffins or bagels
- butter, as needed
- 6 slices cheese, I used cheddar
- Prepare eggs.
- Method #1: Whisk together six eggs with a half-cup milk and a generous pinch of salt and pepper. Pour the egg mixture into a 9×13 baking dish coated generously with cooking spray (or it will stick!). Bake at 350 degrees F for 15-20 minutes or until set. Then cut the eggs into squares or into rounds using a 3-inch biscuit cutter.
- Method #2: In a ramekin coated with cooking spray, mix together 1 egg, 1 tablespoon milk, and a pinch salt and pepper. Repeat with other ramekins and bake on a tray at 350 degrees for 15 minutes or until set. (Or you can microwave each egg for one minute using a single ramekin–I found that easier and faster than baking them all at once.)
- Place bacon on a baking sheet lined with foil and bake at 425 degrees F for 10-15 minutes or until desired doneness.
- Slice the English muffins or bagels, toast in the oven to give them some crispness, then spread with butter.
- Layer one egg, one slice of cheese, and one strip of bacon (broken in half) onto the bottom of each English muffin or bagel, and top with the other half. Wrap each one in foil and place in a container in the fridge if you’re eating them within the next couple of days. Or place the wrapped sandwiches in a freezer bag and freeze them.
- To reheat: If the sandwiches are frozen, defrost them overnight in the fridge. Heat them in the oven, on the middle rack and still wrapped in foil, at 400 degrees F for about 10-15 minutes or until the inside is hot and melty. If you don’t want to turn on your oven, take the top off the sandwich and toast it, and reheat the bottom of the sandwich in the microwave.
Serving Size: 6 Servings
Amount Per Serving:
Calories: 490 Total Fat: 25g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 245mg Sodium: 997mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 27g