Make Ahead Freezer Breakfast Sandwiches

Time to Cook: 
20 min
Time to Prepare: 
15 min
Number of Servings: 
Learn More About This Recipe +

Author: Karen Humphrey

Whether you have too many eggs in the fridge that you need to use up, a crowd to feed or busy mornings where you need something to grab and go, these make ahead breakfast sandwiches are the answer! You could make only six and save the leftover eggs to top salads or to snack on, but if you have extra English muffins around you can easily use them to make another 2 eggs out of this recipe. Either way, it's up to you. I like to make 6 to tuck into the freezer, and then another two for a light dinner on some thick bread to have right away.

Tuck these in your freezer for a busy day!


8 English muffins

10 large eggs

1 cup milk

cracked black pepper

8 slices of bacon

16 slices of Cheddar cheese



1. Pre-heat the oven to 375 F. Adjust the racks in your oven to the top 1/3 and the bottom 1/3. Lightly oil a 9x13 inch pan and set it aside. Cover a rimmed baking sheet with tin foil and set it aside as well.

2. Crack the eggs into a large bowl and add the milk. Beat them until well mixed. Add a few grinds of pepper and give it a good stir. Pour the eggs into the oiled 9x13 pan and set aside.

3. Lay the bacon strips out in a single layer on the foil lined baking sheet. Place the pan of eggs on the bottom rack and the bacon on the top rack in your pre-heated oven.

4. Bake for about 15 minutes, then check the eggs. You will know they are finished when they are set and a knife insterted in them comes out clean. Remove the pan from the oven and let cool. Continue to cook the bacon another 5 minutes or so until it's crisp. I like to use tongs to turn the bacon part way through, but it's not required. Carefully remove the pan of bacon from the oven before removing the bacon to a paper towel lined plate and letting them cool.

5. Split the English muffins in half and lightly butter them. Place them on a baking sheet and broil until lightly toasted. Remove the pan from the oven and allow to cool to room temperature.

6. Using either a square or round biscuit cutter about the size of the English muffins, cut the eggs and remove them from the pan. Stack the ingredients in the English muffins-eggs, bacon, and then the cheese slices before adding a top. Place each sandwich on a square of tin foil and wrap well before putting them in the freezer.

7. To eat the sandwiches, all you have to do is take one out of the freezer, place it on a paper towel in the microwave, and cook on high for about a minute or minute and a half. If you want to eat the sandwiches right away, don't allow the ingredients to cool and just stack and eat them immediately.

Adapted from The Kitchn