Mornings in a busy household can be chaotic, as most moms would agree, right? Getting the kids ready, squeezing in work, and somehow making sure everyone eats. That’s why I love make-ahead breakfasts like these freezer breakfast sandwiches.
They’re quick, hearty, and perfect for those mornings when there’s no time to cook.
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Plus, my girls love helping with assembly, especially when it comes to stacking the layers!
These sandwiches are packed with protein, easy to customize, and reheat beautifully. So if you need a grab-and-go breakfast for school mornings or a simple weekend brunch, these will save the day.
Instructions:
Step 1. Cook the Bacon and Sausage:
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels.
Step 2. Cook the Eggs:
- Heat a small non-stick pan or a pan with egg rings over medium heat. Lightly grease with butter or cooking spray.
- Crack an egg into each circle, seasoning with salt and pepper.
- Cook until the whites are set and the yolk is cooked to your liking, about 3-4 minutes. For firmer yolks, flip the eggs and cook for another 1-2 minutes.
- Remove from the pan and let cool slightly.
Step 3. Assemble the Sandwiches:
- Place the bottom half of each English muffin on a clean surface.
- Add a slice of cheese and cooked egg to each muffin.
- Top 3 with two halves of bacon
- And the other 3 with sausage.
- Cover with the top half of the English muffin.
Step 4. Wrap and Freeze:
- Wrap each sandwich in parchment paper.
- Store in a large Ziploc bag or airtight container in the freezer for up to 3 months.
Step 5. Reheat and Enjoy:
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel. Microwave for 1-2 minutes, flipping halfway through, until heated through.
And just like that, breakfast is ready in minutes! These are a lifesaver on hectic mornings, and honestly, my partner loves them just as much as the kids do. Hope you enjoy making (and eating) them as much as we do! 😊
More Breakfast Ideas for You:
- Amazing Pumpkin waffles (my kids love these!)
- Cap’n Crunch French Toast is so much fun, trust me!
- Bagel with egg, prosciutto, and garlic butter
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
Freezer Friendly Breakfast Sandwiches
Ingredients
- 6 English muffins split
- 6 eggs
- 3 bacon slices cut in half
- 3 sausage patties
- 6 slices of cheese I love Gouda, but any cheese works!
- Salt & pepper
- Butter or cooking spray
Instructions
Step 1. Cook the Bacon and Sausage:
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels.
Step 2. Cook the Eggs:
- Heat a small non-stick pan or a pan with egg rings over medium heat. Lightly grease with butter or cooking spray.
- Crack an egg into each circle, seasoning with salt and pepper.
- Cook until the whites are set and the yolk is cooked to your liking, about 3-4 minutes. For firmer yolks, flip the eggs and cook for another 1-2 minutes.
- Remove from the pan and let cool slightly.
Step 3. Assemble the Sandwiches:
- Place the bottom half of each English muffin on a clean surface.
- Add a slice of cheese to each muffin.
- Top with a cooked egg and two halves of bacon and sausage..
- Cover with the top half of the English muffin.
Step 4. Wrap and Freeze:
- Wrap each sandwich in parchment paper.
- Store in a large Ziploc bag or airtight container in the freezer for up to 3 months.
Step 5. Reheat and Enjoy:
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel. Microwave for 1-2 minutes, flipping halfway through, until heated through.
