Freezer Breakfast Sandwiches (Easy Meal-Prep Recipe)
Published Aug 18, 2025
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These easy Freezer Breakfast Sandwiches make a quick breakfast, or snack that’s perfect for meal prep – loaded with protein, greens, and melty cheese on a soft roll or English muffin. Explore all the options to customize this recipe and make it your own.
You’ll also love my fluffy pancakes and overnight blueberry French toast casserole.
Why you’ll love this recipe!
You get that homemade, café-style breakfast sandwich flavor with the ease of grabbing it from your freezer. Unlike store-bought versions, these are fully customizable—made with high-quality ingredients you choose, from the bread to the cheese and protein. Kids and adults love this portable meal.
It’s a no-waste, budget-friendly solution that tastes delicious, reheats beautifully, and saves your busy mornings or afternoon carpool! These frozen breakfast sandwiches are a lifesaver for our family, and I know you’ll love them, too. Try my Easy Breakfast Casserole Recipe with Potato and Egg next!
Made With AmorE,
Table of Contents
Breakfast Sandwich Ingredients
- Eggs – the base for fluffy, protein-packed baked egg squares
- Whole Milk – adds richness and keeps the eggs tender
- Fresh Spinach – chopped for a fresh, nutrient-boosted filling
- Kosher Salt & Black Pepper – enhances and balances flavor
- Breakfast Sausage Patties – use my Homemade Italian Sausage for bold, savory taste
- Cheese Slices – mozzarella or provolone melt beautifully and add creaminess
- English Muffins or Ciabatta Rolls – sturdy, toasted bread that holds up well for freezing and reheating
See the recipe card for exact quantities.
Substitutions and Variations
- Bread: English muffins, bagels, croissants, or whole grain sandwich thins.
- Protein: Bacon, turkey sausage patties, leftover ham recipe, turkey bacon, Canadian bacon, or plant-based alternatives.
- Eggs: Whole eggs, egg whites, or egg substitutes.
- Cheese: Cheddar, Swiss, provolone, or vegan cheese.
- Add-ins for eggs: garlic powder, onions, mushrooms, bell peppers, or your choice of veggies.
- Fresh add-ins (add after reheating): avocado slices, fresh tomatoes, Calabrian chili paste, nduja sausage, or homemade basil pesto.
How To Make Freezer Breakfast Sandwiches
This is a step-by-step photo overview of the steps for this breakfast sandwich recipe; the full instructions are in the recipe card below.
Step #1: Whisk eggs, milk, salt, pepper, and chopped spinach in a bowl, then pour into a greased 9×13-inch pan.
Step #2: Bake the egg mixture at 325°F for 18–22 minutes, or until the eggs are just set. Let it cool, then slice into squares or cut into rounds.
Step #3: Cook sausage patties in a skillet over medium heat until browned and cooked through.
Step #4: Toast English muffins or ciabatta rolls until lightly golden.
Assemble sandwiches with one egg square, sausage patty, and cheese slice on each roll.
Step #5: Wrap each sandwich tightly in parchment paper or aluminum foil and freeze for up to 2 months.
Step #6: Reheat in microwave (2–3 min) or oven at 350°F (20–25 min) until heated through. A toaster oven is another option.
My Pro Tip
Recipe Tips
- Bake the eggs with milk and spinach – creates a custardy texture that feels luxurious, and not dry.
- Use homemade Italian sausage – adds depth and an authentic flavor twist you won’t get from store-bought.
- Let everything cool before assembly – a small step that keeps your sandwiches from turning soggy in the freezer.
- Toast the bread just until golden – adds structure and a slight crunch after reheating.
- Wrap tightly in parchment, then foil – double-wrapping locks in flavor and prevents ice crystals.
- Reheat in the oven when possible – gives a crisp outside and gooey, warm center that mimics fresh.
- Keep a variety in the freezer – mix fillings (see suggestions) so every morning feels like a new treat.
- Don’t skip seasoning the eggs well – layers of flavor matter, even in a grab-and-go meal.
How To Serve Hot or Store In the Refrigerator
Serving hot breakfast sandwiches for a crowd:
If you’re making these for a group, you can assemble everything right away while the eggs are still warm from the oven. Lay out the bottoms of the toasted English muffins, add your egg, cheese, and protein, then pop them back in the warm oven just until the cheese melts. Add the muffin tops and serve—easy and delicious!
Make-ahead for the fridge:
Want to prep ahead? Simply store each component—eggs, bread, cheese, and meat—separately in the fridge. They’ll stay fresh for up to 5 days. When you’re ready to eat, just assemble and reheat. It’s a great way to enjoy a homemade breakfast all week long!
FAQ’s
To avoid sogginess:
– Toast the bread lightly before assembling.
– Cool all ingredients completely before wrapping.
– Wrap tightly to minimize air exposure.
The best bread holds up well in the freezer and reheats without becoming soggy or tough. English muffins are a top choice because they’re sturdy, not too thick, and reheat evenly. Croissants, bagels, and whole grain sandwich thins also work well—choose what suits your taste and texture preference.
Yes! Lightly toasting the English muffin before assembling helps prevent sogginess when reheated. It also adds a little extra structure and flavor, especially after being frozen. Just toast until golden—no need to overdo it. Sometimes I add a little butter to lock in that toasted goodness.
More Breakfast Recipes
In addition to this easy frozen sandwich recipe, you’ll also love these recipes:
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Freezer Breakfast Sandwiches Recipe
Ingredients
- 12 large eggs
- 3 tablespoons whole milk or heavy cream, adds richness and keeps the eggs fluffy
- 1-2 cups fresh spinach, chopped – for added nutrients and freshness (you can omit for picky eaters)
- 2 teaspoons kosher salt
- Black pepper to taste
- 12 sausage patties , homemade Italian sausage ,or use store- bought
- 12 slices of cheese , mozzarella, mild cheddar, or provolone work well
- 12 English muffins
Instructions
Prepare Egg Bake
- Preheat oven to 325°F (165°C).
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper. Whisk until well combined. You can also do this in a blender.
- Stir in chopped spinach (optional).
- Pour egg mixture into a greased 9×13-inch baking dish.
- Bake for 15-20 minutes, or until eggs are set and slightly golden, but not dry.
- Let cool, then slice into 12 even squares, or use a round cookie cutter to cut into cirlces to fit the shape of the bread you are using. Use egg scraps for salads!
Cook Sausage Patties
- In a skillet over medium heat, cook sausage patties until fully cooked and golden brown, about 4–5 minutes per side.
- Transfer to a paper towel-lined plate to cool slightly.
Assemble the Sandwiches (see notes for all the variations)
- Toast English muffins or desired bread. Optional: brush with butter.
- Layer each bottom half with: 1 egg square (or circle), 1 sausage patty, 1 slice of cheese
- Add the top half of the roll or muffin.
To Freeze
- Let sandwiches cool completely.
- Wrap tightly in parchment (best for microwave) or foil (best for oven), then place in a freezer-safe bag or container.
- Freeze up to 2 months.
To Reheat
- From frozen: Microwave on defrost for 1–2 minutes, then on high for 1–2 minutes, or until heated through.
- Oven method: Wrap in foil and bake at 350°F for 20–25 minutes.
- Enjoy our ready-to-go breakfast sandwiches! Sometimes I like to add homemade pesto or calabrian chili paste to mine!
Notes
- Bread: English muffins, bagels, croissants, or whole grain sandwich thins
- Protein: Bacon, sausage patties, ham, turkey bacon, or plant-based alternatives
- Eggs: Whole eggs, egg whites, or egg substitutes
- Cheese: Cheddar, Swiss, provolone, or vegan cheese
- Add-ins for eggs: onions, mushrooms, bell peppers,
- Fresh add-ins (add after reheating): avocado slices, fresh tomatoes, Calabrian chili paste, or homemade pesto.
- Serving hot breakfast sandwiches for a crowd:
If you’re making these for a group, you can assemble everything right away while the eggs are still warm from the oven. Lay out the bottoms of the toasted English muffins, add your egg, cheese, and protein, then pop them back in the warm oven just until the cheese melts. Add the muffin tops and serve—easy and delicious! - Make-ahead for the fridge:
Want to prep ahead? Simply store each component—eggs, bread, cheese, and meat—separately in the fridge. They’ll stay fresh for up to 5 days. When you’re ready to eat, just assemble and reheat. It’s a great way to enjoy a homemade breakfast all week long!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids love these as a snack!