Freezer Breakfast Sandwiches Recipe

A stack of breakfast sandwiches on a plate.

5 from 1 vote

Freezer Breakfast Sandwiches Recipe

These Freezer Breakfast Sandwiches stand out with their hearty layers of fluffy spinach-studded eggs, homemade Italian sausage, and perfectly melted cheese on a toasty roll. You’ll love them for their rich flavor, quick reheat convenience, and nourishing start to any day. See notes for differnt variations.

Prep Time15

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: breakfast sandwich, Italian sausage

Servings: servings

Author: Elena Davis

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 9x13-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

Variations to Mix and Match and Make Your Own:

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.

More Storage and Serving Tips:

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