Make Ahead Breakfast Sandwiches (Freezer Friendly)

These Make Ahead Breakfast Sandwiches are perfect for busy mornings. They’re super tasty, freezer friendly, and you can heat them up in just about a minute!

Have you ever had a super busy morning, grab a granola bar or fruit, and rush out the door? The next thing you know, you’re hungry about an hour later! Isn’t that just the worst?

Busy mornings shouldn’t mean you have to sacrifice the fuel your body needs. Food is what helps you get through the day. If I’m hungry, my mood changes and I’m not able to focus as well. That’s why these Make-Ahead Breakfast Sandwiches are a lifesaver!

Not only are they super tasty, but they’re full of nutrients and will keep you feeling full until your next meal. The egg patties have the best flavor and texture, and the melted cheese brings extra protein, and of course the flavor we all love.  I had to add some veggies into the egg mixture for extra nutrition. I dice them small enough so they’re hardly noticeable. If your family prefers, you can add in your favorite breakfast meat, too.

I like to make these at the beginning of the week, freeze them, and warm them up on busy weekday mornings. They make mornings so much easier! My husband needs two of these to fill him up, so if your family has hungry teenagers or big eaters, keep that in mind.

Ingredients Needed:

Avocado Oil- Avocado Oil is great for cooking. It’s a great way to get more healthy fats.

Onion- Onions are full of antioxidants and compounds that can help fight inflammation and reduce cholesterol levels. They also contain loads of vitamin c and fiber.

Red Bell Pepper- Not only does the red bell pepper add a delicious, fresh flavor, but they’re full of nutrients. They are full of vitamin c, vitamin a, fiber, and antioxidants.

Eggs- Eggs are the star ingredient in this dish. They’re full of protein along with so many different vitamins and minerals.

Salt and Pepper- The only seasonings you need to add the perfect amount of flavor. 

Milk- Adding milk to the egg mixture makes them turn out fluffier. You can use a dairy-free option if you’d like.

Cheese- The melted cheese is what brings these breakfast sandwiches to the next level. I usually use American or cheddar, but you can use whatever kind you like!

English Muffins- English Muffins are perfect for these breakfast sandwiches. Whole wheat english muffins are super rich in fiber and vitamins.

How to make this breakfast sandwich recipe:

1. Preheat the oven to 325 degrees F. Spray a 9×13 inch casserole or baking dish with cooking oil or cooking spray and set aside.
2. In a skillet, heat the oil over medium heat.
3. Add in your onion and bell pepper, and salt and pepper to taste, and sauté until softened (about 5 minutes). Remove from heat, and allow it to cool some.
4. In a medium or large bowl, whisk together the egg, 1 teaspoon salt, 1/2 teaspoon pepper, and milk. Stir in the onion and pepper mixture.

5. Pour the egg mixture into the casserole dish, and bake for 18-25 minutes, until the center is just set. The eggs will cook more when you reheat the sandwich, so be sure to not overcook the eggs.

6. Allow the egg bake to cool, and then cut into 12 squares.

7. To assemble the sandwiches, open half of the english muffin, place the egg patties along with the slice of cheese at the bottom, and put the top of the english muffin back on.

8. If you are going to eat the sandwiches right away, place the sandwiches back in the oven on a sheet pan, and heat for about 5 minutes, until the cheese is melted.

9. If you are freezing the sandwiches, wrap them each in aluminum foil, wax paper, or parchment paper, and place in a freezer-safe resealable bag. You can freeze these sandwiches for up to one month.

To Reheat:

1. For the best results, the sandwich in the refrigerator overnight.
2. If you are reheating the sandwiches in the microwave, remove the foil or wax paper, and wrap in a paper towel or clean kitchen towel. Microwave for 40 seconds on 50% power. Flip the sandwich over, and microwave for another 15-30 seconds on 100% power, until heated through.
3. If you are reheating the sandwiches in the oven, reheat them at 350 degrees for 10-15 minutes, until the cheese is melted and the sandwich is warm throughout.

Make-ahead Breakfast Sandwiches FAQS:

How do you keep the sandwiches from getting soggy?

Wrapping the sandwiches in paper towels will keep them from getting soggy since the paper towels will soak up the moisture.

Can I add breakfast meat?

Absolutely! Sausage patties or canadian bacon would be delicious. Just cook it before assembling it along with the other ingredients to the sandwiches.

How long will these sandwiches last?

You can freeze these breakfast sandwiches for up to a month. If you don’t think you’ll eat them all by that time, you can always cut the recipe in half.

Can I reheat these sandwiches in a toaster oven?

Yes! Just heat the sandwiches until they are warm and the cheese is melted. This usually takes 3-4 minutes.

Can I bake the egg mixture in a muffin tin instead of a dish?

Yes, you can, but I prefer a regular baking dish.  If you do this, your egg patties will be shaped differently.  If you fill the muffin tin too much, it will be quite thick for a sandwich. If you don’t fill it as much, it will be thinner but also a smaller circle. Also, make sure the egg is cooked to your liking since the pan size might change the cooking time.

Can I make them spicy?

Yes! You could use pepper jack cheese or add some hot sauce either to the egg mixture, or after the sandwiches are cooked.

What type of cheese would be best?

I like using American or cheddar cheese, but any will do. I would steer clear of shredded cheese.

Looking for other breakfast recipes? Try my Healthy Pumpkin Muffins, Low Sugar Oatmeal, and Healthy Banana Split Breakfast Bowls. 

If you make this recipe or any of my other healthy recipes, please share it on Instagram  and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!

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