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Freezer Breakfast Sandwiches

Freezer breakfast sandwiches made by baking eggs in a muffin tin and stacking them on English muffins with sausage and cheese. Wrapped for grab-and-go, they reheat in the microwave until the cheese melts and the eggs are hot.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

English muffins and egg base
  • 12 English muffins
  • 12 eggs
  • 12 breakfast sausage patties (or bacon slices)
  • 12 American or cheddar cheese slices
  • salt and pepper to taste
  • 1 tbsp butter for cooking eggs
  • 1 tbsp cooking spray

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Cook sausage
  1. Cook sausage patties according to package directions, then set aside.
  2. Keep sausage warm while you prepare the eggs and muffins.
Bake the eggs
  1. Spray a muffin tin with cooking spray and crack one egg into each cup, breaking yolks if desired.
  2. Season the eggs with salt and pepper and bake at 350°F for 12-15 minutes until set, with the centers no longer jiggly.
Toast the muffins
  1. Toast the English muffins lightly, just until warmed and lightly crisp.
Assemble and freeze
  1. Assemble sandwiches with a muffin bottom, egg, sausage patty, cheese slice, and muffin top.
  2. Wrap each sandwich individually in plastic wrap, then place in freezer bags, stacking so they freeze flat.
  3. Freeze for up to 3 months; reheat by unwrapping and microwaving for 1-2 minutes until heated through and the cheese is melted.

Notes

Pro tip: For easy cleanup and consistent egg portions, spray the muffin tin thoroughly and don’t overbake—pull when the centers are set but still tender. Store wrapped sandwiches in the freezer up to 3 months; freeze only (no canning needed). For a lighter option, use turkey sausage patties and reduced-fat cheese if desired.