Make-Ahead Freezer Breakfast Sandwiches

These make-ahead breakfast sandwiches have crisp and buttery English muffins that are topped with fluffy eggs, bacon, sausage, and cheese. Easy to freeze ahead of time and heat in just 3 minutes!

I’ve gotta level with ya. The fact that I am just discovering these make-ahead freezer breakfast sandwiches now, hurts a little. I mean you wake up hungry, you grab one out of the freezer, and four minutes later, you’re eating. It’s magic.

Now my husband finally has a hot breakfast to enjoy on his early-morning drive to work. And I’m just a straight-up superhero for making sure the freezer is fully stocked with them.

Why the Damp Paper Towel?

The purpose of the damp paper towel is to prevent the sandwiches from becoming tough when microwaved and helps for more even heating.

If you don’t use the paper towel, I would recommend reheating on 50% power, covered. It may take longer to heat this way.

What makes these extra handy-dandy is that the English muffins can cook along with the eggs in the oven, and once they’re done, in goes the bacon and sausage (on the same pan that was used for the muffins, at that!) By the time that bacon and sausage is cooked, the eggs are done, and boom. Mission accomplished.

If you wanted to serve these right away and bi-pass the freezing, you can assemble the sandwiches as you normally would and pop them back in the oven until the cheese is melted! (Perhaps placing a layer of foil over the English muffins if you don’t want the tops to toast anymore.)

INGREDIENTS :

Nonstick cooking spray
10 large eggs
1 cup whole milk
1 teaspoons salt
1 teaspoon pepper
3 sausage patties
4 Tablespoons butter melted
6 slices bacon cut in half
6 English muffins*

6 slices American cheese (Velveeta slices work well)

INSTRUCTIONS :

Preheat the oven to 375 degrees.
Lightly coat a 9 x 13 inch baking pan** with nonstick cooking spray. Add the eggs, milk, salt, and pepper and whisk until well combined. Bake for 20-25 minutes, until firm.
Meanwhile, place the bacon and sausage on a large baking pan and bake for 10-15 minutes, until they’re cooked through and the bacon is crispy. Dab the excess grease off once finished and set them aside.
Slice the English muffins and place on another large baking sheet. Brush butter evenly over the top of each slice, and bake for 5-8 minutes, or until crisp and slightly toasted on the top.
Cut the baked eggs into 6 squares of equal size.
Place an egg square on the bottom half of each English muffin, then either 2 bacon halves or one sausage patty, followed by a slice of cheese, and finally the English muffin top.
Take 6 paper towels and dampen each one with water, wringing out the excess water. Wrap each breakfast sandwich in the damp paper towel, and then in wax paper. Place them in labeled freezer bags, (or label each individual sandwich).
Freeze for up to a month.
To Heat: Remove each sandwich from the wax paper but leave it loosely in the paper towel. Microwave for 1.5 minutes, flip, and then another 1.5 minutes. Let it stand for one. Remove the paper towel, eat, and enjoy!