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Grab these easy freezer breakfast sandwiches when you’re on the go! Start with homemade chicken breakfast sausages, and load it up with eggs, slices of cheese, and bacon onto an English muffin. Just reheat and eat!
Kick the week off with these meal prep freezer breakfast sandwiches!
Breakfast sandwiches have been a life saver for us recently.
I pop one of these into the toaster oven while I’m making myself a cup of coffee, and letting my eye patches work their magic. By the time my coffee is done, and my eyes look more awake, I’ve got a handheld, easily portable breakfast sandwich ready to go too!
My breakfast sandwich recipe is easy and totally customizable. Top half of the English muffin with a slice of cheese, an egg rounds, and a homemade chicken sausage patty. Use whatever kind of cheese you like. Add peppers and onions or other veggies to the eggs, or a dash of hot sauce. You can even add crispy turkey bacon. All this to say just reheat until the sandwich is no longer frozen and the cheese melts.
Ingredients for freezer breakfast sandwiches
- ground chicken: or you can use ground turkey. Prepared turkey sausage works too if you’re just looking to meal prep a frozen sandwich in a flash!
- seasonings: I use dried thyme, garlic powder, fennel seeds, smoked paprika, kosher salt, dried sage, black pepper, and cayenne pepper for just the right amount of heat. Feel free to customize these the way you like!
- maple syrup: adds just the right amount of sweetness and helps add color the cooked breakfast patties.
- English muffins: use whole grain English muffins, sourdough, or whatever flavor you typically prefer.
- eggs: you’ll need large eggs for this recipe
- half and half: just a splash to give the eggs a fluffy texture
- cheddar cheese: use Swiss cheese, pepper jack cheese, or anything else you typically like.
Recipe Tips
- You can place the zip top bag in the refrigerator for up to 5 days, or you can store them in the freezer for up to 3 months. I suggest defrosting the muffin in the fridge overnight if possible so that it takes less time to reheat in the morning.
- To reheat from frozen, just let it hang out on a slightly lower heat setting for about double the time as a fresh muffin, and it should reheat beautifully! One more thing, I like to take the top of the English muffin off if I’m reheating this in a toaster oven, but I leave the entire muffin sandwich intact if I’m zapping it in the microwave.
Other grab and go breakfast recipes
- Homemade High Protein Bagels
- How to Make Egg Bites
- Bakery Style Pistachio Muffins
- Homemade Honey Almond Granola
- Easy No Knead Bread
Freezer Breakfast Sandwiches
Ingredients
Chicken Breakfast Sausage:
- 1 pound ground chicken or turkey
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon fennel seeds crushed up
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ¼ – ½ teaspoon cayenne pepper
- 1 tablespoon maple syrup or brown sugar
- Oil
Sandwiches:
- 10 eggs lightly beaten
- 2 tablespoons half and half
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 English muffins
- 6 slices cheddar cheese
Instructions
- PREP: position a rack in the center of the oven and preheat the oven to 325ºF. Lightly spray a 9×13 baking dish with cooking spray; set aside.
- SAUSAGE:Add the ingredients of the chicken sausage in a bowl and stir to combine so all the flavors are evenly mixed. Divide into 6 large patties and shape them into 3 – 3 ½ inch circles.
- EGGS: Add the salt and pepper to the eggs along with the half and half to a large bowl, and whisk to combine. Pour the egg mixture into the prepared baking dish (step 1) and bake the eggs in the oven for 12-14 minutes or until the eggs are set, cut into 6 rounds (roughly 3 – 3 ½ inches in diameter.)
- COOK: While the eggs are baking, prepare the sausage. Add a swish of oil in a large skillet over medium heat. In batches, add the patties to the skillet and allow them to cook for 6-7 minutes, flipping them halfway through. Set aside.
- ASSEMBLE: Place the prepared sausage patties on the split English muffins, followed by a slice of cheese, and then the cooked eggs. Top with the other half of the English muffin. I like to wrap the English muffins in a thin sheet of wax paper and then in foil. Just be sure to remove the foil before reheating! Refrigerate for up to 5 days and freeze for up to 3 months.
Notes
- Reheat: These muffins reheat really well in a toaster oven or microwave. If you’re reheating in a toaster oven, remove the wax paper before heating (or just don’t wrap them in it) and if you’re microwaving, remove the foil and wrap in a paper towel, then in the parchment, to keep the English muffins from drying out.
- Add-ins: Feel free to add things to the eggs before you bake them if you’d like. Sun-dried tomatoes, sautéed baby spinach, or just a shake of garlic salt (instead of salt) would also be yummy here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, I have 2 preferences to this I thought I’d share.
The cheese between the egg & sausage makes them move/slip while eating. So, I put the cheese against one of the muffin halves.
Also, since the eggs are cut into rounds, I like to do the same thing with the cheese. Using a drinking glass as a cutter with an approx. 4″ diameter, it’s easy make a nice round piece of cheese. Then put the cut off corners on the other half of the muffin. (that way both sausage & egg have cheese)
Again, just my preference (maybe OCD lol)
how many calories?