These make ahead breakfast sandwiches are perfect for a quick weekday breakfast for both kids and adults! Bonus, these simple sandwiches are freezer friendly and great for meal prep!
These Make Ahead Breakfast Sandwiches are super tasty and perfect for a quick meal prep breakfast on-the-go for both kids and adults! These have been my go-to freezer sandwiches for years. I love making a bunch at a time then storing them for basically forever in the freezer.
These bacon and egg sandwiches are great when you are in a rush or just don't feel like making breakfast or lunch that day. Also, these sandwiches are easily customizable and the majority of the ingredients can be swapped out to fit different diets or taste preferences. I hope you love these easy make ahead sandwiches! Enjoy!
- A Half Sheet Pan: If you want a thicker egg round you can use a quarter sheet pan. Also, you can use the leftover bits on your sandwiches or you can discard them.
- A Medium Sized Skillet
- A Round Cookie Cutter or Biscuit Cutter: If you do not have either you can just use a knife to cut the eggs into circles, or squares for your sandwiches.
- Two Large Prep Bowls
- Foil and Freezer Bags for Storing
- Fresh Veggies: I used fresh spinach, tomatoes and mushrooms for my freezer sandwiches. If these aren't your vibe you can swap them out for other vegetables like kale, peppers, onion, or leave the veggies out completely.
- Eggs and Milk
- English Muffins
- Cheese: You can use any cheese you prefer, I featured Swiss Cheese and Cheddar Cheese, but you can use whatever your favorite cheese may be! Some ideas include Pepper jack Cheese, Colby, Havarti and so many more!
- Canadian Bacon or Air Fryer Bacon
How To Make Breakfast Sandwiches
- Roughly chop mushrooms, tomatoes and spinach (or veggies of choice then add to a skillet with a little bit of oil and cook until soft and wilted.
- While the veggies are cooking, add eggs,milk and spices to a large prep bowl and whisk to combine.
- When the veggies are cooked, add to the bowl of eggs and stir to combine.
- Spray a half baking sheet with cooking spray then add the egg and veggie mixture.
- Cook the eggs in a preheated oven at 300 degrees F for 15 minutes or until eggs are cooked through aren't runny.
- Once the eggs are cooked, remove from the oven and cut into twelve circles using a round cookie cutter, or biscuit cutter. Discard extra eggs, or add to the sandwiches for extra egg-y goodness!
- On an English muffin add one egg round, one slice of cheese and one piece of Canadian bacon then wrap in foil and store in a large freezer or storage bag. Repeat until all twelve make ahead sandwiches are stacked and wrapped.
- Store in the fridge or freezer following storage instructions below.
Meat ideas for make ahead sandwiches: Some other great meat options besides for these meal prep breakfast sandwiches include bacon, sausage, or just leaving the meat off completely. You could use traditional pork sausage and bacon, or you could use a turkey or chicken variety.
Vegetable ideas for freezer breakfast sandwiches: I like using a combination of fresh spinach, mushrooms and tomatoes for these sandwiches. You could use a different variety of green leaf vegetable like kale or chard. You could also add any variety of peppers, onion, jalapeno for a spicy kick or leave the veggies out if you wish.
Bread ideas for bacon and egg breakfast sandwiches: Other great carb options for these freezer breakfast sandwiches are bagels or biscuits or even tortillas. Whole grain, plain, wheat are great to keep the flavor neutral.
More Breakfast Recipes
Blueberry White Chocolate Scones
Vegan Morning Glory Muffins
Make Ahead Cinnamon French Toast
Cinnamon Apple Bread
When storing these breakfast sandwiches in the fridge they will stay fresh for up to 4 days in an airtight container or zip-lock bag. I like to wrap my sandwiches in foil before placing them in the fridge or freezer.
You will want to use the same method for the freezer and you do the fridge for these sandwiches. Wrap the breakfast sandwiches in foil then place several in a freezer bag. I usually need 2-3 bags for all 12 sandwiches depending on how many I store in the fridge. When stored in the freezer the sandwiches will stay fresh for up to 3 months.
There are two options for re-warming these make ahead sandwiches: the oven or the microwave. Personally, I like using the microwave option because it is fast, but either works great.
When re-warming in the microwave remove the sandwich from the foil and wrap in several paper towels. Warm for 30-60 seconds or until warm from the fridge. When rewarming the sandwich from the freezer, warm the wrapped breakfast sandwich in paper towels on the defrost setting for 3-5 minutes or until warmed through.
Alternatively, you can re-warm the make ahead breakfast sandwiches in the oven. Preheat oven to 350 degrees F and place the sandwich on a cookie sheet or baking dish still wrapped in the foil. It should take about 10 minutes to warm from the fridge and 20-30 minutes if going from the freezer.
I hope you love these easy Meal Prep Sandwiches for a quick breakfast on the go or easy last minute lunch or dinner. I love making a boat-load of these at a time and enjoying them for months. Both my son and I love these freezer breakfast sandwiches, so I hope your kiddos enjoy them too!
Make Ahead Breakfast Sandwiches
- 12 Eggs
- ⅓ Cup Milk
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Olive Oil
- 3 Cups Fresh Spinach Leaves
- ½ Cup Tomatoes Chopped
- ½ Cup Mushrooms Chopped
- 12 English Muffins
- 12 Slices of Cheese
- 12 Slices of Canadian Bacon
- Roughly chop mushrooms, tomatoes and spinach, then add to a skillet with a little bit of oil and cook until soft and wilted.
- While the veggies are cooking, add eggs, milk and spices to a large prep bowl and whisk to combine. When the veggies are cooked, add to the bowl of eggs and stir to combine.
- Spray a half baking sheet with cooking spray then add the egg and veggie mixture. Cook the eggs in a preheated oven at 300 degrees F for 15 minutes or until cooked through and not runny
- Once the eggs are cooked, remove from the oven and cut into twelve circles using a round cookie cutter, or biscuit cutter. Discard extra eggs, or add to the sandwiches for an extra egg layer.
- On an English muffin add one cooked egg round, one slice of cheese and one piece of Canadian bacon then wrap in foil and store in a large freezer or storage bag. Repeat until all twelve sandwiches are stacked and wrapped. Store in the fridge or freezer following storage instructions. Enjoy!
- Leftover Storage: Store leftover breakfast sandwiches in the fridge for up to 4 days, or wrapped in the freezer for up to 3 months. When ready to re-warm heat in the microwave on the defrost setting for 3-5 minutes if frozen, or 30-60 seconds if out of of the fridge.
- Ingredients Options: Some alternate options for bread are biscuits, tortillas, or bagels. You can also swap out the vegetables for others like peppers, or leave them out completely. You can use your favorite sliced cheese for these sandwiches, but my favorite are cheddar or Swiss.
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