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Easy and tasty make-ahead freezer breakfast sandwiches are excellent for breakfast meal prep. This recipe is equally ideal for grab-n-go breakfasts or back-to-school breakfasts, aka school morning breakfasts for kids. These freezer-friendly breakfast sandwiches are good for kids and adults! You can double batch, make ahead and freeze! And you don't have to worry about breakfast for a long time. #breakfast #breakfastsandwiches #eggmcmuffins #freezerbreakfastsandwiches #Freezerbreakfast

Easy Make-Ahead Freezer Breakfast Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings (6 people) 1x
  • Category: Breakfast
  • Method: Stovetop and Baking
  • Cuisine: American

Description

Easy and tasty make-ahead freezer breakfast sandwiches are excellent for breakfast meal prep. This recipe is equally ideal for grab-n-go breakfasts or back-to-school breakfasts, aka school morning breakfasts for kids. These freezer-friendly breakfast sandwiches are satisfying breakfast options for kids and adults! You can double batch, make ahead and freeze!


Ingredients

Scale

6 English Muffins (or as much as you need to make)

6 slices of bacon

6 eggs

6 cheese slices

1 cup of shredded mozzarella cheese 

1 tablespoon of butter

 

For seasoning the eggs:

A dash of salt

Onion powder

Garlic powder

A dash of Knorr bouillon powder or Maggi 


Instructions

  • Preheat oven to 300
  • Place bacon in a single layer on the baking rack while the rack sits on the baking sheet. Bake the bacon until fully cooked, about 25 – 35 minutes. Depending on how crispy you want them.
  • Crack open the eggs into a big bowl or a bowl that would fit. 
  • Add the egg seasoning ingredients, mix well.
  • Place a clean pan on the stove medium-low, add the butter and allow to warm up. Then add the egg mixture.
  • Cook the egg until set, flip and finish cooking. Do not burn the egg, be sure to keep an eye on it.
  • Place a paper towel on a chopping board and the cooked egg from the stove and place it there. This way, the paper towel can soak up any excess oil.
  • Use an egg ring to cut the egg into 6 (or the number of breakfast sandwiches you will be making)
  • Gently cut the English muffins in the middle, following the “soft line.” Then toast the English muffins by placing them face down on the same hot pan you had cooked the eggs in. Allow them to heat up for 1 – 2 minutes. This step is optional but necessary (in my opinion).
  • If using individually prepackaged cheese slices, remember to remove the plastic covering.

 

How to Assemble the Breakfast Sandwiches:

  • Place the “bottom” of an English muffin on a flat surface or plate
  • Add some of the shredded cheese(s), add one egg round, cut one bacon into half and add both halves on top of the egg. Finally, top with a slice of cheese, and then cover with the top part of the English muffin!
  • Place one eco-friendly sandwich wrapping paper on a stable surface, place the breakfast sandwich you have just made, and wrap it. On the other hand, you can wrap the breakfast sandwiches with heavy-duty aluminum foil if you do not have sandwich wrapping paper. However, remember to remove the foil before reheating in the microwave.
  • Pack up all wrapped breakfast sandwich and store in the freezer for long term storage.  
  • WATCH HOW TO MAKE THIS RECIPE BELOW; from 7.54 ⬇️

Notes

You can wrap your breakfast sandwiches with foil if you do not have sandwich wrapping paper. 

Double batch and freeze, and THANK ME LATER.

Use only egg white if you wish to make it healthier.

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