Freezer-Friendly English Muffin Breakfast Sandwiches
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These breakfast sandwiches might be basic but they’re anything but boring. With savory chicken sausage, melty cheddar cheese and sheet pan eggs, these sandwiches are simple, delicious and high in protein.
They’re designed to be eaten fresh AND frozen for meal prep. I have spent months figuring out the best way to reheat meal prepped breakast sandwiches and this method is my tried and true. If you’re making them to enjoy right away, play with the type of egg, whether scrambled or over easy. If you’re going to freeze, the patties and sheet pan eggs are a easy combo. Be sure to defrost in the fridge overnight before heating; this ensures the best taste and texture.
For more easy breakfasts, try spinach and feta wraps, cottage cheese scrambled eggs or blueberry overnight oats.
Why you’ll love this recipe
- 31 grams of protein.
- Great way to meal prep and freezer storage.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these English muffin breakfast sandwiches. See the recipe card below for the full ingredient list and instructions.
- Whole Eggs
- Egg Whites: you can do 50/50 whole eggs and whites but I find the more whites the harder these are to freeze and defrost with a good texture. If using 50/50, I suggest making as many as you want to have that week and just re-heat vs. freezing.
- Unsweetened Almond Milk: or regular milk.
- Olive Oil or Nonstick Cooking Spray
- English Muffins: I used Thomas Original. You can use the light which have more fiber but the Original just tastes better when reheated for these. All preference here!
- Turkey Sausage: I use Amylu chicken sausage patties. Try with chicken sausage or pork sausage. Or try my homemade chicken maple sausage. You can also user Canadian bacon or turkey bacon, but note these don’t freeze as well as a sausage patty.
- Cheddar Cheese: American cheese or pepper jack cheese.
Variations
- If making and eating these fresh, try with a fried egg and crispy bacon. This doesn’t freeze as well, so I suggest this method only when eating right away.
Dietary Modifications
- For gluten-free, use a gluten-free English muffin.
- For dairy-free, omit the cheese.
- To lower the fat, omit the cheese or use thin cheese slices.
How to make a freezer breakfast sandwich (a step-by-step visual guide):
Step 1: preheat, prep and make egg mixture
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×14 inch pan, this is smaller than a typical size baking sheet. Combine the eggs, egg whites, almond milk, salt and black pepper in a bowl (image 1). Whisk together well (image 2). Pour into the greased pan (image 3). Use a really good nonstick pan to avoid it sticking. Place the pan in the oven and bake in preheated oven for 15-18 mins, until the eggs are no longer liquid in the center. Remove and using a knife release the eggs from the edges (image 4). It is important to let the eggs cool for 5-10 minutes to prevent them from sticking to the bottom.
Step 2: assemble breakfast egg sandwiches
Once cooled, cut into 12 equal squares (image 5). Cut your English muffins in half. Top the bottom half of the muffin with 1 sausage patty, thawed (if freezing, use a frozen sausage patty). Add a piece of cheese on top of the sausage. Using a spatula, remove one square of eggs and place on top of the cheese, followed by the muffin top. It is important the cheese goes between so it doesn’t stick to the muffin. Repeat with all 12 sandwiches (image 6). Wrap in parchment paper followed by aluminum foil to seal everything together. If enjoying these right away be sure to toast your muffins and heat your sausage before assembling. If enjoying from the fridge or frozen see next steps!
storage: storing and reheating!
Fridge storage: when ready to enjoy, remove the wrappers (image 7) and heat the eggs, cheese and sausage on a plate in the microwave for 30-45 seconds (image 8) and toast the muffins (image 9). Reassemble and add any preferred sauce or enjoy as is (image 10).
From FROZEN: you need to place in the fridge to defrost overnight. When ready to enjoy, remove the wrappers and heat the eggs, cheese and sausage on a plate in the microwave for 30-45 seconds and toast the muffins. Reassemble and add any preferred sauce or enjoy as is.
Expert Tip!
THESE ARE NOT GOOD STRAIGHT FROM FROZEN. It is hard to get the egg to cook evenly in the microwave, I suggest defrosting in the fridge overnight.
Recipe FAQs
Wrap in parchment paper followed by foil to seal everything together. Freeze in a freezer safe bag.
Yes, they are designed to be frozen. Wrap in parchment paper followed by foil to seal everything together and freeze in a freezer safe bag.
Let the sandwiches defrost in the fridge overnight. I like to pull out however many I want to eat throughout the week on Sunday night. When ready to enjoy, remove the wrapping, place the muffins in the toaster and the egg and sausage center on a plate in the microwave for 30-45 seconds. Add any sauces you like and enjoy.Â
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Breakfast Sandwiches on English Muffin
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Ingredients
- 8 large eggs
- 4 egg whites
- 1/4 cup unsweetened almond milk
- salt and black pepper, to taste
- 1 Tbsp. olive oil or cooking spray
- 12 Thomas Original English Muffins
- 12 turkey or chicken sausage patties, precooked Amylu Chicken Patties
- 12 slices cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×14 inch pan, this is smaller than a typical size baking sheet. Whisk the eggs, egg whites, almond milk, salt and pepper. Pour into the greased pan. Use a really good nonstick pan to avoid it sticking.Â
- Place the pan in the oven and bake for 15-18 mins, until the eggs are no longer liquid in the centercenter. Remove and using a knife release the eggs from the edges. It is important to let the eggs cool for 5-10 minutes to prevent them from sticking to the bottom. Once cooled, cut into 12 equal squares.Â
- Cut your muffins and top the bottom of each with 1 sausage patty, thawed or frozen if freezing, followed by a slice of cheese. Using a spatula remove one square of eggs and place on top of the cheese and the top of the muffin. This is important to ensure the cheese does not stick to the English muffin. Repeat with all 12 sandwiches. Wrap in parchment paper followed by foil to seal everything together.Â
- Place in the fridge to enjoy that week or in the freezer to enjoy later. If in the fridge, follow the reheating instructions.Â
- Reheating: if frozen, let the sandwiches defrost in the fridge overnight. I like to pull out however many I want to eat throughout the week on Sunday night. When ready to enjoy, remove the wrapping, place the muffins in the toaster and the egg and sausage center on a plate in the microwave for 30-45 seconds. Add any sauces you like to the muffins, assemble and enjoy.Â
Notes
- Reheating from frozen: let the sandwiches defrost in the fridge overnight. I like to pull out however many I want to eat throughout the week on Sunday night. When ready to enjoy, remove the wrapping, place the muffins in the toaster and the egg and sausage center on a plate in the microwave for 30-60 seconds. Add any sauces you like and enjoy.Â
- Reheating from fridge: same as above.Â
- THESE ARE NOT GOOD STRAIGHT FROM FROZEN. It is hard to get the egg to cook evenly in the microwave, I suggest defrosting in the fridge overnight.Â
- Nutritional information is an estimate and will vary with substitutions.Â
