Quick & Easy Freezer Breakfast Sandwiches

Name: Quick & Easy Freezer Breakfast Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 large eggs; ½ cup whole milk; 1 teaspoon kosher salt (or more to taste); 1 ½ pounds ground pork; 1 ½ teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; 1 ½ teaspoon rosemary (finely chopped or use dry); 1 ½ teaspoon sage (finely chopped or use dry); 6 english muffins; 6 slices cheddar cheese (or your favorite cheese)

Freezer Breakfast Sandwiches are the ultimate solution for busy mornings when you need a quick and delicious meal on the go! This 30-minute recipe features fluffy baked eggs, savory homemade sausage patties, and melty cheddar cheese, all tucked inside a toasty English muffin. Prep a batch ahead of time for hearty, satisfying breakfasts all week long!

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Different breakfast sandwiches wrapped in paper.

Why This Recipe Works

If you want to simplify your usual morning routine, freezer breakfast sandwiches are a complete game-changer. Prepping them ahead of time means you can just grab one from the freezer whenever you need a quick, convenient meal (which is usually every morning for me when school starts back up!).

A bitten breakfast sandwich wrapped in parchment.

Plus, the combination of baked eggs and homemade sausage patties creates a hearty, protein-packed breakfast that keeps you full until lunchtime. Whether you’re feeding a family or just planning for the week ahead, these breakfast sandwiches are perfect for everyone!

Ingredients

Eggs: Provide a fluffy base for the sandwiches. Baking them results in an even, tender texture that’s easy to portion and assemble. Use free-range eggs for the best results!
Whole Milk: Adds creaminess to the eggs, making them softer, richer, and more tasty.
Kosher Salt: Elevates the flavor of the eggs and sausage. You can also use sea salt.
Ground Pork: Forms the base of the homemade sausage patties, providing a rich, savory flavor synonymous with breakfast sandwiches. Use 80/20 ground pork for the best flavor, but 90/10 will work for a lighter, lower-calorie recipe.
Garlic Powder: Adds a toasty, aromatic flavor to the sausage without overpowering it.
Smoked Paprika: Gives the sausage a mild smoky note, adding depth and a slightly sweet, earthy flavor.
Rosemary & Sage: Fresh rosemary and sage give the patties an aromatic, herbal note, making them feel a little fancier than your usual grab-and-go breakfast sandwiches!
English Muffins: These make the perfect vessel for holding all the delicious fillings together. Use your favorite brand and type (regular, whole wheat, etc.).
Cheddar Cheese: Adds a sharp, creamy element to the sandwich, melting perfectly over the eggs and sausage. Feel free to use white or orange cheddar (mild or aged).

Prepping fillings for breakfast sandwiches.

Instructions

Make the Egg Mixture: In a mixing bowl, whisk together the eggs, whole milk, and kosher salt until well combined.
Bake the Eggs: Pour the egg mixture into a greased 8×8 pan and bake at 350 degrees Fahrenheit for 13-15 minutes until the eggs are set and slightly puffed. Let them cool for 5 minutes before cutting into 6 squares or using a cookie cutter to cut into circles.
Prepare the Sausages: In a medium bowl, thoroughly combine the ground pork with kosher salt, garlic powder, smoked paprika, rosemary, and sage. Shape the mixture into 6 equal patties (slightly larger than the English muffins, as they will shrink when cooked).
Cook the Patties: Heat a non-stick skillet over medium. Add the patties and cook for 3-4 minutes per side until they are lightly browned and cooked through.
Assemble the Sandwiches: Cut each English muffin in half and place a slice of cheddar cheese on one half. Add a piece of baked egg, followed by a sausage patty.
Wrap & Store: Place the other half of the English muffin on top, then wrap each sandwich in parchment paper. Store your freezer breakfast sandwiches in a ziplock bag!

Assembling breakfast sandwiches in parchment.

Substitutions & Variations

Sausage: For a sweeter sausage, add 1-2 teaspoons of brown sugar to the mixture. If you want a spicier version, include ⅛ teaspoon of cayenne pepper or chili flakes. You can also substitute ground turkey for some or all of the pork for a lighter, leaner option.
Meat: For a different taste and texture, you can substitute the sausage with cooked bacon, Canadian bacon, or any store-bought breakfast sausage patties.
Cheese: Feel free to swap cheddar cheese for your favorite variety. Other options include Swiss, Monterey Jack, and Pepper Jack.
Bread: Instead of English muffins, try using bagels, croissants, or whole wheat pitas.
Gluten-Free: For gluten-free freezer breakfast sandwiches, simply replace the English muffins with a gluten-free variety or any gluten-free bread.

Sausage, cheese, and eggs on English muffins.

Storing & Reheating

To keep your freezer breakfast sandwiches fresh, follow these storage and reheating tips:

Fridge: If you know you’ll eat your sandwiches within the week, you can keep them in the refrigerator for up to 5 days. Wrap them in parchment paper to maintain freshness.
Freezer: For longer storage, freeze the sandwiches in a ziplock bag for up to 3 months. If possible, thaw them overnight in the refrigerator before reheating.
Reheating: Heat them in the oven (wrapped in parchment paper) at 425 degrees Fahrenheit for 8-15 minutes. If you have an air fryer, warm them at 400 degrees Fahrenheit for 3-4 minutes (open the sandwich to crisp it up for an additional 1-2 minutes). And if you’re short on time, microwave them in parchment paper for 2 minutes.

Expert Tips

Properly Grease the Pan: To prevent the eggs from sticking, remember to thoroughly grease the baking pan with oil spray.
Don’t Overbake: Keep an eye on the eggs as they bake to prevent overcooking, which can make them rubbery. They should be just set and slightly puffed.
Cool the Eggs Before Cutting: Let the baked eggs cool slightly before cutting them into squares or circles. This helps them hold their shape better.
Prep in Bulk: Make a double or triple batch of freezer breakfast sandwiches for easy, grab-and-go breakfasts all month long.
Layer Correctly: Placing the cheese directly on the English muffin helps it melt more evenly when reheating. For the best taste, assemble your sandwiches in the right order!

Wrapping breakfast sandwiches to freeze.

FAQs

Can I make these sandwiches dairy-free?

Yes! Use any plant-based milk for the eggs (I find soy milk works best) and your favorite dairy-free cheese slices.

What can I use if I don’t have parchment paper?

You can also use aluminum foil, but parchment paper is best for reheating freezer breakfast sandwiches. If you do use aluminum foil, remember to remove it before reheating your sandwich.

How do I prevent the English muffins from turning soggy?

Make sure to store the breakfast sandwiches individually wrapped in parchment and then freezer bags to prevent ice crystals and freezer burn from forming.

A breakfast sandwich wrapped in parchment.

If you loved these freezer breakfast sandwiches, definitely check out some more savory breakfast recipes like these:

If you try this Freezer Breakfast Sandwiches recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Quick & Easy Freezer Breakfast Sandwiches

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Author: Lena Gladstone

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Freezer breakfast sandwiches are the ultimate solution for busy mornings when you need a quick and delicious meal on the go! This 30-minute recipe features fluffy baked eggs, savory homemade sausage patties, and melty cheddar cheese, all tucked inside a toasty English muffin.

Equipment

Ingredients

Baked Eggs

8 large eggs
½ cup whole milk
1 teaspoon kosher salt, or more to taste

Pork Sausage

1 ½ pounds ground pork
1 ½ teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 ½ teaspoon rosemary, finely chopped or use dry
1 ½ teaspoon sage, finely chopped or use dry

Breakfast Sandwiches

6 english muffins
6 slices cheddar cheese, or your favorite cheese

Instructions

Make the baked eggs

Preheat the oven to 350 F and grease an 8×8 inch pan with oil spray.
In a bowl, whisk together eggs, milk and kosher salt. Pour the egg mixture into the prepared greased pan and bake for 13-15 minutes. Let the eggs cool for 5 minutes then using a knife and cut into 6 squares or use a cookie cutter and cut into circles.

Make the sausage patties

Combine pork and all the seasonings and herbs in a medium bowl. Mix very well.
Divide meat into 6 patties, about ½” thick. Make sure they are slightly larger than an English muffin since it will shrink while cooking.
Heat a nonstick skillet over medium heat.
Add the sausage patties and cook for 3-4 minutes per side or until lightly browned. Flip and coo for an additional 3-4 minutes. Remove and set aside.

Assemble the breakfast sandwiches

Divide the English muffins into two halves.
Add the cheese on one half of the English muffin, then the eggs and finish with the sausage.
Top with the other half of the English muffin, wrap in parchment paper and then add to a ziplock bag and place in the refrigerator for up to 5 days or freeze.

Notes

Sausage options:

For a sweet sausage, add 1 to 2 teaspoons of brown sugar.
For a spicy sausage, add ⅛ teaspoon cayenne pepper or chili flakes.
Ground turkey can be substituted for some or all of the ground pork.
Other meat options: Use cooked bacon or Canadian bacon instead of sausage patties or use store bought sausage patties.

Oven heating from fridge: Set the oven to 425 F and add the sandwiches directly on the rack still wrapped in parchment paper. Then bake for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes.

Air fryer heating from fridge: Set it to 400 F and heat the sandwich in the parchment paper for 3-4 minutes, open to crisp up for an additional minute or two.

Microwave reheating from fridge: Keep the sandwich in the parchment paper and cook for 2 minutes.

Reheating From Frozen: You can either let it thaw in the fridge overnight and follow the reheating instructions above, or leave it in the oven a little longer (about 25-30 mins).