Are you looking for a breakfast recipe to make your morning rush less stressful? Our freezer breakfast sandwiches are simple to make ahead in big batches and are perfect for busy mornings.
The ingredients for our freezer breakfast sandwiches are easy to find at your local grocery store and are very adaptable. Let's talk about the key ingredients.
- Bread: We used English muffins for this photoshoot but buttermilk biscuits, bagels or ciabatta rolls would be good substitutes.
- Meat: We used leftover spiral ham slices, but sausage patties, Canadian bacon or bacon can also be used.
- Cheese: We used extra sharp cheddar, but any good melting cheese can be used. Some good choices are American cheese, Swiss, provolone, Gruyere or pepper Jack.
- Eggs: We used a dozen large eggs, but to lower the cholesterol and the calories, use only the egg whites.
- Vegetables: We used green bell pepper, but spinach, broccoli, mushrooms or tomato would also work.
See recipe card for full information on ingredients and quantities.
- Want lower carbs? Replace the bread with meat or eggs when making freezer breakfast sandwiches.
- Want lower cholesterol? Omit the cheese and use only egg whites.
- Want lower sodium? Omit the ham and increase the vegetables in the egg mixture.
- Want higher vitamin C? Add a tomato slice after the freezer sandwich is reheated.
- Want a different spread? Try garlic butter, maple butter, or cream cheese mixed with spices.
How to Make
- Gather and prep all the ingredients for our freezer breakfast sandwiches. Melt the butter in a small skillet over medium high heat, then saute the onion, green pepper, and garlic until soft.
- Crack the eggs into a large bowl, and pierce the yolks with a fork before whipping up the eggs. Pour in the whole milk and whisk together until well combined, then stir in the onion, pepper, and garlic mixture.
3. Pour the egg mixture into a greased dish and sprinkle on the green onions, salt, and black pepper. Bake at 375°F for 22 to 25 minutes or until the center is set and the edges are slightly brown.
Test to see if the eggs are done by inserting a knife. If it comes out clean, the eggs are cooked. Let the eggs cool for a few minutes, then slice into 12 equal pieces.
4. Slice the English muffins and place on two cookie sheets. Toast them under the broiler until they are golden brown or the color you desire.
5. To assemble the breakfast sandwich, start with the leftover spiral ham, then add the egg squares.
6. Layer on the thinly sliced cheese. If eating right away, melt the cheese in the oven under the broiler.
7. Make up the sauce by mixing together the Dijon mustard, sour cream, and mayo.
8. Thinly spread the sauce on the top halves of the English muffins.
9. Place the top half on the breakfast sandwich.
10. You are all ready to dig in and enjoy right away, or store them in the freezer after wrapping them in plastic wrap, then foil then placing them into a freezer friendly container to eat another day.
In the Microwave: Remove the foil and plastic wrap from 1 freezer sandwich, then wrap it in a paper towel and place it on a plate. Microwave for one minute, then flip over and microwave for 45 seconds or until heated through.
In the Oven: Remove the foil and plastic wrap from the sandwiches, then place them on a baking tray. Bake for 15 minutes at 350 F or until the cheese is melted and the sandwiches are heated through.
The best sides to serve are fruit salad (apples, kiwi, blueberries, cantaloupe), hash browns, tomato wedges, or yogurt.
Our freezer breakfast sandwiches are 413 kcal each and provide 23 g of protein, 22 g of fat, and 30 g of carbs. We like to make them healthier by using whole-grain English muffins or bread to increase the fiber, adding more vegetables, using less cheese, making them meatless, and reducing the oil used in the skillet or baking pan.
Bake them in a 9x13-inch baking pan, muffin tin, or ramekin in the oven
or soft scrambled, over easy or a thin omelet in a skillet.
- Use leftover spiral ham in these sandwiches.
- Want to change up the egg mixture? Try adding capers for a salty taste.
- Want other toppings on your freezer breakfast sandwich? Add a tomato slice, avocado, pickle slices, red onion, or lettuce after the sandwich is reheated.
- Freezer breakfast sandwiches: Wrap each sandwich in plastic wrap or paper towel, then wrap each sandwich in foil. Place in a freezer zip-top bag or an airtight container and label.
- For a pretty garnish, get our tips for cutting green onions.
More Breakfast Recipes
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Freezer Breakfast Sandwiches
- 1 tablespoon butter
- ½ cup green pepper, chopped
- 1 cup yellow onion, chopped
- 4 teaspoons minced garlic
- 1 tablespoon olive oil
- 12 large eggs
- ¼ cup whole milk
- ¼ cup green onion, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 English muffins
- 14 ounces spiral ham
- 8 ounces extra sharp cheddar cheese
- 1 ½ tablespoons mayo
- 1 ½ tablespoons sour cream
- 4 tablespoons Dijon mustard
Making the Breakfast Sandwiches
- Place the rack in the middle of the oven, then preheat the oven to 375°F.
- Melt the butter in a small skillet over medium high heat. Saute the onion and the green pepper for roughly 4 minutes, stirring occasionally. Add the garlic and saute until fragrant, stirring constantly for 1 minute.
- Brush olive oil on a 9x13-inch baking pan with sides. Whisk the eggs and milk together in a large bowl, then stir in the onion and green pepper mixture. Pour into the prepared pan and sprinkle the green onion, salt, and pepper on top. Bake for 22 to 25 minutes or until the center is set and the edges are slightly browned and a knife comes out clean. Let cool, then slice into 12 pieces.
- While the eggs are baking, mix together the Dijon mustard, sour cream, and mayo in a small bowl.
- Slice the English muffins in half and place on a cookie sheet cut side up. Toast the English muffins under the broiler until golden brown.
- To assemble the sandwiches, start by putting one layer each of ham, egg, and cheese on top of a toasted English muffin. If you're serving the sandwiches right away, put the sandwich (without the top on) under the broiler until the cheese has melted to your liking.
- Spread the mayo/Djion spread on the top half of the toasted English muffin and place on top of the sandwich. Serve warm.
Freezing & Reheating
- Freezer: Wrap each sandwich tightly in plastic wrap, then in foil. Label the zip-top freezer bag with the date and contents and put the sandwiches inside. Press or suck the air out of the bag, then freeze for up to two months.
- Microwave Reheating: Remove the foil and plastic wrap from one breakfast sandwich. Loosely wrap a paper towel around the sandwich and put it on a plate. Microwave on high for 1 minute. Flip over and microwave for another 45 seconds or until heated through.
- Oven Reheating: Remove the foil and plastic wrap from the sandwiches and bake for 15 minutes at 350 F on a cookie sheet or until the cheese is melted and the sandwich is heated through.
- Try adding capers to your freezer breakfast sandwich for a salty taste if you want to change up the egg mixture.
- After the sandwich from the freezer is reheated, add other toppings such as: avocado slices, pickles, red onion, or lettuce.
- If you want to store it in the freezer, wrap each sandwich in plastic wrap or paper towel, then wrap each sandwich in foil. Place in a freezer zip-top bag or an airtight container and label
Serving sizes and nutritional information are only an estimate and may vary from your results.