Go Back
+ servings
plate of freezer breakfast sandwiches
Print Recipe
5 from 1 vote

Freezer Breakfast Sandwiches

Learn how to make freezer breakfast sandwiches with this simple recipe!  Make ahead these delicious and healthy sandwiches in big batches so you're ready for busy mornings.  This version is made with English muffins, leftover ham, eggs baked with vegetables and cheese.  It's perfect for families on the go; just reheat from frozen in the microwave for a tasty, easy meal.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: breakfast sandwiches for a crowd, homemade freezer breakfast sandwiches
Servings: 12 sandwiches
Calories: 413kcal
Author: Brooke

Ingredients

  • 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

Instructions

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.

Notes

  • 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

Nutrition

Calories: 413kcal | Carbohydrates: 30g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1124mg | Potassium: 323mg | Fiber: 2g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 2mg