Your future self is going to love you when they find a stash of these Bacon and Egg Freezer Breakfast Sandwiches tucked away in the freezer! Filling and delicious, these are so helpful to have on hand for busy mornings.

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Breakfast at a Glance
Nessy's Note
Ingredients and Substitutions
Tips for the Best Freezer Breakfast Sandwiches
More Make Ahead Breakfast Recipes...

Hand holding a breakfast sandwich sliced in half.

Breakfast at a Glance

Prep Time: 30 minutes
Planning Ahead: Prep a batch of 6 and freeze to have on hand for busy mornings!
Morning Effort: Simply reheat and eat
Protein: 34g
Fiber: 6g

Nessy's Note

There is a certain kind of anxious energy when you know you have a busy work week coming up with activities in the evenings and chores to run and people to see and, well, you get what I'm saying. Yet, it is the day before and you can't do any of it.

Whenever I'm anticipating those weeks, I like to try to do something now to make the upcoming busyness easier.

And one of my favorite things to do is to meal prep a healthy breakfast (like French onion freezer breakfast sandwiches) to keep on hand so that I don't have to start the day flustered and trying to figure out what to eat.

Or worse yet, skipping breakfast altogether and then dealing with hunger (err, hanger..) amid the chaos.

And while I do have a variety of recipes to choose from like peanut butter baked oatmeal and apple breakfast crisp (this is a breakfast blog after all!), there is sometimes nothing better than a classic breakfast sandwich.

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Ingredients and Substitutions

English Muffin- Like for these Jalapeno Popper Breakfast Sandwiches I prefer to use sprouted whole grain ones for extra protein and fiber (which is what the nutrition estimate is based on) but you can use whatever kind you'd like.
- Substitution: You could also make these on another type or bun or use two slices of bread.
Bacon- Use any type of bacon that you like but note that thicker cuts will take longer in the oven. I used thin cut pork bacon.
- Substitution: Feel free to make these with another cooked breakfast meat of choice such as sausage patties or ham.
Eggs + Egg Whites- I like to include whole eggs in this recipe because there is nothing better than a jammy yolk in a breakfast sandwich (plus the yolks are full of nutrients!). And then we add additional egg whites to bump up the protein and make them more filling.
Butter- This is my little trick for extra tasty baked eggs. The butter melts into the eggs as they cook and gives them extra flavor as well as helps the texture to not become rubbery. This can be omitted if needed.
Cheddar- Is it even a breakfast sandwich without some nice melted cheese on an egg? Not to me! I used sliced cheddar.
- Substitution: This is great with all sorts of melty cheese such as gouda, mozzarella or pepper jack.
Salt and Pepper- To season the eggs. You can adjust depending on how salty the bacon and cheese you are using are.

Tips for the Best Freezer Breakfast Sandwiches

Leave the yolks jammy. You want to take the eggs out of the oven when the whites are set but the yolks are still soft and jammy. This is because when we reheat the sandwiches, the yolks will continue to cook a bit but won't end up over done (we do the same thing in these ham and egg cups).
Move the yolks partway through. The egg yolks have a tendency to shift to the edges of the pan so after about 5 minutes of cooking, once the whites are just starting to set, use a spoon or spatula to gently move the yolks to the centre of each "square" of the pan so that they will be in the centre of the sandwich when you assemble.
Defrost in the fridge. While you can reheat these straight from frozen, for best texture, I highly recommend placing one in the fridge the night before.

More Make Ahead Breakfast Recipes...

If you give this recipe a try, be sure to let me know what you thought in the comments below!

Breakfast sandwich on a piece of parchment paper.

Meal Prep Bacon n' Egg Breakfast Sandwiches

5 from 1 vote

Print Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Ingredients

6 large eggs
1 and ½ cups egg whites
1 tablespoon butter
salt and pepper to taste
6 slices bacon
6 English muffins (I prefer "Food for Life" Ezekiel ones)
6 (1 oz) slices cheddar cheese

US Customary - Metric

Instructions

Preheat the oven to 350 °F and grease a 9x13 inch pan.
Crack the eggs into the pan, spaced out evenly and then pour in the egg whites. Chop the butter up into 6 small chunks and place next to each of the eggs. Sprinkle with salt and pepper.
6 large eggs, 1 and ½ cups egg whites, 1 tbsp butter, salt and pepper
Line a baking sheet with parchment and place the bacon slices spaced out in an even layer.
6 slices bacon
Place both the bacon and eggs in the oven. After 5 minutes of baking, check the eggs and if the yolks have migrated to the edges, use a spoon to gently move them back inwards.
Bake for another 6-10 minutes until the yolks are just set to your liking (I generally find 12 minutes to be perfect for me).
Keep an eye on the bacon and remove earlier if needed.
Split the English muffins open. Slice the eggs into 6 even squares and place each square onto one half of each the English muffins. Top each with 1 slice of bacon (cut in half) and 1 slice of cheese followed by the top half of the English muffin.
6 English muffins, 6 (1 oz) slices cheddar cheese
Refrigerate for at least 4 hours. You can then place them in the freezer for up to 3 months (refrigerate them first because if you freeze them while warm, they can end up a bit crystalized) or leave in the refrigerator for up to 4 day. After cooling, I like to individually wrap them in parchment paper and then place in a plastic bag or airtight container (both for the refrigerator and the freezer).

Notes

Storage and Reheating

Regardless of whether you are freezing or refrigerating, it is imperative to place the sandwiches in the refrigerator with the lid of the container off or ajar to allow the sandwiches to completely cool down and the moisture to dissipate. Otherwise, they will end up soggy. Once fully cooled, you can package the sandwiches into an airtight container or wrapping (I find parchment is fine to wrap in while they are still warm as it isn't airtight).

Also, even if you wrap the sandwiches, I recommend further storing the wrapped sandwiches in an airtight container or zip top bag to ensure they don't dry out.

Refrigerator- Store the sandwiches in the refrigerator for up to 4 days.

Freezer- Once completely cooled in the fridge, the sandwiches can be frozen for up to 3 months.

To Reheat- From the refrigerator, microwave for 45-60 seconds until warmed through.

From the freezer, if you think of it the night before, I recommend placing the sandwich in the refrigerator overnight to thaw and then following the reheating directions above. But if reheating from frozen, microwave for 90 seconds to 2 minutes. After 1 minute, flip the sandwich over and then reheat for the remaining 30-60 seconds to ensure even heating. I also recommend reheating it on a piece of paper towel to absorb the excess moisture from thawing.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment !