Do your future self a favor and leave them a stash of these Jalapeño Popper Breakfast Sandwiches in the freezer! Inspired by the flavors of the popular finger food, these are cheesy, filling and so delicious.

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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...

Jalapeño popper breakfast sandwich sliced in half.

Breakfast at a Glance

Prep Time: 45 minutes
Planning Ahead: Prep a batch of 6 and freeze to keep on hand for busy mornings!
Morning Effort: Just reheat and eat
Protein: 33g
Fiber: ~6g (depends on the brand of English muffin used)

Nessy's Note

Even though I start work relatively early in the morning (I'm usually leaving the house shortly after 7am), I refuse for rushed, chaotic mornings to be my norm.

Because the day just feels so much easier when it gets off to a pleasant start.

But I also have no desire to get up at 4:30 am in order to do an hour of yoga, a 30 minute sunrise walk, meditate or whatever else the wellness gurus are touting as the perfect morning routine these days.

And I also don't have time to make an elaborate breakfast. Or often, make any breakfast at all.

Which is why I love make ahead breakfasts like these Jalapeno Popper Breakfast Sandwiches (or these PB + J baked oatmeal cups) where all I have to do is make time for eating them in the morning and not for preparing them. And even better if they still work, even if I have to eat them on the go.

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Ingredients and Substitutions

English Muffins- I opt to use sprouted whole grain ones (like I do for these freezer bacon and egg sandwiches) for extra protein and fiber (which is what the nutrition estimate is based on) but feel free to use whatever kind you'd like.
- Substitution: You can also make these on another type of bun or use two slices of bread.
Bacon- You can use whatever bacon that you like but note that thicker cuts will take longer in the oven. I used thin cut pork bacon.
Eggs + Egg Whites- I like to include both whole eggs and egg whites in this recipe (like I do in my French Onion Breakfast Sandwiches). Including whole eggs ensures we incorporate the nutrients and creaminess of the yolks and adding additional egg whites ups the protein. You can play a bit with the ratio if needed. A whole egg can be replaced with ¼ cup of egg whites and vice versa.
Greek Yogurt- Adding this to the baked eggs increases the protein and ensures a super soft and creamy texture even with freezing and reheating. Make sure you use plain Greek yogurt! Any fat percentage should be fine as I have used several different ones and never noticed much difference.
Cheddar- Shredded cheddar is added to the baked eggs as it is one of the key cheeses (along with cream cheese) in jalapeño poppers.
Jalapeños- Kind of a key ingredient for this flavor! I removed the seeds and membranes and found the sandwiches to not be spicy at all but feel free to play around with leaving them in or adding more or less peppers depending on your spice preferences.
Green Onions- Another key ingredient for the flavor of the baked eggs.
Cream Cheese- We'll be spreading this on the muffins when assembling to round out the popper flavor.
Salt and Pepper- To season the eggs. You can adjust depending on how salty the bacon and cheese you are using are.

Stack of breakfast sandwiches on a countertop.

Tips for the Best Freezer Breakfast Sandwiches

Rest the eggs. The eggs tend to be a bit soft when they come out of the oven so allow them to cool down for about 20 minutes before cutting and assembling.
Cool in the fridge before freezing. 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).
Defrost in the fridge. While you can reheat these straight from frozen, for best texture, I recommend placing one in the fridge the night before to thaw.

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!

Hand holding a breakfast sandwich sliced in half.

Jalapeño Popper Breakfast Sandwiches (Meal Prep)

5 from 1 vote

Print Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings 6

Ingredients

6 large eggs
1 cup egg whites
1 cup Greek yogurt (plain)
½ teaspoon sea salt
½ teaspoon black pepper
2 jalapeños diced, seeds and membranes removed
⅓ cup green onions thinly sliced
3 oz cheddar shredded (1 cup)
6 slices bacon
3 tablespoon cream cheese
6 English muffins (I used sprouted whole grain ones)

US Customary - Metric

Instructions

Preheat the oven to 375 °F and lightly butter or grease a 9x13 inch baking dish.
Add the eggs, egg whites, Greek yogurt, salt, pepper directly to the baking dish and whisk until well combine. Fold in the jalapeños, green onions and shredded cheddar.
6 large eggs, 1 cup egg whites, 1 cup Greek yogurt, ½ tsp sea salt, ½ tsp black pepper, 2 jalapeños , ⅓ cup green onions, 3 oz cheddar
Bake for 30-40 minutes or until the center is set. The eggs will puff up in the oven but will settle as they cool. Let cool for 20 minutes before slicing into 6 equal portions.
Meanwhile, as the eggs are baking, arrange the bacon in a single layer on a parchment lined baking sheet. Bake for 15-20 minutes until cooked to your liking.
6 slices bacon
Split the English muffins and optionally, place on a baking sheet split-side up and toast in the oven for 2-3 minutes if desired.
6 English muffins
To assemble the sandwiches, spread ½ tablespoon of cream cheese on one half of each English muffin. Top with a slice of bacon and one portion of the baked eggs and then top with the remaining English muffin half. Repeat for the remaining sandwiches.
3 tbsp cream cheese
If eating now, enjoy! If you're making these for meal prep, I like to wrap each sandwich individually in parchment before storing (see storage notes below).

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 calculated using "Food for Life" sprouted grain English muffins.

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 !