Meal Prep Bacon n' Egg Breakfast Sandwiches

Breakfast sandwich on a piece of parchment paper.

Meal Prep Bacon n' Egg Breakfast Sandwiches

5 from 1 vote

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.

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.

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