We all know that breakfast is the most important meal of the day, but seriously, who has the time to make it? Some mornings you barely have time to take a shower let alone make a healthy breakfast for yourself or your family. And all that fast food takes a toll on your health and your wallet.
Enter the make ahead breakfast sandwich. You can make them ahead of time and pop them in your freezer until you want to grab one to go during that hectic morning mayhem. And oh man are they good.
Here’s 5 breakfast sandwiches you can make ahead
Freezer Breakfast SandwichesIngredients
6 large eggs
Kosher salt and freshly ground black pepper, to taste
6 English muffins, split
12 slices deli-sliced ham
6 slices cheddar cheese
- Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
- Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
- Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
- To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
Freezer Breakfast Sandwiches
10 large eggs
1 cup whole milk
1 teaspoon kosher salt
6 slices bacon (optional)
6 slices cheese, like cheddar, Monterey jack, or Swiss
6 English muffins
- Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.
- Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Film a 9x13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
- Make the bacon (optional): Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- Slice the cheese: If you haven't already done so, slice 6 pieces of cheese.
- Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
- Cut out the egg rounds: Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (The scraps can be used to make more sandwiches if you have extra English muffins, or they can go in salads, stir-fries, or other quick meals during the week.)
- Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon (if using). Finish by adding the muffin tops.
- Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
- Freeze for up to 1 month.
- Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you'd like!)
- Hot breakfast sandwiches for a crowd: You can serve everything right away, if you like! Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm. To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.
- Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days.
Healthy Breakfast Sandwich
- 6 large eggs
- 4 large egg whites
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 cup chopped broccoli
- 1 (8 oz) package sliced mushrooms
- 2 cups Spinach roughly chopped
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- salt to taste
The breakfast sandwich
- 6 whole wheat english muffins
- 6 turkey slices optional
- 6 slices cheddar cheese optional (I used Sargento 45 calorie slices)
- Preheat oven to 375 degrees F and grease a 9x13 in baking pan with cooking spray.
- Whisk together eggs and egg whites in a large bowl. Set aside.
- Heat olive oil in a large non stick pan over medium heat.
- Add in onions and saute for about 5 minutes.
- Add in broccoli, mushrooms, and spinach cook for another 4 minutes, or until veggies are tender.
- Add in garlic and saute for another 30 seconds.
- Season with salt and pepper.
- Mix with eggs and pour into prepared baking pan.
- Bake in preheated oven for 20-30 minutes, or until the eggs have fully cooked through.
- Use a glass (or some sort of circle cutter) to cut eggs into a circle the size of your english muffins.
- Have leftover scraps? Use them for another breakfast sandwich, eat them plain for breakfast, or mix them into something else for a meal!
Eat immediately option
- Toast english muffins to your liking.
- Place cheese on one side and turkey on another.
- Broil in the oven until cheese is melty and the turkey has warmed through.
- Top with cut out eggs and enjoy!
Eat later that week option
Store cooked eggs in an airtight container in the fridge and assemble the morning of!
Freezer friendly option
- Toast the english muffins.
- On the bottom half of the english muffin, top with egg circle, then cheese and turkey.
- Top with the top of the english muffin.
- Repeat with remaining english muffins/eggs/turkey/cheese.
- Wrap each sandwich individually in aluminum foil.
- Place sandwiches in a freezer bag.
- Freeze for up to one month!
- To reheat: Remove sandwich from foil. Place on a microwave safe plate that's been lined with a paper towel. Heat until egg has been warmed through and cheese is melty, about 60-90 seconds.
Light Freezer Breakfast Sandwiches
Makes 24 Sandwiches for freezing!
- 24 pack Fiber One English Muffins I found these at Costco
- 2 16 oz packaged tubes of Jennie-O Turkey Breakfast Sausage
- 9 eggs
- 9 egg whites
- 1 cup milk
- salt and pepper optional
- 24 2% milk American Flavored Kraft Singles (feel free to use whichever flavor of cheese you prefer, these are 45 calories per slice)
- sliced tomato optional
- Pre-heat oven to 375 degrees. Press the turkey sausage flat until it is completely covering the bottom of a standard size, un-greased cookie sheet- the kind with the rims. (see pic below)
- Bake for about 15 minutes, the sausage will pull from the sides and it should look browned.
- While the sausage is baking beat together the eggs and milk, I like to add a little salt and pepper to the eggs but this is optional. Pour the eggs in to another standard size cookie sheet, that has been lined with cooking spray. Carefully place the eggs in the oven and bake for 15 minutes, or until the eggs are no longer runny.
- Cut the sausage and eggs in to 24 equal squares. Open an english muffin and add a slice of sausage, egg, and cheese to each one. Put each completed sandwich into a sandwich baggie and freeze. I put all the sandwiches into a cardboard box in my freezer to help prevent freezer burn.
- When ready to eat, remove from freezer and plastic baggie, wrap in a paper towel, and microwave for 1 min 30 seconds on defrost (30%) then turn over and microwave on high for another 1 to 1.5 minutes. (I like to throw one in the fridge the night before so it thaws overnight, then just microwave on high for 1 min 30 seconds).
- I sometimes like to add a slice of tomato to my sandwich for added flavor.
Veggie Packed Freezer Ready Breakfast Sandwiches
- 6 large eggs $1.50
- 1/2 cup milk $0.19
- 1/2 tsp salt $0.02
- Freshly cracked pepper $0.05
- 1/2 lb. frozen cut leaf spinach $0.80
- 1/2 12 oz. jar roasted red peppers $1.25
- 6 English Muffins $1.99
- 6 slices cheese $1.72
- Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
- Coat an 8x9 or 8x12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
- Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
- To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.