Freezer Breakfast Sandwiches
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Breakfast is the most important meal of the day, but who really has the time to make breakfast?
When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.
That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.
But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.
Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.
Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!
Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.
With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!
Freezer Breakfast Sandwiches
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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When I am traveling for business I usually have access to a refrigerator but not a freezer. How long do you think they would keep in a fridge?
As I am not an expert on food safety, I am not comfortable answering these questions. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I have made variations of these with ham, sausage and Canadian bacon and my son has used turkey deli meat in his with whole wheat muffins since he’s a bit of a health nut. My hubby likes the sausage ones and I like the ham like yours or Canadian bacon variety and use just egg whites when I want to go extra healthy. I have just done the eggs in a frying pan like an omelette and “cut” them to fit the muffins. Never thought of doing it in ramekins in the oven! So that’ll make it easier for me. I have also thrown some veggies into the eggs, mushrooms, green onions, peppers or my personal favorite green chilies and garlic or even spinach for the extra vitamins/minerals. You can be creative with it. Anything you’d want in an omelette would work and reheat fairly well. Zucchini and yellow squash are sometimes nice add ins too. Basically anything I have on hand. Sometimes I’ll open it up after it is zapped in the microwave and throw a tomato slice on it too.
I got a bag of 10 English muffins free at my grocery store this week so I decided to make these. Tip on cooking the eggs: I beat 9 eggs with salt and pepper and buttered my electric skillet, turned it on the lowest setting and put on the lid. When the top of the eggs were dry, I turned it off and slid the egg sheet onto foil, let cool, and cut them out with a circle cutter. I cut the cheese slices with the same cutter. (Which just so happened to be the same size as the muffins) . I used the scraps of egg and cheese to make breakfast burritos to freeze as well.
Yay! Thanks for the recipe!
I improvised a bit:
For the meat- cooked bacon in the oven
For the egg- made a thick omelet (with carmelized onion and spinach) & cut it into 6 wedges
For the Cheese- used shredded mozzarella
Also, I toasted the english muffins.
Granola bars just don’t cut it in the morning and cereal can’t be eaten on the go so these are great! Can’t wait to try out more variations of this recipe.
Thank you so much for sharing!
Thank you so much for this recipe. My hubby is a workout fanatic and has to be at work at 6am after the gym. The cereal and poptarts I’ve been getting him haven’t been cutting it, and there’s no way I’m getting up at 4 am to make sure he gets some protein. You’re making me look like a super wife!
Thanks so much for this. I started my New Years resolution and made a double batch of these today. I added some frozen spinach and chives to the eggs. I don’t have ramekins so instead I just poured it into a 12″ x 8″ cookie sheet and cut it into 12 squares. I opened up the muffins and put them face up on a cookie sheet under a broiler for a couple of minutes to toast them all at once (I did have to do two batches for all 12). Canadian bacon was on sale so I used it and broiled it as well. I used Swiss cheese slices. I made some mock hollandaise sauce and put it into a tiny salad dressing container to take to work to dip as I eat the sandwich.
I love variety and I don’t want to get bored so next time I think I’m going to try sausage patties, bell peppers and/or onions in the eggs and pepper jack cheese.
Do you think these would heat up nicely in a toaster oven? Thanks and your photos are amazing!
Yes! My husband always loves to use the toaster oven – it just takes a little bit longer!
Kudos to you for this super clever little breakfast idea. Notes taken!
Hi. What size are the ramekins you used? I see Amazon has done for 3″(3oz) and some for 3.5″(4oz). I would love it to fit the sandwich near perfect like yours. Thanks.
Nichole, I recommend using the 3″ ramekins.
Ok, I’ve made these a handful of times with a variety of different meats… The problem I am running into with reheating is…. Everything overheats and the egg is still frozen. My husband and I have tried building the sandwiches different to see if it helps with no solution. I’ve decided to just start making the eggs and freezing… Then building the sandwiches fresh and using the toaster oven after microwaving the egg separately. Not sure what we are doing wrong. Any suggestions? Or anyone else run into the the same issue?
I have made these many times over the last 2 months. They are delicious. I keep them in the fridge and throw them in my lunch bag to take to work. I only heat them up about 30 secs once I’m at work, and they are perfect. Not rubbery or watery. Here is the problem I have: No matter what I do, my eggs stick to the pan. I’m using a non-stick tart pan. I’ve used butter spray, butter, Pam, olive oil and nothing at all, but they stick every time. What am I doing wrong? Note: I scramble the eggs before putting them in the pan, because my husband prefers them this way. Do you have any idea why this is happening?
I am not entirely sure but it may be the texture of the scrambled eggs that is causing it to stick.
The first couple of times I didn’t scramble them and they still stuck. I’m stumped!
Did u heat the pan and butter/oil before adding eggs? My experience has been eggs stick when the pan hasn’t been properly preheated.
Unfortunately, these never turn out for me. They do not reheat well, not in the microwave or the oven. It’s worth it for me to just make them fresh when I want them in the morning. They only take about 5 minutes!
I had no luck with this or other recipes for this breakfast sandwich. The eggs were hard even after 2 minutes in the microwave and then they dripped a lot of liquid from egg. I followed the directions exactly. What did I do wrontg?
Liz, unfortunately, it is very difficult for me to pinpoint what went wrong. The eggs certainly should not be hard and there shouldn’t be too much moisture within the sandwiches either. Were they wrapped tightly in plastic wrap?
Great idea. Will be making these, thank you!
Thank you so much for this recipie! I am a full time college student and work part time at 2 jobs and I always rush out the door without breakfast. I made these last night and had them this morning and they were amazing! I used whole wheat English muffins and I toasted them in the toaster before freezing and it was great! It’s a quick, efficient and healthier alternative then not having breakfasts or buying the ones filled with chemicals! Thank you again for the delicious breakfast! 🙂
I’m going back to school in three weeks, and looking into some creative ideas for breakfast. I wouldn’t mind eating breakfast sandwiches for the rest of my life, since it’s so filling. I’m interested in making these sandwiches, but I do have some questions. I don’t have any ramekins to cook the eggs in the oven, so is it possible that I could use a muffin pan? Thank you!!
Yes, a muffin pan will work just fine.
I’ve tried these and really like them – one problem I’ve come across is my eggs puff up and the middle is hollow? Anyone else have this problem?
What an awesome idea! Love it! Do you happen to have the nutrition facts for 1 whole sandwich? (Still making these regardless )
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
What a fantastic idea! Great for kids, too. Like most everyone, our family is always on the go. Perfect way to get some protein into your body first thing! Thanks1
Can they Be baked wrapped in tinfoil to reheat?
Yes, absolutely.