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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Can I use cooked bacon instead of ham?
Yes, absolutely!
I’ve made these two weeks in a row and they are so delicious. My husband is a huge fan too. I am having a little trouble with the cheese. First time I used American Cheese and it melted all over the place in the microwave. Last week I bought a block of sharp cheddar and sliced it myself and it still melted. Is there a slice thickness that is best/ or type of cheese? Thanks for the tips in advance!!!
I love using Trader Joe’s deli-sliced cheese. They are super thick so it doesn’t spread too much in the microwave. Hope that helps!
I have been making breakfast sanwitches like these for years. i use a 4 place muffin top pan with the holes measurein about 3.5 inches. I put 5 egs with a little water and a fork full of sour cream in a 2 cup measuring cup and wip them till smooth. pour them into the pan that i have sprayed with cooking spray add some macormicks smoky bits and bake for 12 minnets at 350 deg. I don’t freeze the sandwith i just acemble fresh on a toasted english muffin or a bagle. with a pre cook sausage patty and a slice or 2 of cheese. place sausage patty in microwave for 30 seconds the add eggpatty to same plate and cook another minnet. i store egg patties in a ziplock bag in the refrigerator
I ran across this article because someone posted on Facebook about making 2 weeks worth of breakfast sandwiches and I was trying to understand why a person would do that. (I’m a firm believer in the breakfast ritual), so I google’d “Breakfast Sandwich” and you were on the 2nd page.
I was confused by this article. I don’t actually understand how it’s more healthy than an Egg McMuffin… I went to MyFitnessPal and plugged in your ingredients to compare and it has more calories, more fat, and more sodium. (370 calories per sandwich vs 300).
Home made does not imply “more healthy”. I have no doubt in my mind that these taste better than the McD’s version and are likely more affordable, but there isn’t anything about them that would make them more healthy.
Tristan, thank your for your feedback, but just because this homemade version has higher calories doesn’t necessarily mean that this is not healthier than the McDonald’s version. Also, the numbers plugged in from MyFitnessPal should be taken with a grain of salt as these numbers are not provided by registered dietitians.
I should also mention that upon further research, I’ve found a great article discussing the 50 mystery ingredients in McDonald’s egg mcmuffin. So I find that it’s best to skip the extra, unnecessary downright disturbing ingredients and try making this right at home with fresh ingredients. That way, you know exactly what’s going into your breakfast. Plus, those extra 70 calories may just save your life 🙂
Those ‘mystery ingredients’ in that article are the same ingredients in Thomas’ English muffin. From azidocarbamides, calcium proprionate, to dyglyerides – even the whole wheat ones (with added DATEM) are seemingly worse than the McDonalds version. That even surprised me looking it up. And the rest of the article names the mystery ingredients like ‘cheese’ ‘eggs’ and ‘pork’ and calls them mystery because you don’t know how the chickens and cows were raised ?! Just a point that it’s more of a bias against MCD when in reality it’s not any worse than what’s on most grocery shelves (non organic).
So, you eat at McDonalds pretty regularly huh? I know, I know. Hard habit to break. However, When I made these at Home, I use organic, free range eggs bought from the farmers market, organic english muffins(no preservatives or ingredients you can’t pronounce), fresh from market deli ham(again free from preservatives, added sugars or dyes) and cheese bought local. McDonalds could NEVER make this sandwich, i guarantee you that…if you don’t like the idea of this FREE recipe. YOU DONT HAVE TO MAKE IT.
Has anyone tried this with egg beaters instead of eggs?
Great idea, just made a batch to freeze! I used Canadian bacon instead of ham (it’s what we had on hand) should be good… can’t wait to try them
I should have added this to my reply yesterday, but I didn’t think of it until now. To save time, you could just wrap a paper towel around the sandwiches instead of the plastic wrap and then place all the wrapped sandwiches in the freezer bag. That way it’s 100% ready to pop in the microwave in the morning and one less step. (I know, what’s one extra little step? Well, it makes a world of difference when you are running late or trying to sneak in a few extra minutes of sleep.) Since the sandwiches will be good for about a month in the freezer you aren’t really storing long term and it should be fine. I have done this method (paper towel, no plastic wrap) when I make breakfast burritos and never had any problems. 🙂 I am assuming these would be no different.
These look awesome! I am planning on stocking my freezer with these this weekend. I’m always looking for quick and easy breakfast ideas that my husband can pop in the microwave while he is getting ready in the morning, and then grab and go! If you have any other quick breakfast ideas, please share!
Excited to try these!
So excited to make these- I know the barely having time to run-shower-get ready before getting to class at 7:30(what can I say, I like to sleep!). However, I don’t have any Ramekins, and and as college student, don’t really have the budget to buy them. Could I make thick omelets or scrambled eggs and substitute those? Would it work?
Thanks, Kate.
P.S.(You are a lifesaver!)
Kate, I’ve had readers comment that they’ve used muffin pans for the eggs with great results!
I use silicone egg molds. They are the perfect size. Got a set of 3 on Amazon for about $8. Took me about 15 minutes to make 12 egg rounds using 3 molds. Used a 9×13 electric skillet. Whisked the eggs. Used a not quite full 1/3 C measuring cup to fill the molds. Let them set so they wouldn’t run when I took the ring off. Flipped them to cook the top for just a few seconds. Then let them cool in the freezer in a single layer.
I’m making these right now! Eggs are in the oven. I was so excited as soon as I saw this recipe! I’m always having to eat my breakfast on the go and these look like they’re going to be so good!
I made a test batch of these following the recipe exactly. My two teenage boys ate 6 sandwich in two days. So just made a batch of 28. Made a few changes to suit their taste: toasted muffins, used Canadian bacon and I used a mini tartlet pan for the eggs. The tartlet pan produced the perfect size eggs. Thank you so much for a great recipe.
You know, in the time it takes to toast an English muffin you can fry an egg. We make these “fresh” all the time.
Even though it takes the same time to fry an egg, there’s actually a little more to it. There’s another dirty pan to clean, and the assembly alone takes a few extra minutes, minutes that are not really available in the mornings when you’re working 40-50 hrs a week. That’s the beauty of these breakfast sandwiches – all you have to do is pop these babies in the microwave and that’s it!
Amen sister. Mornings make me feel like a drill sergeant. This would save time, energy, and aggravation. No debates, no cajoling, just ‘hey, let’s have home McMuffins!’ end of story. Can. Not. Wait.
Hi! Do you have any idea if you can use precooked sausage patties? Thanks so much!!!
Yes, that should work just fine!
Question, are you waiting for the eggs to cool? Or assembling and freezing pronto? I ask because then won’t the cheese pre-melt and the plastic wrap melt?
Thanks!
Not necessarily – the eggs will cool down as you assemble everything, and they won’t be that hot to melt the cheese and plastic wrap.
Thank you, thank you! Made these for my husband to grab as he runs out the door for work. He heats them up in the office microwave and is the envy of his co-workers! For a change-up from ham I cut slices off a pork sausage roll and formed them into flattened patties, 2 slices per patty, browned them until cooked through and used slices of longhorn Colby cheese in place of the cheddar. It’s a little more work but well worth it. Everything freezes and reheats beautifully. What a great idea!!
These are perfect! I have 24 hungry swimmers that I need to feed next week for breakfast. I’ll be making these over the weekend and heating them before serving. Thanks for the great recipe idea!!!
OMG love this idea! I will try these for my daughter. Thanks!
These are amazingly easy and delicious! Let me add my tips: deli turkey is tasty if you don’t have ham, I think “real” cheese would be better then processed slices, they melted a little too much, I will try cheddar next time. I toasted muffins on a tray in the oven about 5 minutes, perfect. And my best tip: I did not have Ramekins, but I did have a muffin top pan which worked perfect! I scrambled the eggs in a bowl and then divided the eggs into the muffin top pan. Perfect!
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