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.
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How else would you reheat these without a microwave?
You can use a convection oven, although that would take about 20-25 minutes to reheat.
I love the idea however I really prefer my english muffins toasted, do you think it would work toasting the muffins before freezing? Sounds like a great fix for a college student!
Yes, you can certainly toast the muffins prior to freezing.
I love this idea! Have you tried toasting a sandwich on a panini press or George foreman? The idea just popped in my head 🙂
I actually haven’t but that sounds amazing!
Such a great breakfast to have on hand, ready to go in the freezer. I love it.
-Jamie
You have no idea how grateful I am for this recipe. I would never have thought you could do this!! I am unable to move very well in the mornings so breakfast is usually a coffee and about 12 prescription tablets. I will also be so glad of these when we are caravaning, for a quick brekkie before we leave in the mornings or a quick meal when we stop at night. This will save us heaps from not buying take away plus the health benefits!!!!!
Thank you.x
Adding these to my must-try soon list! So awesome!
I love freezer breakfast sandwiches! I used to make them a lot. What I really love about your recipe is how you use ramekins to cook the eggs! Genius! Thanks for sharing. 🙂
Fantastic idea! One question, how many days these sandwiches may be stores in the freezer?
These should keep in the freezer for at least 1 month.
Do you have any other ideas if one doesn’t own ramekins? Would a muffin pan work?
A muffin pan would work, but the diameter of the egg rounds would be a lot smaller than the English muffins.
Use a large muffin tin! The one that’s a 6-pack. I’m excited to know I can freeze these.
You could use tuna cans also.
Use a jumbo muffin pan – the eggs are the perfect size for the English muffins (or bagel sandwiches)!!
I use a muffin top / whoopin pie pan and bake my preferred toppings ( meat and veggies etc.) in the egg mixture. There are different sizes to choose from. I have the larger one which makes the baked egg slightly larger in circumference to the muffin. I tried assembling the sandwiches and freezing, but over time it evolved into just freezing the egg “patty” then when ready to eat just defrosting the egg while I toast the muffin and add cheese.
You can also cook the eggs in the microwave for 1 minute in any dish of the right diameter (such as a wide mug). If the mug is lightly greased, each egg will slide right out and be perfectly cooked, in less time it would take to heat the oven.
I tried cooking the eggs in the microwave today and it worked out beautifully. I only have 2 ramekins, perfect for making one sandwich for me and one for my husband in the morning.
I slice the English muffins, or croissants if I have them, and throw them in the toaster oven on the toast setting. Then I throw two frozen turkey sausage patties or 2 slices of turkey bacon onto a plate in the microwave and cook for a few minutes according to the directions. Meanwhile, I put 1 egg (or the equivalent of egg whites) in each ramekin, add a splash of milk for fluffiness, dash of salt and pepper, and cook for about 45sec-1 min until just almost cooked through. Once the English muffins are toasted, I put one egg on each muffin bottom, top with 1/2 slice of cheddar, and nuke for about 30sec to get the cheese nice and melty. Finally, I top with the bacon/sausage and other half of the English muffin and done! The whole process takes basically only as long as it takes to toast an English muffin.
How is the texture of the egg after being frozen and reheated? I’ve had problems with eggs being like sponges when they come out of the freezer. (I made a big batch of those breakfast egg cups that floated around Pinterest to freeze a while ago. I heated one up, took a bite, and all the water squished out of the egg, leaving a dry, eggy sponge. Ick.)
I didn’t find them to be spongy at all, but if you are not of fan of reheated frozen eggs, then this recipe may not be suited for you.
What kind of ham do you recommend from the deli? My deli has quite a good selection: honey, smoked, boiled, etc. Thank you for this recipe; it looks great and healthy.
Kimberly, that really depends on personal preference. I personally love the HoneyBaked Ham selection.
Will be trying this soon.
How would it affect the taste if the muffins are toasted? I, too, am always rushing to get out of the door every morning and this sure would help and be much healthier than skipping breakfast which I sometimes do!
Ella, feel free to prepare these to your desired preferences. I’ve had these both toasted and microwaved, and loved them both. The toasted version just takes a little bit longer though!
Can you toast the muffins before freeing?
Absolutely!
Put the sandwich in the panini press instead of the microwave to heat. It heats the sandwich, melts the cheese and toasts the muffin slices.
Or the waffle iron???
Those English breakfast muffins look SO good! Love the filling as well, didn’t know egg froze well, but hey! You learn every day ^ ^ Enjoy your Sunday Missy! x
Maaan these look so tasty. I just had breakfast, but might have to have brunch too lol
What a great idea! Love the organization, planning ahead, and having things tucked away in the freezer – nice! 🙂 And I love English muffins so much!