Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
This post may contain affiliate links. Please see our privacy policy for details.
Freezer make-ahead breakfast sandwiches with eggs, breakfast sausage, and cheese on English muffins! They freeze and reheat like a dream!
Featured Comment
AMAZING! Hands-down the best breakfast sandwiches I’ve had. (As a disclaimer, I didn’t freeze these – just meal-prepped them for the week in the fridge) In case it helps anyone: I split open 5 hot Italian sausages and added the spices to that and it made 6 perfect-sized patties. Also the fennel was the best part and I would highly recommend not skipping unless you aren’t a fan!
Why you’ll love Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
- Breakfast of champions. These sandwiches include the easiest homemade sausage patties, thick American cheese, and perfectly fluffy, tender eggs sandwiched between a split English muffin.
- Completely customizable. You can easily swap in whole grain English muffins, egg whites, turkey bacon, or even extra vegetables to boost nutrients, adjusting the ingredients to tailor personal tastes and dietary restrictions.
- Budget-friendly. Homemade breakfast sandwiches, especially when meal prepped, costs a fraction of the price than ordering out or going through drive-thru, costing about $1-1.50 per sandwich.
- Makes for quick meal prep. This is an incredibly easy recipe to double or triple as needed – baking the eggs in a large pan, assembling dozens of sandwiches in minutes, and storing them in the freezer for a quick, warm breakfast on-the-go for busy mornings.
Key Ingredients
Bread
English muffins, split and toasted
Eggs
Large eggs beaten with salt and pepper
Meat
Homemade sausage patties made with ground pork, crushed fennel seeds, dried thyme, garlic powder, dried oregano, and cayenne pepper
Cheese
Sliced American cheese
How to make freezer breakfast sandwiches
- Bake the eggs. Whisk the eggs and season liberally with salt and pepper. Pour the mixture into a greased 9 x 13 baking dish and bake for 13-15 minutes, just until the center is set (avoid overcooking the eggs or they will be rubbery).
- Cut out rounds. Let the eggs cool and cut out 6 rounds using a 3 1/2-inch biscuit or cookie cutter. Pro tip: save the egg scraps for sandwiches or fried rice.
- Make the sausage patties. Combine the ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, salt, and pepper. Divide the mixture into 6 equal portions and shape into flat 3 1/2-inch patties.
- Cook the sausage patties. Heat a large cast iron skillet over medium heat, adding a splash of oil. Then cook the patties for 3-4 minutes per side until golden brown and cooked through. Let cool completely.
- Assemble. Let all the ingredients cool completely. Place a sausage patty, a slice of cheese, and an egg round onto each bottom muffin half. Top with the other half of the English muffins.
- Wrap and freeze. Wrap each sandwich tightly in parchment paper first, then aluminum foil. Transfer the sandwiches to an airtight, resealable freezer bag and freeze up to 3 months.
substitutions and variations
The sandwiches can easily be customized in so many different ways.
- Add vegetables: stir in any leftover vegetables into the beaten eggs before baking
- Swap for different meat: substitute the sausage patties for pre-cooked bacon, Canadian bacon, or deli ham
- Make it lighter: use turkey bacon, turkey sausage, or chicken sausage
- Use a different cheese: swap out the American cheese for Monterey Jack, Swiss, Provolone, or Pepper Jack (spicy kick)
Freezing and reheating
- Wrap. Wrap each cooled sandwich tightly in unbleached parchment paper first, then aluminum foil to protect against freezer burn.
- Transfer. Transfer the individually-wrapped sandwiches to an airtight, resealable freezer bag. Label, date, and freeze up to 3 months.
- Reheat.
- Microwave. Remove the foil but keep the sandwich wrapped in parchment paper, then wrap in a damp paper towel. Microwave on defrost (if still frozen) for 1 minute, then on high for 30-60 seconds until warmed through.
- Oven. Unwrap the sandwich and wrap loosely in aluminum foil, reheating at 350°F for 10-15 minutes (or 6-8 minutes if thawed overnight).
Pro tip
Thaw overnight.
Thawing the sandwiches overnight in the fridge is not required but it will give you the best results (even heating, better texture, and faster cook time) when reheating either in the microwave or oven.
more favorited breakfast recipes
Tools For This Recipe
Freezer Sausage, Egg, and Cheese Breakfast Sandwiches: Frequently Asked Questions
Can I add vegetables to the eggs?
Yes! Add finely chopped baby spinach, bell peppers, or onions directly into the beaten eggs prior to baking – a perfect way to sneak in some nutrients and veggies!
How can I prevent the eggs from becoming rubbery?
Bake the eggs until they are just set, working carefully to avoid overcooking them. The eggs will continue to cook when reheated.
What can I do with the leftover egg scraps?
The leftover eggs can be repurposed for sandwiches, salads, tacos, stir-fries, or fried rice.
How long will they keep in the freezer?
When stored properly, the sandwiches can keep in the freezer for up to 3 months.
Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
Freezer make-ahead breakfast sandwiches with eggs, breakfast sausage, and cheese on English muffins! They freeze and reheat like a dream!
Video
Ingredients
- 12 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 pound ground pork
- 1 teaspoon crushed fennel seeds
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ tsp cayenne pepper
- 2 teaspoons canola oil
- 6 English muffins, split and lightly toasted
- 6 slices yellow American cheese
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake until eggs are just set, about 13-15 minutes; let cool completely. Cut out 6 rounds using a 3 1/2-inch biscuit or cookie cutter.
- In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool completely.
- To assemble the sandwiches, place one sausage patty over the English muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with a muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches.
- Wrap each sandwich tightly in parchment paper first, then aluminum foil, and place in the freezer. To reheat, remove aluminum foil from the frozen sandwich, leaving the parchment paper on, and wrap in a damp paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
Equipment
Notes
- Toast the English muffins first. This will create a protective moisture barrier, preventing the sandwich from becoming soggy when frozen and reheated.
- Avoid overcooking the eggs. Bake the eggs until they are just set in the center or they will be rubbery when reheated.
- Let cool before assembling. Let the ingredients cool to room temperature (English muffins, eggs, and sausage) prior to assembling the sandwiches to avoid condensation from forming, which will lead to soggy bread and freezer burn!
- Double wrap to freeze. Wrap each sandwich individually in parchment paper first, then aluminum foil. The parchment paper will seal in the texture (and you can leave it on when reheating in the microwave) and the aluminum foil will block out air to prevent freezer burn.
- Feed a large crowd. This is a great recipe for a big crowd, assembling the sandwiches while the ingredients are still warm, and melting the cheese in the oven for a few minutes as open-faced sandwiches before topping with the toasted English muffin tops.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hello, and thank you for sharing this recipe! With a gluten-free person and a low-carb person in the house we can sometimes struggle to find recipes that suit us both. I decided we would take a breakfast for dinner approach and made up a double batch of the sausage patties from this recipe as an alternative to beef burgers.
We got our mince from our local butcher which I find can really add a lot of yummy flavour, and as I couldn’t get fennel seeds, I replaced it with some ground cumin instead. I was thrilled with how well these stuck together despite there being no active binding agent in the mix.
These were very quick to cook, and not at all dry. We’ve scoffed several with some fried eggs with runny yolks, and I have put the rest in the freezer for more easy weeknight meals. What a treat!
Why can’t you cook the Eggs in a large size Muffin pan & then you don’t have to cut the eggs with a biscuit cutter?
Delicious. Can I reheat them from frozen in a convection oven? If so how long and at what temp? Thanks!
Excellent! Made it today, it was so good. Thank you for this!
AMAZING! Hands-down the best breakfast sandwiches I’ve had. (As a disclaimer, I didn’t freeze these – just meal-prepped them for the week in the fridge)
In case it helps anyone:
I split open 5 hot Italian sausages and added the spices to that and it made 6 perfect-sized patties. Also the fennel was the best part and I would highly recommend not skipping unless you aren’t a fan!
I’ve seen mentions of the dreaded soggy muffin problem – has anyone had luck with using a starch to solve this? I see that manufacturers of frozen breakfast sandwiches include some kind of corn starch product.. maybe that would help keep the eggs from retaining water?
Do you have a video of this one?
Not at the moment. Did you have a question about the recipe?
Quick question….
Can I use ready-made sausage patties?
Thanks, Leah
Absolutely! 🙂
My father would make these for me growing up, only he did my favorite which was biscuits! I still make them for the husband all the time. Yeah you definitely have to defrost these the correct way: all the ingredients reheat at different temperatures. When I freeze them the biscuits usually only need like 10 seconds while the rest needed 30 seconds to a minute.
Thanks for this post, I haven’t done them in a while, now I will. I’m sure he will appreciate it!
I usually take apart the breakfast sandwich in the morning. Pull it out of the freezer, toast the English muffin, and microwave the rest. No soggy muffin that way!
I just reread the recipe and found the answer to my question, one of those mornings. Lol…….
Question….. Do you crack open and pour the eggs into the prepared casserole dish and season with salt and pepper or do I lightly beat the eggs first and then season and pour. Into the casserole dish??? I know its a silly question…. I am not a egg fan , never tried a “egg macmffin”… I would love to make this for my husband and son.. Thanks
Just a quick thought about this recipe and soggy bread. make sure you let everything cool completely before freezing! If not the moisture from the sandwich will steam inside the wrapper and be problematic when reheated.
Very well done!!
You must have read my mind! Lol. Frozen breakfast sandwiches are my weekday staple, but they’re expensive and not the healthiest. I love the idea of making my own!
I would take that over Mcdonalds McMuffin any day!!
How do you keep your muffins from being soggy when you reheatthem? I’ve made these before, used a paper towel, and they still come out soggy. I ended up throwing out the ones in my freezer.
There’s nothing worse than a soggy breakfast sandwich! This could be a problem as the ice crystals melt (freezer burn). But the paper towel method should help as it absorbs the melting ice (rather than the bread absorbing them, which may lead to unwanted sogginess!). 🙂