Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!
I haven’t been on the best behavior with breakfast lately.
Instead of having a wholesome meal, I’ve been rotating between Stan’s Donuts, Doughnut Vault and Firecakes.
See, I told you. I’ve been bad. But now, I have absolutely no excuse.
With just a little bit of prep work on the weekends, I can now have the best breakfast sandwiches right at my fingertips throughout the week.
This includes the easiest homemade sausage patties, thick American cheese, and perfectly cooked eggs sandwiched between an English muffin.
You can make six sandwiches at a time, or you can easily double/triple the recipe to make enough for the entire family.
I doubled the recipe so that Ben can have his own stash. I know he’s my fiancé and all but that doesn’t mean I have to share, right?
Freezer Sausage, Egg, and Cheese Breakfast Sandwiches
Ingredients
- 12 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
- Pinch of ground 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 util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit 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 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 5 minutes.
- Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, 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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