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.
Did you make this recipe?
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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!
Great, Angela! We hope you’ll enjoy them.
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!). 🙂