The Easiest Make Ahead Breakfast Sandwiches
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Start your day right with these make ahead breakfast sandwiches! Packed with all the heavy hitters – fluffy eggs, crispy bacon, juicy sausage patties, melty cheese, and toasty muffins – you get to enjoy a delicious, hearty breakfast that you didn’t have to cook that morning. With just 20 minutes of prep, you can enjoy these freezer breakfast sandwiches at home or on the go.
Sandwiches for breakfast? Always a yes. While ham and cheese sliders are my go-to, the new family favorite is make ahead breakfast sandwiches. They’re the MVP of make-ahead meals because they’re easy to prep, easy to store, and even easier to enjoy.
These protein-packed breakfast sandwiches just need a few minutes of reheating in the morning and they’re ready to roll with you out the door. You can even serve them at a casual brunch party with different toppings and sauces to make it fun and interactive. They’re ideal for early workdays, back-to-school chaos, or whenever you want to feel like you’ve got your life together by 8 a.m. Make a batch on Sunday and you’ll have breakfast handled through Friday!
Why You’ll Love This Recipe
- Hearty breakfast: Enjoy eggs, bacon, sausage, and cheese all tucked inside warm and toasty muffins.
- Freezer-friendly: Make a big batch and freeze them for ready-to-go breakfasts throughout the week.
- Perfect for on-the-go: Wrapped up and ready to travel, these are ideal for daily commutes, school runs, or road trips.
- Anytime treat: These sandwiches are great any time of day. Think post-workout refuel, quick lunch, or an easy breakfast-for-dinner win.
- Great for entertaining: Hosting brunch or overnight guests? Just reheat and serve for an effortless crowd-pleaser.
- Customizable: Swap the meats, cheese, or bread based on what you love or what’s already in your fridge.
How to Make Make Ahead Breakfast Sandwiches
Whether you’re feeding a hungry family or just want to start your day without scrambling, this simple recipe gives you a stack of warm, satisfying breakfasts ready to grab and go all week long.You can throw together a whole batch in about 40 minutes, then it’s just reheat and eat. I always toast the English muffins before assembling to keep them from getting soggy, especially if I’m planning to freeze them.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- English muffins: English muffins make the perfect base for a breakfast sandwich because they’re sturdy, toast up beautifully, and hold everything together without turning soggy when reheated. I usually go with plain or whole wheat to keep the focus on the fillings, but sourdough or multigrain adds a fun twist.
- Eggs: I prefer sunny side up for that classic vibe, but anything from scrambled and over easy to oven-baked works just as well.
- Bacon: For that smoky, salty crunch and major flavor punch.
- Sausage patties: Make the sandwich extra hearty and add that warm, savory spice to the overall flavor.
- Cheese: Melts into a rich, gooey layer that pulls everything together. I love using Gouda, but feel free to swap in cheddar, provolone, or your go-to melty cheese.
- Salt and ground black pepper
- Butter: Helps get those English muffins perfectly golden and crisp. You can also use a quick spray of cooking oil to prevent sticking and add just enough richness.
Step-By-Step Instructions
Ready to build the ultimate make-ahead breakfast sandwiches? These step-by-step instructions will walk you through everything from cooking the bacon, sausages, and eggs to layering the fillings just right. If making ahead, just wrap them up, freeze, and reheat when ready to enjoy.
Step 1: Fry the bacon
Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
Step 2: Cook the sausage
In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
Step 3: Fry the eggs
Lightly grease the skillet with butter or cooking spray as needed, then fry the eggs. Season the eggs with salt and pepper. Cook until the whites are set and the yolk is cooked to your preference, about 3 to 4 minutes. If you prefer firmer yolks, flip the eggs and cook for another 1 to 2 minutes. Remove the eggs from the pan and let cool slightly. Use optional egg rings to form the shape if you have them, if not gently shape the whites with a butter knife as they cook.
Step 4: Assemble
Assemble the sandwiches by placing the bottom half of each English muffin on a clean surface and then adding a slice of cheese on each muffin half. Add a cooked egg on top of the cheese. Top three with two halves of bacon and the other three with a sausage patty. Cover with the top half of the English muffin.
Substitutions
This recipe is super flexible, so feel free to work with what you already have in your kitchen. Here are some easy swaps to help you keep the flavor without stressing about missing ingredients:
- English muffins: Use whole wheat English muffins if you like. Bagels, croissants, brioche buns, biscuits, or whole grain sandwich thins are great alternatives, too.
- Bacon: Swap out with turkey bacon or plant-based bacon for lighter or vegetarian options.
- Sausage patties: Replace with turkey sausage, chicken sausage, or plant-based sausage patties.
- Cheese: If gouda isn’t available, Cheddar, American, Swiss, provolone, Monterey Jack, or pepper jack are ideal substitutes.
- Butter: Substitute with ghee, olive oil, or a dairy-free butter alternative. For extra flavor, try a garlic herb butter or even a swipe of pesto instead.
Expert Tips
- Toast the muffins: Toasting your English muffins before assembling adds a subtle crunch and prevents them from turning soggy when frozen and reheated. It’s a small step that makes a big difference in texture.
- Cool the ingredients: Let your cooked eggs, bacon, and sausage cool completely before building the sandwiches. Warm fillings can create steam and make the bread soggy while cooling helps lock in the ideal texture for reheating later.
- Add extra flavor: Before freezing, spread a thin layer of something flavorful on the inside of each muffin. Pesto, chipotle mayo, garlic aioli, or even honey mustard can take your sandwiches from good to next-level delicious.
- Switch up the fillings: Add sautéed mushrooms, tomatoes, caramelized onions, or fresh spinach to your sandwiches before freezing. You can also whisk diced bell peppers or herbs into your eggs for more flavor and color.
- Label and date: Mark each sandwich with the date and type of filling so you can grab exactly what you want without digging through freezer mystery meals.
- Freeze flat, then stack: Arrange your wrapped sandwiches in a single layer until they’re fully frozen. Once solid, you can stack them or tuck them into a large freezer bag without squishing them.
How to Store This Recipe
Once your freezer breakfast sandwiches are fully assembled and cooled, wrap each one tightly in parchment paper. Place them in a large freezer-safe bag or an airtight container to keep them fresh. They’ll stay good in the freezer for up to 3 months.
When you’re ready to enjoy, unwrap the sandwich from the parchment and rewrap it in a paper towel. Microwave on high for 1 to 2 minutes, or until hot all the way through. For a crispier texture, you can also reheat them in a 350 F oven for about 20 minutes.
What to Serve with Make Ahead Breakfast Sandwiches
Make-ahead breakfast sandwiches are hearty on their own, but pairing them with a few extras can round out your morning. A side of fresh fruit adds brightness and helps balance out your meal. If you’re sipping something alongside, warm or iced coffee is the classic go-to, but a cooler like mixed berry smoothie and pineapple and banana smoothie or a fresh juice like strawberry lemonade works beautifully too.
More Easy Breakfast Recipes To Try
- Cheese and onion quiche
- Smoked salmon tartlets
- Cheese danish
- Homemade cinnamon rolls
- 4-ingredient banana bread
Super Easy Freezer Breakfast Sandwiches
Ingredients
- 6 individual English muffins cut in half
- 6 large eggs
- 3 slices bacon cut in half
- 3 sausage patties
- 6 slices cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- butter or cooking spray
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- Lightly grease the skillet with butter or cooking spray as needed, then fry the eggs. Season the eggs with salt and pepper. Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for another 1-2 minutes. Remove the eggs from the pan and let cool slightly.
- Assemble the sandwiches by placing the bottom half of each English muffin on a clean surface and then adding a slice of cheese on each muffin half. Add a cooked egg on top of the cheese. Top three with two halves of bacon and the other three with a sausage patty. Cover with the top half of the English muffin.
Notes
- Toasting your English muffins before assembling adds a subtle crunch and prevents them from turning soggy when frozen and reheated.
- Let your cooked ingredients cool completely before building the sandwiches as warm fillings can create steam and make the bread soggy.
- Before freezing, spread a thin layer of your favorite sauce or dressing like pesto, chipotle mayo, or honey mustard on the muffin for added flavor.
- Add sautéed mushrooms, tomatoes, caramelized onions, or fresh spinach to your sandwiches before freezing. Try whisking diced bell peppers or herbs into your eggs for more flavor and color.
- Mark each sandwich with the date and type of filling so you can grab exactly what you want without digging through freezer mystery meals.
- Store sandwiches in a single layer until frozen, then stack. It saves space and helps them keep their shape.
