Make Ahead Breakfast Sandwiches
I love a good easy breakfast! Usually my morning time is spent running around trying to get the day started, so I love a breakfast option that’s ready to go with minimal thinking or preparing. That’s why I wanted to make these Make Ahead Breakfast Sandwiches. These sandwiches are freezer friendly, great for meal prep and a healthy way to start the day!
You know those mornings when you are running out the door and don’t have time to make anything for breakfast? Or when you wake up a little late and have a meeting in 5 minutes that you need to hop on Zoom for? These Make Ahead Breakfast Sandwiches are there for you during these times!! Not only are they so easy to throw together but they make for a great option to prep for breakfast. Let me tell you, they are a close up to the favorite McDonalds Egg Sausage McMuffin that we all grew up with.
I love making these breakfast sandwiches during Sunday meal prep and storing them in the freezer for the week ahead! Be sure to look at the tips for freezing and reheating so you don’t forget to bring it out of the freezer the night before you want to enjoy one 🙂 I think you’ll love how convenient these are and they hit the spot every time! It’s important to start your day by fueling yourself with a nutritious breakfast and these sandwiches are just that.
What you need for Make Ahead Breakfast Sandwiches:
- English Muffin
- Cheddar Cheese
- Eggs
- Breakfast Sausage Patties
- Sea Salt
- Black Pepper
- Avocado Oil Spray
How to make these breakfast sandwiches:
- Start by preheating the oven to 350 degrees.
- Whisk 6 eggs. Add sea salt and pepper to mix.
- Using the silicone mold, spray with avocado oil spray. Pour egg mixture to fill. You should be able to fill each one making it an egg each!
- Toast English muffins in the air fryer, toaster or oven.
- Place eggs in the oven to bake for 12- 14 minutes.
- Cook breakfast sausage patties according to package. I heated mine in the microwave!
- Prepare breakfast sandwiches by taking toasted English muffin, breakfast sausage, egg and a slice of cheddar cheese on top.
- Let the sandwiches cool before wrapping in plastic wrap.
- If you’re prepping and storing these in the freezer, allow to cool before placing in the large freezer bags.
If you want to switch these up, try doing this instead:
- Use any english muffin that you prefer!
- Switch the breakfast patty out with bacon
- Use your favorite cheesse–I like to use pepperjack too!
How to store your breakfast sandwiches for the week:
It’s best to keep your sandwiches stored in the freezer. They last up to 3 months in the freezer when stored properly! I will pull one out of the freezer the night before I want it and place in the fridge. In the morning, wrap in a paper towel and then place in the microwave for 45-50 seconds. I keep them stored in the freezer in these large reusable bags.
FAQs:
These breakfast sandwiches can easily be made ahead of time and reheated during the week! The best way to freeze them is to wrap each sandwich in plastic wrap (make sure they are cool before doing this!) and then store in a large freezer bag. I used this one! Once you’ve done that, you can place them in the freezer. You can prep as many as you’d like!
I recommend leaving them out of the freezer the night before you want them. Let the sandwich defrost in the refrigerator overnight and then reheat in the morning by placing in the microwave for 45 seconds.
It’s important to make sure your sandwiches have cooled before wrapping them in plastic wrap and storing in the freezer!
Yes! I like to use the Applegate Turkey Patties but you can use any or switch for bacon.
I recommend toasting it before assembling the sandwiches.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Southwestern Breakfast Burritos
- Breakfast Egg Bake
- Copycat Starbucks Spinach & Feta Wrap
- Chunky Monkey Overnight Oats
- Apple Pie Overnight Oats
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Make Ahead Breakfast Sandwiches
Easy, meal prep breakfast!
Ingredients
- 6eggs, whisked
- 6 english muffins
- 3 slices cheddar cheese, halves
- 4 Chicken & Maple Breakfast Sausage (I used Applegate)
- 1/4 tsp sea salt
- dash of pepper
- Avocado Oil Spray
Instructions
- Preheat oven to 350 degrees.
- Whisk 6 eggs with sea salt and pepper.
- Spray silicone mold with avocado oil spray.
- Pour eggs into silicone pan. Eggs should completely fill mold.
- Bake for 12-14 minutes.
- Toast english muffins by placing in the toaster, air fryer or oven.
- Cook breakfast sausage according to package. I heated mine in the microwave!
- Once eggs are done, prepare english muffin sandwiches with sausage, egg and a slice of cheddar cheese on top.
- Let cool before wrapping in plastic wrap.
- If preparing to store in the freezer, make sure muffins have completely cooled before wrapping in the plastic wrap and storing in a freezer bag.
- When you're ready to enjoy them, take out of the freezer the night before and easily reheat for 45-50 seconds in the microwave.
