Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
These freezer-friendly breakfast sandwiches pack eggs, cheese, and your choice of bacon or sausage into a toasted English muffin, ready to grab straight from the freezer on busy mornings. Making a batch ahead means you get a hot, filling breakfast without any effort on a weekday.
They’re just as handy for packing school lunches or fueling up before a workout as they are for a regular weekday breakfast. The whole batch comes together in under an hour, and from there it’s just a quick reheat whenever you need one. Once you’ve stocked the freezer, breakfast turns into a two-minute job.
For more easy freezer-friendly breakfasts, be sure to try my bacon, egg, and cheese bisuit, turkey breakfast sandwich, and Sausage Breakfast Sandwich (With Egg). They’re all simple make-ahead recipes that are perfect for busy mornings.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Freezer-Friendly Bacon and Sausage Breakfast Sandwiches:
Ingredient Notes
Bacon and Sausage: Regular bacon and pork sausage patties work well here, but turkey bacon and turkey sausage are solid lighter swaps.
English Muffins: Whole wheat or whole grain English muffins add extra fiber and hold up well to freezing and reheating.
Eggs: Egg rings help keep the eggs neatly sized to fit the muffin, but a small ramekin or mason jar lid works in a pinch.
Cheese: Gouda melts beautifully, but cheddar, provolone, or Swiss all work well too.
Recipe Variations
Make It Vegetarian: Skip the meat and add sautéed spinach, mushrooms, or bell peppers instead.
Spice It Up: Use pepper jack cheese or add a dash of hot sauce to the eggs before cooking.
Make It Lighter or Low-Carb: Use turkey bacon or turkey sausage, reduced-fat cheese, or swap the muffin for low-carb bread.
How To Make Freezer-Friendly Bacon and Sausage Breakfast Sandwiches: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cook the bacon until crisp, then transfer it to a paper towel-lined plate.
Step 2: Cook the sausage patties until browned and cooked through.
Step 3: Cook the eggs in greased rings and season with salt and pepper.
Step 4: Let the eggs cool slightly and set out the muffin bottoms for assembly.
Step 5: Add a slice of cheese to each muffin bottom.
Step 6: Place a cooked egg on top of the cheese.
Step 7: Finish each sandwich with bacon or sausage.
Step 8: Close each sandwich with the top half of the English muffin.
Recipe Tips and Tricks
Let the eggs cool slightly before assembling so they do not make the muffins soggy.
Wrap each sandwich tightly in parchment paper and label the freezer bag with the date.
If reheating in the oven, wrap the sandwich in foil to keep it from drying out.
Frequently Asked Questions
Yes, there is no need to thaw first. Just add an extra 30-60 seconds to the microwave time or a few extra minutes if using the oven.
Definitely. A bagel, biscuit, or slice of whole grain bread all work well in place of the English muffin.
They will keep well for up to 3 months when wrapped tightly and stored in an airtight container or freezer bag.
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More Breakfast Recipes To Try
Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
Ingredients
- 6 English muffins split in half
- 6 large eggs
- 3 slices bacon halved
- 3 sausage patties
- 6 slices cheese Gouda works great
- salt and pepper to taste
- butter or cooking spray for greasing the pan
Instructions
- In a skillet over medium heat, cook the bacon slices until crisp, then transfer to a paper towel-lined plate to drain.
- Using the same skillet, cook the sausage patties through, then remove and drain alongside the bacon.
- Grease a small non-stick pan or a pan fitted with egg rings, then set it over medium heat. Crack an egg into each ring and season with salt and pepper. Cook for 3-4 minutes until the whites set, flipping for another 1-2 minutes if you’d like a firmer yolk.
- Let the cooked eggs cool slightly while you lay out the bottom half of each English muffin.
- Top each muffin bottom with a slice of cheese. Add a cooked egg to each, then finish 3 sandwiches with two bacon halves and the remaining 3 with a sausage patty.
- Close each sandwich with the top half of the muffin.
- Wrap each finished sandwich individually in parchment paper, then place them all in a large freezer bag or airtight container. Freeze for up to 3 months.
- To reheat, remove the parchment paper, wrap the sandwich in a paper towel, and microwave on high for 1-2 minutes until warmed through. Alternatively, bake at 350°F (175°C) for about 20 minutes.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data