breakfast sandwich recipe

Crisp and buttery English muffins topped with fluffy eggs, bacon, sausage, and cheese. Easy to freeze ahead of time and heat in just 3 minutes!

Make Ahead Breakfast Sandwiches

Nonstick cooking spray

eggs

milk

salt

pepper

bacon (cut in half)

sausage patties

butter

English muffins*

American cheese ((Velveeta slices work well))

Preheat the oven to 375 degrees.

Lightly coat a 9 x 13 inch baking pan** with nonstick cooking spray. Add the eggs, milk, salt, and pepper and whisk until well combined. Bake for 20-25 minutes, until firm.

Meanwhile, place the bacon and sausage on a large baking pan and bake for 10-15 minutes, until they’re cooked through and the bacon is crispy. Dab the excess grease off once finished and set them aside.

Slice the English muffins and place on another large baking sheet. Brush butter evenly over the top of each slice, and bake for 5-8 minutes, or until crisp and slightly toasted on the top.

Cut the baked eggs into 6 squares of equal size.

Place an egg square on the bottom half of each English muffin, then either 2 bacon halves or one sausage patty, followed by a slice of cheese, and finally the English muffin top.

Take 6 paper towels and dampen each one with water, wringing out the excess water. Wrap each breakfast sandwich in the damp paper towel, and then in wax paper. Place them in labeled freezer bags, (or label each individual sandwich).

Freeze for up to a month.

To Heat: Remove each sandwich from the wax paper but leave it loosely in the paper towel. Microwave for 1.5 minutes, flip, and then another 1.5 minutes. Let it stand for one. Remove the paper towel, eat, and enjoy!

https://embed.mediavine.com/videos/iN80CHCcQ

Make-Ahead Freezer Breakfast Sandwiches

This easy Korean egg drop sandwich brings together fluffy scrambled eggs, crisp pieces of bacon, and melted cheddar cheese all wrapped together in a buttery toast drizzled with sweet creamy sauce. Indulge in this scrumptious egg sandwich today and get a taste of Seoul in the comfort of your home!

Korean Egg Drop Sandwich

white bread (preferably brioche)

tsp milk

salt, sugar

cheddar cheese

bacon (can be substituted

parsley flakes (for garnish)

mayonnaise

tbsp sweetened condensed milk

tsp Sriracha (optional)

Mix all sauce ingredients in a small bowl. Set aside.

Lightly butter a skillet on medium-low heat, and toast both sides of the bread.

Cook the bacon until the edges are crispy and cooked through. Set aside.

In a small bowl, mix together eggs, milk, sugar, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

Spread the sauce on the inward sides of each toast. Add melty cheddar cheese, scrambled eggs, and bacon. Serve immediately and enjoy!

These High Protein Breakfast Sandwiches are made with whole-grain English muffins, eggs, egg whites, breakfast sausage, and cheese. They’re a great make-ahead recipe to keep you full on busy mornings!  

High Protein Breakfast Sandwich

whole grain English muffins

egg whites

turkey breakfast sausage patties

green onion

olive oil

Brush or spay the cut side of the English muffins with olive oil and toast, cut side up, until lightly golden and then remove from the oven.

Spray or brush the ramekins with olive oil. Crack one egg into each ramekin and then add 3 tablespoons of egg whites to each ramekin. Use a fork to break the yolk and lightly whisk the egg and egg whites together. Top each of the eggs with 1/2 tablespoon of thinly sliced green onion.

Bake the eggs for 10-12 minutes at 350 degrees, until the eggs are just set.

While the eggs are baking cook the turkey sausage patties according to the package instructions.

Assemble the sandwiches

Use an off set spatula to remove the baked eggs from the ramekins and place on the bottom half of the English muffins. Top with a turkey sausage patty, a slice of cheddar cheese, and the English muffin top. Enjoy!

These are so tasty. What a great way to start my day! I just enjoyed one fresh and I'm excited to have another one tomorrow! Thank you

Great recipe! I'm having a baby later this year so have been looking for high protein breakfasts that I can freeze. This is perfect - thank you!!

WOW this was amazing! I had one this morning and it was fantastic. This will definitely become a new morning staple in our house. Love the extra egg whites and green onion in there. Can't wait to make these again :)

https://content.jwplatform.com/videos/NKBTxWL5.mp4

These High Protein Breakfast Sandwiches are made with whole-grain English muffins, eggs, egg whites, breakfast sausage, and cheese. They’re a great make-ahead recipe to keep you full on busy mornings!

Top 3 breakfast sandwich recipe recipes from across the web

The most viewed breakfast sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Make Ahead Breakfast Sandwiches

Korean Egg Drop Sandwich

High Protein Breakfast Sandwich

Top 3 breakfast sandwich recipe recipes from across the web

The most viewed breakfast sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Make Ahead Breakfast Sandwiches

Korean Egg Drop Sandwich

High Protein Breakfast Sandwich

The most viewed breakfast sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine