breakfast sandwiches

The best meal prep for lightened up on-the-go freezer friendly breakfast sandwiches for busy mornings.

Make Ahead Freezer Friendly Breakfast Sandwiches

light english muffins (i use thomas'

American Cheese

Slices Center Cut Bacon (ham, canadian bacon,

Liquid Egg Substitute

Cooking Spray (coconut oil oil

Preheat oven to 350 degrees. Spray a 9x13 cooking sheet (with sides) or a casserole dish well with cooking spray. Be sure to get the sides and corners really good.

Pour 3 cups of the egg substitute or egg whites into the pan.

Place in preheated oven for 20-22 minutes, uncovered. Time can vary just a bit with different ovens so just be sure the eggs are cooked, not "jiggly" on top.

While the eggs are cooking, fry up your bacon, and set aside to cool.

Separate your english muffins. Don&#x27;t toss the english muffin bags.

When your eggs are done, cut into 12 squares and transfer to a plate to cool faster.

The eggs &amp; bacon need to be completely cool or at least room temperature before assembling the sandwiches. Let sit for about 20-25 minutes or pop into refrigerator for about 10-15 minutes.

Form an assembly line and build sandwiches. First the egg, then the bacon, followed by the 1/2 slice of cheese, and top with the other half of the english muffin.

Lay out twelve squares of foil and start wrapping the sandwiches up.

Place 6 sandwiches each back into the english muffin bag and tie.

Freeze for up 3 months. Before heating, Let the sandwich(es) thaw over night.

Microwave for 50 seconds or pop them in a preheated 350 degree oven for about 15 minutes.

Enjoy!

These Make-Ahead Freezer Breakfast Sandwiches are easy to make, healthy, and perfect as a grab and go breakfast during busy mornings.

Make-Ahead Freezer Breakfast Sandwiches

wheat english muffins, (split)

lbs low sodium ham, (sliced thick)

eggs, (divided)

tsp sea salt, (divided)

tsp pepper, (divided)

cheddar, (divided)

tbsp olive oil, (divided)

Toast the english muffins, then set aside.

For each sandwich, I make one scrambled egg and then fold it into a small omelet shape.  To do this, I add one egg to a small bowl, followed by a little sea salt and black pepper and then I whisk it really well, just like you would an omelet.

Heat just a tiny bit of oil over medium heat in a small pan, and then pour in the scrambled egg.  Allow it to sit for a second, and then gently till the pan so the scrambled egg spreads all across the bottom of the pan, forming a circle.  Then, let the egg cook completely - no need to flip it or scramble it.

Once the egg is no longer giggle or shiny, carefully lift up a corner of the egg and fold it in half, then fold it in half once again.  Transfer this egg to cool and repeat with the remaining eggs.

To assemble the sandwiches, lay out a square sheet of aluminum foil and then layer on top of that a sheet of plastic wrap.

Lay down the bottom half of the toasted whole wheat english muffin, followed by the sliced ham (divided into roughly 2 oz. portions), folded fried egg, and then the sliced cheese (divided out into roughly 1/2 oz. portions).  Top it all off with the other half of the english muffin and then wrap the sandwich tightly in the plastic wrap, then again tightly in the foil.

Then, repeat with the remaining ingredients.

Place the sandwiches into a 1-gallon size freezer safe bag or storage container, and then place into the freezer for up to 3 months, making them an awesome make ahead breakfast option.

These Make-Ahead Freezer Breakfast Sandwiches are easy to make, healthy, and perfect as a grab and go breakfast during busy mornings.

For the meal prep containers I use in this video, go here: https://www.asweetpeachef.com/glass-meal-prep-containers

INGREDIENTS

12 whole wheat english muffins, split
1 1/2 lbs low sodium ham, sliced thick
12 eggs, divided
1 1/2 tsp sea salt, divided
1 1/2 tsp pepper, divided
6 oz. cheddar, divided
1 tbsp olive oil, divided

Get this recipes plus tips on how to meal prep breakfast sandwiches at https://www.asweetpeachef.com/freezer-breakfast-sandwiches/

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Make-Ahead Freezer Breakfast Sandwiches | A Sweet Pea Chef

Looking for an easy french toast recipe? These French Toast Ham and Cheese Sandwiches from Delish.com is the best

French Toast Ham and Cheese Sandwiches

eggs

c. whole milk

sugar

kosher salt

nutmeg

Butter,

brioche

Dijon mustard

c. finely grated Gruyère cheese

Very good. I made them just as described!

The best Make-Ahead Whole30 Breakfast Sandwiches, packed with sweet apples, fresh herbs, creamy avocado, and leafy greens. Perfect breakfast on-the-go recipe. Great for easy quick breakfast, lunch, or dinner. Freezer friendly. Paleo, Keto, Whole30, and gluten-free with no added sugar.Makes about 12 patties (4.5 inch diameter x less than ¼-inch thick per patty)

Make-Ahead Whole30 Breakfast Sandwiches

turkey

tbsp applesauce (no sugar added)

shallot (finely chopped)

garlic powder

sage (finely chopped)

Salt and pepper

tbsp cassava flour (alt. arrowroot starch/flour/powder or plantain flour)

egg yeast

Leafy greens

Avocado

Tomato

Burger press (mine is about 4.5 inch diameter)

Parchment paper

Bees wax paper (food grade

Freezer friendly food storage bags/containers...etc.

Patties: combine all ingredients under “sandwich patties”. Form about 12 equal size meatballs (or 4 tbsp per patty) and flatten them until each patty is little less than ¼-inch thick.* Pan fry until they are cooked through. Set aside to cool.

If add egg(s): In general, add 1 egg per sandwich packet. Season the egg with nutritional yeast. Whisk well and pour the mixture into a well-greased skillet. Give it a gentle swirl. When the edge is firm up (about less than a minute), carefully fold the egg into triangle (crepe) shape.

Store: Once the patties and eggs are in room temperature. Sandwich the egg in-between two meat patties. Wrap and secure the sandwich with parchment paper and store in quart size ziplock bags.* Store the sandwich in freezer if you will not finish them within 2 days.

Serve: reheat the sandwich combo* and stuff with leafy greens, avocado (or guacamole), and/or tomatoes/cucumbers. The possibilities are endless. You can also stuff them with sauerkraut, kimchi for an awesome lunch or light supper !

Breakfast Sandwiches - meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.

Meal Prep Breakfast Sandwiches

milk

salt

bacon

spinach

English muffins

Cheese (optional)

Butter (optional)

Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.

Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.

Pour the egg mixture into the oiled half sheet pan (13&#8243; x 18&#8243;). Bake for 15 minutes, until just set.

Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.

Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.

Do you toast the English muffins before hand at all to get the inside toasted and then refrigerate?

Awww you’re sweet so glad you like my egg sandwiches!! // these look so good Lindsey!!

Yummy recipe. Thanks for sharing this recipe.

Awesome breakfast just in 15min. This is very useful. Thanks for giving the update.

Thank you for the useful info you are sharing with us.

Wow! yummy.. i love sandwiches but this is a really unique recipe for me and i'll surely try this, it's so easy because as it take 15-20 minutes. We can easily prepare this recipe before going to office recipe but i want to ask can we make this recipe without eggs because my brother don't eat eggs so can you suggest me something..
Thank you so much

Made these yesterday, and overall they were very tasty, but I don't know that they really saved me any time - I have a few comments for others making these:
-Took me far longer than 15 minutes to prep. Yes I was dealing with 3 kids at the time, but cooking the bacon alone took 15 minutes, much less actually cutting all the english muffins, assembling everything, etc. For me including egg baking time, it was a solid hour at least. I'm an average speed cook and not as efficient as I could be, but just being realistic! :) 
-I did pre-toast my english muffins (which I actually didn't include in the above time, I know that's not required)
-I had one sandwich fresh, with avocado and sriracha and found the egg a bit thin for my liking, so I did end up adding a bit more to the other sandwiches, using all of the leftover parts from the pan.
-I put the sandwich directly from the freezer to the oven and after 20 minutes (wrapped still) it was still frozen on the inside. After opening the foil for 15 more minutes, it was hot. I will try putting in the fridge first overnight, was just worried about it getting soggy. If you're reheating from frozen, I think at least 30 minutes and definitely will need to open the foil up for a bit.
-The reheated in the oven sandwich was still awesome, almost as good as fresh!

What a fabulous idea!! I love, love, LOVE that you cooked the eggs and cut them out for a make-ahead breakfast sandwich. So perfect and easy. Who wants to slave over a stove early in the morning? I definitely want to try these. Thanks so much for sharing.

It is good to see the food in breakfast.thank for share

https://www.youtube.com/watch?v=r3-1G4k5qaY

Breakfast Sandwiches - meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. 

Full recipe: https://pinchofyum.com/15-minute-meal-prep-breakfast-sandwiches

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Meal Prep Breakfast Sandwich

Welsh rarebit is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference!

This recipe makes a lot of yeast extract butter. It can be kept until the use by date on the packet of butter. You can also reduce the amount  to make less, if you don't want to reserve it for later.


Croque madame

150 milliliters/5fl oz full-fat milk

flour

breadcrumbs

tbsp English mustard powder

free-range eggs

Worcestershire sauce

salt and white pepper

tbsp yeast extract

250 grams/9 ounces salted butter,

lemon juice

sourdough bread

salted butter

grams/1¾oz sundried tomatoes, chopped

vegetable oil

baby pickled gherkins

Flaky croissants are filled with ham, eggs and cheese and baked until golden and melty making these Easy Croissant Breakfast Sandwiches the prefect breakfast.

Easy Croissant Breakfast Sandwiches

croissants (sliced in half)

eggs (scrambled)

honey ham

American cheese

Tbs butter

Tbs brown sugar

tsp mustard

Preheat oven to 350.Cook eggs according to your preferred doneness, set aside.

Slice your croissants in half, set aside.

In small bowl heat your butter and brown sugar until sugar is dissolved, stir in your mustard.

Brush on one side of your croissant.Place about 4-5 slices of ham on bottoms of each of the croissants, top with a slice of cheese and top with 1/4 of your scrambled eggs.

Place your other half of the croissant on top and wrap in tinfoil.

Bake in oven for 10-15 minutes until cheese is melted.

This recipe for an easy, throw-it-all-together supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide. Think of this as a pie that uses flour tortillas in place of pastry. 

Egg tortilla pie

olive oil

flour tortillas

ham,

free-range eggs,

sea salt flakes

grams/2½oz cheddar, grated

sauce,

Our breakfast sliders are a fully loaded, portable, make ahead breakfast made with breakfast sausage, eggs and cheese. Great tailgate food!

Breakfast Sliders (Cheese +Sausage) +Video

pork sausage

Hawaiian buns (or other slider buns)

pepper jack cheese

butter (melted)

maple syrup

Preheat oven to 350°F.

Warm large skillet over medium heat. Form sausage into 12 patties, slightly larger than one dinner roll. Add sausage to skillet and cook until completely cooked through.

Meanwhile, using a serrated knife, cut rolls in half lengthwise (without breaking apart). Place bottom half of rolls in 7x10-inch or 9x13-inch baking dish; set tops aside.

Scoop scrambled eggs onto bottom rolls; top with pepper jack. Place sausage on top of pepper jack and top with American cheese. Carefully top with top buns.

Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom. Use entire amount.

Bake 15-20 minutes or until cheese is bubbly and melted. Serve and enjoy!

To make for tailgating, use a disposable foil pan, or wrap sliders individually in foil to keep warm. Sliders can also be prepared a day ahead and popped in the oven before the big game.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594438361/mnxtpt42pntsfegeta3k.mp4

Breakfast Sliders (Cheese and Egg)

These make-ahead breakfast sandwiches are perfect for busy mornings! Made on English Muffins with turkey bacon, egg, and cheese - they are a simple and nutrious morning meal.

Freezer Friendly Breakfast Sandwiches

English Muffins

cheddar cheese

turkey bacon

salt + pepper

Slice your English Muffins and set aside on a cutting board or baking sheet. Set your slices of cheese on same board/sheet. Grab 6 plastic baggies and label them with the name of your sandwich and how to warm up to cook from the freezer. Also set on sheet/board.

Prepare your scrambled eggs by breaking the 6 eggs into a large bowl. Add milk and whisk until combined.

Pour into a warm skillet and cook scrambled eggs over medium-low heat, using a rubber spatula to scrape the eggs until fully scrambled.

Remove eggs from pan and place on a large plate. Season with salt and pepper.

Clean skillet then cook turkey bacon in it over medium heat until cooked to your preference. Remove when cooked and place on same plate with eggs.

Start your breakfast sandwich assembly line! Scoop scrambled eggs onto the bottom half of the English Muffin. Then top with a piece of turkey bacon cut in half to fit on muffin. Finish with a slice of cheese and then place the English Muffin top on the cheese. Gently place the sandwich in a labeled plastic baggie.

Repeat the above step until all 6 sandwiches are finished. Gently place in your freezer, laying flat so the ingredients all stay together in sandwich form.

Whenever you want to make one for breakfast, simply remove from freezer and then from the plastic baggie. Place on a microwave safe plate (not a napkin/paper towel) and cook for 1 minute, 45 seconds. Everything will be cooked, warm, but not tough.

This collections of delicious and easy Breakfast Sandwich Recipes will give you plenty of great handheld starts for your day!

30 BEST Breakfast Sandwich Recipes

bread

cheese

sausage

pick a recipe that looks good

gather ingredients

make your new favorite breakfast sandwich recipe!

For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colourful salsas, guacamole and refried beans.

Breakfast quesadillas

unsalted butter,

rashers unsmoked bacon, chopped

splash milk

red onion, finely chopped

tbsp cheddar or Monterey Jack cheese, grated

coriander

cayenne pepper

150 grams/5½oz small cherry tomatoes, chopped

½ red onion, finely chopped

1–2 tsp finely chopped hot green jalapeño chillies (from a jar)

tbsp honey

lime, juice only

black pepper

mango, peeled, stone removed, finely chopped

tbsp soured cream

guacamole

refried beans

These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions.

With a GI of 25.7, this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>. Each serving provides 405 kcal, 27g protein, 30g carbohydrate (of which 4.2g sugars), 19g fat (of which 5g saturates), 5g fibre and 1.4g salt. 

Easy breakfast wrap

45 grams/1½oz pepper (about half a pepper), sliced

mushrooms, sliced

Top 17 breakfast sandwiches recipes from across the web

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

Top Tags

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Make-Ahead Freezer Breakfast Sandwi...

French Toast Ham and Cheese Sandwic...

Make-Ahead Whole30 Breakfast Sandwi...

Meal Prep Breakfast Sandwiches

Croque madame

Easy Croissant Breakfast Sandwiches

Egg tortilla pie

Breakfast Sliders (Cheese +Sausage)...

Freezer Friendly Breakfast Sandwich...

30 BEST Breakfast Sandwich Recipes

Breakfast quesadillas

Easy breakfast wrap

French toast with ham and cheddar

Breakfast burrito

Staffordshire oatcakes

High Protein Breakfast Sandwich

Top 17 breakfast sandwiches recipes from across the web

The most viewed breakfast sandwiches 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 Freezer Friendly Breakfa...

Make-Ahead Freezer Breakfast Sandwi...

French Toast Ham and Cheese Sandwic...

Make-Ahead Whole30 Breakfast Sandwi...

Meal Prep Breakfast Sandwiches

Croque madame

Easy Croissant Breakfast Sandwiches

Egg tortilla pie

Breakfast Sliders (Cheese +Sausage)...

Freezer Friendly Breakfast Sandwich...

30 BEST Breakfast Sandwich Recipes

Breakfast quesadillas

Easy breakfast wrap

French toast with ham and cheddar

Breakfast burrito

Staffordshire oatcakes

High Protein Breakfast Sandwich

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