These Make Ahead Breakfast Sandwiches are perfect for busy mornings! Made with English muffins, sheet pan eggs, melty cheese, and your favorite breakfast protein, they’re hearty, satisfying, and easy to customize. Enjoy them throughout the week from the refrigerator or freeze a batch for quick breakfasts whenever you need them.
I mentioned in my sourdough English muffins recipe post that they were perfect for breakfast sandwiches. These are those breakfast sandwiches! They are quick and easy to assemble and they freeze well for months.
To keep things simple, I use sheet pan eggs. One sheet pan of eggs = 12 egg portions = 12 make ahead breakfast sandwiches. There’s no need to scramble or fry eggs individually, and the squares fit perfectly on the English muffins. Then, just add a slice of cheese, a sausage patty, and wrap it for later.
These have made weekday mornings so much easier. I make a batch or two of these every weekend and the boys are old enough now that they can just pop one in the microwave themselves. No effort, no stress, and they’re filling enough to keep them full until lunch!
Why We Always Have These Freezer Breakfast Sandwiches On Hand
- Easy to make. It takes less than an hour to make 12 of these sandwiches, and making a double batch doesn’t take much longer. It’s so easy to prep on the weekend for the week or month ahead.
- Quick to reheat. These make ahead breakfast sandwiches can be reheated in the microwave in less than 2 minutes or in the toast oven and air fryer in just a few more minutes. The boys can easily grab them from the freezer and pop them in the microwave themselves.
- Customizable. My family loves these with sourdough English muffins, breakfast sausage patties, and American cheese. But this recipe can easily be adapted to use biscuits or croissants and any breakfast meat. Or skip the meat to keep them vegetarian! Sometimes I make a few varieties and just label them so everyone can grab what they want.
Ingredient Notes
The ingredient list for this breakfast sandwich recipe is short and sweet, with lots of room for variation. Be sure to scroll down to the recipe card below for the exact measurement.
- Eggs – A dozen large eggs is just the right amount to fill a sheet pan.
- Whole milk – You can use 2% but I like the creaminess and richness provided by whole milk.
- Salt & pepper – I prefer finishing the eggs with a light sprinkle of freshly ground black pepper after baking rather than mixing it into the eggs. During recipe testing, I found the pepper tended to collect in certain areas instead of distributing evenly throughout the eggs.
- English muffins – I like to use my sourdough English muffins for this breakfast sandwich recipe but store-bought English muffins work too.
- Cheese – I recommend getting deli slices for the best flavor and texture. American cheese and sharp cheddar cheese are my go-tos.
- Breakfast meat – Any protein, like breakfast sausage patties, bacon, ham, Canadian bacon, turkey sausage, and turkey bacon work well on these.
How To Prepare Make Ahead Breakfast Sandwiches
These English muffin breakfast sandwiches are easy to prepare and assemble in bulk. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 325F. Coat the baking dish with baking spray.
- Make the egg mixture. Whisk together the eggs, milk, and salt until combined.
- Bake. Transfer the eggs to the baking dish. Bake for 18-25 minutes, until the eggs are just set in the middle. Do not overbake, as they will cook slightly as they cool. Sprinkle with black pepper if desired.
- Cool. Sprinkle with black pepper if desired. Cool for about 10 minutes.
- Cook the protein. While the eggs bake, cook the sausage, bacon, or other protein as desired. We love air fryer bacon.
- Cut the eggs. Cut the eggs into 12 equal squares. Run a spatula around the edges and carefully remove from the pan.
- Toast the muffins. If desired, butter and toast the English muffins.
- Assemble the sandwiches. Top the bottom muffin half with cheese, an egg square, sausage (or other protein), and the top muffin half.
Tips & Variations
The fun thing about this breakfast sandwich recipe is that they are endlessly customizable! Here are some ideas to switch things up, plus some general tips.
- Toast the English muffins. Toasting the English muffins before assembling is completely optional but adds extra texture and helps prevent the bread from becoming soft after reheating.
- Use any breakfast meat. I often make a batch of these that’s half sausage and half bacon. And don’t be afraid to use pre-cooked options! Homemade sausage patties are delicious but frozen fully cooked sausage patties save time and effort.
- Cut the eggs into squares. Cutting the eggs into 12 squares creates perfectly sized portions with very little waste.
- Use another bread. Sourdough discard English muffins are the perfect size for these sandwiches but biscuits and croissants work great, too. You could really use any bread, as long as it’s sturdy enough to withstand the ingredients.
- Add toppings after reheating. These sandwiches are delicious just as they are, but feel free to customize them after reheating with sliced avocado, spicy mayo, chipotle mayo, hot sauce, pesto, microgreens, spinach, tomato, pickled onions, or your favorite breakfast sauce.
3 Ways To Reheat Freezer Breakfast Sandwiches
Since these make ahead breakfast sandwiches are usually assembled and then enjoyed later, knowing how to store and reheat them is almost more important than how to make them.
Wrap each breakfast sandwich in plastic wrap or foil, then place them in a zip-top bag or container. Foil is ideal if you plan to reheat in the oven. Refrigerate for up to 4 days or freeze for up to 2 months. You can reheat directly from frozen but to speed things up, you can defrost the sandwich in the fridge overnight. Then, reheat in one of the following ways:
Microwave (Fastest)
Remove any foil or plastic. Loosely wrap the sandwich in a damp paper towel. Microwave for 1-2 minutes until heated through.
Oven or Toaster Oven (Best Texture)
Wrap the sandwich in foil and bake at 350°F for 10–15 minutes. Carefully unwrap the sandwich and continue baking for an additional 3–5 minutes, or until the center is hot and the English muffin is lightly crisp.
Tip: If the center of the sandwich is still cool after reheating, open the sandwich and continue heating for an additional 2–3 minutes. This allows the egg and protein to warm through more quickly without over-toasting the English muffin.
Reheating times will vary depending on the thickness of your English muffins, your protein choice, and your oven or toaster oven.
Air Fryer
Place the sandwich directly into the air fryer basket. Air fry at 325–350°F for 5–8 minutes from refrigerated, or 10–14 minutes from frozen, checking as needed until heated through.
If the English muffin begins browning too quickly, loosely tent the top with foil during the last few minutes of cooking.
Make Ahead Breakfast Sandwiches
Ingredients
For the Sheet Pan Eggs
- 12 large eggs
- ¼ cup whole milk
- 1 teaspoon kosher salt
- Pinch black pepper optional (for finishing after baking)
For the Sandwiches
- 12 homemade Sourdough Discard English Muffins split
- 12 slices American cheese or sharp cheddar cheese
- 12 cooked breakfast sausage patties bacon, ham, Canadian bacon, turkey sausage, turkey bacon, or your favorite breakfast protein
- Softened butter optional (for toasting the English muffins)
Instructions
Prepare the Eggs
- Preheat the oven to 325°F. Generously coat a 9×13-inch baking dish with nonstick baking spray.
- In a large mixing bowl, whisk together the eggs, milk, and salt until completely combined and no streaks of egg white remain.
- Pour the egg mixture into the prepared baking dish.
- Bake for 18–25 minutes, checking early, until the eggs are just set in the center. The eggs should no longer look wet, but the center may still have a slight wobble. Avoid overbaking, as the eggs will continue to cook slightly as they cool.
- If desired, lightly sprinkle the baked eggs with freshly ground black pepper while still warm.
- Allow the eggs to cool for about 10 minutes.
Prepare the Protein
- While the eggs bake, cook your preferred breakfast protein according to your favorite method or package directions.
- Homemade sausage patties are delicious, but fully cooked frozen sausage patties work just as well for a quick and easy shortcut.
Cut the Eggs
- Using a knife, cut the eggs directly in the baking dish into 12 equal squares.
- Run a thin spatula around the edge of the pan if needed, then use a thin offset or silicone spatula to carefully lift each square from the pan.
Assemble the Sandwiches
- If desired, lightly butter and toast the English muffins before assembling.
- Layer each sandwich in the following order – Bottom English muffin, cheese, egg square, breakfast protein, top English muffin.
Last Step:
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