Not only are these make-ahead breakfast sandwiches easy to make, but they also make your life SO much easier on a busy weekday morning. They are customizable, balanced in macros, delicious, freezer-friendly and make breakfast a breeze! They are a favorite in our house – you must give them a try!
If you have never prepped breakfast sandwiches to have for the week, I insist that you absolutely change that this minute! You guys already know I am huge fan of prepping food to have for the week. And what sounds better on a busy weekday morning than a hearty egg and cheese breakfast sandwich!? Sandwiches are always a good idea.
Even better than enjoying a delicious sandwich first thing in the morning is that you can save money from not grabbing fast food and feel good about what you’re eating since you know what’s in it and made it yourself. I have to emphasize that these sandwiches are SUPER customizable depending on your cravings and nutrient goals. Not only that, but you can easily double or triple the recipe to make many in advance. And then all you have to do is heat and go! They hold up amazingly in the fridge and freezer and make for a super quick breakfast option when you are don’t have time to make breakfast and are running out of the door.
WHY YOU’LL LOVE THESE
- Easy to make in batch
- Only 4 ingredients needed
- Makes for a quick grab-and-go breakfast and much more cost effective than fast food
- Balanced macros
- Fills you up
- And something about a sandwich just always hit the spot am I right?
WHAT YOU NEED
- English muffins – any kind will do. I like to use white English muffins because I have no trouble getting my fiber in, but if you want higher fiber, Thomas’ multigrain or Dave Killer muffins are great. My favorite to use is Bays english muffins because they are sourdough and pre-cut.
- Cheese – I like to use very thin slice cheddar or 2% American to keep the fat a little more down, but any kind will do!
- Canadian bacon – ham, turkey, sausage, bacon will all work as well
HOW TO ASSEMBLE
- Cut English muffins in half.
- Cook eggs (and let cool), then add to muffin.
- Top with cheese.
- Top with Canadian bacon (or bacon, sausage, whatever your heart desires)
- Top with other muffin half then wrap up each sandwich individually in wax paper, parchment paper, or tinfoil and store in a ziplock bag until ready to eat!
REFRIDGERATE OR FREEZE
If you plan to eat some of the sandwiches you made in the coming week, they will stay fresh in the fridge for up to 7 days.
If you are making and want to freeze to have ready for a future date, make sure you wrap the sandwiches individually in wax paper, parchment paper or aluminum foil. Store in a freezer-safe ziplock bag and freeze up to 2 months.
HOW TO REHEAT
For best results, I would recommend thawing in the fridge the night before.
Remove wrap and wrap the sandwich in paper towel. Place in the microwave with a cup of water (this will prevent the bread from getting hard). Then microwave for a minute. Flip, and microwave another 30-40 seconds until or until the middle is warm.
WHAT IF I DON’T HAVE A SILICONE MUFFIN PAN?
I got rid of my tin muffin pan a long time ago because it just does not compare to the silicone one. With the silicone, everything I make just slips right out and clean up is a BREEZE. With the tin, the food (whatever it is) does not want to slip out as easily and I find myself spending way too much unnecessary time scrubbing. If you a have a good tin pan, you can still use it, I would just spray vigorously with cooking spray! That, or you could line with muffin/cupcake liners.
OR, you could simply add all the eggs to a bowl, whisk, and bake in a 9×9″ baking pan until eggs are done, then just cut into egg squares instead.
WANT TO MAKE THIS RECIPE?
If you try these freezer breakfast sandwiches and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!