Breakfast just got a whole lot easier with these Freezer Egg Breakfast Sandwiches. Topped with crispy bacon, fresh tomato and pesto, they’re the ultimate breakfast for people on the go!
Quick & Easy Breakfast Sandwiches – with Bacon!
They say breakfast is the most important meal of the day, and while I know that not everyone believes that, I firmly believe that breakfast can be the most delicious meal of the day! From pancakes and waffles to eggs and bacon, I love a good, hearty breakfast.
Mornings, though, can get rather busy and hectic, so it’s nice to have a breakfast option that’s not only delicious, but fast! A very simple way to get that kind of a breakfast on your table (or, let’s be real: in your hand as you run around catching up with your to-do’s) is by meal prepping.
These tasty egg breakfast sandwiches are just perfect for meal prep! The recipe makes twelve sandwiches at once, and honestly, it’s easy to double that, if you need to. They’re made of warm and toasty English muffins, with a slice of scrambled egg casserole, and crispy bacon on top. This flavorful dish is sure to brighten any morning and keep you full for hours.
What You’ll Need
I really love the simplicity of the ingredients here. It’s so helpful to have an easy, healthy breakfast recipe on hand with ingredients you can feel good about.
- Broccoli: I used about 2.5 cups of fresh broccoli florets, cut into bite-size pieces.
- Roasted Red Peppers: Chop up half a cup or so. Roasted red bell peppers are sold in jars, usually on the pickle aisle, or you can roast your own.
- Eggs: You’ll need 10 large whole eggs.
- Milk: Any kind of milk works here.
- Salt & Pepper
- Cheese: I used 8 ounces of shredded cheddar cheese.
- English Muffins: Split and toast 12 whole-grain English muffins.
- Bacon: You’ll need 12 cooked bacon strips, or you could use Canadian bacon or ham.
- Tomato Slices & Basil Pesto: Optional, but delicious additions.
There are so many fun ways to customize these hearty, make-ahead egg breakfast sandwiches! Here are some of my favorite variations on the classic recipe.
- Fun Substitutions: A fun way to change up breakfast sandwiches for different occasions is to use different cheeses and meats! A lovely melted Swiss and a slice of ham brings a whole different vibe, or you could go with Colby-Jack and sausage patties. Do what makes you happy! 😊
- Go Vegetarian: Breakfast sandwiches can also be a wonderful vegetarian treat! You can use regular cheese if dairy works for you, or you can substitute with vegan cheese. Feel free to omit the meat, of course.
- McGriddle Goodness: Take these in a sweeter direction by omitting the veggies, tomato and pesto. Instead, brush the English muffins generously with melted butter and syrup (or honey), mixed. Top with the plain eggs and your choice of bacon or ham. SO GOOD!
How To Make Freezer Egg Breakfast Sandwiches
This is really one of the easiest recipes for making breakfast sandwiches, thanks to cooking the eggs on a sheet pan! From there, it’s just assembling and storing.
- Prep Oven & Baking Sheet: Preheat the oven to 375˚F. Coat a 15×10 inch baking sheet with cooking spray. Arrange the broccoli and peppers on the baking sheet in one single layer; set aside.
- Make Egg Mixture: In a mixing bowl, whisk together eggs, milk, salt and pepper; whisk until thoroughly combined.
- Bake Eggs: Pour the egg mixture over the vegetables in the pan. Sprinkle the top with cheese and bake for 15 minutes, or until the center is set. Remove from the oven, and let stand for 8-10 minutes.
- Assemble Sandwiches: Cut the egg bake into 12 slices. I use a pizza cutter for straight cuts. Add a slice of egg to each of the English muffins; top with bacon, a slice of tomato and a teaspoon of basil.
- Melt Cheese & Serve: If you’re serving right away, preheat the oven to 350˚F and heat up the sandwiches for 5 minutes, or until completely heated through. Serve. (See below for instructions on freezing.)
Tips for Make Ahead Breakfast Sandwiches
You really can make egg breakfast sandwiches in lots of ways. Maybe you’d prefer, or have on hand, different veggies and seasonings. I say, go for it! Here are some other changes to consider, as well.
- Lighten Up: These also work nicely if you use egg whites, instead of whole eggs; you will need to use extra whites to make a large enough amount.
- Use Lunchmeat: I find that deli sliced ham and turkey is perfect for topping breakfast sandwiches! It’s thin, easy to use, and reheats very well. Of course, you could also use leftovers from a whole baked ham!
- Manage the Muffins: Using sprouted, sourdough, or gluten-free English muffins is an easy way to tailor these sandwiches to your dietary needs!
How to Freeze, Store & Reheat
You can totally store your egg breakfast sandwiches and reheat them later, but there are a few things to note before doing so.
- To Freeze: DO NOT include the tomato and basil pesto, if freezing. Wrap each sandwich individually in wax paper or parchment paper. Place in ziploc bags, and press out as much air as possible before sealing. Freeze sandwiches for up to one month.
- To Reheat in Oven: Thaw frozen sandwiches overnight in the refrigerator. Preheat the oven to 350˚F. Then, place the thawed sandwiches on a baking sheet and bake for 10 minutes.
- To Reheat in Microwave: You can also heat these sandwiches in the microwave for 1 minute at a time, until heated through.
Freezer Egg Breakfast Sandwiches
- 2 to 3 cups broccoli florets, cut into bite size pieces
- ½ cup chopped roasted red bell pepper strips, sold in jars
- 10 large eggs
- ⅓ cup milk, any kind
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon nutmeg, optional
- 8 ounces shredded cheddar cheese
- 12 whole grain English muffins, split and toasted
- 12 cooked bacon slices, you can also use canadian bacon or ham
- Tomato slices, optional
- Basil pesto, optional
- Preheat oven to 375˚F.
- Coat a 15×10 baking sheet with cooking spray.
- To the baking sheet add and arrange broccoli and peppers in one single layer; set aside.
- In a mixing bowl whisk together eggs, milk, salt, and pepper; whisk until thoroughly combined.
- Pour egg mixture over the vegetables in the pan.
- Sprinkle the top with cheese and bake for 15 minutes, or until center is set.
- Remove from oven and let stand 8 minutes.
- Using a sharp knife or pizza cutter, cut the baked eggs into 12 slices.
- Add a slice of egg to the english muffins; top with bacon, a slice of tomato, and a teaspoon of basil. Close with top bread slice.
- If serving the sandwiches right away, preheat oven to 350˚F.Place sandwiches on a baking sheet; put in the oven and heat them up for about 5 minutes, or until completely heated through. Serve.
- Wrap each sandwich individually in wax paper or parchment paper.Place in ziploc bags.Freeze for up to 1 month.NOTE: DO NOT add tomato and basil pesto if you are going to freeze the sandwiches.
- Thaw overnight in the fridge.Reheat the breakfast sandwiches in a 350˚F preheated oven for 10 minutes.You can also reheat in the microwave.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Easy Breakfast Ideas
Need more easy breakfasts in your life? You’ll love the following dishes!