Freezer Breakfast Sandwiches

4.80 from 10 votes

Apr 17, 2021, Updated Jun 07, 2025

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Breakfast just got a whole lot easier with these freezer breakfast sandwiches. Topped with eggs, crispy bacon, fresh tomato, and pesto, they’re the ultimate breakfast for people on the go!

Why You’ll Love These Freezer Breakfast Sandwiches

If you’re looking for a quick and delicious way to start your day, these freezer breakfast sandwiches are it! Whether you’re into breakfast recipes, meal prepping for the week, or just want something better than a drive-thru bite, this recipe covers it all.

Easy to make and freeze. I’ll walk you through how to make freezer breakfast sandwiches that actually reheat well and taste amazing.
Perfect for meal prep. You can prep a dozen (or more!) of these breakfast freezer sandwiches in one go.
Saves time on busy mornings. Just grab one from the freezer, heat it up, and you’ve got a hot, satisfying breakfast in minutes.
Fully customizable. Make them with bacon, sausage, or go meatless! Plus, swap in your favorite cheese or spread.
Budget-friendly and better than store-bought. These make-ahead breakfast sandwiches cost less, taste fresher, and freeze beautifully.

Ingredients For This Breakfast Sandwich Recipe

I really love the simplicity of the ingredients for a breakfast sandwich. It’s so helpful to have an easy, healthy breakfast recipe on hand with ingredients you can feel good about.

Broccoli: I used fresh broccoli florets, chopped into bite-size pieces. You can also use frozen broccoli, but thaw and pat it dry first to avoid sogginess.
Roasted Red Peppers: About ½ cup, chopped. I used the jarred kind (you’ll usually find them near the pickles), but feel free to roast your own or swap with sautéed bell peppers.
Eggs: You’ll need 10 large whole eggs. You can also use a mix of whole eggs and egg whites, like in my egg white frittata, if you’re looking for something lighter.
Milk: Any kind of milk works; whole, 2%, almond, oat, even half-and-half if you want a richer egg layer.
Salt & Black Pepper: Season to taste, as always.
Cheese: I used shredded cheddar, but you can switch it up with mozzarella, pepper jack, Swiss, or even feta cheese.
English Muffins: I like using whole-grain English muffins, but regular ones work great, or try bagel thins, sandwich thins, or even large biscuits.
Bacon: I used classic crispy bacon, but Canadian bacon, turkey bacon, or deli ham are all great options. You can even skip the meat for a vegetarian version.
Tomato Slices: The tomatoes are optional and should only be added if serving the sandwiches right away. They add a nice juicy bite, but you should pat them dry so your sandwich doesn’t get soggy.
Basil Pesto: Also optional, but SO good. You could use sun-dried tomato pesto, a swipe of cream cheese, ajvar, or even a little hot sauce instead.

Variation Ideas

There are many 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 bring 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!

up close shot of english muffin egg breakfast sandwiches

Recipe Tips

Lighten Up: These egg breakfast sandwiches 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: Deli-sliced ham and turkey are perfect for topping breakfast sandwiches! They’re thin, easy to use, and reheat 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

To Freeze: If freezing, do not include the tomato and basil pesto. 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 the sandwiches for up to one month.
To Reheat in Oven: Thaw the 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.

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How To Make Freezer 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.

Broccoli florets and julienned red roasted peppers scattered on a baking sheet.

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 to make sheet pan eggs. 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.

More Easy Breakfast Ideas

4.80 from 10 votes (1 rating without comment)