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up close shot of english muffin egg breakfast sandwiches

Freezer Egg Breakfast Sandwiches

Katerina | Diethood
Topped with crispy bacon, fresh tomato and pesto, they’re the ultimate breakfast for people on the go!
Servings : 12
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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
  • cup milk, any kind
  • ¾ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • 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 15x10 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.


  • Oven


Serving: 1 sandwich | Calories: 293 kcal | Carbohydrates: 25 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 165 mg | Sodium: 748 mg | Potassium: 298 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 529 IU | Vitamin C: 16 mg | Calcium: 327 mg | Iron: 2 mg | Net Carbs: 21 g

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.

Course: Breakfast
Cuisine: American
Keyword: baked eggs, breakfast sandwich, freezer meals, meal prep, sandwich recipes