Freezer friendly Breakfast Sandwiches that you can make ahead of time then reheat in the morning! Prep a sheet pan of eggs, lay out english muffins, top with cheese and wrap to store in the fridge or freezer for later!
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To say that I am excited about these make-ahead breakfast sandwiches is an understatement…
I am ECSTATIC.
Breakfast just got a heck of a lot easier, quicker and so satisfying!
I’ll be honest and say that I am not one to meal prep on a regular basis. Sure I’ll prep the occasional dinner dish once in a while, or overnight oats here and there…But working from home has its perks and this job has allowed me to get away with not making meal prep a huge priority.
HOWEVER, just like anyone else with a full-time career, life is so much easier when meals are prepared ahead of time! And I tell myself quite often how I should meal prep more.
I will say this though too: Mr. FMK is literally the least pickiest, care-free eater there ever was (unless we’re talking cookies, of course). When it comes to breakfast on weekday mornings, he’ll either go for a yogurt or a protein bar. Anything that’s quick and easy and takes basically zero effort on his part, he’ll go for it.
BUT BUT BUT. These make ahead breakfast sandwiches are just that and so much more.
You get protein, healthy fats to keep you full, a bit of greens in there (kale, yeah!) and some whole grains. Not to mention they’re DELICIOUS.
Of course these english muffin breakfast sandwiches can be customized to your liking but I, personally, can’t do a breakfast sandwich without a little cheese.
Tillamook Farm Style Cut Medium Cheddar Sliced Cheese, to be exact.
Tillamook Slices have the perfect thickness for the perfect melt. I opted for classic Medium Cheddar here, but of course you can choose your favorite variety.
Pepper Jack would be delicious here for a little kick. Maybe a touch of sriracha or hot sauce too?
Smoked Provolone is another great option and would pair wonderfully with some bacon if you’re looking to add some breakfast meat to these sandwiches.
How to Make Breakfast Sandwiches Ahead of Time
Making these English muffin breakfast sandwiches takes just a little bit of prep ahead of time, but the time you save in the morning for the next week will be worth it.
For the eggs, I opted for sautéed kale with diced onion and garlic. You can also use spinach, omit the onion and garlic, use garlic powder instead, etc. If making these for picky little ones, you could always just do plain eggs.
Step 1 – Prepare the eggs
First things first you’ll sauté the kale with diced onion and garlic. To make your egg base whisk together the whole eggs then stir in milk and cooked kale mixture. Pour into a greased half sheet pan (13×18) and cook the eggs in the oven at 325ºF for about 8-12 minutes.
NOTE: The thickness of the egg rounds will be about ½”. You can either stack two egg rounds on a sandwich if you want more, OR you can cook the eggs in a lined or well greased 9×13 cake pan for a thicker egg.
To cut out the eggs for the english muffin sandwiches, use a wide mouth mason jar lid, or a 3.5” biscuit cutter. You’ll have to gently twist the lid a little for the egg to fully cut and separate.
Step 2 – Prepare the English Muffin Sandwiches
Lay out all of the english muffins and slice down the middle so they’re separated in half. Place egg rounds on bottom of english muffin and then Tillamook Cheddar Cheese Slice on top of the egg.
TIP: I like to cut the slices and layer them on evenly so the edges don’t hang off too far. This will keep all of the cheese in the sandwich when it comes time to reheat (versus hanging over the edge and losing any to the foil while reheating).
Place the top half of the english muffin to create the sandwich. And now it’s time to store them!
Step 3 – Wrap and Store the Sandwiches in the Fridge or Freezer
I used foil to wrap these breakfast sandwiches so you can easily reheat them in the toaster oven. Store the sandwiches in the fridge for about 5 days, or the freezer for a few months.
Reheating these freezer friendly breakfast sandwiches
Okay so how do you reheat these breakfast sandwiches, you ask? Well, the method is up to you. Whether you take them out from the fridge or the freezer will determine the length of time you’ll need to reheat.
Microwave Method
It’s quick and easy to pop them into the microwave – unwrap the sandwiches from the foil, place on a plate lined with paper towel (to absorb some extra moisture from english muffin) and microwave on high for about 90 seconds, if frozen.
If the sandwiches were taken from the fridge, 30-45 seconds should do the trick.
Toaster Oven Method
If taking the sandwich directly from the fridge, set the oven temperature to 375ºF (I use “reheat” mode).
You can leave the sandwiches wrapped in foil and place directly on the rack. Bake for 10-12 minutes, or until middle of sandwich is warmed through.
I do not recommend re-heating frozen sandwiches directly in toaster oven; when testing this it was difficult to get the middle of the egg thoroughly heated.
TIP: If you want to cut back on time with the freezer breakfast sandwiches, try to place in fridge to thaw overnight. Then follow the instructions for reheating from fridge.
I hope you enjoy these make ahead freezer friendly breakfast sandwiches as much as we do!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you and it helps others learn more about the recipe, too! XX Ashley
Make-Ahead Breakfast Sandwiches (Freezer Friendly!)
Ingredients
- 1 small bunch kale, stems removed, massaged with oil and chopped* (about 3 cups)
- 1/2 tablespoon cooking oil, avocado, sunflower, etc.
- 1/2 cup diced onion
- 2 tsp minced garlic
- 16 large eggs
- 1/2 cup milk, whole, 2%, non-dairy if you prefer
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 english muffins
- 12 Medium Cheddar Sliced Cheese
additional toppings to add if desired
- avocado slices
- tomato
- bacon or breakfast sausage
- hot sauce
Instructions
Prepare the eggs
- Add oil to hot pan over medium heat; add onion and garlic, stirring frequently for 3-4 minutes.
- Add kale and cover pan with lid and allow to cook down, about about 4-5 minutes. Remove from heat and set aside when done. To make your egg base whisk together the whole eggs then stir in milk and cooked kale mixture. Pour into a greased half sheet pan (13×18) and cook the eggs in the oven at 325ºF for about 8-12 minutes, until just set.
- To cut out the eggs for the english muffin sandwiches, use a wide mouth mason jar lid, or a 3.5” biscuit cutter. You’ll have to gently twist the lid a little for the egg to fully cut and separate.
Make the sandwiches
- Lay out all of the english muffins and slice down the middle so they’re separated in half. Place egg rounds on bottom of english muffin and then Tillamook Cheddar Cheese Slice on top of the egg.
- TIP: I like to cut the slices and layer them on evenly so the edges don’t hang off too far. This will keep all of the cheese in the sandwich when it comes time to reheat (versus hanging over the edge and losing any to the foil while reheating).
Wrap and Store the Sandwiches in the Fridge or Freezer
- I used foil to wrap these breakfast sandwiches so you can easily reheat them in the toaster oven. Store the sandwiches in the fridge for about 5 days, or the freezer for a few months.
Reheating Microwave Method
- It’s quick and easy to pop them into the microwave – unwrap the sandwiches from the foil, place on a plate lined with paper towel (to absorb some extra moisture from english muffin) and microwave on high for 90 seconds if frozen.
- If the sandwiches were taken from the fridge, 30-45 seconds should do the trick.
Toaster Oven Method
- If taking the sandwich directly from the fridge, set the oven temperature to 375ºF (I use “reheat” mode). You can leave the sandwiches wrapped in foil and place directly on the rack. Bake for 10-12 minutes, or until middle of sandwich is warmed through.
Recipe Notes:
Nutrition Information
This post was originally sponsored by Tillamook. All opinions and thoughts are my own.
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