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Big-Batch English Muffin Breakfast Sandwiches (Freezer Friendly)

Close-up of a stacked english muffin breakfast sandwich cut in half, showing runny yolk, bacon, and toasted muffin.
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Make these freezer-friendly English muffin breakfast sandwiches in a large batch. They are perfect for meal prep, providing quick, satisfying morning meals all week long.

Ingredients

Scale
  • 12 English muffins
  • 12 large eggs
  • 12 slices American or cheddar cheese
  • 12 slices turkey bacon or sausage patties
  • Butter or cooking spray

Instructions

  1. Cook the eggs: Whisk eggs together in a large bowl. Pour the mixture into a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 15-20 minutes, or until set. Let cool slightly, then cut into 12 equal squares.
  2. Cook the meat: Cook the turkey bacon or sausage patties according to package directions until done. Drain excess fat.
  3. Toast the muffins: Split the English muffins in half. Lightly toast them.
  4. Assemble the sandwiches: Place one cheese slice on the bottom half of each muffin. Top with one egg square and one piece of meat. Place the top half of the muffin on top.
  5. Wrap for freezing: Wrap each assembled English muffin breakfast sandwich tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe bag.
  6. Freeze: Freeze for up to one month.
  7. Reheat: When ready to eat, unwrap the sandwich. Microwave on high for 1 to 2 minutes, or until heated through. For a crispier texture, finish in a toaster oven or skillet after microwaving.

Notes

  • For the best results when reheating, allow the sandwich to thaw in the refrigerator overnight before microwaving.
  • You can substitute ham or Canadian bacon for the turkey bacon or sausage.
  • If you are making a smaller batch, you can fry the eggs individually instead of baking them.

Nutrition

Find it online: https://mdlatdmm.com/english-muffin-breakfast-sandwich-recipe/