Freezer Breakfast Sandwiches for Calm Mornings
Freezer breakfast sandwiches made with a baked sheet-pan egg slab, sausage, and melty cheese on English muffins. Prep a batch once, freeze, and reheat for grab-and-go breakfasts all week.
Equipment
- 23×33 cm / 9×13-inch baking pan
- Baking sheet
- Parchment paper
- Large bowl
- Whisk
- Knife
- Cutting board
- Toaster or broiler
- Freezer paper or parchment
- Aluminum foil
- Freezer bag or airtight container
- Microwave
- Toaster oven or air fryer
Ingredients
- 8 large eggs for the baked egg slab
- 4 large eggs for extra richness and to keep the texture soft
- 1/2 cup milk any fat level (whole milk gives the softest eggs)
- 1/2 tsp fine sea salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder optional
- 1/2 tsp onion powder optional
- 1/2 cup shredded cheddar cheese packed, to mix into the eggs
- 8 breakfast sausage patties fully cooked (pork or turkey)
- 8 slices cheddar or American cheese something that melts well
- 8 English muffins split
- 1–2 tbsp neutral oil or softened butter for greasing the pan
Instructions
- Preheat oven to 175°C / 350°F. Lightly grease a 23×33 cm / 9×13-inch baking pan with oil or butter. Line a baking sheet with parchment for the sausage patties.
- Arrange sausage patties on the lined baking sheet in a single layer. Bake 10–15 minutes, flipping once, until heated through and starting to brown at the edges. Drain briefly on paper towels.
- In a large bowl, whisk together 12 eggs, milk, salt, pepper, garlic powder, and onion powder until mostly uniform. Stir in the shredded cheddar.
- Pour egg mixture into the greased 9×13-inch pan. Bake 18–25 minutes, until center is set and just barely wobbly. Do not overbake.
- Cool completely: let eggs sit 15–20 minutes at room temperature, then chill in the fridge about 30 minutes until cool. Let sausage cool as well to prevent soggy muffins.
- Split English muffins and toast lightly until just golden (slightly drier than you’d eat fresh).
- Loosen the cooled egg slab, turn out onto a cutting board (or cut in the pan), and slice into 8 rectangles or circles about the size of the muffins.
- Assemble: bottom muffin → sausage patty → egg square → slice of cheese → top muffin. Press gently; trim or fold cheese if it overhangs.
- If sandwiches are at all warm, cool on a rack 10–15 minutes before wrapping to reduce steam and ice crystals.
- Wrap each sandwich tightly in parchment or freezer paper, then in foil (or foil alone). Label and store together in a freezer bag or airtight container.
- Freeze flat for the first few hours, then store however they fit once solid.
- Reheat from frozen: unwrap and discard foil, wrap loosely in a paper towel, and microwave at 50% power 60–90 seconds. Then toast in a toaster oven or air fryer at 175°C / 350°F for 4–6 minutes until hot and crisp. Microwave-only option: 60–90 seconds on high, flip, then 30–60 seconds more.
- Reheat from the fridge (after thawing overnight): microwave 30–45 seconds per side or warm in a 175°C / 350°F toaster oven for 5–7 minutes.
Nutrition
Calories: 430kcalCarbohydrates: 28gProtein: 25gFat: 24gSaturated Fat: 10gCholesterol: 290mgSodium: 780mgPotassium: 260mgFiber: 2gSugar: 4gVitamin A: 520IUCalcium: 320mgIron: 3.2mg
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