Freezer breakfast sandwiches are the perfect on-the-go meal when you’re in a hurry! Made with easy sheet pan baked eggs, cheese, and bacon on an English muffin.

Freezer breakfast sandwiches made from English muffins, sausage, ham, or bacon, and cheese.

This post is sponsored by Pete & Gerry’s Eggs. All opinions expressed here are my own.

These breakfast sandwiches are one of my favorite quick and easy make-ahead breakfasts! They store well in the freezer, reheat beautifully, and are perfect for busy workdays or hectic early mornings when you’re trying to get the family fed and out the door.

This recipe makes a total of 12 sandwiches, which is perfect for feeding a crowd, and can be easily customized by adding in different veggies, using different breakfast meats, and even different breads.

The best part? The eggs are baked in one large sheet pan and cut into squares that fit perfectly in each sandwich. Just mix in your favorite jarred salsa, some chopped greens, then layer everything on some English muffins with sliced cheese and your choice of Canadian bacon, sausage patties, or crispy bacon.

Ingredients

Eggs: You’ll need 18 large eggs. I tried making this recipe with only a dozen, but I found that the egg patties were a little thin, and I wanted a bit more protein in each sandwich. My favorite brand of eggs is Pete & Gerry’s, and I can’t recommend them enough! Not only do they produce USDA Certified Organic and Certified Humane Free Range eggs, but the flavor is so much better than any other store-bought eggs I’ve ever had, and the color of their yolks is always so vibrant! Plus, they even come in an 18-pack; find them at your local grocery store here.
Salsa: You can use your favorite jarred salsa. I decided to make ½ of the batch with a chunky red salsa and ½ with a roasted salsa verde for a little variety, but you can use just one if you prefer.
Greens: For some added nutrition. I used chopped baby spinach, but you could also use kale.
English muffins: My preferred bread for breakfast sandwiches since I find that they hold up really well when frozen.
Cheese: Your favorite sliced cheese is perfect. I used a mix of pepper jack and sharp cheddar.
Breakfast meat: Canadian bacon, sausage patties, or crispy bacon are all great options! I like using Canadian bacon because it’s typically already cooked, so it saves me from having to fry some bacon or sausage.

How to Make Freezer Breakfast Sandwiches

Make the sheet pan eggs by whisking together the eggs, salsa, spinach, salt, and black pepper.

Eggs, salsa verde, salt, and black pepper in a bowl.

Whisked eggs, salsa, and spinach in a bowl.

Pour the egg mixture into a sheet pan lined with parchment paper and sprayed with nonstick cooking spray or greased with olive oil.

I wanted to make 2 different flavors of sheet pan eggs, so I made half the batch with a red salsa and the other half with a green salsa. I used some aluminum foil to create 2 sections in the large sheet pan, and it worked beautifully. Just make sure to grease the aluminum foil really well and use some parchment paper to ensure that the eggs don’t stick.

Whisked eggs on a sheet pan ready to bake.

Bake the eggs for 15-20 minutes until the center is just set. You don’t want to overcook them, or they’ll get rubbery. I recommend checking them often after the 15-minute mark.

Let them cool for 5 minutes before slicing them into 12 equal pieces.

Baked sheet pan scrambled eggs cut into a square to put on a breakfast sandwich.

Time to assemble! To make this easy, I like to put all the bottom halves of the English muffins on a large baking sheet and then layer them with the ingredients all at the same time.

I like to build the sandwich as follows: muffin, egg, cheese, breakfast meat, muffin.

12 English muffin halves on a sheet pan.

12 English muffins on a sheet pan topped with slices of baked eggs.

At this point, you can eat them or freeze them for later. If you’re wanting to eat them now, I recommend putting them back in the oven for 5 or so minutes so that the cheese melts.

If you’re freezing them, wrap each sandwich in plastic wrap, aluminum foil, or freezer paper, and place them in a freezer-safe airtight container. These sandwiches keep in the freezer for up to 3 months!

Breakfast sandwiches wrapped in plastic wrap and labeled on a table.

Quick Tip!

Don’t forget to spray the rimmed baking sheet with nonstick cooking spray or grease with olive oil to ensure that the eggs don’t stick. I also like adding a layer of parchment paper and spraying that with nonstick cooking spray.

Recommended Tools

Rimmed baking sheet. This one is super durable and resists warping.
Whisk. This set comes in 3 different sizes and is great for everyday cooking.
Mixing bowls. These glass mixing bowls are the ones I use all the time when I cook anything. They’re also freezer and microwave safe!

Healthy Variations

One of my favorite things about these freezer breakfast sandwiches is that there are so many different ways to customize them! Here are a few ideas to bump up the nutrition:

Use whole wheat English muffins to add some fiber to each sandwich.
Double the amount of greens in the recipe or add in other veggies like chopped onions, bell peppers, or olives.
Use leaner breakfast meats like turkey sausage or turkey bacon.

Reheating

Reheating the frozen breakfast sandwiches in the oven yields the best results. To do so, unwrap the frozen sandwich, place it on a baking sheet, and heat it in a 350°F oven for 10-12 minutes or until fully warmed through.

To reheat it in the microwave, place the frozen sandwich on a plate and heat it for 2 to 3 minutes on high, flipping the sandwich over every 30 seconds until warmed through.

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