Meal Prep Breakfast Sandwiches

Why You’ll Love This Recipe

I love this recipe because it lets me prep a whole week of breakfasts in just a few minutes. The sandwiches freeze beautifully, reheat quickly, and stay flavorful and filling. I can switch up the meats or cheeses, and the eggs cook evenly for a consistent finish every time. These sandwiches save me time, money, and stress while giving me a delicious hot breakfast whenever I need it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 English muffins, cut in half
6 large eggs
3 slices bacon, cut in half
3 sausage patties
6 slices cheese (I like using Gouda)
Salt and pepper, to taste
Butter or cooking spray, for greasing the pan

Directions

Cook the meats

1. I cook the bacon in a skillet until it turns crispy.

2. Using the same pan, I cook the sausage patties until nicely browned.

3. I set both aside.

Cook the eggs

1. I grease a nonstick pan or egg rings.

2. I crack in the eggs, season with salt and pepper, and cook until set.

3. If I want firm yolks, I flip the eggs and cook for 1–2 more minutes.

Assemble the sandwiches

1. I place a slice of cheese on the bottom half of each English muffin.

2. I add a cooked egg on top of each slice.

3. I top three sandwiches with bacon and the other three with sausage.

4. I finish with the muffin tops.

Wrap and freeze

1. I wrap each sandwich individually in parchment paper.

2. I store them in a freezer bag or airtight container for up to 3 months.

Reheat and eat

1. For a quick reheat, I microwave the unwrapped sandwich in a paper towel for 1–2 minutes.

2. For best texture, I bake it at 350°F (175°C) for about 20 minutes.

Servings and Timing

This recipe makes 6 breakfast sandwiches. Prep takes about 5 minutes and cooking takes around 10 minutes, giving a total time of 15 minutes from start to finish.

Variations

I sometimes swap the meats for turkey bacon, ham, or chicken sausage. Changing the cheese—cheddar, Swiss, pepper jack, or American—gives the sandwiches a completely different flavor. For a veggie-packed option, I add spinach, roasted peppers, or sautéed mushrooms. Using whole-wheat or sourdough English muffins also adds great texture.

Storage/Reheating

I keep the sandwiches frozen for up to 3 months. When I’m ready to eat, I reheat them in the microwave for 1–2 minutes wrapped in a paper towel. For crispier bread, I prefer reheating in the oven at 350°F (175°C) for about 20 minutes. Once heated, they stay warm and soft without drying out.

FAQs

Can I use scrambled eggs instead of fried eggs?

Yes, I can cook the eggs scrambled and portion them into rounds for a softer, fluffier texture.

Can I add vegetables to these sandwiches?

Absolutely. I often add spinach, sautéed onions, tomatoes, or peppers for extra flavor.

Can I toast the English muffins before assembling?

Yes, lightly toasting them helps them stay firmer after freezing and reheating.

Can I make these dairy-free?

I use dairy-free cheese slices and grease the pan with oil instead of butter.

How do I avoid soggy sandwiches?

I let the eggs and meats cool completely before assembling, and I avoid adding wet ingredients like fresh tomato slices before freezing.

Conclusion

These Meal Prep Breakfast Sandwiches make mornings so much easier. I love having a stocked freezer full of ready-to-eat, hearty breakfast options that taste homemade and comforting. With endless variations and quick heat-up time, they’re a reliable choice for anyone who wants convenience without sacrificing flavor.