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Freezer Breakfast Sandwich with Oven Baked Eggs

  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 sandwiches 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


This easy recipe makes a large batch of breakfast sandwiches that you can freeze, then toss in the microwave on a busy morning.


  • 12 large eggs
  • salt and pepper
  • 12 english muffins
  • 12 slices cheese
  • 12 sausage patties


  1. Preheat oven to 350 degrees. Generously grease 12 muffins tins. Crack one egg into a small dish and be sure there are no shells before pouring that egg into one of the muffin tins. Repeat with the remaining eggs. Sprinkle the tops of all the eggs with some salt and pepper. Use a butter knife to break open the yolk, if desired, and then bake for 20 minutes until eggs are set.
  2. Assemble the sandwiches, wrap them each in plastic wrap and freeze. To reheat, unwrap the sandwich, open it into two pieces and microwave for 1 1/2 minutes – 2 minutes depending on the power of your microwave.


  • Serving Size: 1 sandwich
  • Calories: 350
  • Sugar: 2 g
  • Sodium: 854 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 234 mg

Keywords: easy breakfast sandwich recipe

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