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Make Ahead Breakfast Sandwiches

Make Ahead Breakfast Sandwiches

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These freezer breakfast sandwiches don’t have to be frozen, so make up a batch and keep them in the fridge for a week.

  • Total Time: 35 minutes
  • Yield: 24 sandwiches 1x

Ingredients

Scale
  • 18 eggs
  • 3/4 C milk
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 24 english muffins
  • 24 frozen sausage patties (I use turkey sausage)
  • 24 slices of cheese

Instructions

1.  Preheat oven to 350 degrees.  Generously spray a large jelly roll pan (13 x18 inch) with nonstick spray.  Beat together the eggs, milk, salt and pepper until completely combined then pour into the greased pan.  Bake for 20-25 minutes until the center is firm when you shake the pan and doesn’t wiggle.  Cut the eggs into 24 even squares by cutting four even rows down the length and six even rows across the width.
2.  Lay out the english muffins across your countertop, layer a sausage patty, a slice of cheese and then one of the egg squares.  Top it and then tightly wrap each sandwich individually with plastic wrap before freezing.  To prepare them to eat, unwrap the sandwich then remove the english muffin and place it in the toaster.  Put the inside of the sandwich on a plate and microwave for 45 seconds, flip it over then 45 more seconds.  Reassemble.  Alternatively, you could also warm the whole sandwich in the microwave wrapped in a paper towel, for 1 minute on each side but we prefer the toaster method.

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 396
  • Sugar: 3g
  • Sodium: 878mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 179mg