These frozen breakfast sandwiches are made with all of the classics (bacon, egg, and cheese) and are the ultimate tasty, convenient breakfast on the go option!

Breakfast sandwich on a plate with a side of raspberries. There is a bowl of raspberries and blue rimmed mug with coffee and a wooden cutting board with 2 breakfast sandwiches also on the table.

This recipe is…

These frozen breakfast sandwiches are a must-have staple for any busy person. They are seriously SO easy to put together (everything gets baked on one sheet pan!), and the bacon, egg, and cheese combo sandwiched between two English muffin halves ensure you can start your day with a protein-packed meal! 

If you’re looking for more grab and go breakfast options, give these recipes a try: copycat Starbucks egg bites (SO good!), balanced breakfast egg cups, roasted veggie breakfast casserole – YUM!

Ingredients for Breakfast Sandwiches

The ingredient list for these breakfast sandwiches are super classic. Here’s what you’ll need:

Ingredients for frozen breakfast sandwiches: bacon, eggs, English muffins, heavy cream, chives, pepper, salt, cheese
  • English Muffins – to build the sandwiches, you start with 12 english muffins (I used 2 packages of the Glutino GF English Muffins and they worked beautifully).
  • Bacon – what’s a breakfast sandwich without bacon?! For this recipe, you’ll need 12 ounces of bacon. 
  • Eggs – 12 large eggs will hold everything together, making assembly a breeze!
  • Heavy Cream – a ¼ cup of heavy cream gives the eggs a super creamy texture (you can definitely use any other kind of milk here too).
  • Chives – a ¼ ounce of finely chopped fresh chives give a mild onion-garlicky flavor. 
  • Sea Salt – a ½ teaspoon of fine sea salt and…
  • Black Pepper – …a ¼  teaspoon of black pepper simply season these sandwiches to perfection.
  • American Cheese (optional) – if you desire, top your breakfast sandwiches using 12 slices of American cheese singles.

Breakfast Sandwiches Add-Ins

While (in my mind) there is nothing more classic than bacon, egg, and cheese (with a little chive), there are lots of fun add-in options you can play with to change up the flavor profile!

  • Diced Bell Pepper – add red, yellow, or orange bell pepper to the bake for some extra texture and sweetness.
  • Fresh Herbs – sprinkle in fresh herbs (like sage, rosemary, or parsley) to add brightness and a pop of flavor.
  • Salsa – add a few spoonfuls of salsa to your egg mixture to spice things up!
  • Use Deli Meat – Diced ham or turkey would make great additions for more protein, or you can substitute for the bacon completely for the ultimate, easy bake! Just add your diced deli meat to the egg mixture, bake, prep, and freeze!

How to Make Freezer Breakfast Sandwiches

This one-pan process makes the prep work and assembly a breeze!

Sheet pan with baked bacon in a single layer.
Sheet pan with bacon, whisked eggs, and chives.
Sheet pan with bacon, baked eggs, and chives cut into squares and topped with cheese slices with one square removed with a metal spatula on a plate with half an English muffin.
Glass bowl with eggs, cream, chives, and a whisk.
Sheet pan with bacon, baked eggs, and chives.
Paper bag with black zigzags with half breakfast sandwich sticking out.
Whisked egg and chive mixture poured over bacon on a sheet pan.
Sheet pan with bacon, baked eggs, and chives cut into squares and topped with cheese slices.
Paper bag with black zigzags sealed with a green square sticker.
  1. Prep the bacon – preheat the oven to 375℉, and spread the bacon out evenly, in a single layer, on a rimmed baking sheet. 
  2. Bake the bacon – bake the bacon for 20-25 minutes, or until the edges are crispy. Once cooled slightly, pour off any excess fat (tip: pour in a jar and save it to cook with later!). Rearrange the bacon, if needed, so that it covers as much of the pan as evenly as possible. 
  3. Whisk together the egg mixture – whisk together the eggs, heavy cream, and chives. Pour the egg mixture over the bacon, then sprinkle the top with salt and pepper.
  4. Bake – bake at 375℉ for 12-15 minutes, or until the edges don’t jiggle anymore. Note: the eggs may puff up towards the end of their time in the oven–this is okay! They will deflate once they cool. 
  5. Let cool, then cut – let the eggs cool for 5-10 minutes, then cut into 12 even rectangles.
  6. Add the cheese and assemble – place an unwrapped piece of cheese over each rectangle. Then, using a large spatula (I recommend a metal one, especially if you didn’t use any kind of liner on your baking sheet), pick up each piece of bacon, egg, and cheese filling. Place each of the 12 filings in each of the 12 english muffins. 
  7. Wrap and freeze – wrap the sandwiches in the parchment paper bags and place those bags in the labeled freezer bag. Freeze and enjoy within 5 months. 
Breakfast sandwich on a plate with a side of raspberries. There is a white and blue mug in the background and a wooden cutting board with other breakfast sandwiches on the board. All are on a teal surface.

To defrost in the microwave: 

  1. Place the entire parchement bag, unopened, in the microwave. 
  2. Microwave on high for 1 minute. 
  3. Open the bag, and place each layer of the sandwich on the top of the bag separately. 
  4. Microwave for an additional 30 seconds. 
  5. Reassemble, let cool until you can safely touch it, and enjoy!

To defrost in the oven:

  1. Preheat the oven to 350℉.
  2. Unwrap sandwich and place on sheet pan.
  3. Bake for 30-35 minutes.
  4. Enjoy! 

To defrost in the air fryer:

  1. Remove wrapping, then wrap in paper towel and heat in microwave for 45 seconds.
  2. Place in air fryer and air fry at 400°F for 2-3 minutes.
  3. Enjoy!
Stack of 3 breakfast sandwiches on a wooden cutting board. There is a white and blue mug in the background.

Frozen Breakfast Sandwiches

4.64 — Votes 11 votes
By Cassy Joy Garcia
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 12 servings
These frozen breakfast sandwiches are made with the classics–bacon, egg, and cheese, and are the ultimate for tasty, convenient breakfast on-the-go!

Ingredients  

  • 12 english muffins
  • 12 ounces of bacon
  • 12 large eggs
  • ¼ cup heavy cream
  • .25 ounces fresh chives finely chopped
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 12 slices American cheese singles optional

Instructions 

  • Preheat the oven to 375℉. Spread the bacon out evenly, in a single layer, on a rimmed baking sheet
  • Bake for 20-25 minutes, or until the edges are crispy. Once cooled slightly, pour off any excess fat (tip: pour in a jar and save it to cook with later!). Rearrange the bacon, if needed, so that it covers as much of the pan as evenly as possible. 
  • Whisk together the eggs, heavy cream, and chives. Pour the egg mixture over the bacon. Sprinkle the top with salt and pepper.
  • Bake at 375℉ for 12-15 minutes, or until the edges don’t jiggle anymore.
  • Let the eggs cool for 5-10 minutes, then cut into 12 even rectangles.
  • Place an unwrapped piece of cheese over each rectangle. Then, using a large spatula (I recommend a metal one, especially if you didn’t use any kind of liner on your baking sheet,) to pick up each piece of bacon, egg, and cheese filling. Place each of the 12 filings in each of the 12 english muffins. 
  • Wrap the sandwiches in the parchment paper bags and place those bags in the labeled ziplock bag. Freeze and enjoy within 5 months. 

Nutrition

Calories: 355kcal | Carbohydrates: 29.1g | Protein: 18.5g | Fat: 17.9g | Saturated Fat: 6.1g | Cholesterol: 212.5mg | Sodium: 802.9mg | Sugar: 1.6g

Additional Info

Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 355
Keyword: Freezer Breakfast Sandwich

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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Recipe Rating




19 Comments

  1. 5 stars
    I’ve made this recipe about 100 times I think, and it’s become a favorite among our family and my girlfriends when we travel together! I’ve swapped the bacon for Canadian bacon or sliced sausage links – with both I just warm in the skillet before placing on sheet pan & pouring eggs on top. To lower the fat, I’ve done half eggs + half egg whites; still delicious – just like an egg white delight if you use white cheddar and Canadian bacon! It’s literally SO adaptable. I’ve found clean up is easier if I line the pan in foil & parchment. This is a must try!!!

    1. Thank you so much for sharing this with us, Julie Ann! We’re so glad y’all love these!

  2. 5 stars
    This was a hit at our house and a keeper. We Had some hot for breakfast and then froze the rest for when I go back to work after maternity leave! After wrapping them in plastic wrap, I put some of them back into the empty English muffin box for easy storing.

    1. We’re so glad you enjoyed these, Julia!! I hope they make your back-to-work mornings easier. Congratulations on your little one!

  3. I’m excited to try these! What dairy substitute would you use for the heavy cream? Full fat coconut milk(from the can)? Thank you!

    1. Hi Danielle! Full-fat coconut milk would be a great sub for the heavy cream. Enjoy! -Team FF

  4. Making these for a my friend who is about to give birth but I can’t decide what size tray I should use! What size did you use?

    1. Hi Rebecca, how thoughtful! We used a 9×13 sheet pan for this recipe. -Team FF

    1. Hi! I recommend the Glutino Gluten-Free English Muffins. ~Melissa

  5. Made these this morning so my kids can have a better quick morning meal before school. They had one each and the rest went into the freezer. We used bagel thins for 6 and English muffins for the other 6. They got great reviews, and it was so easy! Can’t wait for the quick morning grab.

    1. Hi Jen! Thank you so much for taking the time to share this with us! I am so glad that they were a hit and made for a quick morning grab! ~Melissa

  6. Hi I’m so excited to try these! What is the best way to warm them up after frozen?

    1. Sorry I completely missed that in the article because I skipped to the recipe! Thanks!

  7. 4 stars
    I halved the recipe but eggs were a little thin even on a small baking sheet. Will try full recipe next time. I toasted an English muffin and tried one before freezing the rest. Delicious! Great idea for when you have company coming to have a warm hearty breakfast ready. Or if you have a busy week. Hope they taste as good when reheated.

    1. Hi Heidi! Thank you for sharing your feedback on halving the recipe. We have not experimented with this! I’m glad to hear you enjoyed before freezing. My personal favorite way to reheat is the air fryer method. Still just as tasty! ~Melissa