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Three meal prep breakfast sandwiches stacked on a plate with a breakfast egg sandwich wrapped in parchment paper in the background.

Meal Prep Breakfast Sandwiches

Author: Stephanie Kay

These freezer breakfast sandwiches are a great meal prep idea for quick breakfasts. You can make a large batch and store them in the fridge overnight or the freezer for months.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 sandwiches 1x
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Ingredients

Instructions

  1. Preheat the oven to 375°F and grab a 9×13-inch baking dish and a large baking sheet. Line the baking sheet with parchment paper, and lightly grease the baking dish with butter or cooking spray.
  2. In a large bowl, crack the eggs, then add the milk, salt, and black pepper, and whisk until well combined. Then pour the egg mixture into the greased baking dish, and set aside.
  3. On the baking sheet lined with parchment paper, add the slices of bacon, laying them one next to the other.
  4. Transfer the baking dish with the egg mixture AND the baking sheet with the bacon to the oven. Cook the eggs for 18-20 minutes until the center is set and the eggs are cooked through, and cook the bacon for 15-20 minutes until cooked to your liking.
  5. Once the eggs and bacon are cooked, remove both from the oven. Allow the eggs to cool completely in the baking dish, and transfer the bacon to a large plate lined with a paper towel, and allow to cool completely.
  6. Optional: While the eggs and bacon are cooling, toast the English muffins until lightly golden brown, then allow them to cool.
  7. Once the eggs are cooled, slice them into 12 even squares, and cut each slice of bacon in half.
  8. Once everything is ready, assemble the breakfast sandwiches; top the bottom of each English muffin with a slice of cooked egg, a slice of cheese, two half slices of cooked bacon, and the other half of the English muffin.
  9. Once assembled, wrap each breakfast sandwich individually in parchment paper and/or aluminum foil, then store them all in a freezer-safe bag or air-tight container in the fridge for up to 5 days or in the freezer for up to 3 months.
  10. Thawed breakfast sandwiches can be reheated in the microwave (unwrapped) for 1 minute or in the oven or toaster oven (unwrapped) at 425°F for 5-10 minutes. Frozen breakfast sandwiches can be reheated in the microwave (unwrapped) for 3-4 minutes or in the oven or toaster oven (unwrapped) at 425°F for 15-20 minutes.

Notes

To Use Sausage Patties: Swap the bacon for 12 sausage patties in steps #3-4, flipping them halfway through the cooking process.

To Use Canadian Bacon: Swap the bacon for 12 slices of Canadian bacon in step #3 and reduce the cooking time in step #4 to 12-15 minutes.

To Use Turkey Bacon: Swap the bacon for 12 slices of turkey bacon and follow the instructions as outlined.

To Use Bagels: Swap the English muffins for 12 bagels and follow instructions as outlined.

Nutrition

Find it online: https://kaynutrition.com/meal-prep-breakfast-sandwiches/